Skip to main content Skip to main content

Nordic Turkey Soup Recipe

If you like a good chicken soup, you will love this Nordic Turkey Soup Recipe, made with a rich turkey broth, root vegetables, barley, and peas – all ingredients common in Scandinavian cuisine.

Nordic Turkey Soup Recipe

Top this Nordic Turkey Soup Recipe with sliced radishes just before serving. (Holly A. Heyser photo)

Print Recipe

The broth for this Nordic Turkey Soup Recipe can be made several days in advance and stored in the fridge.

Serves: 6
Prep time: 20 minutes
Cook time: 3 hours

Broth Ingredients:

  • 1 turkey carcass
  • 10 cups water
  • Salt
  • 12 juniper berries, crushed (optional)
  • A 1-inch piece of ginger, chopped
  • 1 tablespoon chopped parsley
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • ½ ounce dried mushrooms (any kind)

Soup Ingredients:

  • 1 cup barley
  • 1 yellow or white onion, sliced from root to tip
  • 2 tablespoons butter
  • 1 large carrot, peeled and sliced into discs
  • 1 cup fresh or frozen peas
  • 1-2 radishes, sliced paper thin
  • 2-3 tablespoons chopped parsley

Directions:

  1. Pour the water into a large pot and add a tablespoon of salt and the turkey carcass. Bring it to a simmer. Once the water simmers, turn the heat down until the broth is steaming, not bubbling. Cook the broth this way for 90 minutes. Add the remaining broth ingredients and bring to a simmer. Cook gently – the water should just barely be bubbling – for 1 more hour.
  2. Turn off the heat and strain the broth. Pick off any bits of turkey meat you can from the carcass and save them for the soup. The broth can be stored for a few days in the fridge at this point.
  3. To make the soup, set a large pot over medium-high heat and add the butter. Fry the sliced onion and until it is translucent but not browned. Pour the broth over the onions and add the sliced carrots and barley. Bring the broth to a simmer. When the barley is ready, add the peas, parsley and the reserved turkey meat to the broth and cook for another minute or two. When you serve, give everyone some of the sliced radish.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Tow Ready in 2: Towing Load Capacities - Not to Be Overlooked

Tow Ready in 2: Towing Load Capacities - Not to Be Overlooked

Few things are more critical to the safe trailering quotient than towing capacities. If any component in the towing equation is exceeded, tragedy can strike out on the road. In this episode of “B&W Hitches: Tow Ready in 2,” Dr. Todd Kuhn addresses the importance of getting trailering and towing capacities correct and how-to do so.

Outdoor Family Fun: Backyard Whiskey Sour for a Romantic Evening

Outdoor Family Fun: Backyard Whiskey Sour for a Romantic Evening

Getting away doesn't always require time-consuming plans and expensive trips. A simple whiskey sour or old fashioned can be mixed up and poured for your favorite person on your back patio as the sun fades below the horizon.

Crash Course: How to Choose the Right Crankbait for Bass

Crash Course: How to Choose the Right Crankbait for Bass

You have lots of options in a shallow crankbait, but don't overlook the No. 1 important thing.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now