Polish Cucumber Soup

Ingredients

• Skin-On Chicken Breasts 1 piece
• Water 1⅕ l
• Onion 1 head
• Celery salt 10 oz
• Carrot 2 pieces
• Parsnip 10 oz
• Potato 20 oz
• Bay leaf 1 piece
• Ground Black Pepper 5 pieces
• Pickled Cauliflower 4 pieces
• Cucumber Brine 5 fl oz
• Sour Cream 5 oz
• Butter 0 oz
• Dill 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Sugar to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour water into a pot, add the chicken, bring to a boil, reduce the heat, skim off the foam, add a bay leaf, allspice, and half of a carrot, celery, and parsnip, cutting them into large pieces. Simmer for one hour.

Step 3

Strain the broth.

Step 4

Cut the chicken into small cubes after removing it from the broth.

Step 5

Chop the onion into small cubes and cut the root vegetables into cubes about one centimeter on each side.

Step 6

Grate the pickles on a coarse grater.

Step 7

In a skillet, melt the butter and sauté the onion until translucent, then add the carrot, celery, and parsnip. Continue to sauté for another 2–3 minutes.

Step 8

Add the vegetables to the strained broth, and also add the potatoes. Cook for 15–20 minutes, until the vegetables are tender.

Step 9

Add the chicken and cucumbers, then pour in the brine. Season with salt, pepper, and sugar to taste. Add the sour cream and mix well.

Step 10

Serve garnished with fresh dill.