Cut potatoes into the cubes and chop tomato. Grate the carrot and finely chop the onion.
Cut into cubes chicken fillet and pickles.
Put pickles with brine and potatoes into a saucepan with boiling water. Cook over low heat, covered with a lid for 10 minutes.
Fry chicken fillet with vegetable oil about 5-7 minutes. Add to the saucepan with chopped tomato (or 2-3 tbsp. tomato paste).
Heat the pan, pour vegetable oil. Fry over medium heat grated carrot and chopped onion, stirring, for 2-3 minutes and add into the saucepan. Add bay leaf with spices. Simmer on low heat for 10-15 minutes.
Pour the soup into the bowls. Serve with olives, a slice of lemon and sour cream. Enjoy your meal!!!