Mum’s beetroot soup

Mum’s Beetroot soup


– 5 medium carrots
– 1 parsnip
– 5 medium potatoes
– 3 large beetroots
– 400 gram of turkey breast
– few slices of leek
– 2 small bay leaves
– 5 allspice berries
– 2 vegetables stocks
– salt and pepper
– 1.7 liter of water

Ingredients to thicken the soup:

– 1 egg yolk
– 1 tbsp of full fat yogurt or cream
– 100ml of cold water
– 1 tbsp of flour

Mix egg yolk, yogurt, flour and water together. Make sure they bind well, add into soup and cooked for 5 min

Cut turkey, carrots, parsnip, beetroots and potatoes into cubes to start with.
Pour boiling water into large pan. Add turkey, allspice berries, bay leaves and cook for 5-10 minutes.
Add carrots, parsnip, leek, beetroots, vegetables stocks and cook until vegetables become tender.
Add potatoes and cook for approximately 20 minutes. Add salt and pepper as required.

Enjoy 😋

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