Red Borsch with Christmas Turkey

There is always some turkey leftovers after Christmas and New Years‘ parties. From bones and meat, you can make wonderful red borsch. And you will not lose anything. You can cook Ukrainian turkey with bacon, garlic, and prunes.

Directions

1. Take the turkey leftovers. Separate the meat from the bones.
   
2. Take the bones and place them in a pot of boiling water. 3 liters of water will be enough.
3. We put the pan with a capacity of 5 liters on the stove. Cook for about an hour. Let the broth cool slightly. Carefully remove the bones or drain through a sieve.
4. Return the boneless broth to the stove. Add the meat cut into pieces to the broth. If garlic and prunes are leftover from the party too, you can add them. We also add bay leaves to the broth and cook for another 20 minutes.
5. Cut onions, carrots, beets into small cubes. Fry until golden brown in a frying pan. Add tomato sauce. Stir for 10 minutes.
6. Pour the boiling mixture into the broth.
7. Cut the potatoes into small pieces. Add to the saucepan.
8. After 10 minutes add chopped cabbage to the borsch.
9. Add salt to taste. You do not need to pepper borsch if you cooked a spicy turkey with chili.
10. Cook for 20 minutes. Serve with sour cream and herbs.

How to cook with turkey leftovers:

Video by Home of the Holidays

Potential Pros, Cons and History for Red Borsch with Christmas Turkey Recipe:

Pros:

• This recipe includes the use of turkey, which provides a lean protein source for the soup. Turkey is also a good source of several vitamins and minerals, including B vitamins and selenium.
• The soup includes a variety of vegetables, including beets, carrots, onions, and potatoes, which can provide a range of nutrients and fiber.
• The recipe includes the use of tomato paste and red wine vinegar, which can add depth and complexity to the flavors of the soup.
• The recipe is relatively easy to follow, with clear instructions provided.

Cons:

• Some people may not enjoy the taste of borsch, particularly if they are not accustomed to the sour or tangy flavor that is characteristic of the soup.
• The recipe may require a fair amount of chopping and preparation, which can be time-consuming and may not be feasible for those with limited time or energy to cook.
• The recipe includes the use of sour cream, which can add extra fat and calories to the dish. This may not be ideal for those who are watching their intake or have dietary restrictions.

History:

• Borsch is a soup that has been enjoyed for centuries across various regions of Eastern and Central Europe, including Ukraine, Poland, and Lithuania. It is believed to have originated in Ukraine, where it was traditionally made with beets, cabbage, and other vegetables.
• Over time, variations of borsch have emerged that may include additional ingredients such as potatoes, meat, or sour cream.
• Turkey is not a traditional ingredient in borsch, but the use of meat in the soup has varied across different regions and cultural traditions. In some regions, borsch is traditionally made with beef or pork.