Instructions
- Wash and peel the prepared chicken, 1 carrot and 1 parsley, celery, pour water and put it on a slow fire.
- When the chicken is cooked, strain the broth through a sieve. Set the chicken aside. We won't need boiled vegetables anymore. Use only the broth, which we return to the fire again.
- 1 carrot, 1 parsley root, peel and cut into small pieces. Melt the butter in a frying pan and fry the prepared vegetables. Add them to the boiling broth. Salt.
- Add 1 tablespoon of cognac to the broth. We'll wait for the alcohol to evaporate. Grate the ginger on a fine grater and add to the broth. Ginger will emphasize the richness and piquancy of the broth. Turn down the heat and cook until the vegetables are ready.
- Separately, whisk the yolks in a bowl, gradually add flour to make a semi-liquid dough. The dough should drain from the spoon.
- Slowly lower the dough into the boiling broth. Mini-balls are obtained. Very delicate and small. They appear instantly. The soup is ready!
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