Chicken Soup with Potatoes

Ingredients

• 1 whole chicken
• 1 bay leaf
• 1 sprig thyme
• 2 cloves Allspice
• 10 peppercorns
• 2 carrots
• 1 leek stalk
• 0.25 celery root
• 1 parsley root
• 1 onion
• 500 g starchy potatoes
• 2 pickled cucumbers
• 1 bunch parsley
• 1 bunch dill
• 3 tbsp sour cream
• Salt

Instructions

1. 1.

   Wash the chicken inside and out, place it in a large pot and cover with cold water. Add the spices, bring to a boil, skim off foam, then simmer on low heat for about 2½ hours. Clean and wash the vegetables. Slice the leek into rings. Peel the onion and add everything to the pot after 1½ hours. Remove the chicken from the broth, strain the broth through a sieve and let it cool.

2. 2.

   Break the chicken apart, remove the skin, separate the meat from the bones and cut into pieces. Peel and roughly cube the potatoes. Drain the fat, put it in a pot, sauté the potatoes for 5 minutes, then add 1 liter of chicken broth.

3. 3.

   Coarsely chop the soup vegetables, add them to the potatoes and blend everything. Cut the pickled cucumbers into small pieces and add them with the chicken meat to the soup. Season again with salt and pepper.

4. 4.

   Wash, dry, shake off excess water, finely chop parsley and dill and sprinkle over the soup. Serve the chicken potato soup in bowls and place a dollop of sour cream in the center of each.