In a large pot, add the chicken and pour approximately 4 liters of water. Bring it to a rolling boil over medium-high heat. Skim off any foam for a clear soup.

Lower the heat and add the chopped onion, celery, carrots, and red pepper. Stir and allow to simmer for 40 to 50 minutes.

Remove from heat and strain the broth into another pot, discarding the cooked vegetables except for two carrots.

Blend the discarded vegetables into a smooth puree while dicing the reserved carrots.

Combine sour cream, minced garlic, and egg yolks in a bowl, whisking and tempering with hot soup to avoid curdling.

Return the strained broth to the stove, bring to a gentle boil, and add blended puree, carrot pieces, and vinegar. Adjust to taste.

Ladle the hot soup into bowls and garnish with fresh herbs. Serve with additional sour cream and vinegar on the side.