Sauerkraut soup with chicken

Let's make chicken broth. Wash the ham, put it in a large saucepan and fill it with purified cold water. Cover the pot with a lid and place over medium heat. Before boiling, remove the resulting foam. After boiling, we will make the power of the stove minimal and we will cook the meat for 35-40 minutes.

Then we take the chicken leg out of the broth. Pour the sauerkraut, squeezed from the brine, into the pan. If it is cut into too long strips, you can first cut it into shorter segments.

Boil the cabbage for 30 minutes so that it becomes soft and stops crunching. Peel the new potatoes, cut into pieces.

Add chopped tubers to the pan and continue to cook the ingredients until the potatoes are ready.

Peel the onion, cut into cubes. Grate peeled carrots. Pour vegetable oil into a frying pan, put prepared vegetables in it.

We will sauté them over low heat for 3-5 minutes, bringing them to half readiness.

When the potatoes are cooked, add browned onions and carrots to the cabbage soup.

Remove the skin from the boiled leg, remove the bones and disassemble it into fillets. Large pieces of meat can be cut or disassembled into fibers.

Return the boiled chicken pieces to the soup and continue to cook cabbage soup for another 5 minutes.

At the end of cooking, for flavor, add finely chopped dill to the sauerkraut soup. You can add fresh or dried parsley if you like. Salt the soup to taste, season it with spices. Add some paprika and freshly ground black pepper for spiciness. Add a leaf of parsley and allspice. To taste, you can pour a little cabbage brine into the soup to add sourness or pour a spoonful of sugar for a sweetish aftertaste.

Bring the cabbage soup to a boil, and after a couple of minutes turn off the heat. Pour hot cabbage soup on portioned plates, sprinkle with herbs. Additionally, you can serve sour cream, bread or garlic croutons.
Enjoy your meal!