Turkey soup a la Greek (in Ruxy's version)

Turkey borscht a la Greek (Ruxy's version)

I propose a delicious and comforting recipe for turkey borscht a la Greek, which will bring an explosion of flavors and colors to your table! This recipe is perfect for cool days, providing you with a nourishing and tasty meal. Moreover, it is a simple recipe, ideal for cooking enthusiasts who want to experiment with fresh ingredients.

Preparation time: 30 minutes
Cooking time: 1 hour
Total: 1 hour 30 minutes
Number of servings: 6

Ingredients:
- 650 g turkey breast
- 3 tablespoons palm oil (or olive oil for a more intense flavor)
- Soup vegetables:
- 1 celery
- 1 large carrot
- 5 potatoes
- 1 large onion
- 1 zucchini
- 1 parsley root
- 3 colored bell peppers (red, orange, and green)
- Fresh dill and tarragon, to taste
- 1 cup yogurt
- 1 cup sour cream
- 1/4 cup rice
- 4 egg yolks
- 1 kg borscht (you can use homemade borscht for an authentic taste)
- Salt, to taste

Preparation method:

1. Wash the turkey breast under cold running water, remove the skin, and cut it into cubes of about 2-3 cm. This will help the meat cook evenly and quickly.

2. Prepare the vegetables: wash and peel the celery, carrot, potatoes, onion, zucchini, parsley root, and bell peppers. Cut them into small cubes (or as you prefer) to cook evenly, adding texture to the soup.

3. In a large pot, heat the 3 tablespoons of oil. Add the chopped vegetables and sauté over medium heat for 5-7 minutes until they become slightly soft and develop their flavors.

4. Add the turkey breast pieces to the pot, mixing well. Let the meat brown slightly for 5 minutes to enhance the flavor.

5. Add the rice and mix well, then pour in 2-3 liters of water (or enough to cover the ingredients well). Let it boil over medium heat, and when it starts boiling, reduce the heat to low and let it simmer for about 30-40 minutes until the meat is tender and the vegetables are cooked.

6. When the soup is ready, add the borscht. It is important to add it gradually, stirring, so as not to change the temperature of the soup abruptly. Let it simmer on low heat for 5 minutes.

7. In a separate bowl, mix the egg yolks with the sour cream and yogurt. Grate a small carrot on a fine grater and add it to the mixture for a touch of color and extra sweetness.

8. Using a ladle, take some soup from the pot and pour it over the yogurt mixture, stirring constantly. Then pour everything back into the pot, mixing well to combine the ingredients.

9. Adjust the salt and add the chopped fresh dill and tarragon. Let it simmer for another 5-10 minutes, then turn off the heat.

10. Serve the hot soup joyfully, alongside a slice of fresh bread or crunchy croutons. You can add a spoonful of yogurt for extra creaminess when serving.

Variation suggestion: If you want to add a touch of exoticism, you can replace part of the borscht with freshly squeezed lemon juice for a more tangy flavor.

This turkey borscht a la Greek recipe is easy to prepare and will delight you with its rich flavors. Savor each spoonful and enjoy the moments spent around the table with your loved ones!

 Ingredients: 650 g turkey breast, 3 tablespoons palm oil, soup vegetables: 1 celery, 1 large carrot, 5 potatoes, 1 large onion, 1 zucchini, 1 parsley root, 3 colored bell peppers (red, orange, and green), dill, tarragon, 1 cup yogurt, 1 cup sour cream, 1/4 cup rice, 4 egg yolks, 1 kg borscht, salt to taste.

 Tags:  bors vegetable soup turkey