1 whole chicken
1 head cabbage, chopped
4 potatoes, cut in pieces
1 can tomatoes
3 qt. water
1 onion, chopped
2 tbsp. chopped parsley
1 tbsp. chopped dill
1 bay leaf
Salt and pepper to taste
2 sm. dried red hot peppers
1 c. sour cream

Cook chicken in water until done. Debone chicken. Return meat to stock. Add vegetables and herbs/spices. Cook slowly until done. Just before serving, add sour cream and bring to boil. Remove from heat immediately. Serves 8.