Peel the vegetables. Wash the meat to dry out. Spread on a baking sheet. Carrots, onions, parsley root cut in half. 3 cloves garlic grease with vegetable oil. Put under a very hot grill. Bake 15-20 minutes, until Golden brown. During this time, one time flip.

As the vegetables and meat are browned, put them in a saucepan, cover with cold water for 4 fingers. Bring to a boil. Fire put on at least. If necessary, remove the foam. Add spices (pepper, salt, Bay leaf). A half-bunch of parsley. And cook for 1.5 hours on low heat. Mushrooms pour the hot broth. After 1.5 hours, add the chicken legs and cook for a further 40 min.

Onion, carrot and garlic finely chopped. Fry in vegetable oil until soft about 5 minutes. Add the mushrooms out of the infusion.

Fry until zolotisty onions

Cabbage finely chop.

40 minutes after boil chicken, take the pan off from heat. The meat is removed and disassembled. In the broth add the contents of the frying pan, cabbage and mushroom infusion. Cook until tender cabbage 15-20 minutes Add the chopped meat. Let stand 20 minutes off the stove.

Serve with sour cream and greens.