2 quarts of water
2 chicken legs
4 medium size potatoes, cut into 1 inch cubes
4 carrots, cut into 1 inch chunks
6 large pickles, grated (dill pickles preferably homemade 🙂)
small bunch of green onions, chopped
small bunch of parsley, chopped
small bunch of fresh dill, chopped
1 cup of sour cream
2 tablespoons of flour
2 bay leaves
salt and pepper to taste
Boil water, add chicken legs, potatoes, carrots, bay leaves. Simmer till vegetables are soft. Add grated pickles and cook for about 30 minutes.
Mix sour cream with a cup of hot soup in a saucepan, whisk in 2 tablespoons of flour. Add the mixture to the pickle soup and stir. Add your chopped greens (dill, green onions, and parsley) and salt and pepper to taste, cook for another 5 minutes.
Best served in a loop bowl with a slice of homemade bread 😋