Rosół: Polish Chicken Soup with Noodles
- 2,2 lbs beef with bone 1 kg; shoulder, rib
- 1 lbs chicken wings, drumsticks
- 3 carrots
- 1 celery root small; or a piece of larger root
- 1 parsley root
- 1 leek
- 1 onion
- 2 bay leaves
- 5 peppercorns
- parsley leaves
- salt to taste
Put the beef into a big pot. Pour about 1 gallon/3.5liters of cold water. Salt lightly. Put on low heat, allowing the meat to cook slowly. Use a slotted spoon to systematically remove scum.
After about 30 minutes, add the chicken and continue cooking, skimming off the scum from time to time.
Peel the carrot, celery and parsley, rinse thoroughly. Remove the outer leaves from the cabbage and the leek, and rinse the rest thoroughly under running water. Peel onions, brown on a direct fire or a dry pan, so that the top layer of onion blackens.
When the broth becomes clear, add a bay leaves, peppercorns, onions and peeled vegetables. Cover and cook slowly for 1.5 - 2 hours, the slower the better.
When the time has passed, taste a broth to evaluate how to season it. In general, just a bit of salt and a bit of pepper should be enough. (Some people, accustomed to the taste of ready-made spices, replace the salt with a broth cube).
Then cover the pot with a lid and let everything boil until the meat is completely soft, i.e. it can be easily separated from the bones.
Strain the broth. Serve with noodles, chopped parsley leaves, carrot slices and green peas (optional).