A traditional Polish soup by Zuza Zak, author of 'Polska: New Polish Cooking'. Perfect for the colder months and joined by fermented rainbow chard for a rich layer of flavour. You can it make so thick that you question whether it’s still a soup.
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Here's how you do it
Place the chicken thigh in a large pan of water with the carrots, celeriac, parsnips, leek and bay leaves. Simmer on a low/medium heat for 30 minutes.
Add the allspice berries, peppercorns, potatoes and buckwheat and continue to simmer until both the potatoes and the buckwheat are cooked.
Shred the meat of chicken thigh and add back into the soup. Season with sugar, salt and white pepper. Add the all the herbs and cook for a further 10 minutes.
Add the fermented rainbow chard and its brine. Simmer for a couple of minutes.