Turkey Rosół with Lane Kluski (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
Servings: 4
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
Rinse the turkey wing. Leave the carrots, parsley root, and celery root in large pieces, and set aside the egg and flour for the lane kluski.
Place the turkey and vegetables in a pot, pour in 2 L cold water, and slowly bring to a gentle simmer.
Simmer the broth over low heat for 70–90 minutes, skimming off the foam. After 60 minutes, add the salt and pepper; continue cooking until the turkey has flavored the broth and the vegetables are tender without falling apart.
Mix the egg with the flour, pour the batter into the hot rosół in a thin stream, and cook for 2–3 minutes, until the lane kluski are set.
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