How to cook
The chicken breasts are washed and cut into pieces.
Peel the onions, carrots, potatoes and finely chop them.
The cabbage and celery are cut into larger pieces.
Transfer everything into a pot, add enough water to cover the vegetables and add a little salt, black pepper and oil. Boil the meat and vegetables until they're cooked through - about 25 minutes.
Sprinkle with finely chopped parsley or dill.
The stew is extremely tasty cold and is an ideal option for a light and cooling summer dinner.
Enjoy your meal!