2020-08-13 / test@t

Turkey, leek and Chinese cabbage soup

This is a very filling soup, but a good slice of toasted country bread and butter will do the trick.

Ingredients

2 kg turkey necks
2 leeks
10 large Chinese cabbage leaves
4 cloves of garlic
3 cm fresh ginger root
soy sauce
salt, freshly ground black pepper
dark sesame oil for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Place the necks in a large saucepan, pour in about 5 liters of cold water, bring to a boil over high heat, salt, reduce heat to low, remove foam.

Step 2

At the leek, cut off the white part and 3–4 cm of light green and set aside. Disassemble the green part into leaves, rinse thoroughly, cut into large pieces and put in a saucepan with necks.

Step 3

Rinse and crush garlic (do not peel), place in broth. Rinse the ginger (do not peel it either), cut into thin slices and add to the broth. Cook, uncovered, until the meat begins to fall off the bone, about 2.5 hours.

Step 4

Place the necks on a platter, cool slightly and remove the meat from the bones. Strain the broth. At this stage, the broth and meat tolerate freezing well.

Step 5

Pour 1 liter of broth into a saucepan and add about 200 g of meat from the neck. Bring to a boil, add the leek and white pieces of Chinese cabbage leaves. Bring to a boil again and cook for 3 minutes.

Step 6

Add the rest of the cabbage and soy sauce to taste and cook for 2 minutes. Turn off the heat, pepper, add a little sesame oil, close the lid, let it brew for 5 minutes.

Cooking time

Servings

Catalog