Cabbage soup with chicken, sauerkraut and bell pepper

Pour water into a saucepan, put raw chicken there and put on medium heat. Cook the broth for about 40 minutes.

While the chicken is cooking, cut the potatoes into cubes, the onions into half rings or smaller, and the peppers into thin strips.

Remove the chicken from the pan and add the cabbage and potatoes to the broth.

Cook for 20-30 minutes, until the potatoes are tender.

Meanwhile, place the onions in a skillet with oil and sauté until they are translucent.

Separate the chicken meat from the bones and finely chop.

Add chicken, bell pepper, tomato paste, chicken seasoning to the onion.

Simmer everything, stirring occasionally, until the tomato paste turns from red to dark orange.

Transfer the contents of the skillet to a saucepan and stir.

Add bay leaf and salt and simmer for another 5 minutes over low heat.

Remove the saucepan from the stove and add the chopped herbs.

Stir, cover and let it brew for 10-15 minutes.

Serve the chicken soup with sour cream or mayonnaise.