Polish pickle soup

Cover the frozen chicken carcass more or less with plain water, bring to a boil and cover; no salt yet.

Simmer as long as possible, at least an hour; break the carcass up once softened. About two hours here, until the bones break easily.

Grate the parsnip and carrots, dice the onion, cut the celery into sticks and cross-cut.

Fish out the bones and skin; skim scum if wanted. Add the vegetables to boil in the stock without frying first.

Cube the unpeeled potato and add it a little later so it does not fall apart.

Add bay leaves, juniper berries and marjoram; pick the remaining meat from the cooled carcass into the soup. Add water only if needed.

Grate half the pickles and chop any garlic from the jar; add once the potatoes are more than half done, without brine yet, since acid strengthens pectin and slows the potatoes. Cube the last pickle raw for garnish.

Mix about a cup of sour cream with about half a cup of flour, loosened with a little pickle brine, until smooth.

When the potatoes are soft, after about 20 minutes, take off the heat and stir in the thickener a little at a time.

Bring back to a good simmer so the flour cooks and the starch gelatinizes; thicken as wanted, keeping it a little loose.

Season with pepper, about a cup of pickle brine and salt.

Serve with raw pickle cubes and, if available, fresh dill or parsley.