Instructions
- 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!
