Method of preparation:

Prepare the rooster, wash it, cut it into pieces and put it in a saucepan, add onions, parsley roots, carrots (so that the color of the broth is more intense, the roots can be cooked previously). Pour the water, so that the meat is covered by 3-4 fingers and let it cook on low heat for 2.5-3 hours, periodically, skimming off the foam and fat. Then remove the meat from the broth, and the legs, head, neck and wings should be boiled for 5-7 minutes until they are ready, add bay leaves, black peppercorns, salt.

The boiled meat is taken from the bone, put in deep plates. Let the broth become clear, squeeze it, season it to taste with grated garlic, leave it for another 10 minutes and squeeze it one more time. Put the meat in the deep plates, decorate it with carrot and egg, pour the cooled broth and let them cool.

It is recommended to serve with previously prepared horseradish.