Pickled Soup with Chicken Offal

	Clean the chicken offal from membranes, rinse, and place in a pot with water. Bring to a rapid boil, remove the scum with a slotted spoon, reduce the heat, add salt, and cook for 10 minutes. Remove the offal from the broth and rinse with warm water. Strain the broth, cut the offal into small pieces, and return to the broth. Bring to a boil again.
	While the offal is cooking, prepare the vegetables. Peel the carrot, celery, and onion, cut them into thin strips, and sauté in heated vegetable oil for 4 minutes. Transfer the vegetables to the pot with the broth and cook for 10 minutes.
	Meanwhile, peel the cucumbers and place the peels in a saucepan, covering them with a glass of boiling water. Cook for 10 minutes, then strain the broth. Cut the cucumbers into strips, add to the broth, and pour in the pickle juice. Bring to a boil and remove from heat.
	Peel the potatoes, cut them into strips, and add them to the soup. Cook for 5 minutes.
	Rinse the rice in warm water and add it to the soup, cooking for 7 minutes.
	Add the cucumbers along with the broth, bay leaf, and black peppercorns. Season with salt to taste. Cook for 10 minutes. Remove from heat and serve in portions. Serve with sour cream.