Preheat the oven to 150 degrees. Meanwhile, cut the carrots, celery, parsley and onion into cubes of the same size and set aside (onions separately, mix the rest together). Prepare a baking dish, put oil and fry the onion over medium heat. Then put the rest of the chopped vegetables and sauté. Then add the broth and 500ml of hot water and season with salt. Then put about 30 peppercorns and 6 allspice balls and 2 pieces of bay leaf. You can use a spice bag or directly put it in a baking dish. Put in the oven, covered, for 50 minutes. Meanwhile, cut the chicken breast into equal cubes, salt and pepper. Then fry in a pan, let the meat pull. To give the meat a catch on the flavor, you can add it to the baking dish for the last 10 minutes and remove it aside before blending. After cooking, take out the meat and bay leaf, you can leave the spices (it will be spicier) or take them out. Blend the contents and add cottage cheese with milk. Taste and possibly add lemon juice for a more acidic taste. Serve with potato dumplings and cranberries. For lovers of traditional cuisine, give bread dumplings, but count on more carbohydrates.