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
Servings: 6
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 paper towels, leave the carrots, parsley root, and celery root in larger pieces, and cook the fine noodles separately or set them aside to add near the end.
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 any foam, until it develops the full flavor of hen and vegetables.
Near the end, cook 80 g fine noodles for 4–6 minutes, either separately or directly in the soup, so they stay springy.
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.
Estimated nutrition
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