Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip Root | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chicken wings
- 1 small leek (or 1 small onion )
- 2 carrots
- ½ celery root (optional)
- 1 parsnip root
- 3 medium potatoes
- 3 big sour-salted (pickled) cucumbers
- 1 tablespoon butter
- 1 teaspoon flour
- 2 bay leaves
- 3 pimentos
- Salt
- Pepper
- 1–2 tablespoons of cream or half and half (optional; yoghurt is also acceptable but not traditional)
Directions
Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1½ quarts ) cold water. After bringing it to a boil , let it simmer for 25 minutes on low heat.
Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into quarter inch (cubes 0.25 x 0.25 inches ).
Take out the leek, and add the potatoes to the pot. Boil them for 10–12 minutes and make sure the potatoes are cooked through.
Grate the sour-salted (pickled) cucumbers and put them into a sauté pan with the melted butter. Sauté for 2 minutes, and add the flour and constantly stir it over low heat.
Add ½–⅓ cups of water to the sauté pan and continue stirring.
When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3–5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.
Bon appétit! Smacznego!