Ingredients with Measurements:
- 1 pound of turkey breast, cut into bite-sized pieces
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium-sized apples, peeled and chopped
- 1/2 cup of pitted prunes, chopped
- 1/4 cup of tomato paste
- 4 cups of chicken broth
- 1 tablespoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the chopped red and green bell peppers and sauté for another 5 minutes.
4. Add the chopped apples and prunes and sauté for another 5 minutes.
5. Add the turkey breast pieces and sauté until browned on all sides, about 10 minutes.
6. Add the tomato paste, smoked paprika, dried thyme, bay leaf, and salt and pepper to taste. Stir well to combine.
7. Pour in the chicken broth and bring the mixture to a boil.
8. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the turkey is cooked through and the vegetables are tender.
9. Remove the bay leaf and discard.
10. Serve hot with your favorite garnishes and sides.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 30g
Protein: 30g
Sodium: 800mg
Fiber: 6g
Sugar: 18g
Substitutions for ingredients:
- Chicken breast can be used instead of turkey breast.
- Dried apricots or raisins can be used instead of prunes.
- Red apples can be used instead of green apples.
Variations:
- Add a dollop of sour cream or crème fraîche on top of each serving.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a splash of red wine or vinegar for a tangy twist.
Tips and tricks:
- Make sure to brown the turkey pieces well before adding the vegetables to ensure a flavorful soup.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Adjust the seasoning to your taste by adding more or less smoked paprika, thyme, or salt and pepper.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh thyme or parsley on top.
Garnishes:
- Sour cream or crème fraîche
- Fresh herbs such as thyme or parsley
- Crusty bread or crackers
Pairings:
- A crisp green salad with a tangy vinaigrette
- Roasted vegetables such as carrots, parsnips, or Brussels sprouts
- A glass of red wine such as Pinot Noir or Syrah
Suggested side dishes:
- Crusty bread or crackers
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the turkey thoroughly to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Solyanka is a traditional Russian soup that typically includes meat, vegetables, and pickles. This version adds a sweet twist with the addition of apples and prunes.
Flavor profiles:
This soup is savory and slightly sweet, with smoky paprika and thyme adding depth of flavor.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a chilly evening.
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Region: Russian