Turnip is a cruciferous plant, which is considered one of the oldest among the cultivated. The turnip was cultivated in ancient Egypt, although the root crop was eaten only by representatives of the poorest and unprivileged classes. However, over time, the turnip acquired many admirers among other segments of the population, first in ancient Rome, and then throughout Europe. In Russia, the turnip was almost the main food product until the 18th century. Turnips can be used to make many different dishes, such as soups.
Turnip soup with beef
Ingredients:
- 400 g turnips
- 600 g beef or veal pulp
- 200 g carrots
- 150 g onions
- 150 g red onion
- salt pepper
- fresh herbs
Cooking step by step:
1. Rinse a piece of beef thoroughly under running water, and then chop it not very coarsely. Place the meat in a saucepan and pour in clean filtered water so that the meat is completely submerged. Bring to a boil over moderate heat.
2. After the water has boiled, remove the foam with a slotted spoon and cook the meat for about 40 minutes - the beef should be completely cooked. At the very end of cooking, add salt to the broth to taste.
3. Cut the washed and peeled carrots into round slices. Peel the peeled and red onions and chop finely. Chop the peeled turnips into thin pieces or strips. Add the onion to the cooked meat and keep on the fire for five minutes.
4. Stir in the carrot slices and continue cooking for another 5 minutes. Then add the turnips and cook the soup for about 15 minutes until all vegetables are tender. Season to taste. Pour the prepared soup into bowls and serve with chopped herbs. The approximate output is 7-8 servings.
Turnip soup with pumpkin and barley
Ingredients:
- 500 g turnips
- 300 g pumpkin
- 1 large onion
- 1 medium carrot
- 2 stalks of celery
- 1 parsnip root
- 1 cup pearl barley
- 2 sprigs of fresh rosemary
- 2 liters of vegetable broth
- salt pepper
- vegetable oil
- fresh parsley
Cooking step by step:
1. Pour pearl barley into a saucepan and cover with clean filtered water. Leave it overnight to soak the cereal. Peel the onion and chop finely into slices. Pour sunflower oil into a thick-bottomed saucepan, heat, add onion and fry until it becomes transparent.
2. Chop the peeled carrots into square pieces. Cut the celery into semicircular slices. Stir with the carrots to the fried onion, stir with a wooden spoon or spatula. Peel and chop the parsnips and turnips into small square pieces. Stir in the roots into the vegetable fry.
3. Cut off the skin of the pumpkin and cut the flesh into fairly large square pieces. Add to the saucepan to the cooking meal. Fry all the vegetables a little, and then add the vegetable broth. Season to taste with ground black pepper. Chop the rosemary leaves (you get 1-2 tablespoons of herbs), add to the soup.
4. Bring the liquid in a saucepan to a boil, add salt to taste. Now add the pearl barley and cook the soup for about half an hour over low heat. Pour the prepared soup into portioned bowls or bowls and garnish with finely chopped parsley. Serve immediately.
Turnip soup with chicken breast
Ingredients:
- 500 g chicken breast fillet
- 200 g turnips
- 2 bell peppers
- 1 large carrot
- 1 medium onion
- 1-2 bay leaves
- salt pepper
- sunflower oil
- fresh herbs
Cooking in stages:
1. Rinse the fillets, place in a saucepan and cover with clean filtered water. Place the container on the stove and bring to a boil. Use a slotted spoon to remove any foam, reduce heat, and cook until the chicken is completely cooked.
2. Chop the peeled turnips into cubes or strips, add to the pan with the finished chicken. Cook for 5 minutes. Peel the onions and carrots. Grind and fry in a pan in sunflower oil until golden brown. Stir the cooked roast into the soup.
3. Season the dish with salt and ground pepper to your liking. Rinse the bay leaves and place in a saucepan. Cook over moderate heat for about 10 minutes more - turnips should cook.
4. Rinse greens, shake off, chop. Pour the turnip soup into bowls and sprinkle each serving with fresh herbs. Serve immediately.
Turnip soup with peas
Ingredients:
- 2 turnips
- 2 medium carrots
- 1 cup dry peas
- 3 tbsp. tablespoons of vegetable oil
- 1 bay leaf
- salt pepper
- ground coriander
- fresh herbs
Cooking in stages:
1. Rinse dry peas well, place in a deep bowl and cover with clean filtered water. Leave the peas on for a few hours (depending on the quality of the peas), possibly overnight. Place in a strainer or colander in the morning. Boil water or stock in a separate saucepan. Add peas, stir. Cook over moderate heat until the peas are tender. Season with salt and pepper during cooking and add washed bay leaves.
2. Peel and chop the blood and turnips into small cubes or strips. Fry in sunflower oil in a skillet. Season to taste with ground pepper and coriander.
3. Stir in the vegetable roast over the cooked peas. Try the salt soup. Salt if required. Cook the dish over moderate heat for 10 minutes. Remove the cooked soup from heat and leave on the stove for a while, covered with a lid.
4. After 15 minutes, pour the prepared soup into bowls. Rinse the greens, shake off any drops, chop and sprinkle a large pinch into each serving. Like any pea soup, this one can be served with croutons - fried wheat or rye bread, so the soup turns out to be especially tasty. This is a fairly simple recipe where the softness of the peas can be varied to your liking.
Uzbek turnip soup
Ingredients:
- 500 g beef pulp
- 150 g turnips
- 200 g onions
- 200 g carrots
- 1 large red bell pepper
- 3 large tomatoes
- 400 g potatoes
- 100 g rice
- 2 dried chili peppers
- 5 g each ground coriander and cumin
- salt pepper
- vegetable oil
- fresh herbs
Cooking step by step:
1. Rinse a piece of meat and cut into small square pieces. Peel and chop all vegetables in approximately the same medium-sized pieces. To peel the tomatoes, boil water, pour into a deep bowl and lower each tomato there for a few seconds, after making cross-shaped cuts on the tomatoes. This little trick will get you peeled tomatoes in no time.
2. Rinse the rice well. Put in a bowl, cover with cold water and leave for a while. Fry the onions in heated sunflower oil until transparent in a thick-bottomed saucepan that does not burn food. Stir in the meat, salt and cook over low heat for 15 minutes.
3. Add pieces of turnips and carrots, fry for 5 minutes. Stir in tomatoes and bell peppers and simmer for a little more (about 3 minutes). Add potatoes, after 5 minutes add cumin with coriander, add chili pods. Continue to simmer vegetables for 5 minutes.
4. Pour in about two liters of clean filtered water and add salt to taste. When it boils, remove the foam with a slotted spoon. Cover the pot and cook for 10 minutes. Add rice and cook until cereal is done. Pour the finished dish into portioned bowls and serve with herbs.
Turnip soup vegetarian
Ingredients:
- 1 turnip
- 1 sweet potato
- 1 potato
- 1 medium carrot
- 1 green bell pepper
- 1 small onion
- 70 g of cauliflower and ordinary cabbage
- 2 cloves of garlic
- 1 tbsp. a spoonful of tomato paste
- 1 dried hot pepper
- 1 bunch of dill
- salt
- vegetable oil
Cooking in stages:
1. Peel the turnips, sweet potatoes and potatoes and chop into small square pieces. Rinse the dill, shake it off, chop finely. Grind dried peppers. Peel the garlic, cut in half and remove the green center. Throw it away, and chop the pulp of the cloves very finely.
2. Chop the peeled onions and carrots (carrots can be grated), place in a pan with heated oil and fry until the onions become transparent. Rinse the green pepper, remove the stalk, partitions and seeds, cut the pulp into small pieces, add to the carrot and onion frying and cook for a while.
3. Chop ordinary cabbage finely enough, stir with fried vegetables and cook for a while. Transfer all fried vegetables to a saucepan, add turnips with potatoes and sweet potatoes, as well as cauliflower inflorescences. Pour in about two and a half liters of hot water, add salt to taste. After boiling, cook for about 20 minutes.
4. At the end of cooking, stir in the tomato paste, chopped garlic and hot pepper. Pour in the dill, stir and keep it on the fire for about a minute, then leave the cooked soup under the lid for 10 minutes. Serve to the table. It turns out a light soup without extra calories.
Tip: Adding hot pepper is at your discretion. White cabbage can be replaced with Savoy cabbage in the same proportion.
