Step 1

Heat oil: In a large pot heat the oil, add the bay leaf, allspice berries and caraway seeds and cook over a medium heat for a minute.

Step 2

Make soup base: Add the onion, grated carrot and celeriac, stir and cook for 4 minutes stirring often.

Step 3

Add chicken: Add the chicken, half the stock, cover and bring to the boil then lower the heat and simmer for 10 minutes.

Step 4

Add cabbage: Add the cabbage, potatoes, tomato, the rest of the stock and pepper to taste. Cover and bring to the boil again then simmer for 30 minutes stirring occasionally. Remove from the heat.

Step 5

Chop chicken: Transfer the chicken to a large plate/cutting board and separate the meat from the bone (if present). Discard the bone, chop the meat roughly then return to the pot.

Step 6

Add fresh herbs: Add the fresh herbs, top up with more stock if required and adjust the seasoning. Cook for another minute or so, remove from the heat and serve.