Soup with pickles

To prepare a soup with pickles, you need to prepare water, potatoes, carrots, onions, pickles, sunflower oil, chicken meat, bay leaf, salt, ground pepper, parsley root, celery root.

To begin with, you need to prepare a vegetable broth. Peel and rinse parsley root, celery root, and, if desired, parsnip root. If the parsley roots are small, it will be enough to wash them thoroughly. Cut the celery into small cubes. Put the roots in a suitable pot - in this case, for 4 liters. Pour about three liters of cold water and put on high heat. After boiling, reduce the heat and simmer for 30-40 minutes.

Prepare the roux. Peel and slice the onion into small slices. Sauté until soft in heated oil.

Rinse the carrots and finely grate them using a fine, medium, or coarse grater - whichever you prefer. Add the grated carrots to the onions and continue sautéing until soft, approximately 10 minutes.

Rinse and grate the pickles or fermented barrel pickles using a coarse grater. Add them to the sautéed vegetables along with the juice that has formed. Mix well and sauté for another 3-5 minutes. At this step, you can also add a spoonful of tomato paste.

When the roots are well cooked, remove them from the broth using a slotted spoon and discard. Place the chicken meat into the broth. Cook for 20-30 minutes until done.

Rinse and peel the potatoes. Cut them into small cubes. Remove the cooked meat from the pot. Place the potato cubes into the pot with the broth. Cook until soft, approximately 10-15 minutes after boiling.

Next, add the sautéed vegetables. Stir and bring to a boil. Cook for approximately 8-10 minutes.

Cut the chicken into pieces, add it to the soup. Mix well.

Add salt to taste (taking into account the salt already present in the pickles), ground pepper, and bay leaf. Cook for 3-5 minutes.

Add chopped herbs, stir, and turn off the heat. The soup with pickles is ready.

Enjoy your meal!