Turnip is a plant of the cruciferous family, which is considered one of the oldest among cultivated ones. Turnip was cultivated in Ancient Egypt, although the root crops were eaten only by the representatives of the poorest and most unprivileged classes. However, over time, the turnip gained a lot of fans among other segments of the population, first in Ancient Rome, and then throughout Europe. In Russia, turnip was almost the main foodstuff until the 18th century. From turnips you can cook many different dishes, for example, soups.
Pick your recipe
Beef Turnip Soup
Ingredients:
- 400 g turnip
- 600 g of beef or veal pulp
- 200 g carrots
- 150 g onions
- 150 g red onion
- salt pepper
- fresh greens
Cooking step by step:
1. Rinse a piece of beef thoroughly under running water, and then cut it not very large. Put the meat in a pan and pour clean filtered water so that the meat is completely under water. Bring to a boil over moderate heat.
2. After the water has boiled, remove the foam with a slotted spoon and cook the meat for about 40 minutes - the beef should be completely cooked. At the very end of cooking, add salt to the broth to taste.
3. Cut the washed and peeled carrots into round slices. Unhook ordinary and red onions and chop finely. Chop the peeled turnip into thin slices or straws. Pour onion to the prepared meat and keep it on fire for about five minutes.
4. Stir in circles of carrots and continue cooking for another 5 minutes. Then add the turnips and cook the soup for about 15 minutes until all vegetables are soft. Season to taste. Pour the finished soup into bowls and serve with chopped herbs. Approximate yield - 7-8 servings.
Pumpkin and barley turnip soup
Ingredients:
- 500 g turnip
- 300 g pumpkin
- 1 large onion
- 1 medium carrot
- 2 stalks of celery
- 1 parsnip root
- 1 cup pearl barley
- 2 sprigs of fresh rosemary
- 2 liters of vegetable stock
- salt pepper
- vegetable oil
- fresh parsley
Cooking step by step:
1. Pour pearl barley into a saucepan and pour clean filtered water. Leave until morning so that the cereal is wet. Peel the onion and finely chop the plates. Pour in sunflower oil into a thick-bottomed pan, heat, add onions and fry until it becomes transparent.
2. Chopped peeled carrots in square pieces. Cut celery into semicircular slices. Together with carrots, stir in the fried onion, stir with a wooden spoon or spatula. Peel and chop the parsnips and turnips in small square pieces. Stir the roots into a vegetable fry.
3. Cut the peel of the pumpkin and cut the pulp into square pieces that are large enough in size. Add to the pan to the cooking dish. Sauté all the vegetables a little, and then pour in the vegetable broth. Season to taste with ground black pepper. Chop the rosemary leaves (get 1-2 tbsp.spoons of greens), add to the soup.
4. Bring the liquid in the pan to a boil, add salt to taste. Now pour the pearl barley and cook the soup for about half an hour on low heat. Pour the finished soup into serving plates or bowls and garnish with finely chopped parsley. Serve immediately.
Turnip Soup with Chicken Breast
Ingredients:
- 500 g chicken breast fillet
- 200 g turnip
- 2 Bulgarian red peppers
- 1 large carrot
- 1 medium onion
- 1-2 bay leaves
- salt pepper
- sunflower oil
- fresh greens
Cooking in stages:
1. Rinse the fillet, put in a saucepan and pour in clean filtered water. Place the container on a stove and bring to a boil. Using a slotted spoon, remove the resulting foam, turn down the heat and cook until the chicken has completely boiled.
2. Chop the peeled turnips with a cube or straw, add to the pan with the finished chicken. Cook for 5 minutes. Peel the onions and carrots. Grind and fry in a pan in sunflower oil until golden brown. Stir in the cooked frying in the soup.
3. Season the dish with salt and ground pepper to your liking. Rinse the bay leaf and put in a pan. Cook over moderate heat for about 10 minutes - the turnip should cook.
4. Rinse greens, shake, chop. Pour the turnip soup into plates and sprinkle each serving with fresh herbs. Serve immediately.
Turnip Soup with Peas
Ingredients:
- 2 turnips
- 2 medium carrots
- 1 cup dry peas
- 3 tbsp. tablespoons of vegetable oil
- 1 bay leaf
- salt pepper
- ground coriander
- fresh greens
Cooking in stages:
1. Rinse the dry peas thoroughly, place them in a deep bowl and fill with clean filtered water. Leave the peas for several hours (depending on the quality of the peas), possibly all night. In the morning, drop it onto a sieve or colander. Boil water or stock in a separate pan. Add peas, mix. Cook over moderate heat until the peas are soft. In the process of cooking season with salt and pepper, put the washed bay leaf.
2. Peel and chop the dung and turnip with a small cube or straw. Fry in sunflower oil in a pan. Season to taste with ground pepper and coriander.
3. Stir in the vegetables until peas are cooked. Try the salt soup. Salt if necessary. Cook on moderate heat for 10 minutes. Remove the finished soup from the heat and leave on the stove for a while, closing the lid.
4. After 15 minutes, pour the prepared soup into plates. Rinse the greens, brush off the drops, chop and sprinkle a large pinch into each serving. Like any pea soup, this one can be served with croutons - fried wheat or rye bread, so the soup turns out to be especially tasty. This is a fairly simple recipe where the softness of peas can be varied to your liking.
Uzbek turnip soup
Ingredients:
- 500 g beef pulp
- 150 g turnip
- 200 g onions
- 200 g carrots
- 1 large red bell pepper
- 3 large tomatoes
- 400 g of potatoes
- 100 g of rice
- 2 dried chili peppers
- 5 g of ground coriander and cumin
- salt pepper
- vegetable oil
- fresh greens
Cooking step by step:
1. Rinse a piece of meat and cut into small square pieces. Peel and chop all vegetables with approximately the same small pieces. To peel tomatoes, boil water, pour into a deep bowl and dip each tomato there for a few seconds, after making cross-shaped incisions on the tomatoes. This little trick will allow you to peel tomatoes in two counts.
2. Rinse thoroughly. Put in a bowl, fill with cold water and leave for a while. Fry the onions in preheated sunflower oil until transparent in a thick-bottomed pan to which the food does not burn. Stir with meat, salt and cook over low heat for 15 minutes.
3. Pour slices of turnip and carrots, fry for 5 minutes. Stir in the tomatoes and bell peppers and hold on top for a little longer (about 3 minutes). Add potatoes, after 5 minutes, enter cumin with coriander, put chili pods. Continue stewing vegetables for 5 minutes.
4. Pour in about two liters of clean filtered water and add salt to taste. When it boils, remove the foam with a slotted spoon. Close the pan and cook for 10 minutes. Pour rice and cook until cereal is cooked. Pour the finished dish into portioned bowls and serve with herbs.
