Rosół 🍜

Method

1. 1

   Cover the chicken with cold water in a large pot, bring to a bare simmer and skim the grey foam as it rises — a clear broth starts here.

2. 2

   Simmer gently for 2–2½ hours, skimming occasionally; never let it boil hard or the soup goes cloudy.

3. 3

   For the last hour, add the carrots, leek, celeriac, cabbage, studded onions, cloves, allspice and bay.

4. 4

   Strain the broth into a clean pot and season with salt; keep the chicken and soft vegetables aside for another meal.

5. 5

   Cook the fine noodles separately according to the pack, then divide between warm bowls.

6. 6

   Pour the gold broth over, shred some of the chicken in and finish with chopped parsley.