Beet soup

Ingredients: 
350 g of raw or boiled beets 
1,7 l chicken broth 
1 sliced onion 
1 chopped leek 
2 chopped celery stalks 
2 sliced carrots and chopped proteins shells 2 eggs 
4 Art. l. orange juice 
To decorate: 
3.6 Art. l. double cream 
18 thin strips of orange zest 
1 tbsp. l. chopped fresh or 1 1 / 2 tsp. dried parsley 
Preparation: 
If you are using raw beets, grate it on grater if cooked cut them into cubes (5 mm) in a large saucepan, place the beets, both types of onions, celery and carrots. Whip the whites in the foam and enter, stirring with comminuted shells in vegetable mixture. 
In another saucepan, bring to a boil chicken broth. Pour it, stirring in a saucepan with vegetable mixture. Bring to a boil, stirring constantly. When the surface of the soup will be thick foam, stop stirring, reduce heat to low and simmer without a lid 1 hour 
Vystelite muslin strainer and set it over a deep capacity. Skimmer collect the foam. Carefully strain the soup. 
Before serving, pour in orange juice. Pour into dish, place the sour cream, garnish with zest and sprinkle with parsley.