Instructions: In a 6-quart or larger pressure cooker, add all ingredients except sour cream, (onion studded with cloves and bay leaf). Season with salt and pepper.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 40 minutes.

Remove from heat and use Touch Release Method.

Remove chicken. When cool enough to handle, carve meat off bone and cut meat into bite-size pieces.

Puree vegetables in a food processor, blender or mill. Return mixture to pan and stir in sour cream. Add meat and reheat.

Serve in bowls and garnish with dill.

This recipe yields 8 to 10 servings.

Comments: This soup can be prepared up to two days in advance.

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