salt and pepper, 2 bay leaves and 2 allspice berries
aromatics: 2 carrots, 1 parsley root, 1 onion, a piece of leek, a small piece of celery, 2 sprigs of fresh parsley
5 potatoes
50 g rice
6 medium pickled cucumbers
200 g 18% sour cream
chives
Preparation
Put the rinsed meat into a pot, pour 2.5 liters of water and bring to a boil. Skim off foam, season with salt (about 2 teaspoons) and simmer for about 2 hours covered on low heat.
Peel the carrots and parsley, rinse the leek and celery. Add to the pot with meat, along with fresh parsley, peeled onion, bay leaf and allspice. Simmer for about 40 minutes covered.
Remove the cooked onion, parsley, leek, celery, fresh parsley, allspice and bay leaves from the soup (they won't be needed). Slice the carrot and put it back in the pot.
Add peeled and diced potatoes, cook until tender for about 20 minutes. Halfway through cooking, add the rice.
Peel the cucumbers and grate them on a grater, add to the soup. Simmer for 10 minutes, season with freshly ground pepper.
Remove the soup from heat and lighten with sour cream (gradually add to the sour cream one spoonful at a time of broth while stirring constantly). After adding several spoonfuls of soup, pour the sour cream into the pot with the rest of the soup and mix (this way the sour cream should not curdle).
Serve with chives and meat removed from the turkey bone. Can be served with bread.
