Nettle and sorrel soup with turkey
6 servings
25 minutes
Nettle and sorrel soup with turkey is a harmony of freshness and richness embodied in a bowl. This signature recipe combines tender turkey meat with spring greens, creating a bright, invigorating flavor. The dish's roots trace back to traditional Russian shchi, where green herbs played a key role in outdoor nutrition. Nettle adds a slight spiciness while pickled sorrel contributes a pleasant tanginess, balancing the broth's richness. Carrots and onions enrich the taste with natural sweetness, and the egg adds tenderness. This soup not only warms but also fills with vitamins, making it perfect for spring and summer lunches. Serve hot with crispy bread to experience its full flavor depth.
1
Place the turkey in the pot.
- Turkey shoulder: 3 pieces
2
Pour in water and place on high heat.
- Water: 1.8 l
3
Wait for it to boil and reduce the heat. Remove the foam.
4
Grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Cover the pot with a lid. Boil for a total of 22 minutes after boiling.
6
Chop the onion finely.
- Onion: 1 head
7
Add onion and carrot 7 minutes before removing from heat.
- Carrot: 1 piece
- Onion: 1 head
8
Cover it again with the lid.
9
Break an egg into the soup 5 minutes before it's ready.
- Chicken egg: 1 piece
10
Mix and add chopped nettle and sorrel. Season with salt and pepper before serving.
- Young nettle: 1 bunch
- Pickled sorrel: 5 tablespoon
- Ground black pepper: to taste
- Salt: to taste
11
Serve hot.
