3 lb. chicken pieces
4 med. potatoes
1 carrot, grated
1/2 head cabbage
1 bay leaf
1 tbsp. sweet basil
Salt to taste

Rinse chicken in hot water, removing extra fat. Place in large Dutch oven more than covering with water. Bring to a boil, skimming off the foam. When broth remains clear, add peeled potatoes in large places. Cook 20 minutes. Remove potatoes and mash. Add shredded cabbage and spices. Cook another 20 minutes.