Polish Chicken Soup (Rosół)

Step 1/7

• ⅓ kg chicken leg
• ⅛ kg chicken wing
• 100 g beef soup meat
• ⅞ l water
• salt

Place meat in a big pot, cover with water and add salt. Bring to boil, then lower the heat to a minimum - the soup should simmer very, very gently. Let the soup simmer for around 2h, removing any scum that appears on the surface while it cooks.

Step 2/7

• ⅔ carrot (sliced)
• ⅓ leek
• ⅛ celery root
• ⅓ allspice berry
• 1⅓ sprigs parsley
• ⅓ onion (burnt softly)
• ⅓ clove garlic
• ⅓ leaf cabbage

In the meantime, prepare the vegetables - slice the carrot, wash the rest of the veggies, softly burn the onion.

Step 3/7

• 1 bay leaves
• ⅛ tsp allspice berry
• ⅓ clove
• ⅛ tsp black peppercorn

After 2h of simmering, add all the vegetables, a few springs of parsley, and spices - black peppercorns, allspice berries, bay leaves, a clove.

Step 4/7

Bring to boil again, then lower the heat and simmer for 1,5h on very low heat.

Step 5/7

Taste and add more salt if needed.

Step 6/7

• egg noodle (for serving)
• parsley (for serving)

Serve with cooked egg noodles, freshly grounded black pepper, cooked carrot from the soup and shredded meat, fresh chopped parsley.

Step 7/7

Separate any leftover soup from the veggies and meat. Keep in the fridge for up to 3 days.

Enjoy your meal!