Turkey Bone Broth Made in a Pressure Cooker
This is our family's healing soup
Equipment
- 1 Vegetable peeler
- 1 Pressure cooker
- 1 Strainer
Ingredients
- 1 onion
- 3 cloves garlic or 4
- 2 parsnips
- 5 carrots or 6
- 2 potatoes or 3
- 1 turkey breast bone
- 1 tomato optional
- 4 teaspoons salt
- ½ to 1 tablespoon whole black pepper
- 3 teaspoons Vegeta or dried mixed vegetables optional
- About 4 liters of water
- 200 g pasta
Instructions
- Place the turkey bone in the pressure cooker pot.
- Peel and chop the vegetables.
- I usually cut the carrots into four pieces and leave the potatoes, tomato, and onion whole.
- Place the vegetables, onion, and garlic into the pot alongside the bone, then fill with hot water up to the max line.
- My pressure cooker has a marking that shows the maximum fill level.
- Add the spices.
- Cook on high setting for 1 hour.
- While the soup is cooking, I quickly cook the pasta.
- When it’s done, I turn off the cooker and let the pressure release naturally.
Notes
In Hungary, we store and serve this type of broth quite uniquely. That means after the broth is cooked, we separate the liquid, vegetables, and meat, and serve and store them in separate containers. I also strain the liquid through a sieve before serving and storing, so that the broth is nice and clear. It may sound complicated, but it’s really not — the separation and straining process only takes a few minutes. This step is important because this way we can enjoy it for 2–3 days. If you store everything together, it spoils much more quickly.