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Ingredients

• 1 3-pound  chicken, neck reserved
• 2   medium onions, 1 unpeeled and quartered, 1 chopped into 1-inch pieces
• 2   carrots, scrubbed and cut into 2-inch pieces
• 2   celery ribs, cut into 2-inch pieces
• 1   large unpeeled garlic clove, smashed
• 1 teaspoon  whole black peppercorns
• 3 1/2 quarts  water
• 1   large fresh bay leaf
• 6   parsley sprigs
• 2   thyme sprigs
•   Kosher salt
• 2 tablespoons  unsalted butter
• 8 cups  chopped green cabbage (1 pound)
• 1 cup  thinly sliced garlic dill pickles (4 ounces)
• 1/4 cup  tomato paste
• 1 tablespoon  sweet paprika
•   Freshly ground pepper
• 1/2 cup  reserved pickle juice
• 1/4 cup  chopped fresh dill, plus more for garnish
•   Sour cream, for garnish

Description

From One Deeply Flavorful Chicken Broth, F&W's Grace Parisi Creates Four Exceptional Soups.

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