4 large pieces of skinless chicken breast, cut to small cubes
4 carotts, thin rings
2 parsley roots, thin rings
4 brusselsprouts
1 medium size green pepper, whole
1 medium size tomato, whole
1 medium size onion, whole
3 cloves garlic, whole
1.1/2 Tbs. of vegetable powder or 1 cube of chicken soup base
1/2 bunch of parsley tied together with a thread
1 Tbs. of chopped parsley
2 potatoes, cut in small cubes
1/4 tsp. grated black pepper
1/4 tsp. majoram leaves
4-5 coriander seeds
1 pinch of grated nutmeg
1 pinch of sweet basil
1 small pich of paprika
1 flat Tbs. of ketchup
1 Tbs. salt
6 Tbs. of oil

1. In a larger pot fry the chicken breast in the oil on medium heat till the meats turning white. About 2-3 minutes. Sprinkle with the paprika and add 2 liters of cold water.
2. Add all the spices and vegetable into the soup, except the potatoes and the chopped parsley. Wait until the soup is boiling, stir it, then turn the heat to low. Do not cover the soup.
3. Cook it for 1/2 hour, then add the potato cubes to the soup and stir it again. Cook it for an other 1/2 hour. Taste it if more salt is need it.
4. After the cooking time is off, take the green pepper, tomato, onion, garlic cloves, and the parsley bunch out from the soup, throw them away. Add the chopped parsley into the soup and turn the heat off.