John Myers
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Turkey Soup with Turnips and Potatoes
The perfect turkey soup with turnips and potatoes recipe with a picture and simple step-by-step instructions.
- 300 g Minced turkey
- 50 g Grated yeast-free spelled bread – see separate recipe for spelled bread
- 1 Egg
- 1 Diced onion
- 1 bunch Chopped parsley
- Rapeseed oil, salt, pepper, paprika powder noble sweet
- 4 Carrots
- 2 May turnips
- 1 Parsley root
- 2 Potatoes
Prepare and cook meatballs
- Lightly fry the onion cubes in a little oil
- Mix the mince, egg, spelled breadcrumbs, parsley and onions thoroughly and form small meatballs out of them (I still turn them in some spelled crumbs so that they are as crispy as my wife likes them best!)
- Fry the meatballs in not too little fat on both sides until crispy, then put them in the preheated oven to keep them warm.
Potatoes and beetroot vegetables as a side dish
- Peel the potatoes, cut in half lengthways, “break” the ridge and cook in a little boiling salted water for about 10 minutes until soft
- Clean the carrots, turnips and parsley roots and cut into pieces that are not too small
- Place in a little salted water (a pinch of sugar never hurts) and cook until soft in about 10 minutes
Finish and serve
- Fill the roast set with a little water, season, then thicken with starch
- Arrange the beetroot vegetables and potato halves on a plate, add the sauce and put the turkey rolls on top
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