Hearty Vegetable Soup with Egg Drop

Heat a pan with a little sunflower oil and brown the chicken carcasses on all sides until golden. Then transfer the meat to a large pot. Add half of the cleaned and coarsely chopped celeriac and carrots, as well as the onions (preferably with skin for a nice color) and the spices (bay leaf, allspice, pepper). Pour in 3 liters of cold water, salt, and simmer over low heat for about 1.5 hours. Strain the finished broth through a fine sieve.

Divide the cauliflower into small florets. Peel the remaining celeriac and potatoes and cut them into cubes. Peel the remaining carrots and slice them. Clean the Brussels sprouts, remove the outer leaves, and halve them.

Heat a little oil again in a pot. Briefly sauté the celeriac, carrots, and Brussels sprouts in it. Then add the cauliflower and potatoes and pour in the prepared broth. Simmer over medium heat for about 20 minutes until the vegetables are al dente or soft. Season with salt, pepper, and a pinch of caraway.