- Chicken - 1 piece (1.5 kg)
- Carrot - 2 pieces
- Bow - 2 pieces
- Parsley stems, bundle - 1 Piece
- Black pepper peas - To taste
- Butter - 50 Grams
- Flour - 2 Art. spoons
- Potatoes - 3 pieces
- Small turnip - 2-3 pieces
- Cream - 150 milliliters
- Dill, bunch - 1 Piece
1. Rinse the meat. Put it in a large saucepan. In the pan also put onions and carrots. They must first be cleaned and cut in half. Then put the stalks of parsley and pepper peas. Pour into a saucepan 3 liters of water and boil. Reduce heat and cook for about an hour. Cook the boiled chicken from the pan and drain the broth. 2. Peel the remaining carrots and onion and cut into small cubes. Potatoes and turnips, too, rinse and clean. Cut them into small cubes. Melt the butter in a frying pan. Fry in it chopped onions and carrots. Pour the flour into the pan. Flour with vegetables must be constantly stirred and fried for a short time. In a saucepan with broth put the fried vegetables with flour, add potatoes and turnip. Vegetables must be completely cooked. 3. The meat has already cooled down. Remove bones and skin from it. Cut the meat into small pieces. 4. Add meat to the soup and pour in the cream. Warm 2-3 minutes and turn off.
Servings: 6