Prepare a portion of chicken legs. Boil over low heat and remove the foam. Add the bay leaf.
Take out the chicken and take it apart. Cut the meat and return it to the broth. Cut the potatoes into small cubes and put them in the broth. Boil everything over low heat.
Add finely chopped pickled cabbage. Fry the onion, celery, carrot and half of the bell pepper.
Add finely chopped mushrooms. Fry until soft.
Put all the vegetables in the broth. Cook until tender. And 5 minutes before the end of cooking the soup, squeeze out the garlic.
Turn off the stove. Cover the soup with a lid and let it brew for 15 minutes, that's it. You can serve.