In a large pot put cold water and boil the whole chicken breast. Meanwhile, cut the vegetables into large pieces, leave the onion whole so that it does not fall apart.
Remove the foam left by the chicken until the water becomes clear. When the meat stops frothing, add the vegetables: carrots, onions, peppers, parsnips and celery. Let it boil.
When the meat penetrates easily with a fork, remove it and let it cool. Also when the vegetables are soft, take them out separately and let them cool.
Turn off the heat and let the juice reach room temperature. Meanwhile, prepare a mixture of sour cream, egg yolks and crushed garlic. When the cream composition is ready, take the juice from the pot where the meat and vegetables were boiled with the polish and pour a little fish. Repeat the process several times until the cream mixture has the same temperature as the soup. Finally, pour it into the pot, mixing with the polish. In this way we obtain a homogeneous soup.
We cut the chilled meat into cubes. We also cut the vegetables into small pieces, apart from the onions and celery that we throw away. We put them back in the pot. Season with salt and pepper. Add a few tablespoons of vinegar. Let it boil for a few more minutes. We taste and match the taste. Turn off the heat and serve hot with hot peppers and a little sour cream.