Capon broth

Step 1 - Prepare the ingredients you need to cook the broth. Capon meat is divided into elements wash and cut greens.
Step 2 - Meat and offal capon pour cold water and cook over low heat for about an hour. Then leave it out of the fire, pour a bucket of cold water, and after waiting a while we collect the fat.
Step 3 - Next, add the greens: parsley, celery, leeks, carrots, onions grilled over an open fire, a few mushrooms, black pepper in grains, all spices.
Step 4 - While the soup is cooking prepare the pasta with flour and green-hen (at a ratio of 20 pcs. Of eggs for 1 kg of wheat flour)
Step 5 - After an hour add veggies, broth simmer for at least another hour. Before serving, put aside for a moment the broth from the fire to be turned clear.
Step 6 - Broth served with noodles, sprinkled with green parsley
Ingredients:
Chicken soup has been and is the most popular soup in Poland and can be prepared from poultry, beef, veal, with the addition of carrots, cabbage and other vegetables. The main source is capon’s meat. Broth cooking traditions in Nieborów Radziwill court moved to the area thanks to the kitchen staff. Capon broth is very popular during various competitions and festivals. In 2011 it was awarded the "Pearl" in the Competition “Our Culinary Heritage”.

The recipe is from:
Dariusz Marcinowski
ul. Topolowa 3
96-332 Radziwiłłów
Polska
[email protected]

Production & Processing 
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