Peel the potatoes, boil until cooked, mash in mashed potatoes and cool. Pour the prepared chicken with water, cook until tender. Sort buckwheat, lightly fry in a dry pan.
Peel the mushrooms, cut, fry in vegetable oil until the liquid evaporates, add the grated carrots to the grater and chopped onions, fry them all together until golden brown. Remove the chicken from the broth, add salt to taste and bay leaf, add buckwheat, cook until it is ready.
Separate the chicken meat from the bones, cut into pieces, return to the broth. Add salt, flour and egg to the mashed potatoes, stir, you should get a thick dough, but such that it can be taken with a spoon.
Dip small pieces of dough into a broth with a teaspoon, stir, as soon as the dumplings come up, add the fried mushrooms with vegetables and chopped greens, mix, let it boil, cook for another 4 minutes, until the dumplings get stronger.