Rosół (Polish Meat Soup)

Ingredients

• 1 chicken
• 1 onion
• 1 small leek
• 2 carrots, peeled and sliced lengthwise
• ½ celery root
• 2–3 sprigs green celery
• 1–2 parsley roots
• 1 bunch of parsley
• Salt
• Pepper
• ⅛ sweet cabbage
• Garlic, to taste
• Bay leaf, to taste
• Juniper seeds
• Dried wild mushrooms
• Allspice, to taste

Method

1. Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as this may harden some meats. Bring to a boil on high heat, then simmer for 30–45 minutes. At this time, remove (skim) the surface flotsam (a mix of protein and some fat).
2. Add peeled garlic clove, carrots, celery root, parsley root similarly prepared, and other vegetables previously washed.
3. Sauté onion halves in minimal oil to caramelize the flesh. Add to the soup. Omitting this step will result in a clearer, less-yellow product.
4. Simmer on low heat for approx 2 hours or more. Rosół should not boil, as this will result in a cloudy consistency.
5. Season to taste with salt, pepper, bay leaf, allspice, juniper seeds, dried wild mushrooms, etc.
6. Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible)
7. Remove cabbage, parsley, celery root and any "undesired" vegetables. Carrots are usually left in and served with the broth.
8. Serve hot with noodles and fresh parsley. Individuals may season with maggi, soy sauce, freshly ground black pepper and/or chilli flakes.