Vegetable Soup with Egg Droplets

Start by preparing the soup base. Heat a large pot, drizzle with 1 tablespoon of oil and brown the chicken carcasses on all sides. Add 1/4 of the celery, 2 carrots and the 2 onions (roughly chopped), bay leaves, allspice, peppercorns, and 1 teaspoon of salt. Pour in 3 liters of cold water and simmer for 1.5 hours. Strain the stock.

Prepare the remaining vegetables: break the cauliflower into florets, cut the rest of the celery and potatoes into cubes, slice the other 2 carrots into rounds, and clean the Brussels sprouts. Sauté the carrots, celery, and Brussels sprouts in the remaining oil, add the potatoes and cauliflower, then pour in the strained stock. Boil for 20 minutes. Season with cumin, salt, and ground pepper.

Beat the egg with the flour and a pinch of salt. Pour the mixture through the tines of a fork into separately boiling water, boil for 1 minute, strain, and add to the soup. Serve with chopped fresh parsley.