Ingredients1 h 45 m servings 206
- 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.
- 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.
- Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 206 calories; 11.4 10.5 15.7 67 425 Full nutrition
ReviewsRead all reviews 9
I am assuming the directions call for cooking the pickles separately is because the pickles themselves are not intended to go in the finished product but the directions were not real clear there...
I added my own twist to this soup. I used sauerkraut rather than cabbage. Added dill weed and dill seeds and used cilantra instead of parsley. Cornstarch & water was used for thickening the s...
I was seeking a recipe for sauerkraut soup (was treated to a bowl while traveling in Hungary) and came across this recipe. Easy to make and the flavors really transported me back to central Euro...
I was asked to make this soup and found this recipe. My husband had it growing up, his childhood friend's mother use to make it. He said it tastes the same as he remember as a kid and loves it. ...
This was really good! I used a package of 8 drumsticks and after cooking for an hour, pulled them out, picked the meat off the bones, and returned the pieces to the soup, while the pickle broth...
This was a "keeper" according to my family. As other reviewers, I found the recipe unclear in a couple of places. I removed the chicken legs after they were cooked (about half an hour), remove...
Great soup. It is not sour. This soup was a nice change from traditional chicken soup.