Homemade Polish Easter White Borscht

Cut potatoes, carrots and onions into small cubes. Grate pickled cucumbers on a coarse grater.

Pour chicken legs into cold water, boil, drain and rinse the chicken. Pour 2,5 litres of cold water over the chicken again, bring it to a boil, remove the foam and cover the pan with a lid. Cook for 20 minutes over low heat.

Heat a frying pan with vegetable oil and butter, add onions and fry for 2 minutes over medium heat, then add carrots and fry for another 2 minutes over medium heat.

Add grated cucumbers to the pan and simmer over low heat for 10 minutes.

Put potatoes in a saucepan with broth and cook for 10 minutes over low heat.

Add the vegetables and cucumber pickle to the soup, mix, bring to a boil and cook for 10 minutes over low heat.

Separate the chicken meat from the bones.

Add the sour cream and chicken meat to the soup and mix. Bring to a boil and turn off the heat.

Serve Polish White Borscht hot and sprinkle with fresh parsley. Enjoy!