Ingredients

• 3 tablespoons rice
• 2 liters water
• 2 turkey wings or 2 chicken thighs
• 4 potatoes
• 1 carrot
• 1 parsnip
• 1 onion
• a slice of celery root
• 1 small head of cauliflower
• 1 tablespoon chopped dill
• 4 tablespoons soup sour cream 18%
• spices: 1 and 1/2 teaspoons salt, 1/3 teaspoon pepper, 1 bay leaf, 3 allspice berries

Preparation

1. Put the rice into a pot, cover with water, add the meat and salt. Bring to a boil over high heat, then simmer, covered, over moderate heat for about 40 minutes.
2. Remove the meat from the soup. Add the remaining spices to the broth, the peeled and diced potatoes, and the peeled carrot and parsnip grated. Also add the whole onion, a slice of celeriac, and diced cauliflower. Simmer everything for about 20 minutes.
3. Halfway through that time, add the cut-up meat to the soup, previously cleaned of skin and bones.
4. At the end, add the chopped dill to the soup and bind the soup with sour cream. Can be sprinkled with chives and served with bread.