ingredients :

Chicken – 1 carcass
Egg yolks – 5 pieces
Onions – 250 grams
Wine vinegar – 50 grams
Ghee – 100 grams
Seasonings – salt, black peppercorns, bay leaf
Greens and roots for the broth – to taste

Method :

  1. Make the chicken broth. Half an hour before readiness, add coarsely chopped roots and spices.
  2. Remove the cooked chicken from the broth and chop it into pieces.
  3. Finely chopped onion fry in melted butter and add to the broth, cook for another 5-10 minutes.
  4. In a bowl, mix the egg yolks with salt and vinegar, beat and pour in a thin stream of 3-4 ladles of broth, and stir well.
  5. Remove from the heat, add the egg mixture to the soup and mix thoroughly.
  6. Add greens if desired.