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INGREDIENTS
- 1 rooster
- 1 onion
- 10 whole black peppercorns
- 5 whole allspice berries
- 3 bay leaves
- 1 parsley with leaves
- 2 liters of water
- 3 carrots
- 1⁄2 celery
- Salt
- Egg noodles
GARNISH INGREDIENTS
- Parsley leaves
INSTRUCTIONS
- 1Clean the rooster, rinse it, and cover it with water so that it is completely submerged. Bring to a boil, then reduce the heat, lightly salt, add pepper, allspice, and simmer until the meat is partially tender. Then add the cleaned, rinsed root vegetables and the whole unpeeled onion and simmer until soft.
- 2Remove the cooked rooster, debone it, and cut the meat into small cubes. Cut the root vegetables in the same way.
- 3Boil the soup noodles in a larger amount of salted water, stirring occasionally, until cooked. Finally, strain the broth through a fine sieve, season with salt and pepper, and boil thoroughly. Before serving, add washed and finely chopped parsley leaves to the soup.
