For the stock (bouillon):
2 chicken wings
½ a medium onion
4 sprigs of curly leaf parsley
1 whole carrot
½ a parsnip
2 teaspoons salt
Place all the ingredients for the stock in a saucepan and cover with about 2 litres (4 pints) of water. Bring to the boil and simmer for at least an hour. (You may want to scoop any unwanted chicken fat from the surface before the next stage).
For the soup (serves 4):
2 carrots
½ a celeriac
1 parsnip
5 medium-sized potatoes, washed, peeled and cut into 2–3cm (1 in) cubes
6 medium-sized brine pickled (not vinegar pickled) cucumbers, finely grated
2 tablespoons sour cream
1 bunch fresh dill, chopped
Remove the chicken wings. Scoop out half a cup of soup and mix with the cream.
Add the cubed potatoes and simmer for 5-10 minutes until they have softened, then add the grated cucumber and soup/cream mix. Simmer gently for a few more minutes. Season with salt and pepper.
Serve hot with plenty of fresh dill sprinkled on top.
• This recipe is taken from Rose Petal Jam by Beata Zatorska and Simon Target (Tabula, £25). Buy a copy for £20 from the Guardian bookshop
