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Makes 4 servings  Tous niveaux

Ingredients Broth:

1 fresh organic chicken (1-1.5 kg), skin removed and washe
3-4 carrots, peeled
1 parsley root, peel
1 small celery root, peel and cut in half
1 leek, cut in 2
1 onion, peeled, if possible “burnt”
1 garlic clove, crushed with the skin
5-10 pepper corns
1 tbsp sea salt (I use Himalayan)
2 bay leaves
2-3 small dried bolet mushrooms (or shiitake)


1 | Put the chicken in a large pan (4-5liters) and fill up with water till the top.

2 | Bring to a boil.

3 | Once the water starts boiling, remove the white scum that will form on the top.

| Add the salt, pepper, bay leaves and mushrooms.

| Lower the heat and cook on low, uncovered, for approximately 45 minutes.

Then add all the vegetables except for the fresh parsley leaves.

Cook on low for 30 minutes.

Serve the soup with the cooked vegetables of your choice cut into small pieces and the chicken. Top off with the fresh parsley leaves and some freshly ground pepper.

If you have leftover broth the next day but no vegetables, you can heat the broth with the chicken and pour it over some raw zucchini, carrots, or spinach leaves. Add a little bit of soy sauce, fresh ginger, miso paste and chilies for an Asian twist.