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Export 25 ingredients for grocery delivery
This step is optional. You can use store-bought broth and omit this section completely. But if you wish to make the soup from scratch, like it's made in Poland, you need to:
Add the chicken wings into a big pot and pour in 8 cups of cold water. Heat over medium heat until the water is cooking, but it shouldn't come to a rolling boil, it should simmer (you should see a couple of small bubbles on the surface of the water). When the water is simmering you should see light grey masses/lumps on the surface. Skim them off with a slotted spoon or with a small mesh strainer to get a clear soup (this is optional).
While the water in the pot is warming up clean the vegetables. Peel the carrots, parsley root and celeriac. Cut into 2-3 bigger pieces. Cut the leek in half and wash it thoroughly.
When the water with meat is simmering add all the vegetables and spices, season very lightly with salt. Bring again to a simmer. Cover partially and cook over low heat (the soup should only simmer) for about 1-1.5 hours.
Strain the broth. You can discard all the vegetables (you can leave 1 carrot for the soup if you wish). When the meat is cold enough to handle, separate it from the bones and skin and discard them (you can keep the meat and add it later to the soup).
Grate the cucumbers on the big holes of a box grater. Squeeze the grated cucumbers with your hands, reserve the liquid (add it to the brine from the cucumbers, you should have 1 cup of juice total). After you squeezed out the water you should have about 1 2/3 cups grated cucumbers.
Grate the carrot on the small holes of a box grater, cut the potatoes into small cubes (about 1/2-inch / 1.5 cm), finely chop the onion.
Heat the butter in a medium pan and add the cucumbers, cook over medium heat for about 5 minutes, stirring from time to time. Add them to the pot with broth
Add another tablespoon of butter to the pan, add the onion and carrot. Cook over medium-low heat for about 5 minutes or until the onion is soft. Add the content of the pan to the pot with broth and cucumbers.
Add potatoes to the pot, bring to a boil and cook for about 10-15 minutes or until the potatoes are soft.
Add the cucumber's brine (juice), add it gradually and taste the soup making sure it's not too sour/not enough sour for you.
Take the soup off the heat.
Temper the cream: pour the cream into a cup, add a couple tablespoons of soup, stirring after every added tablespoon, then add the tempered cream into the pot.
Season the soup with salt and pepper to taste.
Stir in chopped dill.