I always like to cook a hodgepodge with fresh tomatoes. Unlike tomato paste or sauce, with such an additive, the taste turns out to be softer and more real. To quickly remove the peel, I advise you to make cross-shaped incisions and lower the vegetables into boiling water for 15 seconds.
Ingredients
Step-by-step cooking recipe
Wash the turkey, pour cold water and boil for 30 minutes.
Remove the meat from the pan, cut into small pieces and throw it back into the broth.
Chop cucumbers, onion and lemon. Peel the tomatoes and chop them in a blender.
Fry the onion in vegetable oil until golden brown.
Add tomato mass, 200 ml of water, bay leaf and pepper. Simmer for 7 minutes.
Pour the roast and cucumbers into a saucepan with turkey and cook for 10 minutes.
Add salt, pepper and turn off. Leave the finished soup under the lid for 15 minutes.
Serve the hodgepodge, adding parsley and a slice of lemon to the plate.
