Steps
- Put 700g of chicken wings, 6 cups of water, 1 teaspoon of salt, 3 bay leaves, 3 peeled carrots, 4 black peppercorns, and 4 allspice berries in a pot.
- Bring to a boil, lower the heat, and simmer for 30-40 minutes, until the chicken comes easily off the bones.
- Peel and dice 3 medium potatoes. Drain 900ml of fermented dill pickles in brine and grate the pickles on the medium holes of a box grater.
- Lift out the chicken and carrots; discard the bones, bay leaves, and whole spices. Shred the meat and slice the carrots. Simmer the potatoes in the broth for 10 minutes, until tender.
- Return the chicken and carrots, then add the pickles. Whisk 3 tablespoons of all-purpose flour with 1 cup of cold water; stir into the soup and bring to a boil. Turn off the heat and stir in 3 tablespoons of chopped fresh dill.