Frikadelki in Broth with Fermented Herbs
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This simple broth, flavored with onions and potatoes, is a childhood favorite of chef Olia Hercules. Her mother made the frikadelki, turkey or beef meatballs, with high-quality turkey meat and seasoned the soup with a mix of fermented mixed herbs like basil, dill, and parsley, which add crunch and brightness to the soup. Rubbed with salt and left to ferment for five days, the herbs' stems become quite potent, so use them here as a seasoning, like salt, to enhance the broth's flavor, but not overwhelm it.
