Units Scale

9 cups chicken stock
1/2 cup shredded cooked chicken
2 potatoes, peeled and cut into small pieces
1/4 cup pearled barley
1 Tablespoon butter
1 onion, minced
1 carrot, shredded
1 parsley root (Petrushka in Russian) (preferred) or parsnip, peeled and shredded
3/4 cup finely chopped cornichon pickles
1/4 cup pickling brine from cornichons, plus more to taste
12 black peppercorns, crushed
2 bay leaves
3 tbsp finely minced tarragon
3 tbsp finely minced scallion
1/4 cup finely minced fresh dill
salt and pepper

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Bring the chicken broth to a boil.
Add the potatoes and barley to the soup. Reduce the heat to a simmer and keep the soup covered as it cooks.
Meanwhile, heat butter in a skillet. Add the shredded chicken meat, onion, parsley root or parsnip and carrot. Season with salt and pepper. Cook for about 5 minutes, until they are softened. Add to the soup.
Add pickles and brine to the soup, plus bay leaves and peppercorns.
Cook for 30-40 minutes, until the potatoes and barley are cooked through. Season with salt and pepper, if needed and if necessary, add more cornichon brine to achieve a suitable level of tartness. In the last 10 minutes of cooking, add the tarragon.
Garnish the soup with minced dill and minced scallions. Serve with a dollop of sour cream.