- 500 milliliters of water
- 500 grams of chicken
- 150 grams of fresh cream
- 200 grams of celery
- 1 cup of bors (more details here)
- 3 egg yolks
- 2 carrots
- 1 big onion
- 1 small leek
Cut the vegetables (the garlic) and put them in a pot to boil for 30 minutes.
Don't cut in small pieces the carrots, the onion and the celery.
Add the chicken and salt according to taste and let them boil at slow fire for 1 hour.
Put the pot aside and take out 300 milligrams of soup.
Take out the carrot and cut it in small pieces. Then put it back in the pot.
Take out the celery and the onion, crush them with a mixer and then add them back in the soup.
Mix the eggs with the fresh cream and the crushed garlic.
Mix them with the 300 milliliters of cold soup from the bowl and pour everything back in the pot.
Add the bors (if you don't have bors, you can add the juice of 1 lemon or 1-2 spoons of vinegar).
Let it boil for another half of an hour.
Add the chopped parsley and the soup is ready.
The original recipe can be found here