Chicken Soup with Mushrooms, Cabbage, and Peas

Prepare all ingredients according to the list. Peel the onion and carrot.

Transfer chicken drumsticks to a pot, add bay leaf.

Pour water over the drumsticks, bring to a boil over low heat, and skim off any foam. Cook for 40 minutes.

Dice the onion into small pieces, and grate the carrot on a medium grater.

Heat vegetable oil in a frying pan, add carrots and onions. Sauté for 3-4 minutes.

Slice the young cabbage into strips.

Rinse the mushrooms and slice them.

Add the cabbage, mushrooms, and sautéed vegetables from the pan to the pot.

Add frozen peas.

Strain the broth. Pour the prepared broth over the contents of the pot.

Also, return the drumsticks to the pot — either whole or, if preferred, separate the chicken meat from the bone. Add salt and black ground pepper to the soup.

Bring to a boil and cook the soup over moderate heat for 25 minutes.

Ladle the finished chicken soup with mushrooms, cabbage, and peas into bowls. Garnish with parsley, if desired, and serve with sour cream. Enjoy your meal!