Chicken and turkey cabbage soup with sorrel and nettle
6 servings
25 minutes
Chicken and turkey soup with sorrel and nettle is a refined blend of classic Russian traditions and a modern authorial approach. The broth made from chicken and turkey gives the dish richness and deep flavor, while pickled sorrel and fresh nettle add a light tang and spring freshness. This dish symbolizes the awakening of nature when the first greens fill the diet with fresh aromas. Tender meat combined with eggs makes the soup nutritious and balanced. Such a soup is perfect as a warming lunch on a cool day or as a light yet hearty dish in the summer season. Each spoonful is a harmony of flavors that unfold with every sip, evoking memories of home comfort and care.
1
Boil the eggs hard.
- Chicken egg: 4 pieces
2
Peel the carrot and cut it into small cubes.
- Carrot: 1 piece
3
Sauté the carrots in heated olive oil with a pinch of coarse salt for 5 minutes, stirring occasionally.
- Carrot: 1 piece
- Salt: to taste
4
Set aside the cooked eggs and carrots.
5
Fill the bird with water and bring to a boil, skim off the foam.
- Turkey shoulder: 1 piece
- Chicken legs: 2 pieces
6
Reduce the heat, cover with a lid, and cook for about 15 more minutes.
7
Then add the carrot.
- Carrot: 1 piece
8
Season with a pepper mix.
- Mix of peppers: to taste
9
Add greens and salt. Remove from heat after 5 minutes.
- Pickled sorrel: 2 tablespoons
- Nettle: 1 bunch
- Salt: to taste
10
Chop the eggs into small pieces.
- Chicken egg: 4 pieces
11
Add a little meat and eggs to each serving.
- Turkey shoulder: 1 piece
- Chicken legs: 2 pieces
- Chicken egg: 4 pieces