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)

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.

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