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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Preparation Time

  Cooking Time - 85 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper. | 2. Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot. | 3. Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg quarter	2			806.9352	0.0	179.5204	4.5333
water	5	cups		0.0	0.0	0.0	0.0
head green cabbage	1/2		chopped	806.9352	0.0	179.5204	4.5333
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
onion	1		sliced	64.0	14.944	1.76	0.16
bay leaf	2			-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
thyme	1	pinch	ground	0.1725	0.04	0.0057	0.0046
marjoram	1	pinch		0.1016	0.0227	0.0047	0.0026
salt black pepper	to taste		ground	806.9352	0.0	179.5204	4.5333
dill pickle	4		sliced	64.8	13.014000000000001	2.7	1.62
purpose flour	1	tablespoon		806.9352	0.0	179.5204	4.5333
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.