Broth Peel the carrots and pumpkin, then slice them. Cut the large chunks of celery, pepper, parsley root, and tomato. Remove only the outer layer of onion skin, rinse well, cut into quarters, and add them to the pot as is (the skin will give the broth a golden colour!). Cut off some of the chicken's fat and save it for the kneidlach. Then, place the chicken in a deep pot. Bring to a boil, and when foam appears, drain everything and rinse the chicken. Put the chicken back in the pot and add the carrots, pumpkin, celery, onions, and parsley root. Simmer on low heat for 2 hours, carefully skimming the foam. Then add the pepper, tomato, salt, and spices, and simmer for another 40 minutes on the same low heat. Leave the finished broth to cool completely overnight. In the morning, strain it well and remove the chicken.

Kreplach: Knead a firm dough using flour, eggs, and salt, similar to Italian ravioli dough (you can scale up the proportions, remember the ratio: 1 egg per 100 g of flour). If the eggs are small, you can add a bit of warm water to make the dough elastic. Roll the dough into a ball, wrap it in cling film, and let it rest for at least an hour. While the dough rests, prepare the filling. Place the chicken meat, onion, garlic clove, ground walnuts, and spices into a food processor. Blend well until you get a dense paste. Add a little vegetable oil or broth if the mixture is too dry. The paste should be soft but not liquid or dry. Roll out the dough into a sheet about 1.5–2 mm thick. Use a pastry cutter or thin glass (around 6 cm in diameter) to cut out circles, or cut the dough into 6x6 cm squares. Place a filling portion the size of a large hazelnut onto each piece of dough. Fold the dough in half and seal the edges tightly. Bring the pre-prepared broth to a boil. Carefully place the kreplach into the broth (make sure the broth isn’t boiling too vigorously, or they might fall apart!). Cook them just like dumplings—they're ready once they float to the top. Serve in deep bowls with the broth, and garnish with herbs to taste.