Moscow Sour Soup
⏳ Time
2 hours
🥕 Ingredients
19
🍽️ Servings
12
Description
This sour soup does not include pearl barley or potatoes; otherwise, it would be the Leningrad version. In addition to the obvious pickles, the Moscow sour soup contains a lot of white roots—from parsnip to celery.
Ingredients
- Poultry - 1 piece
- Chicken gizzards - 7.1 oz
- Chicken hearts - 7.1 oz
- Parsnip - 7.1 oz
- Celery salt - 9.5 oz
- Onion - 2 heads
- Green peppercorns - to taste
- Allspice berries - to taste
- Bay leaf - 1 piece
- Leek - 1 piece
- Sorrel - 4.4 oz
- Spinach - 4.4 oz
- Pickled Cauliflower - 8.8 oz
- Cucumber Brine - 7 fl oz
- Butter - 1.8 oz
- Parsley - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - to taste
Step by Step guide
Step 1
Pour 5 liters of water over the chicken and offal, bring to a boil, skim off the foam, add allspice, black peppercorns, bay leaf, an onion, and a small piece of celery root (or parsley root). Simmer on low heat for 1–2 hours.
Step 2
Then strain the broth and cut the chicken into large pieces.
Step 3
Cut the pickles into matchsticks. Bring the broth back to a boil and add the pickles. Cook for 10–15 minutes.
Step 4
Slice the celery and parsnip into thin matchsticks.
Step 5
Slice the onion into half rings.
Step 6
Slice the leeks into rings.
Step 7
Sauté the chopped vegetables in butter. Add to the soup and simmer for another 15–20 minutes.
Step 8
Bring the cucumber brine to a boil and strain it, then add it to the soup. Also, toss in the chopped leaves of sorrel and spinach.
Step 9
Season with salt and pepper, bring to a boil, and then remove from heat. Pour the soup into a serving bowl, and add the chicken meat and offal.
Step 10
Sprinkle with chopped herbs.
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