How to make
Wash the chicken, put in a pot, pour water and boil it on the stove. Pour the water out and pour clean warm water. Put it to boil along with the finely chopped fresh cabbage and peeled, grated carrots. Boil, until the meat becomes tender.
Remove the cooked chicken from the soup, debone it, cut into pieces and return it into the boiling soup. Season with as much black pepper and salt as you like.
In a separate pan, fry/stew the finely chopped onions in oil (2-3 tablespoons), butter and a little water. When it remains in fat, sprinkle with flour (1 tablespoon) and fry, while stirring.
Dilute with the broth from the soup and pour the thickener into the boiling soup, while constantly stirring. Also add the milk. Add chopped fresh parsley and boil the chicken soup for a few more minutes.
If necessary and for the preferred density, you can add hot water.
