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Turkey Rosół (Polish Broth) with Poured Noodles
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Source: https://recipheon.com/en/recipes/soups/turkey-rosol-with-lane-kluski-polish-broth-with-poured-noodles
About this recipe
Turkey rosół with lane kluski is a delicate yet satisfying soup made with turkey wing, carrots, parsley root, and celery root. The turkey produces a mild broth that pairs well with simple poured noodles made from egg and flour. Pour the batter into the hot broth in a thin stream to form soft, irregular pieces. This is a good way to make classic rosół a little heartier and more home-style, without pasta or extra add-ins.
Ingredients
400 g turkey wing
2 carrots
1 parsley root
a piece of celery root
1 egg
2 tablespoons flour
2 L water
1 teaspoon salt
1/4 teaspoon black pepper
Steps
Pat the turkey wing dry with a paper towel without rinsing it under the tap. Peel and wash the vegetables, then cut into large pieces. Have the egg and flour ready for the dumplings. Wash your hands and utensils after handling raw meat.
Put the wing and vegetables in a saucepan and cover with 2 l of cold water. Slowly bring to a very gentle boil, then reduce the heat so only occasional bubbles appear on the surface. Skim off the foam with a spoon.
Simmer the broth over low heat for 70–90 minutes, skimming again if needed. After about 60 minutes, add the salt and pepper. The vegetables should be tender but not falling apart, and the meat should come away from the bone easily; cook longer if it is still tough. Remove the wing and vegetables to make room for the dumplings.
Mix the egg thoroughly with the flour to make a smooth, lump-free batter. Pour it in a thin stream into the gently boiling broth, stirring slowly with a spoon to form separate dumplings. Cook for 2–3 minutes until set; cut one open to check for a raw center. Remove the cooked meat from the bone, return it to the broth with the vegetables and heat through before serving.
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