Turkey shoulder soup with sorrel and nettle
5 servings
25 minutes
Turkey shoulder soup with sorrel and nettle is a unique blend of traditions and a fresh authorial approach. The rich, hearty turkey broth gives the dish depth of flavor, while sorrel and nettle add a light tang and spring freshness. Soup has long been considered a symbol of Russian cuisine, but this turkey version makes it more tender and dietary. The aroma of vegetables and spices complements the overall picture, creating a cozy and warming dish. Boiled eggs are an unexpected note that adds softness and nutrition. It’s best to serve the soup hot with a slice of rye bread and a spoonful of sour cream to emphasize its velvety texture. This is not just soup; it’s a true gastronomic story that combines ancient culinary traditions with modern taste.
1
Boil the eggs hard.
- Chicken egg: 2 pieces
2
Grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Chop the onion finely.
- Onion: 1 piece
4
Fill the turkey shoulder with water and place the pot on high heat.
- Turkey shoulder: 1 piece
- Water: 1.5 l
5
Bring to a boil and reduce the heat. Skim off the foam.
6
After 15 minutes, add the vegetables and cover with a lid.
- Carrot: 1 piece
- Onion: 1 piece
7
Chop the eggs finely and salt them.
- Chicken egg: 2 pieces
- Salt: to taste
8
Add chopped greens after 3 minutes. Stir.
- Pickled sorrel: 5 tablespoon
- Nettle: 1 bunch
9
Add pepper and salt. Remove from heat after a couple of minutes.
- Five pepper blend: 0.5 teaspoon
- Salt: to taste
10
Slice the turkey.
11
Serve the soup in portions, adding a bit of egg and meat.
- Chicken egg: 2 pieces
- Turkey shoulder: 1 piece
