To prepare the products. Chicken fillet cut from the bones and set aside. Bone cover with water, put the onion, peeled and cut into 4 parts. Cook the broth, strain it, throw the onion. Carrots cut into slices, celery - sticks, potato cubes, celery stalks - sliced. Pepper peeled, cut lengthwise into 6 or 8 pieces and crosswise into strips. Cabbage disassemble into small florets.

Chicken fillet cut into strips and then across into pieces. Carrots and root celery fry in vegetable oil (sorry, distracted husband and the step I took... and the next too). In a saucepan, heat the oil and fry the chicken pieces, pour the broth and bring to a boil.

Drop into soup potatoes and sauté.

When the broth with the potatoes boil 10 minutes, add the petiolar celery.

After boiling, add cauliflower and salt.

When the vegetables are almost done, add the bell pepper (it cooks very quickly).

You can now add a Bay leaf and boil for 3-4 minutes, turn off the heat, cover the soup with lid and allow to stand 10 minutes.

When serving, decorate the soup with greens and sprinkle with freshly ground pepper. I put in the pepper, several kinds of peppers and add mustard seeds, freshly ground this mix and enjoy.