Moscow Sour Soup

Ingredients

• Poultry 1 piece
• Chicken gizzards 5 oz
• Chicken hearts 5 oz
• Parsnip 5 oz
• Celery salt 10 oz
• Onion 2 heads
• Green peppercorns to taste
• Allspice berries to taste
• Bay leaf 1 piece
• Leek 1 piece
• Sorrel 5 oz
• Spinach 5 oz
• Pickled Cauliflower 10 oz
• Cucumber Brine 5 fl oz
• Butter 0 oz
• Parsley 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Pour 5 liters of water over the chicken and offal, bring to a boil, skim off the foam, add allspice, black peppercorns, bay leaf, an onion, and a small piece of celery root (or parsley root). Simmer on low heat for 1–2 hours.

Step 2

Then strain the broth and cut the chicken into large pieces.

Step 3

Cut the pickles into matchsticks. Bring the broth back to a boil and add the pickles. Cook for 10–15 minutes.

Step 4

Slice the celery and parsnip into thin matchsticks.

Step 5

Slice the onion into half rings.

Step 6

Slice the leeks into rings.

Step 7

Sauté the chopped vegetables in butter. Add to the soup and simmer for another 15–20 minutes.

Step 8

Bring the cucumber brine to a boil and strain it, then add it to the soup. Also, toss in the chopped leaves of sorrel and spinach.

Step 9

Season with salt and pepper, bring to a boil, and then remove from heat. Pour the soup into a serving bowl, and add the chicken meat and offal.

Step 10

Sprinkle with chopped herbs.