Rosol – Polish Chicken Soup

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1. 1Step 1: Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks.
2. 2Step 2: Place chicken pieces, beef bone, allspice, and bay leaves into a large pot (8QT).
3. 3Step 3: Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked).
4. 4Step 4: Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
5. 5Step 5: Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
6. 6Step 6: Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl.
7. 7Step 7: Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve.