Ingredients

• 1/2 tablespoon olive oil
• 1 medium onion
• 1/2 tablespoon butter
• 1 large carrot
• 1.5 liters of broth (e.g. from bouillon)
• 300 g potatoes (3 pieces)
• 1 single chicken fillet
• 4-5 medium pickled cucumbers
• 125 ml 18% sour cream for soups and sauces
• 2 tablespoons chopped chives
• 2 tablespoons chopped dill

Preparation

1. In a larger pot on olive oil, sauté the diced onion until translucent.
2. Add peeled and diced carrot and butter. Sauté while stirring for about 3 minutes.
3. Pour in the hot broth and bring to a boil. Cover, reduce heat and simmer for about 5 minutes.
4. Add peeled and diced potatoes and diced chicken breast. After bringing to a boil, simmer for about 10 more minutes.
5. Add peeled and grated pickled cucumbers and simmer for about 7-10 minutes. Remove from heat.
6. Add chives, dill and sour cream.