I'm giving you traditional recipe for polish Sundays chicken and veg soup (stock). Every time I eat this fantastic soup I remember my childhood ;-)
Recipe for big soup pot for all family.
- 1 chicken
- half a duck (can be less or piece of beef or mutton)
- few peeled carrots
- 1-2 parsley root (or parsnip peeled)
- 1 celeriac (or half if big peeled)
- 1 leek
- 2-3 bay leaves
- 2-3 balls allspice
- handful lovage (if available)
- 1 peeled and roasted onion
- salt to taste
- freshly crushed pepper
- chopped parsley or coriander for garnish
- chicken and veggie cubes (if u can't find the right taste)
- Because my husband is Mauritian and we both like Indian infusions I used to add: few curry leaves, twig of thyme and rosemary, 2 fresh chili, 1 garlic clove
BASIC RULES ABOUT THIS SOUP:
- put the meat into the COLD water to get as much aroma and taste as possible (if you add the meat to boiling water, meat will ''close'' and you will not get any aroma
- while you cooking meat do not cover
- boil this pot on minimum fire at all the time
- the boiling meat will release something looks like dirty foam, you need to take this out of the soup very very gently
- roasted onion will help to keep soup clear
- Put meat into your big pot. Pour cold water (half height of the pot). Start fire (small).
- Boil as long as u will see ''dirty foam'' floating on top. Remove it softly with spoon.
- Add vegetables and spices, now you can cover whit lid and boil the soup till veg is soft.
- Now you need to taste. If you feel something is missing you need to trust you taste and play with the spices. Sometimes when during the winter veg are not so aromatic I add few drops of ''Maggi'' spice and 1-2 chicken and vegetable cubes (depends how big is the pot)
- I Serve in big soup plate with vermicelli pasta (I used to make my own pasta) garnished with chopped fresh coriander on top (or parsley)
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