Chicken broth with cabbage soup

Thoroughly wash the chicken inside and out, place it in a large pot, and pour in 2.5 liters of water. Bring it close to a boil.

Wash and peel the onion and carrot. When the broth starts to boil, add the onion and carrot, along with bay leaf, peppercorns, and lemon zest. Salt and simmer for 2 hours. The broth should not boil vigorously, or it will become cloudy.

Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, sprinkle with sugar, and pour in warm milk. Dust with flour on top and place in a warm spot for 15 minutes.

Then mix the resulting dough with flour, add warm margarine and salt. Knead the dough, cover it, and place it in a warm place until its volume doubles.

For the filling, clean and finely chop the onion and cabbage. Heat vegetable oil in a large pan and sauté the onion.

Add cabbage, salt, pepper, mix, cover, and simmer for 30 minutes until all the liquid evaporates. Remove from heat and let cool.

Beat the egg. Salt and pepper the cooled cabbage again and mix it with the egg.

Knead the dough, divide it into 2 parts, roll out one part and place it on a greased baking sheet.

Beat the remaining egg and brush half of the dough. Spread the cabbage in an even layer, leaving the edges of the dough free.

Roll out the remaining dough and cover the filling. Press the edges.

Prick the dough with a fork and leave for 15 minutes.

Preheat the oven to 200 degrees. Brush the dough with the remaining egg and place it in the oven for 20 minutes.

Strain the prepared broth and pour it into soup bowls. You can sprinkle it with herbs on top. Serve with warm pie.