Turkey Lemon Soup

Turkey and chicken soup are considered dietary. Of course, this soup can be made with chicken. But due to the addition of lemon, it is not recommended to store it for more than 2 days. Therefore, we cook it for one sitting.

Ingredients

• Turkey Wings - 2 Pieces (or 1 small drumstick)
• Bay leaf - 1 piece
• Black peppercorns - 7 Pieces
• Lemon - 1 Piece
• Onion - 1 Piece
• Carrots - 2
• Pieces Celery, stem - 2 Pieces
• Dry white wine - 70 Milliliters
• Green peas - 200 Grams
• Salt, pepper - To taste
• Vegetable oil - To taste (for frying)

Directions

1. Rinse the wings, cut in half and fill with cold water, 1.8 liters. Add bay leaves and peppercorns to a saucepan. Cook until meat is tender, about 60 minutes. Remove the zest from the washed lemon. Squeeze out the lemon juice.
2. Prepare vegetables. Rinse carrots, onions and celery, peel and cut into small cubes. Fry vegetables in hot oil until golden brown. Add lemon juice, wine and lemon zest to vegetables. Stir and simmer for 2-3 minutes.
3. Remove the meat from the pan and cool. Put stewed vegetables in the broth. Cut the meat into small pieces, having previously freed it from the bones. Add meat and peas to the soup. Boil for 10-15 minutes.
4. The soup is ready. Pour the soup into bowls and take out the lemon zest. Put a lemon ring in a plate and bon appetit!