Rosół: Polish Chicken Soup with Noodles
Ingredients
- 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
Instructions
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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.
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After about 30 minutes, add the chicken and continue cooking, skimming off the scum from time to time.
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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.
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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.
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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).
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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.
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Strain the broth. Serve with noodles, chopped parsley leaves, carrot slices and green peas (optional).
