Turkey Borscht
Fragrant, hearty, and very tasty - an ideal lunch! Turkey Borscht will surprise even the most demanding gourmets. This is a light and nourishing first course that will delight the whole family. No one will refuse a borscht like this, believe me!
Updated : 21 July, 2026
Easy
About 45 min.
Ingredients
500 grams
Turkey leg
1
Onion
1
Carrot
3
Potato
1
Beetroot
250 grams
Cabbage
2 tablespoon
Tomato paste
3
Garlic
3 liter
Water
to taste
Salt
to taste
Dry spices
30 grams
Vegetable oil
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook turkey borscht? Prepare the ingredients. First, cover the turkey meat with cold water, place over heat, and bring everything to a boil. I also added carrot and herbs while cooking the broth, but this is optional. Cook until done over medium heat for about 1 hour. Do not forget to remove the foam that appears as it comes to a boil.
Step 2
Remove the cooked meat from the broth, let it cool slightly, cut into pieces, and separate it from the bones. Strain the broth. Return the meat to the strained broth and place it over heat again.
Step 3
Finely shred the cabbage and add it to the pot with the meat. Peel and rinse the potatoes, beetroot, onion, garlic, and carrot. Cut the potatoes into cubes and add them to the pot. Leave everything to cook together for 15–20 minutes. Grate the carrot on a medium grater and finely chop the onion. Fry the chopped onion and carrot in a pan with a small amount of vegetable oil for 2–3 minutes, stirring occasionally. Add the cooked sautéed vegetables to the pot.
Step 4
Grate the peeled beetroot on a coarse grater. Pour a little vegetable oil into a hot pan and fry the beetroot for 5–7 minutes, stirring occasionally. Add the tomato paste to the beetroot and fry everything together for another couple of minutes. Press the garlic through a garlic press or chop it finely. Rinse the herbs and chop them finely. Add the sautéed beetroot mixture to the pot. Add the chopped garlic, bay leaf, and some herbs. Bring everything to a boil and turn off the heat immediately.
Step 5
Remove the finished borscht from the heat, cover with a lid, and let it stand for at least 30 minutes. Serve the finished borscht with a little sour cream.
Author note
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