Authentic Polish Pickle Soup (Zupa Orgorkowa)

2 chicken leg quarters, skin removed

5 cups water, or as needed to cover

½ small head green cabbage, chopped

2 carrots, peeled and sliced

2 stalks celery, sliced

1 onion, sliced

2 bay leaves

3 tablespoons chopped fresh parsley

1 clove garlic, minced

1 pinch ground thyme

1 pinch dried marjoram

salt and ground black pepper to taste

4 small dill pickles, thinly sliced

1 tablespoon all-purpose flour

¼ cup sour cream

Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.

Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.

Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.