Turkey shoulder soup with nettles and sorrel
6 servings
25 minutes
Turkey shoulder soup with nettles and sorrel is an ancient Russian soup that combines tender poultry meat and refreshing greens. Its roots trace back to old peasant recipes where sour greens acted as a natural preservative and added vibrant flavor to the dish. Rich in turkey aroma, it is harmoniously complemented by the slight acidity of sorrel and the grassy notes of nettles. Onions and carrots add sweet hints, while sour cream softens the acidity when served, making the taste more balanced. Traditionally, the soup is eaten hot, and pieces of turkey can be chopped for convenience. Combined with a boiled egg, the soup becomes a nutritious and hearty dish perfect for a family lunch. Shchi is a cozy taste of Russian cuisine that warms and fills with strength.
1
Place the turkey shoulder in the pot.
- Turkey shoulder: 725 g
2
Fill with drinking water up to the 2 L mark. Place on medium heat.
3
Once the water starts boiling, add salt and reduce the heat.
- Salt: to taste
4
Remove excess foam from the surface.
5
Chop the onion finely.
- Onion: 1 piece
6
Add it to the turkey.
- Onion: 1 piece
7
Cut the carrot.
- Carrot: 1 piece
8
Add it to the soup.
- Carrot: 1 piece
9
Mix the ingredients. Boil for 20 minutes from the moment it starts boiling.
10
Add greens 5 minutes before removing from heat. Stir.
- Sorrel: 70 g
- Nettle: 30 g
11
Boil the egg hard in parallel.
- Chicken egg: 1 piece
12
Serve with sour cream and egg. The turkey can be minced before serving.
- Chicken egg: 1 piece
- Sour cream: to taste
