Turkey Soup



  • 1 turkey (feel murg or shitr murg)
  • 4 quarts water
  • 6 small potatoes, diced
  • 4 large carrots, diced
  • 2 stalks celery(ajwain kharasani or herb), diced
  • 1 large onion, diced
  • 1 ½ cups shredded cabbage(bnd gobi)
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • ½ cup uncooked barley(jo or cereal grain)
  • 1 tbsp Worcestershire sauce
  • 1 ½ tsp salt
  • 1 tsp dried parsley(dry ajmooda)
  • 1 tsp dried basil(tulsi or naiyaz boo)
  • 1 bay leaf(tayz pat)
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp paprika
  • ¼ tsp poultry seasoning(msala)
  • 1 pinch dried thyme(jungli podina or herb)


  • Place the turkey into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey and remove and chop any remaining turkey meat. Chop the meat.
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  • Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
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