How to make
Blend the onion and celery stalk with the leaves in a blender and fry the mixture in the fat. You can add more fat, if you want it to be greasier.
Grate the carrots on a fine grater, the goal is for them to release their color nicely. Add them to other vegetables.
After everything has softened and is fried, pour about 1.2 liters of hot water, in which the vegetable spice is added - additive. Leave it to simmer over low heat.
During this time, the buckwheat is toasted in a non greased pan and then it is boiled and strained.
The bread is soaked in water or milk (without the crust).
The turkey meat is minced and the strained bread, black pepper, parsley and salt are added to it. Form small balls and put them the boiling soup. If the water level has dropped, add a little more.
Boil the turkey soup until the balls are ready - about 15 minutes should be enough, depending on their size.
Serve by adding two or three full spoons of boiled buckwheat to each portion of turkey soup and sprinkle each one with freshly chopped parsley.
Enjoy your meal!
