Turkey Broth with Egg
Calories
461 kcal
Protein
37.2 g
Fat
15.5 g
Carbs
39.6 g
Ingredients
- Turkey fillet (120 g)
- Carrot (50 g)
- Onion (50 g)
- Celery (20 g)
- Chicken egg (60 g)
- Spinach (10 g)
- Green onion (5 g)
- Sesame seeds (5 g)
- Bay leaf (to taste)
- Rye bread (70 g)
Instructions
- Making the BrothRinse the turkey fillet, cover with water, bring to a boil. Drain, rinse the meat, and refill with fresh water. Add whole onion, carrot, and celery. Simmer on low heat for 30–40 minutes. Season with salt and spices (bay leaf, pepper).
- Preparing ToppingsSlice the cooked turkey into thin pieces. Hard-boil the egg, cut into halves. Rinse spinach and green onion.
- ServingLayer in a bowl: turkey slices, egg halves, spinach. Pour hot broth over the ingredients. Garnish with green onion and sesame seeds. Serve with rye bread.
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