Beet essence with buckwheat dumplings and roasted porcini mushrooms
1. the day before, remove the breast fillets from the chicken and leave them covered to cool. For a chicken soup, cut the remaining chicken into coarse pieces, rinse and bring to a leisurely boil with 3 1/2 L cold water. In the meantime, clean and coarsely dice the greens. Reduce the temperature, skim the clear soup often.
2. pour in greens, little salt, 2 bay leaves, peppercorns and ginger. Boil the clear soup in 3-4 hours at low temperature uncovered to half. Cool down and put to cool for one night.
3. one day later, skim off the fat exactly. Pour the clear soup first through a sieve, then through a muslin cloth. Measure out 1 L of liquid and set aside until very cool. Keep the remaining clear soup for the buckwheat dumplings.
4. To clarify the clear soup, turn the breast meat through the coarse disk of the meat grinder. Peel and coarsely grate beet, celery and carrot. Lightly whisk the egg whites with a fork, add the ice cubes.
Mix meat, vegetables, dried mushrooms, star anise and remaining bay leaves in a wide saucepan. Season heartily with salt, pepper and sugar. Add egg whites with ice cubes and the ice-cold clear soup. Bring to a boil, stirring throughout, then pull from heat on the spot and simmer uncovered for 30 minutes. Pour through a cheesecloth, cover with the