Rosół z kluskami lanymi
Rosół with Drop Noodles is a special homemade soup in many Polish families. It reminds our Grandmas and childhood. One of the readers on facebook said: “First soup and noodle making lesson I had, standing on a stool, at the stove with my babciu”. Thank you DaMo!
Rosół in Poland is the best medicine, if you are cold or get a flu, your Polish Mama would start making rosół, to take care of you in the best way she knows:)
Kluski lane are easy to make, they will be great in other soups as well. You can prepare them in few minutes, so if you suddenly run out of pasta, you will be fine with this recipe:)
Ingredients:
Poultry Rosół:
- 5-6 chicken wings or thighs
- 3 duck thighs or wings
- turkey neck
- 2-3 chicken or turkey stomachs (optional)
- 3 medium carrots
- 1 medium parsley root
- small celeriac
- 2 onions
- 2 cloves garlic
- half leek- a green side, leave the white side for salad:)
- bunch of lovage (lubczyk)
- 4 balls allspice
- 2-3 bay leaves
- a piece of dried forest mushrooms
- salt, pepper
- parsley for serving
Drop Noodles:
- 3 eggs
- 5 tbs all-purpose flour
- half cup milk or water
- pinch of salt
Prepare Rosół according to the recipe: Polish Poultry Rosół.
For kluski lane/ drop noodles:
Combine flour with salt and eggs. Add milk/water. Stir all well, add extra tablespoon of milk if needed. Batter should have consistency of thin pancake batter. Leave the batter for 2-3 minutes so that the gluten starts working, the batter will become more smooth.
In the meantime boil water in a pot. Add a pinch of salt. When it starts to boil – pour the batter into the water with a thin stream. Stir with a spoon. Let egg noodles come up to the surface and after few second take them out with a sieve.
Place them straight in the plate, them fill the plate with rosół- Polish chicken soup. Serve Rosół and drop noodles with parsley. Yum!
Smacznego! Enjoy!
For more Polish soups check: Polish Soups.
When my mom made lane kluski she just used eggs and flour and salt of course. She put the ingredients in a cup (not all the flour) and just beat it with a fork. She would add more flour once what she was mixing was incorporated. She said as you mix, the batter will loosen up and eventually get to the consistency you want! Never adding water. Then she would slowly pour it directly in the soup. Mom liked when I was around to help at this stage because I was able to stir the soup as she poured! I loved when it was thick, almost porridge-like but the kluski was still separate little pieces…not mushy!
I make it on occasion and my sisters love it! They say “just like mom’s!” It makes me feel so good!
Sounds so delicious, she must have been a great cook!
What is the dried forest mushroom?
the best are boletus mushrooms. In poland we collect them in Autumn and dry them for the rest of the year. They are commonly used eg. for Christmas Eve dishes.
I do the same, just cook the egg mixture right in the chicken broth. Also I have taken to use cilantro rather than parsley, I find it gives a better flavour.
I do same when the soup is only for one dinner, otherwise I make it separately.
My grandma cooked in a restaurant in our small town. When she made her famous “chicken crumble” soup (her fancy name) people would come from all over the county to eat. Huge hit for the restaurant.
She must have been a great cook! <3
What are 4 “balls” of allspice?
I mean whole allspice, not ground, allspice seeds.
What is the measurement for 4 balls?
that is 4 seeds
Purchase whole allspice at the supermarket. They’re little balls (or berries or seeds, whatever word you want to use). Use 4 of them 🙂
Is that parsnip (not parsley) you used for the broth?
I use parsey root, in Poland it is popular vegetable, not only greens for parsley, but also the root. You can use parsnip if you have it available.
Chicken thighs not tights ( rajstopy)!
thanks! 😀