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Ingredients
  • 1 to 2 lbs (454 to 908g) spare animal parts (I used a chicken carcass, some pork ribs would be good)
  • 2 to 3 carrots
  • 1 to 2 stalks celery
  • 1 parsnip (very optional)
  • 1 onion
  • 1 lb (454g) potato
  • 1 to 2 lb (454 to 908g) pickles with their brine (lacto-fermented are better than vinegar pickles for this)
  • 8 oz (240g) sour cream (creme fraiche or yogurt could work too)
  • ½ cup (60g) flour
  • spices (I used juniper berries, bay leaves and marjoram)
  • fresh herbs for garnish (I used dill)
  • salt
  • pepper
  • oil
Steps
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