Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups water
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, add the chicken pieces and cover with water. Bring to a boil and skim off any foam that rises to the surface.
2. Add the chopped onions, carrots, celery, parsnip, turnip, bay leaf, thyme, rosemary, sage, salt, and black pepper to the pot.
3. Reduce the heat to low and let the soup simmer for 1-2 hours, or until the chicken is cooked through and the vegetables are tender.
4. Remove the chicken pieces from the pot and let them cool. Once cool, shred the chicken meat and discard the bones and skin.
5. Using a ladle, remove any excess fat from the surface of the soup.
6. Strain the soup through a fine mesh strainer to remove any solids.
7. Return the shredded chicken to the pot and heat the soup until it is hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Protein: 20g
Carbohydrates: 15g
Fiber: 4g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Any combination of root vegetables can be used in place of the parsnip and turnip.
Variations:
- Add noodles or rice to the soup for a heartier meal.
- Add a can of diced tomatoes for a tomato-based soup.
- Add a splash of vinegar or lemon juice for a tangy flavor.
Tips and tricks:
- Skim off any foam that rises to the surface of the soup to keep it clear.
- Let the soup simmer on low heat for a longer period of time for a richer flavor.
- Add fresh herbs like parsley or cilantro for a burst of freshness.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until it is hot.
Presentation ideas:
Serve the soup in a large bowl with a ladle and garnish with fresh herbs.
Garnishes:
Fresh herbs like parsley or cilantro.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too bland, add more herbs or spices to taste.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Redykolka-Style Chicken Soup is a traditional Polish soup that is typically served during the winter months.
Flavor profiles:
The soup has a savory and comforting flavor with hints of thyme, rosemary, and sage.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Polish