How to make
Put the cleaned chicken and its offal in a pot with cold water to boil.
Shortly after, add the chopped and fried in butter onions, celery, carrots, parsley root and the vinegar.
Boil on low heat until softened. Strain and let the broth cool, remove the grease.
Bring the broth to a boil once again, add the chopped potatoes, black pepper and keep boiling until they soften.
Pour in the milk, cream, add the meat and heat it up. Before serving, sprinkle the soup with finely chopped dill or parsley.
