In a pot of water put the washed chicken, peeled onion (1 piece), peeled and chopped carrots. Bring to boil, season with salt and pepper and cook on a slow fire. When the chicken is cooked, pull out of the pan all the ingredients and cool. Onion and Bay leaf and discard. Carrots aside. The legs remove bones from meat, chop and add to broth.

Wild basmati rice MIX (TM "Mistral") rinse and add to the broth.

Peel the potatoes, cut to taste, add to broth, bring to boil and cook on medium heat.

While cooking the rice and potatoes, will prepare our vegetables. Bow (1 PCs) finely chop, carrots and cucumbers to grate on a coarse grater, crush the garlic.

Now fry the vegetables. In a pan pour a little vegetable oil, add the onion and fry until Golden brown. Then add the carrots and fry for 2-3 minutes. Next, add the cucumber (along with its liquid) and garlic. Mix all and fry (I can even say extinguish) for 5 minutes.

Fried vegetables add to the soup, bring to a boil, add the greens, bring to a boil and turn off the stove. Cover and let stand the soup 10 minutes.

Now pickle can bring to the table.