Ingredients

• 1/4 chicken
• 2 liters water
• 1/2 teaspoon salt
• vegetable broth (carrot, parsnip root, a piece of leek, a slice of celery root)
• 200 g tomato paste in a jar*
• 250 ml 18% sour cream from a carton (for soups and sauces)
• pinch of ground pepper

Preparation

1. Rinse the meat under cold running water, put into a pot, add a pinch of salt, cover with cold water and soak for about 15 minutes. Then drain the soaking water from the chicken, add clean cold water (2 liters), salt and bring to a boil on high heat.
2. In the meantime skim the foam that appears on the surface with a slotted spoon. Reduce heat to minimum and simmer on low heat for about 1/2 hour. Add the peeled and rinsed vegetable broth and cook for the next 20 minutes.
3. Remove the meat from the broth, add the tomatoes, mix well and bring to a boil. It's best to add less paste at first, you can always add more after tasting the soup, the goal is to make the soup not too sour.
4. Reduce heat and gradually add the sour cream – to prevent curdling it's best to first mix it in a separate bowl (e.g. a mug) with a few tablespoons of cold water and then with gradually added hot broth (about 1/3 cup). Gently heat the whole thing. Season to taste with pepper.