You will need
    • Soup from chicken feet and noodles:
    • chicken legs – 3 PCs.;
    • carrots – 2 PCs.;
    • potatoes – 4 PCs.;
    • thin vermicelli – 150 g;
    • dill;
    • black pepper;
    • salt.
    • Soup with chicken feet:
    • chicken legs – 3 PCs.;
    • potatoes – 5 PCs.;
    • fresh cabbage – 300 g;
    • carrot – 1 PC.;
    • onion – 1 PC.;
    • tomatoes – 2 PCs.;
    • Bulgarian pepper – 1 PC.;
    • green peas – 3 tbsp;
    • sunflower oil – 2 tbsp;
    • Bay leaf – 2 PCs.;
    • salt and pepper – to taste;
    • sour cream – to taste;
    • greens;
    • garlic.
Soup from chicken feet and vermiculate cold water washed the chicken legs and place on high heat. Bring the water to a boil and reduce heat. Put in a pan the washed unpeeled onion and salt, it will add to the broth flavor and a nice Golden color. Cook legs and bow under the lid after half an hour, remove the onion from the soup, it is no longer needed.
Peel the carrots and grate it on a coarse grater, potatoes cut into cubes. Send the vegetables in the broth from the chicken legs. They should be boiled for 10 minutes, then pour in the soup noodles and cook for another 15 minutes.
Turn off the heat and season soup with chicken legs chopped dill. After 5 minutes, pour into soup bowls and place each on the half boiled eggs. Serve with white bread.
Soup with chicken nochevieja chicken legs, cover with water and bring to a boil over high heat. When the water boils, add salt and reduce heat to simmer, cook the chicken on medium heat for another 30 minutes. Then remove the legs of the chicken from the broth and separate the meat from skin and bones. Cut the processed meat into small pieces.
Cut potatoes into cubes, finely shred the cabbage, finely chop the tomatoes. Add the broth to the potatoes and boil for 15 minutes. Then send in a pot of cabbage, tomatoes and green peas.
Will peel onion and cut into thin half-rings. Carrots grate on a coarse grater, bell pepper cut into small cubes.
Add sauteed vegetables to chicken broth, toss the sliced meat and the Bay leaf. Simmer for 10 minutes, then pepper and salt the soup and turn off after 5 minutes. Leave the soup to stand 10 minutes.
Pour the finished dish bowls, each add sour cream and herbs and serve the soup with black bread and garlic.