How to make
Put the chicken (cleaned of its skin) in cold, salted water and place on the stove. Add the finely chopped carrot, celery root and onions. After it comes to a boil, remove the foam that's formed and lower the stove. Debone the meat and cut it into small pieces, save the broth.
Melt the butter in a pan, braise the pieces of meat to a golden brown and transfer to a plate.
In a bowl, make the thickening agent, by mixing the beaten eggs with the yoghurt and toasted flour, stir until homogeneous.
To the thickening agent add a ladle of the hot broth until the temperatures even out, pour it into the broth.
Add the braised meat too, lemon juice and stir until it comes to a boil, remove pot from the stove. Before serving, sprinkle with black pepper and finely chopped parsley.
