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Rosół with Fine Noodles (Polish Hen Broth)
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Source: https://recipheon.com/en/recipes/soups/rosol-with-fine-noodles-polish-hen-broth
About this recipe
Rosół with fine noodles is a classic soup made with a stewing hen, carrots, parsley root, and celery root. Long, slow simmering gives the broth a deep, home-style flavor, while the vegetables create a mild base. With fine noodles, the rosół is ready to serve as a traditional meal. Cook the rosół gently, and keep a close eye on the noodles when cooking them separately so they stay springy and do not thicken the broth too much.
Ingredients
1/2 stewing hen
2 carrots
1 parsley root
a piece of celery root
80 g fine noodles
2.5 L water
1 1/2 teaspoons salt, added gradually
1/4 teaspoon black pepper
Steps
Pat the hen dry with a paper towel. Peel and wash the carrot, parsley root and celeriac, then cut into large pieces. Reserve the noodles for the end of the broth's cooking time.
Place the following in a large pot: 1/2 hen, 2 carrots, 1 parsley root, and a piece of celery root. Pour in 2.5 L water and bring just to a gentle simmer.
Simmer the broth over very low heat for 90–120 minutes, skimming off foam, until it develops a full chicken and vegetable flavor. Check the thickest piece of meat: it should be tender and come away from the bone easily. If the hen is still tough, continue simmering very gently until tender.
Towards the end of the broth's cooking time, cook 80 g of noodles separately in water for 4–6 minutes, checking the time on the package. Taste a strand: it should be cooked but still firm to the bite. Drain just before serving.
Once the broth has finished cooking, gradually season it with the salt and black pepper. Add the fine noodles to individual bowls just before serving so they stay springy and do not thicken the whole pot.
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