Cottage plum soup with chicken broth

After I have thoroughly processed the chicken carcass, I put it whole in a large saucepan and pour seven glasses of cold water. I take off the foam every few minutes. In the process of cooking, I put a whole head of peeled onion in the soup, as well as celery root and carrot, cut into two halves. When the chicken is completely cooked, I take it out of the pan and cut it into pieces, and filter the broth through a sieve. I chop the potatoes coarsely, wash and sort the rice and put these products in the broth, which I salt and cook further until the rice becomes soft. Separately, I boil sour plums, dill and celery. I cool and grind with a chopper, and then, together with crushed capsicum and slices of boiled chicken, I add to the soup. It remains only to sprinkle the ready-made summer plum soup on chicken broth with coriander greens and pour on plates. Hungry summer residents are happy to treat themselves to soup prepared according to this culinary recipe, believing that the most delicious food is prepared from what grows in the beds. At least the woman who told me this recipe in the suburban train assured me of this. The soup is delicious - there is no doubt and all the ingredients for it can be found not only in the garden, but also in any nearby market. After all, it is interesting what changes the culinary recipes of Georgian cuisine undergo in various conditions. Of course, everyone has already guessed that tkemali is put into this soup in orininal, but since tkemali is rare in a temperate climate, and sour plums are abundant, cooks successfully replace one with another and the taste does not suffer much from this replacement.