Rosół: Polish Chicken Soup with Fine Egg Noodles

Step 1

Wash the vegetables, peel them. Set onion aside, chop the rest of vegetables roughly.

Step 2

Take whole onion and roast it directly on the flame.

Step 3

If you're using a whole chicken, cut it up.

Step 4

Place the meat and vegetables into a large pot (without fresh lovage and parsley leaves).

Step 5

Cover the ingredients with filtered water. Don't pour too much though! Just enough for everything to be covered.

Step 6

Season, but don't use salt at this stage.

Step 7

Set it on lowest possible heat for 3 hours. It has to simmer lightly and never boil. Check on the pot from time to time, but avoid stirring.

Step 8

After that time, add roughly chopped lovage and parsley leaves.

Step 9

Cook for another 30 minutes, up to 1 hour - again: at the lowest possible heat.

Step 10

Using a fine mesh sieve, strain the broth.

Step 11

If the broth is not clear, chill it until completely cold. Add 2 egg whites and start heating the broth up slowly, stirring continuously. Strain through a gauze.

Step 12

Serve rosół with chopped vegetables, fine egg noodles, kluski dumplings and (optionally) some chicken meat. garnish with chopped parsley leaves.