Cooking description:
The pickle is prepared simply and quickly if there is a ready-made broth. Therefore, it is better to cook the turkey in advance, especially since this meat is cooked for a long time. The cucumber can be pickled or salted. I don't add brine to the soup. Pickle is often prepared with pearl barley. I prefer rice and recommend it to you. It cooks many times faster and the soup is more tender with it.
Purpose: For lunch
Main Ingredient: Poultry / Turkey
Dish: Soups / Pickle
Ingredients:
- Turkey Wing - 400 Grams
- Rice - 2-3 st. spoons
- Potatoes - 2-3 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Sunflower oil - 20 Milliliters
- Salt - To taste
- Ground black pepper - To taste
- Water - 1.5 Liters
- Pickled cucumber - 1-2 Pieces
Servings: 4-5
How to cook "Pickle with Turkey"
Prepare all the ingredients for making the pickle.
Put the turkey in a saucepan and cover with water.
Bring to a boil, reduce heat and remove foam. Cook the turkey for 1.5-2 hours until the meat is tender.
Then remove the turkey from the pan, remove the bones and skin. Strain the broth and lay out the chopped potatoes. Start cooking the pickle.
Finely chop the carrots and onions and place in a skillet with sunflower oil. Simmer vegetables over low heat for 7-8 minutes.
Add the onions and carrots to the pot.
Wash the rice and add to the soup as well. Season with salt and pepper to taste.
Finely chop the pickled cucumber.
When all the ingredients in the soup are done, add the sliced cucumbers. Boil the soup for another 5-6 minutes and turn it off. Add the boiled turkey to the pot.
Pickle with turkey is ready. Serve first at lunch.