Zucchini soup

Zucchini soup

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Ingredients for Making Zucchini Soup

  1. Small zucchini 5 pieces
  2. Fresh turkey breast 300-400 grams
  3. Large onion 1 piece
  4. Small carrots 4-5 pieces
  5. Petiole 2 celery stalks
  6. 2-3 medium sized potatoes
  7. Semolina 4 tablespoons without slide
  8. Salt to taste
  9. Ground black pepper to taste
  10. Cold purified water 3-4 liters
  11. Vegetable oil for frying
  • Main IngredientsSquash, Turkey
  • Serving 7 servings


Frying pan, Cooker, Cutting board, Knife, Tablespoon, Large pan with lid, Scoop, Kitchen gloves, Wooden spatula, Plate - 6 pieces, Medium grater, Deep dish for serving

Cooking zucchini soup:

Step 1: prepare the turkey breast.

Rinse the turkey breast thoroughly under running water and put it on a cutting board. Using a knife, we clean the meat, if necessary, of the film, veins and fat. Cut the component into small pieces, about the size of 2.5-3 centimeters in length and in width, and shift into a free plate.

Step 2: prepare the onion.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the vegetable on a cutting board and chop finely. The processed component is transferred to a clean plate.

Step 3: prepare the meat frying.

Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, make the fire less than average, and pour the chopped onion into the pan. From time to time, stirring it with a wooden spatula, simmer until transparent. Immediately after that we put turkey slices into the container, mix everything well with improvised equipment and continue to simmer the ingredients until all the liquid has evaporated from the meat. The component should acquire a brownish golden hue. Immediately after that, turn off the burner, and set the pan with kitchen tacking aside. Let our meat roast cool down to a warm state.

Step 4: prepare the potatoes.

Using a knife, peel the potatoes from the skin and rinse thoroughly under running warm water. We spread the vegetable on a cutting board and cut into small pieces of arbitrary shape. For example, I cut potatoes according to my mood: either straws or small cubes. After all, the taste of this soup will not change. We transfer the processed component to a deep plate and fill it with ordinary cold water so that the potatoes do not darken while we prepare other vegetables.

Step 5: prepare the carrots.

Peel the carrots with a knife from the skins and thoroughly rinse under running water. Using a medium grater, we rub the vegetable, and shift the chips into a clean plate.

Step 6: prepare the zucchini.

We wash the squash under running water and put it on a cutting board. Using a knife, cut off the edges of the vegetable. Using the same medium grater, rub the component onto the chips and transfer to a free plate.

Step 7: Prepare Celery

We wash the celery under running water and put it on a cutting board. If necessary, we clear it of coarse places on the stem and then rub it on a medium grater. The processed component is transferred to a clean plate.

Step 8: prepare the zucchini soup.

Put potato slices, meat frying in a large saucepan and pour purified water. We put the container on medium heat. After boiling the liquid, make the fire less than average, cover the pan not completely with the lid and cook the ingredients until the potatoes are half-cooked for about 10-15 minutes (depending on the thickness of the vegetable). Immediately after this, add salt and black pepper to taste, add the remaining chopped vegetables, mix everything thoroughly with a tablespoon and continue to cook the soup for 4-5 minutes. Attention: do not cook the first dish longer than the specified time, as vegetables should be felt by the tooth. If they are digested, then we will not get soup, but porridge. A couple of minutes before the end of cooking, add semolina to the pan, mix everything thoroughly and turn off the burner. Cover the container with a lid and set aside to brew for another 15-20 minutes.

Step 9: serve the zucchini soup.

As soon as the zucchini soup is infused, use a scoop to pour it into a portioned deep dish and serve it to the dining table. The first dish is very tasty, aromatic and hearty. Serve it with croutons or toasts.
Good appetite!

Recipe Tips:

- If you use young zucchini to make soup, then they can be grated on a coarse grater, as they can boil quickly in hot water.

- Instead of turkey breast, you can also use chicken, as well as pork or beef. It is better to fry the last two components in a boiled form, since in the soup they may not have time to boil.

- Before serving zucchini soup to the dining table, the dish can be decorated with finely chopped parsley.