Ingredients Â
- 1 lb turkey thighs Granny’s, roasted and cubed
- 1 tbsp canola oil
- 1 cup yellow onion diced small
- 1 cup carrots peeled and diced small
- 2 cups beets peeled and diced small
- 1 cup celery diced small
- 2 cups green cabbage thinly sliced or shredded
- 2 tbsp tomato paste
- 1 tbsp garlic minced
- 8 cups turkey stock homemade or low sodium
- 1 bay leaf
- 2 tsp salt
- ¼ tsp freshly cracked black pepper Â
- 2 tbsp fresh lemon juice
- â…“ cup fresh dill chopped
To Serve
- sour cream
- fresh bread
Instructions
-
Heat the canola oil in a large soup pot over medium low heat. Add turkey and onion, sauté until lightly browned and fragrant, about 7 minutes.
-
Add carrots, beets, celery and cook for an additional 5 minutes.
-
Add cabbage, tomato paste, garlic, stock, and bay leaf. Bring to a boil, reduce heat and simmer until vegetables are tender, about 25 minutes.
-
Add salt and pepper.
-
Stir in lemon juice and dill. Remove bay leaf.
-
Serve immediately with sour cream and bread.
Nutrition Per Serving
Calories: 167kcalCarbohydrates: 13gProtein: 17gFat: 5gSodium: 1061mg

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