Chop the celery and leek.
Chop the cabbage into thin, long strips.
Cut the chicken into portions.
Make the broth. To do this, boil the chicken in salted water with the addition of bay leaf and allspice for 15-20 minutes.
Add shredded cabbage to the soup. Cook for 3-5 minutes.
Add chopped celery, grated horseradish and leek to the pan. Cook the soup for another 5-7 minutes.
Transfer the prepared dietary shchi from the saucepan into deep dishes, in portions. Sprinkle with ground pepper. Enjoy!