Ingredients portion 8
Chicken breast on bone 1 piece
Water 1.2 l
Onions 1 head
Celery root 300 g
Carrots 2 pieces
Pasternak 300 g
Potatoes 500 g
Laurel leaf 1 piece
Black pepper 5 pieces
Pickles 4 pieces
Cucumber brine 170 ml
Sour cream 200 g
Butter 30g
Dill 20 g
Salt to taste
Ground black pepper to taste
Sugar to taste
Cooking instructions 2 hours
1 Pour water into a saucepan, put the chicken in, bring to the boil, lower the heat, remove the foam, add the bay leaf, allspice, half the carrots, celery and parsnips, chopping them coarsely. Boil for an hour.
2 Sieve the stock. Cut the chicken from the stock into small cubes.
3 Finely dice the onion, cut the root vegetables into about one centimetre thick cubes. Grate the pickles on a coarse grater.
4 Melt the butter in a pan, fry the onion until transparent, then add the carrots, celery and parsnips. Sauté for another 2 to 3 minutes. Send vegetables to the strained broth, throw potatoes there as well. Cook for 15-20 minutes until the vegetables are cooked.
5 Add the chicken, cucumbers and pour in the brine. Add salt, pepper and sugar to taste. Add the sour cream and stir well. Serve with a sprinkling of fresh dill. 
