RosółPolish chicken soup

• 1.5-2 kg3.3-4.4 lb boiling hen (kura rosołowa) or free-range chicken, cut in pieces; or 1.5 kg (3.3 lb) legs, wings and backs
• 300 g10 oz beef brisket (szponder) or shank, optional, for a deeper broth
• 3 l12 3/4 cups cold water
• 3 carrots, peeled
• 2 parsley roots (pietruszka) or small parsnips, peeled
• 150 g5 oz celeriac (celery root), peeled, in one piece
• 1 leek, white and pale green part, washed
• 1 onion, unpeeled, halved
• 1 wedge (about 100 g)1 wedge (about 3.5 oz) savoy cabbage, optional
• 1 tsp black peppercorns
• 4 allspice berries (ziele angielskie)
• 2 bay leaves
• 1 small bunch lovage (lubczyk) and flat-leaf parsley, or 1 tsp dried lovage
• 1 tbsp salt, adjust at the end
• 250 g9 oz thin egg noodles (makaron nitki)
• 2 tbsp chopped parsley, to serve

Method

1. 1

   1. Rinse the hen and the beef, put them in a large pot and cover with the cold water.

2. 2

   2. Bring slowly to the boil over medium heat. As soon as it boils, skim off all the foam, then turn the heat down until the surface barely trembles.

3. 3

   3. Simmer, partly covered, for 1 hour. From now on do not stir and do not let it boil, or the broth will turn cloudy.

4. 4

   4. Meanwhile, char the cut sides of the onion directly over a gas flame or in a dry heavy pan until blackened.

5. 5

   5. Add the carrots, parsley roots, celeriac, leek, charred onion, cabbage if using, and the peppercorns, allspice and bay leaves to the pot.

6. 6

   6. Keep the broth at a bare simmer for another 2 hours, until the meat is falling from the bones and the broth is deep golden.

7. 7

   7. Add the lovage and parsley and the salt and simmer for 30 minutes more.

8. 8

   8. Lift out the meat and vegetables carefully. Pour the broth through a fine sieve lined with muslin or a clean cloth. Taste and adjust the salt.

9. 9

   9. Cook the noodles separately in salted boiling water according to the packet, and drain. Cooking them in the broth would cloud it.

10. 10

    10. Slice the carrots into coins. Put a portion of noodles and a few carrot slices in each bowl, ladle the hot broth over and sprinkle with parsley. Serve the meat on the side or as a second course.