Polish pickle soup

This this soup, you absolutely need to use sour pickles (i.e., pickles from a salt brine). It tastes divine with some rolls, for example from this recipe.

455 kcal per serving (not counting bread or roll)

Cooking time: 30 minutes of active cooking, about 2 hrs total

Instructions

1. Put the meat, carrot, spices, and water in a big pot and set on a medium heat.
2. Cut an onion in half, peel one of the halves, put it flat-side-down on a small pan, and put the pan on a medium-high heat. Fry for 2-3 minutes until it becomes somewhat burned, then add to the pot.
3. Bring the pot to a boil, then reduce the heat to low and let the broth simmer for 1-1.5 hours.
4. In the meantime, peel and slice the potatoes into bite-sized cubes. To keep the cubed potatoes from browning, you can cover them with cold water.
5. Grate the pickles.
6. Once the chicken/turkey broth is ready, strain the broth into another pot. Add potatoes (without the water) into that pot and boil for about 10 minutes.
7. In the meantime, slice the cooked carrot, then debone and slice the cooked meat (don't burn your fingers -- it will be hot).
8. After 10 minutes, add the grated pickles to the potatoes and simmer for another 10 minutes.
9. Finally, add the carrot and about 2/3 of the meat back into the soup. (The rest can be eaten the next day on a piece of bread with some salt.) Serve on its own or with a roll. Yum!