Soup with chicken and chinese cabbage

We put the chicken leg in a pot of water, put a bay leaf, after boiling, remove the foam, cook over low heat until cooked for forty to sixty minutes.

We cut the onion into rings, and the carrots into half rings, after peeling the vegetables from the peel.

We take out the chicken meat from the finished broth.

We heat the oil in a pan and place the chopped carrots and onions, sauté over low heat for about five minutes until golden brown.

Cut potatoes into cubes.

Chicken meat is removed from the broth and separated from the bone.

Add potatoes to chicken broth.

Simultaneously with the potatoes, add the frying to the broth. Cook fifteen to twenty minutes until the potatoes are cooked.

Then cut the cabbage into pieces.

Add chicken meat to broth.

Then add salt and pepper.

Next add spices.

Then add sour cream to the broth.

Add shredded cabbage to the broth.

Cook the soup over very low heat for one to two minutes.

Enjoy your meal!