Ingredients:

14 oz chicken thighs
¼ head celery
2-3 carrots
2-3 parsley roots
1 parsnip root
1 large potato
Spices: 1 bay leaf, 1 tablespoon grated horseradish, 2 tablespoons vinegar, ½ bunch of
finely chopped parsley, salt to taste

Instructions:

Wash chicken legs, put them in a saucepan and cover them with 6-7 cups of cold water.
Put the pan on the stove. When the water boils, remove the foam. Add the chopped on
rings carrots, celery, parsnips, potatoes, parsley root and the bay leaf. Let the mixture boil
until meat and vegetables are cooked completely. Take the legs and remove the bones. Cut
the cooked meat into chunks and return to the pan. Serve the soup hot. Sprinkle it with
parsley.
Mix in small bowl vinegar, grated horseradish and a little salt. Optionally, the soup could
be seasoned with this sauce.