Rosół z kluskami — chicken noodle soup
A long, patient broth of chicken and root vegetables, golden with fat, perfumed with parsley, served over fine homemade noodles. The liquid comfort that heals body and soul.
A long, patient broth of chicken and root vegetables, golden with fat, perfumed with parsley, served over fine homemade noodles. The liquid comfort that heals body and soul.
When the body weakens—and behind bars it weakens quickly—there is nothing like a clear broth, drawn from a hen over a low fire for hours, until it becomes amber-blond. A carrot, a parsnip, some parsley, and those noodles you roll thin with a knife. I assure you that in the grayness of a cell, such a bowl is worth all the doctors. One draws patience from it—and patience, you see, is also a form of courage.
- •Stewing hen — one, with giblets (base)
- •Carrot, parsnip, celery, leek — an assortment (root vegetables)
- •Onion burnt on the stove — one (color and flavor)
- •Parsley and lovage — a bunch (flavor)
- •Eggs and flour — for noodles (kluski)
Rosół z kluskami — chicken noodle soup
A long, patient broth of chicken and root vegetables, golden with fat, perfumed with parsley, served over fine homemade noodles. The liquid comfort that heals body and soul.
Why this dish? The clear, golden chicken broth is the universal remedy of Central Europe—the dish brought to the sick and prisoners. Rosa, imprisoned several times (Warsaw, Breslau, Berlin), found her strength and sweetness in small things: a light, a bird, a warm bowl.
When the body weakens—and behind bars it weakens quickly—there is nothing like a clear broth, drawn from a hen over a low fire for hours, until it becomes amber-blond. A carrot, a parsnip, some parsley, and those noodles you roll thin with a knife. I assure you that in the grayness of a cell, such a bowl is worth all the doctors. One draws patience from it—and patience, you see, is also a form of courage.
Ingredients (period version)
- Stewing hen — one, with giblets (base)
- Carrot, parsnip, celery, leek — an assortment (root vegetables)
- Onion burnt on the stove — one (color and flavor)
- Parsley and lovage — a bunch (flavor)
- Eggs and flour — for noodles (kluski)
Ingredients
- Chicken thighs and carcass — 1 kg (base)
- Carrot — 2 (sweetness)
- Parsnip and celeriac — 1 each (aromatic base)
- Leek — 1 (aromatic)
- Onion — 1, cut and dry-roasted (golden color)
- Flat-leaf parsley (and lovage if possible) — a bunch (flavor)
- For noodles: flour + egg — 100 g + 1 egg (homemade kluski)
Method
- Cover chicken with cold water, bring gently to a simmer and skim thoroughly.
- Add root vegetables, dry-roasted onion, and parsley; simmer at a bare bubble for 2–3 hours (do not boil hard, so broth stays clear).
- Meanwhile, knead flour and egg into a dough, roll out very thin, let dry slightly, and cut into thin strips.
- Strain broth, season with salt. Cook noodles 2–3 min in the broth or in water.
- Serve golden broth over noodles, sprinkled with fresh parsley.
How it was made : Sunday rosół was made with the week's hen; simmered very slowly to remain clear, it was reserved for the sick and for women after childbirth. The kluski (noodles) were rolled and cut by hand, as there were no machines.
The contemporary twist : Presented in a white bowl, noodles coiled in the center, a lovage leaf placed like a green seal.
Rosa Luxemburg · Charactorium
