Chicken soup with pickles

With the addition of cucumbers, a bright and piquant sourness appears in the taste of the dish. To enhance this effect, you can pour in a little brine.

Ingredients

• Chicken wings or drumsticks 700-800 g
• Water 1750 ml
• Carrot 3 pieces
• Salt 1 tsp
• Black peppercorns 6-8 pieces
• Allspice peas 5-6 pieces
• Lavrushka 2 sheets
• Potato 3-4 pieces
• Salted cucumbers 3-4 pieces
• Flour 3 tbsp. spoons
• Greens taste
• Can add
• Brine taste

Directions

1. Fold the wings or drumsticks into a saucepan and pour 1.5 liters of water. Add whole carrots, salt, peppercorns, and lavrushka. Cook for about 30 minutes.
2. Remove the poultry and carrots from the broth. Cool it down. Separate the meat from the bones. Cut the carrots into pieces.
3. Cut the potatoes into small pieces and place them in the broth. Cook for about 15 minutes.
4. Return the chicken and carrots to the pan, add coarsely grated or chopped cucumbers. Bring to a boil and cook for a few minutes.
5. To make the taste even brighter, you can add a little pickle from cucumbers to the soup.
6. Mix flour with cold water so that no lumps remain. Pour into the soup in a thin stream and stir.
7. Bring the soup to a boil again and remove from heat. Sprinkle with herbs before serving.