Ingredients

• 2 liters water
• meat: 1 turkey neck (about 500 g) + 1 chicken carcass (about 300 g)*
• seasonings: 2 teaspoons sea salt, 0.5 teaspoon ground pepper, 2 bay leaves, 3 allspice berries
• root vegetables: 1 large carrot, 1 onion, 1 small parsnip, 1 small leek, piece of celery root
• 2 bunches of beet greens (including about 350 g beets total)
• 250 ml juice from pickled beets
• 1 tablespoon lemon juice
• 125 ml 30% or 36% sour cream
• dill

Preparation

1. Rinse the meat (turkey and chicken) and place in a large pot. Pour in cold water (preferably filtered), bring to a boil, skim off foam. Cook covered for about 20 minutes.
2. Add seasonings and root vegetables (peeled and cut into 4 pieces carrot, onion, parsnip, leek and peeled celery root). Cook for about 45-60 minutes.
3. In the meantime prepare the beet greens: cut off the beets, rinse them, peel and grate on a grater with large holes. Also rinse the leaves with stems and chop finely on a cutting board.
4. When the meat and vegetable broth is ready, strain it through a sieve into another clean pot. Place the turkey neck back in the clean broth (let it continue to cook in the soup) and the peeled, cooked carrot cut into pieces. The rest of the vegetables from the broth will not be needed for the soup.
5. Return the broth to the stove and after it boils, reduce heat. Add grated beets and whole leaves with stems. Cook on low heat for about 10 minutes.
6. Now add lemon juice and juice from pickled beets, so the soup has deep color and flavor. Remove from heat without further cooking the soup.
7. Finally add sour cream and stir. Sprinkle with chopped dill, check seasoning with salt and pepper.
8. Serve with mashed potatoes with cracklings or young potatoes with dill. You can also add a boiled egg.