Pileshka Supa

Ingredients

• 800 g chicken thighs and wings
• 2 pieces carrots, sliced
• 1 pieces onion
• 1 pieces potato, cubed
• 1 pieces celery stalk
• 80 g vermicelli or fine noodles
• 1 tsp lovage
• 4 tbsp parsley, chopped
• 8 pieces black peppercorns
• 2 tbsp sunflower oil

Steps

1. 1
   Cover the chicken with 2.5 litres of cold water and bring slowly to the boil.
2. 2
   Skim off the foam carefully for the first 10 minutes — this is what keeps the broth clear.
3. 3
   Add the whole onion, the peppercorns and the celery and simmer gently for 45 minutes, never at a rolling boil.
4. 4
   Lift out the chicken, strip the meat from the bones and set aside. Strain the broth and discard the onion and celery.
5. 5
   Return the broth to the pan, add the carrots and potato and cook 15 minutes.
6. 6
   Add the vermicelli and cook 4 minutes, then return the chicken meat.
7. 7
   Season, take off the heat and stir in the lovage and parsley. Serve with lemon or vinegar to taste.