Turkey vegetable soup: clear broth with shredded meat for a Sunday lunch

Tip: tap a step to mark it as done.

1. Start the broth

   10 min

   Pat the turkey dry with a paper towel, place it in a pot, and cover with cold water. Bring to a boil and skim off the foam with a spoon to keep the broth clear.

2. Add the vegetables

   5 min

   Peel the carrots, parsley root, and celery root and cut them into thick rounds and chunks. Add them to the pot along with the whole peeled onion, bay leaf, and allspice berries. Season with salt.

3. Simmer

   30 min

   Simmer uncovered over low heat for 30 minutes, keeping the soup at a gentle bubble. Avoid a rolling boil, which would make the broth cloudy and the meat tough.

4. Shred the meat

   5 min

   Remove the meat and let it cool briefly, then shred it with forks. Remove the onion, bay leaf, and allspice berries from the soup.

5. Finish the soup

   10 min

   Return the meat to the pot, add the noodles, and cook according to the package directions until tender. Season to taste with salt and pepper and sprinkle with parsley.

Tip: Turkey thighs give the soup a richer flavor but contain more fat. If storing the soup, cook the noodles separately so they do not soak up the broth; nutritional values are calculated from the ingredients and are approximate.

This recipe was translated from the Slovak original: Morčacia polievka so zeleninou: číry vývar s natrhaným mäsom a chuť nedeľného obeda