Cook a broth of chicken legs. Boiling over low heat and remove the foam. Add the Bay leaf.
Take the chicken out and take it apart. Cut the meat and return it to the broth. Cut the potatoes into small cubes and put in the broth. All boil on slow fire.
Add finely chopped pickled cabbage. Saute the onion, celery, carrot and half the bell pepper.
Add the finely chopped mushrooms. Saute until soft.
All vegetable put in broth. Cook until ready. And 5 minutes before end of cooking the soup, squeeze the garlic.
Turn off the stove. Cover soup with a lid and allow to stand for 15 minutes, all. Can be serving.