Borscht with Turkey Legs and Fettuccini

Prepare turkey legs: take the skin off, cut off all the joints, tendons and fat. Cut the meat from the bones, leaving some on. Save the meat for other dishes of your liking.

Peel ginger thoroughly not leaving any skin on.

Add water to a deep pot and bring to a boil. Place bones into boiling water, cover and let it boil for 5 minutes. Skim all the foam that appears on top. Cut your ginger, carrot, parsley root and celery root in any way you like and add them to boiling broth. Let it all boil for a few minutes and skim off all the foam again. Nicely chop beetroots, green cabbage, potatoes, onion and tomatoes. Add them into the boiling broth in this order: beetroots, green cabbage, potatoes, onion and tomatoes. Every time you add one vegetable, let the borscht boil a minute and skim off any foam. After you add tomatoes, add bay leaves, peppercorns, chili powder and salt.

Turn the heat to high and add fettuccini, turn the heat to low and let it simmer for 8 minutes. Add apple cider vinegar, minced garlic and nicely chopped dill and parsley. Turn the heat completely off and let the borscht stand for 3-4 minutes. Serve immediately.

You will need:

For borscht:

  • Water – 6 cups
  • 2 Turkey legs
  • Beetroot – 10 oz
  • Fresh green cabbage – 13 oz
  • 1 potato
  • 1 medium carrot
  • ½ parsley root
  • ⅛ celery root
  • 2 yellow onions
  • 1 thumb-sized ginger root
  • 2 tomatoes
  • Apple cider vinegar – 2 teaspoons
  • Garlic – 3 cloves
  • Fettuccini – 2 balls
  • 2 bay leaves
  • 4-5 peppercorns
  • 1 pinch of chili powder
  • Chopped parsley greens
  • Chopped dill
  • Salt – to taste

This borscht is also known as: Borscht with Turkey Legs for Fall and Winter  

 

Thanks VeryAndVery.com for translating

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