Served over puff pastry boats, biscuits, toast, or rice, this turkey à la king recipe combines turkey, peas, and mushrooms in a creamy sauce.
| Prep Time: | 30 mins |
| Cook Time: | 5 hrs 15 mins |
| Total Time: | 5 hrs 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 pounds beef soup bones
- 2 quarts water
- 4 potatoes, peeled and diced
- 4 carrots, peeled and diced
- 3 celery ribs, sliced
- 3 beets, peeled and diced
- 1 onion, diced
- 3 tablespoons minced garlic
- 3 tablespoons salt, or to taste
- 2 tablespoons paprika, or to taste
- 1 teaspoon ground black pepper, or to taste
- ½ small head cabbage, shredded
- 1 (15 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
Instructions
- Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
- Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
- Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.
Reviews
Didn’t use soup bones. I used beef bouillon concentrate and it was excellent, and much faster.
I used ground pork in the soup, as that is what I had on hand. It wasn’t very good that way. I was hoping to match the flavor of a borscht I used to get at a little restaurant in L.A. I will keep looking.
I found this to be an ok starter. First off, using only 2 quarts of water doesn’t get you anywhere near close enough to the liquid you need after cooking the soup bone for 4 hours. It needs minimum of one quart more. I made up the difference adding in beef broth during the vegetable cook part of the recipe. I also found it had too much tomato flavor for my tastes and would omit the tomato paste completely in the future. And the salt is WAY off. As written, the recipe contains 2358 mg of salt per serving, and I found that it made more than 10 servings as it stated, so it’s probably over 3000 mg per serving. I used 2 teaspoons for the entire recipe instead of 3 Tablespoons. This seemed about right. I also feel that the paprika is at least double of what it should be. I will not make again.
Delish!!
Also wanted to mention that I think is use half as much tomato paste next time.