Ingredients

• poultry meat (e.g. 1 turkey wing)
• 1.75 l water
• 1 teaspoon salt
• 1 tablespoon white rice
• 4 - 5 potatoes
• vegetables: carrot, parsnip, slice of celery, piece of leek, small onion
• 1 bay leaf, 2 - 3 allspice berries
• BIO broth cube
• approx. 250 g pickled cucumbers (4 -5 pieces)
• 1 teaspoon flour
• 100 ml milk
• 150 ml sour cream 18%
• parsley, dill

Preparation

1. Cook meat in the given amount of salted water until tender (about 40 minutes). Take it out of the broth, remove meat from bones and skin. Keep the meat, cut into pieces.
2. To the broth add raw rice, peeled and diced potatoes, peeled and grated carrot, parsnip and celery and leek (in a piece), as well as peeled onion whole.
3. Cook until vegetables are soft (about 20 minutes), then add bay leaf, allspice berries and BIO broth cube.
4. Cut cucumbers into slices, put in a small pot, add a teaspoon of butter and about 1/4 cup water. Stew covered for about 20 minutes. Blend and add to the pot with soup. Bring to boil.
5. Mix flour with milk and sour cream, then gradually add a little soup, finally pour the whole thing into the soup in the pot.
6. Add the reserved meat, bring to boil, sprinkle with chopped parsley and dill.