Consommé Soup

Rinse the chicken fillets, cut them into 4x4 cm pieces, and divide them into two portions. Pass one portion through a fine meat grinder into a deep bowl.

Drop the second portion of meat into a deep stockpot, cover with water, and add whole black peppercorns, bay leaves, and sliced onion and carrots.

Place the pot over medium heat, bring to a boil, reduce the heat, and simmer the broth partially covered for 1 hour.

For the vegetable and meat mixture, peel the celery root, and finely dice the remaining onion and carrots, then mix them with the ground chicken.

In a separate bowl, beat the eggs with a fork, pour them into the minced meat mixture, add salt, and mix thoroughly.

Remove the boiled meat from the finished broth, strain the broth into a clean pot, bring to a boil over high heat, and then reduce the heat.

Carefully spoon the meat and vegetable mixture into the broth, stirring the mass for about 25–30 minutes until the mince rises to the surface.

Make a small hole in the center of the risen raft, place washed herb sprigs inside, and simmer for another 30 minutes over low heat, periodically reopening the hole.

Check the taste of the broth, season with more salt if necessary, and turn off the heat.