Chicken soup: Comfort food from a Polish kitchen

In Poland, a hearty chicken soup is “the most basic, most beloved,” and most frequently cooked dish in many a household.

Whenever you make chicken soup, try to have a few beef bones on hand, said Anne Applebaum and Danielle Crittenden in From a Polish Country House Kitchen (Chronicle). In Poland, where a hearty chicken soup is “the most basic, most beloved,” and most frequently cooked dish in many a household, starting the soup, or rosol, with just a small chicken carcass and a few odd vegetables simply won’t do. The “real thing” requires uncooked chicken on the bone, “more vegetables than you are usually instructed to use,” and a second kind of meat to deepen the flavor.

Polish cooks often add cabbage or lovage—a fennel-like herb. But “the only absolutely required vegetables” are carrots, parsnips, onions, leeks, and celery root or plain celery. In Polish markets, the five staples are sold bundled together and are said to have been introduced to the country by a 16th-century queen who’d been born in Italy. The beef, it should be noted, isn’t a strict necessity. It can be omitted if you want a more delicate broth, as when you choose to add matzo balls.

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