← Nouns Cooking · Soup Pot

Ingredients

• 1.5 kg whole chicken (or bone-in thighs and legs)
• 3 l cold water
• 1 onion, unpeeled, halved
• 4 Carrot, peeled
• 2 parsley roots or parsnips, peeled
• 200 g Celeriac (celery root), peeled, in one chunk
• 1 Leek, washed and halved
• ¼ savoy cabbage (a wedge) (optional)
• 1 bunch Parsley
• 1 tsp black peppercorns
• 5 allspice berries
• 3 Bay leaves
• 2 Cloves (optional)
• 250 g fine egg noodles
• 2 tbsp dill or parsley, chopped
• Salt

Method

1. Put the chicken in a large pot, cover with the cold water and bring slowly to a simmer over medium-low heat. Skim off all the foam as it rises.
2. Meanwhile char the cut sides of the onion in a dry frying pan over high heat for 5 min, until blackened. This gives the broth its golden colour.
3. Once the broth is clear, turn the heat to the lowest setting so it only shivers, and cook for 1 hour.
4. Add the onion, carrots, parsley roots, celeriac, leek, cabbage, parsley stalks and all the spices with 1 tbsp salt. Keep it at a bare simmer for 2 hours more; boiling makes the broth cloudy.
5. Strain the broth through a fine sieve. Slice the carrots into coins and pull the chicken from the bones. Taste and add salt.
6. Cook the noodles separately in salted water for 2–3 min, drain, and put a nest in each bowl. Ladle over the hot broth, add carrot, a little chicken and the dill.

Tips

• Leftover rosół is the base for Polish tomato soup (pomidorowa) the next day.
• Cool the broth quickly and keep it in the fridge for up to 3 days; lift off the fat on top before reheating.

Sources

Written in our own words after cross-checking these recipes:

Polonist Polish Housewife Polish Foodies