Chicken cabbage soup

Recipe for cooking Russian cabbage soup with chicken legs, potatoes, fresh cabbage, tomato, carrots, onions, green peas and bell peppers.

Ingredients

• Chicken legs - 2 Pieces Potato - 5 Pieces Fresh cabbage - 300 Grams Carrots - 1 Piece Onion - 1 Piece Tomato - 1 Piece Green peas - To taste Bell pepper - 1 Piece Sunflower oil - To taste Salt and black peppercorns - To taste Bay leaf - To taste Sour cream - To taste

Directions

1. Pour chicken legs with water and bring to a boil. Reduce heat, season with salt and cook until tender, about half an hour. Remove the chicken from the broth. Separate meat from skin and bones and chop.
2. Add the peeled and diced potatoes to the broth and cook for about 15 minutes.
3. Add chopped cabbage, chopped tomato and green peas, cook for 10-15 minutes.
4. Dice the onions. Grate the carrots coarsely. Cut the bell pepper into thin slices. Heat oil in a large skillet, add chopped vegetables and saute until tender.
5. Add sauteed vegetables and chicken pieces. Add salt and cook for 10 minutes. Add bay leaf and peppercorns 5 minutes until ready.
6. Pour the cabbage soup into plates, put a piece of chicken in each plate and serve with bread and sour cream. Sprinkle chopped herbs over the soup and serve separately with a clove of garlic.