Ciorbă de pui cu tarhon

Step 1: Put the 2 ¼ lb chicken legs, thighs and wings in a large pot with the 10 ½ cups cold water and 2 tsp salt, bring slowly to the boil and skim off the foam for a few minutes, until the broth looks clear.

Step 2: Lower to a bare simmer and cook for 25 minutes.

Step 3: Meanwhile heat the 2 tbsp sunflower oil in a frying pan over a medium-low heat and soften the 1 onion, 2 carrots, 1 parsley root or parsnip and 3 ½ oz celeriac for 8 minutes, until fragrant and just tender, without browning.

Step 4: Add the softened vegetables, 10 ½ oz waxy potatoes, 1 bay leaf and ½ tsp black pepper to the pot and simmer for 15 minutes more, until the potatoes are tender and the chicken reads 165°F at the thickest part next to the bone.

Step 5: Lift out the chicken, pull the meat from the bones into bite-sized pieces and return it to the pot. Remove the bay leaf.

Step 6: Stir in the 3 tbsp white wine or tarragon vinegar, then taste; the soup should be clearly but gently sour.

Step 7: Whisk the 7 oz sour cream (20% fat) in a bowl with two ladles of hot broth until smooth, then take the pot off the heat and stir it in.

Step 8: Stir in the ½ oz fresh tarragon and serve straight away, with a 6 fresh hot pepper on the side. Reheat leftovers gently without boiling.