4 lb. chicken parts
2 carrots
1 parsley root
1 celery stalk with leaves cut in thirds
2-3 sprigs dill
3 sprigs parsley
1 bell pepper
1 tomato
1 tsp. salt

Place the chicken in a pot, covered with water; let it boil. Remove white foam with a spoon. Reduce the fire and add the carrots, parsley root, celery stalk, dill, parsley, bell pepper, tomato and salt. Bring to a boil. Let it simmer for 1 1/2 hours. Remove the chicken and vegetable with a slotted spoon. Refrigerate the soup overnight. With a spoon carefully remove the fat.