乌克兰鸡肉汤

在汤锅中，将鸡肉和脖子与水，四分之一的洋葱，胡萝卜，芹菜，大蒜，辣椒，月桂叶，香菜泉和百里香泉混合在一起，煮沸。部分覆盖，用低火煮30分钟。将鸡肉转移到盘子上。丢弃皮肤。将肉从骨头上拉出，将其切成1/2英寸的碎片，然后冷藏。

将骨头放回锅中，部分盖住并煮1小时，直到肉汤味道丰富。将肉汤过滤到一个干净的防热碗中，然后冲洗锅。将肉汤放在锅中，用中等热量煮沸，直到减少到8杯，约30分钟。用盐调味。

用一个大平底锅,融化黄油。添加使用解答书age, chopped onion and pickles and cook over moderately high heat, stirring frequently, until just softened, about 10 minutes. Stir in the tomato paste and paprika and cook for 1 minute. Add the broth and bring to a boil. Season with salt and pepper and simmer over moderate heat until the vegetables are very soft, about 20 minutes. Add the chicken, pickle juice and dill and simmer until just heated through.