Prepared chicken, 1 carrot and 1 parsley, celery wash and peel, the inject water and put boil on slow fire.
When the chicken is cooked, drain the broth through a sieve.
Put the chicken away.
Cooked vegetables more we do not need.
Use only the broth, which we again return to the fire.
1 carrot 1 parsley root, cleaned and cut into small pieces.
In a pan dissolve the butter 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.
On a fine grater rub the ginger and add to broth.
Ginger will emphasize the richness and piquancy of the broth.
Turn down the fire and cook until vegetables are ready.
Separately, beat yolks in a bowl, gradually add flour to form a semi-liquid dough.
The batter from the spoon it should drip.
In boiling broth slowly drip the dough.
Are obtained mini-balls. Very gentle and small.
They pop up instantly.
Soup is ready!