Turkey broth

In the cold season, colds and hypothermia are perceived as something quite familiar, especially among residents of eastern Europe. From that it is quite logical that the winter menu is centered around nutritious, light, but hearty dishes, such as, for example, turkey broth. Just how to cook broth from a turkey, and it is very important - how much to cook it, we decided to dedicate this article.

Recipe for broth from turkey

Ingredients:

Preparation

Bones (preferably take the frame) washed and remove from them excess fat, film and meat, otherwise the broth will turn out faded and cloudy. Washed bones can be further cut into several parts, or it is possible, if the size of the pan allows, to put it entirely and pour cold water so as to cover the skeleton. A saucepan with a frame and water put on the fire and bring the water to a boil. Boil the broth for 3-5 minutes, after which the water is drained, and the pan and the bones are washed repeatedly. Such a technique will help us make the broth transparent.

Fill the framework with a portion of fresh water. In a pot with bones, put stalks of celery, peeled carrots, onions, peppers and thyme. We put the broth on a strong fire and bring it to a boil. As soon as the water begins to boil - sharply reduce the fire to a minimum and cook the broth 1-1.5 hours, periodically removing the foam formed on the surface of the broth.

Ready broth filter through 3-4 layers of gauze, and after seasoning to taste. We add greens. Such a broth is good in itself, and as a basis for soup.

Also, turkey broth can be cooked in a multivariate. Place all the ingredients in the bowl, pour water and set the "Quenching" mode for 3 hours.

Soup on turkey broth

Ingredients:

Preparation

The boiled turkey is broken down into fibers with a fork. Carrots, celery and onions cut into cubes.

Ready broth is brought to a boil and put into it sliced ​​vegetables. Reduce heat to medium and cook soup until vegetables become soft. At this stage it is also important not to forget to add herbs and spices. After the soup, add meat and noodles and continue cooking until the softness of the latter. We serve soup, sprinkled with herbs.