Buckwheat soup with turkey fillet

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Ingredients

Adjust Servings:
1 lbs of turkey breast
3 medium Potatoes
1 Carrot
½ medium Onion
½ cup Buckwheat
1 Bay leaf
branch of Fresh parsley
Salt and pepper

Buckwheat soup with turkey fillet

Cuisine:
  • 40 min
  • Serves 4
  • Easy

Ingredients

Directions

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Buckwheat soup is a very easy one to cook. And its ingredients are very simple. There are nothing exotic. In addition, it’s a low-calorie soup, so it’s good for those who follow the figure. So let’s start!

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Steps

1
Done

Rinse the meat in running water and cut it into small pieces . Then put in a soup pot (not very large, mine is about one gallon) with 6 cups of cold water. Bring to a boil and cook for 5 minutes over medium heat

2
Done

Drain the hot first broth carefully, rinse meat well with a cold water and also rinse the soup pot. Then pour 6 cups of cold water and bring to a boil second time. Once the broth begins to boil reduce the heat and add half an onion. Cook over low heat for 30 minutes. This is very important if we want our soup low-calorie – change the water.

3
Done

Peel vegetables and rinse buckwheat at least twice. Remove black buckwheat grains. Now you need potatoes cubed and carrot grated.

4
Done

Add vegetables and buckwheat to the broth, stir and cook for 10 more minutes. Remove foam carefully with a spoon.

5
Done

Add 1dried bay leaf, salt (½ tbsp) and black pepper to taste. Cook 3 more minutes on a low heat. At the end of cooking don’t forget remove the bay leaf and onion ‘cos there is no need to make soup’s flavor any stronger.

6
Done

Bon appetite! Smachnoho!

Before serving, add some chopped parsley.

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