Potato soup with turkey meat

I usually make this soup when I have some turkey meat left over from a larger deboning or after cooking something else and there's meat left on the bone. I cook it in a regular pot, nothing fancy, and it goes quickly if you have the ingredients ready. The house immediately smells like classic soup, with vegetables and borscht. I have never had complaints, and if there are leftovers, it reheats well the next day.

Quick info

Total time: 1 hour - 1 hour and 15 minutes
Servings: 4-5
Difficulty: easy to medium (does not require special techniques, but be careful with the foam and the vegetables not to break)

Ingredients

300 g turkey meat (usually thigh or breast with bone)
6 medium potatoes
2 onions
2-3 carrots
1 red bell pepper
50 g tomato paste
350 ml borscht
Salt to taste
1 small bunch of parsley (or dill, to taste)

Preparation method

1. Cut the turkey meat into suitable pieces and wash it well with cold water. Put it directly in the pot with about 2 liters of cold water and salt. Bring to a boil over medium heat.
2. When it starts to boil, foam will appear on the surface. Remove it with a skimmer several times until the broth is clear.
3. In the meantime, peel the potatoes, onion, carrots, and bell pepper. Cut the potatoes into cubes, and chop the remaining vegetables into small cubes.
4. When the meat no longer foams, add the potatoes and the rest of the vegetables. Let it simmer over medium to low heat, covered, until all the vegetables are almost cooked (about 30-35 minutes).
5. Mix the tomato paste with a ladle of hot broth in a separate bowl, then pour it into the pot to prevent it from curdling.
6. After another 5-6 minutes, add the borscht (strained beforehand if it has residues). Add the borscht to taste; it’s good to add it gradually if you don’t want it to be too sour.
7. After another 3-4 minutes, taste the soup and add more salt if necessary. Turn off the heat, sprinkle with chopped green parsley, cover with a lid, and let it rest for 10 minutes before serving.

Why I make this recipe often

It’s a simple and fairly quick soup, especially if I have turkey meat that I want to use. It keeps well in the fridge, is filling, and the ingredients are always at hand. It’s suitable for family lunches or when I want something light but hearty.

Tips and variations

Tips

- If you use meat with bone, the broth will be tastier and richer.
- Don’t cut the potatoes too small; they break easily when boiled.
- If the borscht is very sour, dilute it with a little water before adding it.
- After turning off the heat, let the soup sit covered for a few minutes. The flavors meld, and the meat becomes more tender.

Substitutions

- Turkey meat can be replaced with chicken or hen if you have it on hand.
- Borscht can be replaced with lemon juice, but the result will be slightly different.
- Parsley can be replaced with dill or lovage, depending on what greens you have.

Variations

- You can also add a small celery or a parsnip if you have it. It adds extra flavor.
- At the end, some prefer to add a spoonful of sour cream directly to the plate.

Serving ideas

- The soup is served hot, with fresh bread or hot peppers.
- It also goes well with a spoonful of sour cream or a few drops of olive oil on top.
- For those who prefer more greens, sprinkle a little more parsley when serving.

Frequently asked questions

How sour should the borscht be?

Sourness is a matter of taste. Start with half the amount of borscht, taste, and then add more if you feel it needs it. Some prefer the soup just slightly sour, while others prefer it more intense.

Can I make the soup only with turkey breast?

Yes, it works with breast, but the flavor is not as rich as when using meat with bone or thigh.

Can I use store-bought borscht?

Yes. If you don’t have homemade borscht, bottled borscht is fine. Taste it first, as some varieties are more sour or saltier.

How finely should the vegetables be chopped?

There’s no fixed rule, but I recommend that the carrots and bell pepper be cut into small cubes, about 1 cm. The potatoes can be slightly larger so they don’t break apart.

Nutritional values (per serving, estimated)

Calories: 180-200
Proteins: 15 g
Fats: 3-4 g
Carbohydrates: 28 g

The soup is low in fat if you use lean meat. It’s quite filling due to the potatoes and has protein from the meat. Carbohydrates can be reduced by decreasing the amount of potatoes.

Storage and reheating

The turkey potato soup keeps for 3-4 days in the fridge, in a covered pot or in a container with a lid. When reheating, use low heat and don’t boil too much so the vegetables don’t break apart. If the liquid evaporates, you can add a little water or clear broth. It can also be heated in the microwave in individual bowls.

I do not recommend freezing; the potatoes become watery when thawed, and the texture is not the same. It’s better to make it fresh or consume it within a few days.