Turnip soup

Ingredients

• 2 small parsley roots
• 1.5 liters of water
• 50 g celery root
• 500 g chicken meat
• bay leaf
• green apple
• 2 tbsp. l. dill greens
• 4 medium turnips
• tomato - 2 pcs
• 2 small carrots
• 1 leek

Cooking

Step 1

1. Cut the chicken meat into pieces and boil, adding parsley, celery, bay leaf and salt. Put in a sealed bowl, strain the broth and put on a slow fire. 2. Peel the turnip, cut into strips and cook in boiling water for 10 minutes. Throw on a sieve, douse with cold water to remove bitterness. Add to broth. 3. Carrot and apple peel and cut into strips. Cut the white part of the leek into thin rings, the dark green part into small squares. Cut the tomatoes into cubes. Add everything to the soup and cook for 15 minutes. Pour the soup into bowls. Put a few pieces of chicken meat in each, sprinkle with dill. Serve sour cream separately.