A soup or sauce, or a main dish - how to cook, so be it. In Ossetia it is very popular. You can make it too thick to pour and spread on a plate. If you want first, then just slightly change the proportions and you'll receive a very nutritious and healthy soup. Well, the taste if you try it once - you will not forget already never. You can also control the oiliness of the soup. Who likes fatter - cook with the skin, choose an oily cream. Today I cook the breast without skin and one leg (the lightweight version). Actually, the traditional version is cooked the whole chicken. The name of the soup - suran (with the accent on the letter "u"). In fact, it cooks quickly, about half an hour, the rest of the time is cleaning and preparing ingredients. All the products shown on the picture (only dill forgot to put in, but it will be in the following steps). Besides, dill put not required. Be sure the THYME, because it is the combination of thyme with chicken and sour cream creates the same unique taste and aroma. ALL PICTURES ARE ENLARGED BY CLICKING. So, let's start.

Chicken (preferably homemade) cut into big pieces, put in a pot, fill with cold water so it just covers the chicken, not more. Salt water (if you're in a hurry, salt the water only after it boils. Salt water boils longer).

While cooking the chicken, peel potatoes, cut into large pieces. If the potatoes are small, it is possible to put whole potatoes. Chunks of chicken and potatoes should be approximately the same size. Chicken boil until soft (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, diminish the heat to medium or medium-low. Let the gurgles. Water in any case, do not add! Water must be LITTLE, because the dish we cook thick.

While cooking potatoes, cut onion half rings, finely chop the garlic and dill.

3 minutes later after the potatoes add the onions, cover with a lid. Onions must be RAW, no frying!! (some people don't like boiled onions. So, I'll tell you: it changes its taste for the better, due to the fact that cooked in sour cream, and even in a chicken broth, with seasonings!) Think about French onion soup, it is one of the strongest means for the prevention of cancer! But what am I? And the fact that it is better not to put additional heat useful product. I want to add: don't stir the dish too often, don't break the potatoes - it should remain large. During the preparation of the mixed soup only 2-3 times, very gently.

When the onion cook potatoes for another 3 minutes, add 300 grams of sour cream, gently stir all the contents of the pan. Now our dish should cook on a slow fire in the sour cream until the potatoes are done.

Add the garlic. Cover with a lid, of course.

If after adding the cream soup has acquired a watery consistency, it is necessary to thicken it with flour, or you can pre-dissolve the flour in the sour cream before adding it to the soup. I sprinkled flour over the entire surface and quickly mixed. If you want a thinner soup, then add the flour is not necessary. There is also the option of thickening without flour: take a few potatoes from a soup, mash them with a fork into a puree and return to soup, gently stir.

At this point, the potatoes should be almost ready. Now add the dill. This and the next step must be done very quickly, because the herbs must not boil, so that their scent would not disappear. PS Dill put not required, it's optional. As well as ground black pepper. I'm doing peppers and often without dill (he puts the scent of thyme). But today I decided to cook with dill. Let him boil for half a minute, and he's not so much "stick out" from the total bouquet :)

Take of dried thyme. How should rubs it between his palms to ground and let the aroma. This should be done directly over the pan to it as shredding has poured into our dish. Hands must be dry!

Add the thyme to the soup, stir gently, cover with a lid, immediately turn off. Infuse, allowing all ingredients to absorb the flavors of each other. If desired, you can add (or not add, and so delicious) is a bit of black pepper.

Voila! Our miracle-soup-sauce-first or second hot dish READY! I already ate two bowls, how about you? :)

In the classic version for consistency it should be thick. Tried to take a picture so that you can see. Bon appetit!