Turkey soup
8 servings
30 minutes
Turkey soup is an amazing blend of tradition and innovation. The rich, aromatic turkey broth gains a unique depth of flavor from the addition of pickled nettles and sorrel, while the sweet notes of cherry tomatoes add lightness to the dish. A mix of ground peppers adds spiciness, and the final touch—chicken egg and sour cream—makes the texture tender and velvety. This recipe is inspired by traditional Russian soups but takes an authorial approach to transform a familiar dish into something new. Perfect for cozy home dinners or festive events. Served hot with a slice of rye bread or fresh herbs, it immerses you in a gastronomic delight.
1
Pour drinking water over the turkey and place it on high heat.
- Water: 3 l
- Turkey shoulder: 3 pieces
2
Remove the foam.
3
Once the broth boils, reduce the heat and cover with a lid.
4
Chop the cherries finely and salt them.
- Cherry tomatoes: 75 g
- Salt: to taste
5
After 20 minutes of boiling, add chopped greens.
- Pickled nettle: 75 g
- Pickled sorrel: 50 g
6
Then add cherry.
- Cherry tomatoes: 75 g
7
Season with a pepper mix.
- Ground pepper blend: 1 tablespoon
8
Stir and cook for another 3 minutes. Remove from heat and add salt.
- Salt: to taste
9
Transfer the turkey and let it cool slightly. Then slice it thinly and return it to the broth.
- Turkey shoulder: 3 pieces
10
Pour part of the hot soup into a deep container and crack an egg into the portion. Stir for 30 seconds.
- Chicken egg: 8 pieces
11
Add a spoon of sour cream and chili flakes. Done!
- Sour cream: 8 tablespoons
