Sour cabbage soup with chicken and turkey
6 servings
35 minutes
Sour cabbage soup with chicken and turkey is a traditional dish of Russian cuisine, filled with vibrant flavors and history. For ages, soup has been a symbol of home comfort and rural simplicity, with its sourness coming from fermented cabbage and pickled herbs. This version with chicken and turkey makes the broth rich and tender, while aromatic spices and fresh herbs enhance the flavor palette. Sour soup is perfect for winter days – it warms you up and stimulates the appetite. Served hot with arugula that adds freshness, this dish is a true find for lovers of authentic flavors and healthy, natural ingredients.
1
Chop the carrot finely.
2
Place chicken and turkey in a pot, cover with water. Bring to a boil and remove the foam. Cook over medium heat.
- Chicken leg quarters: 1 piece
- Turkey breast: 350 g
- Water: 2 l
3
Add the carrot in 10 minutes.
- Carrot: 60 g
4
Add white pepper.
- White peppercorns: to taste
5
Add some allspice.
- Allspice berries: 7 pieces
6
To salt.
- Sea salt: to taste
7
Add cabbage 20 minutes after boiling.
- Sauerkraut: 500 g
8
Cut the tomatoes into strips and salt them.
9
Add tomatoes 25 minutes after boiling.
- Tomatoes: 1 piece
10
Add nettle and sorrel and mix. Cook for another 5 minutes.
- Pickled sorrel: 150 g
- Pickled nettle: 150 g
11
Add arugula and serve in portions.
- Rocket (arugula): to taste