Hearty Rooster Soup with Root Vegetables and Egg Noodles

Thoroughly clean and rinse the rooster, then place it in a large pot. Fill with water until the rooster is completely covered. Bring to a boil, then reduce the heat. Lightly salt, add peppercorns, allspice, and bay leaves. Simmer over low heat until the meat begins to soften.

Meanwhile, clean and wash the root vegetables (carrots, celery, parsley root). Halve the onion unpeeled (the skin provides a beautiful golden color). Add the vegetables and onion to the soup and let everything simmer slowly until the meat and vegetables are completely cooked.

Remove the cooked rooster from the broth, let it cool slightly, separate the meat from the bones, and cut it into bite-sized pieces. Also cut the root vegetables into small cubes.