Chicken soup with pickles, potatoes and vegetables

Portions: 4 persons | Preparation: 62 minutes

This chicken soup with pickles, potatoes and vegetables tastes very unusual. The addition of pickles adds some acidity to the flavor of the dish. To intensify the whole thing, some brine can be added. Preparation is quite simple, even if it takes a little time. Simply simmer the meat, carrots and spices. Then add potatoes and pickles and about an hour later the chicken soup is ready.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Chicken soup with pickles
Chicken soup with pickles

Portions: 4 persons | Preparation: 62 minutes

This chicken soup with pickles, potatoes and vegetables tastes very unusual. The addition of pickles adds some acidity to the flavor of the dish. To intensify the whole thing, some brine can be added. Preparation is quite simple, even if it takes a little time. Simply simmer the meat, carrots and spices. Then add potatoes and pickles and about an hour later the chicken soup is ready.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Winter | region: Eastern Europe | preparation: Cook | menu: Soups | cuisine: Ukrainian Recipes

Ingredients

  • 700-800 g chicken wings, or thighs
  • 1750 ml water
  • 3 carrots
  • 1 tsp salt
  • 6-8 grains black pepper
  • 5-6 grains allspice
  • 2 bay leaves
  • 3-4 potatoes
  • 3-4 pickles
  • 3 tablespoons flour
  • herbs, to taste
  • brine, to taste, optional

Instructions

  1. Peel the vegetables.
  2. Place the chicken wings or drumsticks in a saucepan and pour 1.5 liters of water over them.
  3. Add the whole carrots, salt, peppercorns and bay leaves.
  4. Place on the stove and bring to a boil, approx. 30 Simmer for a few minutes.
  5. Remove the poultry and carrots from the broth and allow to cool.
  6. Remove the meat from the bones.
  7. Cut the carrots into bite-sized pieces.
  8. Roughly grate or slice the pickles.
  9. Chop the potatoes into small pieces , add to the broth.
  10. Cook about 15 minutes.
  11. Return the chicken and carrots to the pot, add the cucumbers.
  12. Bring to a boil, simmer for a few minutes.
  13. Pour some of the brine into the soup, if desired to enhance the flavor.
  14. Mix the flour with the cold water in a bowl, making sure there are no lumps.
  15. Pour into the soup in a thin stream, stir well.
  16. Return the chicken soup to the boil, remove from the heat .
  17. Sprinkle with the herbs before serving en.

Utensils

  • pan
  • knife
  • peeler
  • cutting board
  • bowl