- Chicken wings 4 pcs.
- Bay leaf 3 pcs.
- Allspice 4 peas
- Water 2 L
- Carrots 2 pcs.
- Parsley (root) 1 pc.
- Butter 1 tbsp
- Grated pickles 200-250 g (or pro taste)
- Potato 4-5 pcs.
- Cream 30% 100 ml
- Egg yolk 1 pc.
- Sliced dill 2 tbsp
- Salt to taste
- Pepper to taste
- Celery (root) slice
- Main Ingredients Carrot, Chicken, Cream
- Serving 4 servings
pan, spatula, skillet, soup ladle, knife, cutting board
Step 1: prepare the ingredients.
Peel the root vegetables, cut the carrots and the root of the parsley and celery into cubes of about the same size, cut the potatoes into medium-sized pieces, as you usually cut into soup.
If you rub pickles, do not drain the juice from them, use it in cooking the soup too.
Step 2: Cook the broth.
Put the chicken wings in water and put on fire when the broth boils, add carrots, parsley and celery, bring to a boil again and simmer under the lid for 30 minutes.
Step 3: prepare the frying of grated cucumbers.
While preparing the broth, melt the butter in a pan and put the grated pickles. After frying, the cucumbers will acquire a richer taste, stew them for several minutes, stirring often.
Step 4: bring the pickle to readiness.
Add potatoes to the broth and cook for 15 minutes until ready.
Then add the fried grated cucumbers right with the butter in which they were fried. Boil for a few minutes until the broth picks up some of the cucumber flavor.
Beat the yolk with cream and pour the mixture into the soup, mixing well. Add greens, bring to a boil, salt and pepper to taste and serve.
Step 5: serve the perfect pickle.
The perfect pickle is ready! Serve it hot, always with bread. A wonderful hearty soup for the whole family.
Enjoy your meal!