First courses are an integral part of our daily diet. Some people love exclusively soups, others love cabbage soup, but in our family, fortunately, we eat all first courses, including wonderful, rich borscht.
This time I decided to cook red borscht not just with meat or chicken, but with healthy, dietary turkey meat. Turkey belongs to the pheasant family; this meat is of very high quality. Contains vitamins A and E, iron, calcium, sodium and phosphorus, manganese and magnesium. It is easily digestible, easily digestible, and contains almost no cholesterol. It is for these reasons that it is classified as dietary meat.
Required: I indicate the ingredients for borscht, 4-5 liters in volume.
Turkey drumstick – 900 gr.
Water – 4 l.
Carrots – 1-2 pcs.
Onions – 2 pcs.
Bell pepper (I have frozen) – 2-3 handfuls.
Beets – 1 pc.
Ketchup (tomato paste) – 3-4 tbsp.
Cabbage – 300 gr.
Potatoes – 4-5 pcs.
Salt - to taste.
Bay leaf – 3-4 pcs.
Greens - to taste.
How to cook delicious homemade borscht with turkey meat:
Wash the turkey drumstick, put it in a pan, fill it with water and let it cook for 50-60 minutes.
Remove any foam that forms in a timely manner. Salt the broth to taste. 
While the drumstick is cooking, we prepare the vegetable frying. Grind onions, carrots, beets and bell peppers. Fry until almost done in vegetable oil. Add a little salt. Add ketchup (or tomato paste) and let it simmer. 
When the turkey meat is cooked, remove the drumstick from the broth and cool it a little (so that you can then cut it into portions). 
Add shredded cabbage to the broth. We also send roasted vegetables there. 
Cut the potatoes and add them to the broth. 
Taste for salt (add more salt if necessary) and cook the vegetables over low heat until tender for about 10-30 minutes, it depends on what consistency you like your vegetables in the first course - soft or a little crunchy. Add bay leaf. 
When the borscht is almost ready, add the turkey meat, which we first separate from the bones and cut into portions. 
Add chopped greens. Let the borscht simmer for another 3-5 minutes and turn it off. Serve the borscht in portions, with sour cream, ground pepper and of course with delicious homemade bread.
To make the first dish even tastier, it should be served with herbs and sour cream. Take care in advance of preparing croutons, hot donuts or toast from black bread, and then an ordinary dinner will turn into a real royal reception.
Advice: Cooks add prunes to almost finished turkey borscht, as this meat goes perfectly with dried fruits. This is why poultry is often baked in the oven with sweets and honey. Decide for yourself how much to put, usually they recommend from 5 to 15 pieces per 3-liter pan.
Wait until the borscht has cooled, and then put it in the refrigerator. It’s no less tasty cold, but it’s not for everyone. It is recommended to reheat it in portions so that it can stand longer.
How to cook in a slow cooker
The recipe books that come with each multicooker recommend frying, then adding all the ingredients and cooking until tender (about 30 minutes, including cooking the meat).
There is also a right to exist method when the turkey is boiled separately. If you are afraid that bone fragments or peel will float in the finished borscht, then you also need to strain it.
The main modes necessary for first courses, namely “Frying” and “Soup,” are present in every multicooker, so a kitchen appliance from any brand will do. Some of them require frying with the lid open; be sure to pay attention to this feature when purchasing.
What part of the turkey is used to make borscht?
There are several main parts suitable for broth: neck, fillet, thigh, wings, breasts and drumsticks. Feel free to choose any of them, since turkey is a lean and healthy meat. It cooks for a standard 30 minutes.
It is not at all necessary to cook borscht from turkey: many cooks make the broth with beef or pork, as they believe that fatty meat gives a special “charm” to the whole dish, regardless of whether you cook green borscht or with beans.
Even a beginner can prepare homemade borscht, as the recipe is very simple and standard. If this is your first time taking on what you think is a complex dish, then there is nothing to be afraid of, because with the help of detailed step-by-step instructions, photographs or an instructional video, preparing borscht becomes very simple.
Cooking time: 2 hours
Cost of 4 servings - 317 rubles
Cost of 1 serving - 79 rubles
Ingredients:
Turkey drumstick 800g - 128 rubles
Vegetable oil 30ml - 3 rubles
Beetroot 700g (7 small pieces) - 21 rubles
Apple cider vinegar 30g (2-3 tablespoons) - 2 rubles
Tomato paste 100g (two large tbsp.) - 18 rubles
Carrots 1 piece - 3 rubles
Onions 2 pcs - 7 rubles
Potatoes 300g - 5 rubles
White cabbage 300g - 5 rubles
Prunes 100g - 35 rubles
Salt (to taste)
Sugar 20g (2 pinches)
Garlic 4 cloves - 3 rubles
Bay leaf 2 pcs - 2 rubles
Allspice
Black peppercorns – 10pcs
For serving:
Sour cream 300g - 60 rubles
Parsley 50g (bunch) - 25 rubles
Preparation:
- Carve the turkey drumsticks, separating the bones from the meat.
- For a rich broth, roast turkey bones in a pan by placing the bones in a hot pan, then adding a little oil. Fry for 2-3 minutes.
- Pour 4 liters of water into the pan. Cook for about 1 hour, covering with a lid and skimming off any foam to make the broth clearer.
- Saute the beets. Cut half of the peeled beets into cubes. Next, fry in vegetable oil in a heated frying pan for 2-3 minutes, adding apple cider vinegar and tomato paste for acidity, stir.
- Gradually pour a little less than 1 liter of water into the pan. Simmer for 45 minutes (without lid). Add water if necessary.
- Grate the remaining beets. Add a little water to the grated beets and squeeze the juice out of the beets with your hands. Strain the resulting mixture through a sieve, pressing the beets with a spoon to extract the maximum amount of juice.
- Chop the carrots and onions into cubes.
- In a preheated frying pan, fry the carrots and onions until tender.
- After an hour, strain the broth through a sieve and put it back on the fire.
- Cut the potatoes into cubes, add to the broth, and bring to a boil. Chop the cabbage into cubes, then boil the broth for 2 minutes, adding the cabbage.
- Pour the sauteed beet mixture into the broth and fried vegetables. Cover with a lid and bring to a boil.
- Chop the prunes. When the borscht boils, add prunes, salt and sprinkle with sugar. Mix.
- For a rich color, pour fresh beetroot into the borscht.
- Place the garlic cloves in a sieve, chop the bay leaf, allspice and peppercorns. Lower the sieve into the pan so that all the ingredients are in the borscht. Cook for 25 minutes to allow the spices to release their flavor.
- Separate the meat from the bones cooked in the broth.
- After 25 minutes, remove the borscht from the heat and remove the sieve.
Serving:
Pour borscht into a plate. Add a tablespoon of sour cream, crumble turkey pieces and chopped parsley on top.
Bon appetit!
Watch the full video recipe with Alexander Belkovich
Calories: 1160.8
Cooking time: 40
Proteins/100g: 6.19
Carbohydrates/100g: 6.46
In the summer, everyone tries to exclude heavy fatty dishes from the home menu and switch to light vegetable soups. But standard vegetarian borscht seems too bland; a more tasty replacement will be needed. Diet borscht with turkey will be a compromise solution. Tender fillet is a complete protein food, giving the first dish a unique meaty aroma and rich flavor. This borscht will turn out to be quite dietary and will not make you worry about extra pounds. But, if you don’t eat meat at all, you can cook it.
Diet borscht with turkey - recipe with photo. 
Products:
- turkey fillet – 600 grams,
- cabbage - half a small head of cabbage,
- potatoes – 5-7 pieces,
- onions – 2 pieces,
- bell pepper – 1 piece,
- carrots - 1 piece,
- beets - 1 piece,
- tomatoes – 5 pieces,
- greens - to taste,
- salt,
- sunflower oil.
How to cook at home
Sequence of preparation of dietary borscht:
1. Wash the meat and remove the film. The fillet is cut into small neat pieces across the grain. The boiling water is salted, then the meat is dipped into it. Dill umbrellas are also thrown into the water; they will give the broth a spicy taste. Cook the meat for 20 minutes, be sure to remove any foam that appears. It is advisable to achieve ideal transparency of the broth. 
2. Cut young potatoes into large cubes, and try to cut sweet peppers very finely. The vegetables are poured into the pan at the same time. 
3. 10 minutes after the potatoes, add shredded cabbage and chopped herbs into the meat broth. 
4. Following the cabbage, tomatoes are added to the pan. This recipe has its own twist; the tomatoes are not stewed first. Fresh fruits are cut into halves and grated on a coarse or medium grater. Thick juice with pulp is poured into a saucepan. 
5. The beets are grated and lightly sprinkled with vinegar, then sautéed in sunflower oil. The finished mass is placed in a saucepan. Vinegar ensures the brightness of the colors; the borscht will have a rich beetroot color. 
6. Carrots and onions are chopped and sautéed at the same time. These vegetables are transferred to the pan at the final stage, 5-7 minutes before the dish is ready. The total cooking time for dietary borscht with turkey is 40 minutes, during which time the pieces of turkey will become soft, but will not have time to turn into shapeless fibers. 
7. The finished borscht should sit for 15-20 minutes, then it is poured into plates and sprinkled with fresh chopped herbs.
The taste of borscht will not change the next day. You can add a spoonful of low-fat sour cream to each serving. 
Traditionally, borscht is served with slices of slightly oven-dried bread, croutons in garlic sauce, or tiny donuts.
It turns out just as delicious
Borscht is a soup based on beets and other vegetables, cooked in either meat or vegetable broth. There are a huge number of borscht recipes. It can include completely different ingredients: beets, potatoes, onions, celery, various herbs, spices (garlic, vinegar, lemon), etc. Each housewife has her own homemade borscht recipe. Borscht is a soup that is most often served for lunch. It can be fed to both adults and children (the main thing is that the soup is not oversaturated with spices).
Borscht can be prepared vegetarian - without adding meat. This cooking option is very good for the summer season. When you don’t want to overload your body with too rich and heavy food. Rich meat broths are more suitable for winter. Almost all types of meat are suitable for meat broth - beef, veal, pork, chicken, turkey, rabbit, etc.
You can serve borscht with low-fat sour cream, a light sauce based on natural yogurt, fresh chopped herbs, and lemon slices (for aroma and taste). Also, with such a rich soup, various buns, crispbreads, garlic croutons, and just a slice of fresh bread go well.
The recipe is suitable for those who adhere to a therapeutic gentle diet, as well as for baby food (without the use of spices and herbs).
Per 100 grams of product - 70 Kcal.
Recipe:
1. Rinse the meat thoroughly, remove excess fat (if necessary).
2. Place the meat in a medium saucepan, add water and cook. This will be the first broth, then it will need to be drained.
3. After the meat has boiled, it must be boiled for another 10 minutes. Next, drain the water, rinse the meat under running water, pour clean water into the pan and return the meat to cook over low heat.
4. While the meat is cooking, peel and rinse the beets, potatoes, carrots and onions.
5. Chop the cabbage and onion. Cut the potatoes into cubes. Grate the beets and carrots (if you don’t want to use a grater, cut them into cubes).
6. When the meat is thoroughly cooked, reduce the heat and add chopped potatoes to it.
7. Meanwhile, simmer the onions and carrots in a frying pan under the lid with the addition of a small amount of water and tomato paste. If desired, you can add a spoonful of vegetable oil.
8. Add stewed vegetables to potatoes. Also add shredded cabbage.
9. Salt and add bay leaf.
10. Also simmer the beets under the lid (for 10 minutes) with the addition of vinegar. Next, add the beets to the soup.
11. Chop the garlic and add to the soup along with pepper and herbs.
12. Stir the soup well and let it simmer for another 15 minutes.
13. Serve the finished soup in portions or in a tureen. Ready!
