SOUPS

It is a tradition that in Polish homes we serve 2 dishes as the main. We do not have starters. The meal is divided into the first course: soup and the second course: which is mostly meat.

As I mentioned before, we are not using any processors, blenders or any other machines to make a soup. We put all ingredients to a pan, boil it and serve it as it is. Therefore one can enjoy all the flavours combined in liquid and all the flavours separately with every bite into the soup ingredients.

Generally, people con not be bothered to prepare the base so they decide to buy ready chicken or vegetable stock. No. Try to prepare it yourself. Chicken or vegetable stock may be a soup itself, but it is a perfect base for other kinds of soup I will present in a minute.

Let’s start with the stock.

CHICKEN SOUP

Ingredients:
1 parsnip - peel and cut through the thick end
1 small celeriac – peel
2-3 medium carrots (not more, the stock will become too sweet) – peel
1 leek (white part) – wash and cut across
3-4 chicken thighs (or drumsticks, or just legs) – wash
Ground pepper
Salt or Vegeta (chicken stock cubes optional to obtain the taste)
2-3 bay leaves

Preparation

Fill a big pan with water, add all ingredients and bring it all to boil. Then, reduce the flame and let the soup simmer till all ingredients are boiled and soft.

Ready and boiled chicken parts can be eaten as a part of supplementary diet. They’re much healthier than their fried or roasted brothers.

To serve chicken soup properly, the Polish way, boil pasta or rice. Place boiled pasta or rice in a bowl or deep plate and pour hot chicken soup into it. Add chopped parsley.

Once you’ve had your chicken soup, you are ready to try another one, based on the stock you have already made.