1 small cabbage,
1 chicken drumstick and chicken thigh,
3 tablespoons oil,
1 flat spoon salt,
1 / 2 teaspoons pepper,
1 teaspoon marjoram,
1 teaspoon thyme.
In 33.8 oz (1 liter) of water, put the meat and when it boils, add the cleaned and cut vegetables (cabbage cut into strips, carrot and parsnip into sticks, onion finely chopped), add spices and reduce heat plates on 1/3.
Cook with covered bowel for 30 to 40 minutes, then chop the meat into cubes and put into the soup. If you want, you can spice up the soup with lemon and sour cream.