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Turkish Cabbage Soup Recipe

Ingredients

1 tablespoon vegetable oil

4 skinless, boneless turkey breast halves

2 onions, chopped

3 carrots, cut into 1/2 inch chunks

8 cups kumkum (cabbage seeds)

1 cup fresh ginger root, broken into pellets

1 cup vinegar

2 green onions, chopped

3 teaspoons salt

1 teaspoon dried basil

Directions

In a large pot, combine oil, turkey breast, onions, carrots, kumkum, celery, vinegar, green onions, salt, basil and salt. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.

Remove meat from the liquid and set aside.

Heat the vegetable broth in a large pot over medium heat. Saute onions, carrots, celery, ginger, salt and basil in the vegetable broth while stirring. Simmer over medium heat 3 hours.

Remove turkey from the broth, give it a good pat in both sides, and remove skin from bones. Place them on a plate and begin melting the butter or margarine in boiling water.

Remove vegetables from their liquid and allow them to cool completely. Store them in cool, dry place.