Traditional Polish Chicken Soup

The Cold Start Wash all the meat (chicken legs, beef bone, and carcass) thoroughly under running water Place them in a large stockpot and pour in the cold water Usecold water only—this is crucial for drawing the flavor out of the bones and into the broth.

The Skim Bring the pot to a boil over medium heat As soon as it boils, you'll see gray foam (scum) floating on top Grab a slotted spoon and patiently skim all of this off. This step ensures your soup stays clear, not cloudy.

The Long Simmer Once the broth is clear of foam, turn the heat down to the absolute minimum The soup should barely bubble (we call this "blinking") Cover with the lid slightly ajar and let just the meat simmer for 3 to 4 hours.

Prep the Roots While the meat is doing its thing, peel the carrots, parsley roots, and celeriac Cut them into large chunks Cut the leek in half lengthwise (but not all the way through) and wash out any hidden grit.

Charring the Onion Peel the loose, dirty layers off the onion, butkeep the last layer of golden skin on Cut it in half and place the cut sides down on a dry, hot skillet (or directly over a gas burner flame) until they are pitch black and charred This burnt onion is the secret to the soup's rich amber color.

Flavor Infusion Add the prepared vegetables, the charred onion, and spices (allspice, bay leaves, peppercorns) to the pot Continue simmering on low heat for another 60 minutes until the vegetables are tender.

The Grand Finale Towards the end, season with salt to taste and add the dried lovage if you have it For that perfect, restaurant-quality look, strain the broth through a fine-mesh sieve Serve piping hot with separately cooked noodles and a shower of fresh parsley.