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Really doesn't sound like it's going to work at all--but, oh, is it good. Thanks for the recipe, sister Dine. Serve hot as a meal to 4-6 friends or 3 Volga boatmen.
In a Dutch oven, stir the carrots and potatoes into the boiling chicken broth, reduce heat, and simmer until soft.
In a skillet, saute the onion in the butter until translucent. Add chicken and livers and continue to saute over high heat until the livers start to crust a little bit. Stir in the flour, then pour in a little stock from the vegetables, scrape up all the good bits, and pour all into the stock pot. Also add the barley. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in the pickles and the salt and pepper.
When ready to serve, ladle into bowls, then stir in a big Tablespoon of sour cream into each bowl and top with fresh chopped dill.