📝 About This Recipe
This soul-warming soup is a cornerstone of Polish home cooking, featuring a crystal-clear, aromatic golden broth and tender, hand-poured egg dumplings known as 'Kluski Lane'. It captures the essence of rustic Eastern European comfort, balancing the sweetness of simmered root vegetables with the richness of farm-fresh eggs. Perfect for chilly afternoons, this dish is a testament to how simple, humble ingredients can be transformed into a masterpiece of texture and flavor.
🥗 Ingredients
The Golden Broth
- 1.5 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 10 cups Water (cold, filtered water)
- 3 large Carrots (peeled and sliced into rounds)
- 1 large Parsnip (peeled and halved)
- 1/4 bulb Celery Root (Celeriac) (peeled and left in one piece)
- 1 medium Leek (white and light green parts only, cleaned thoroughly)
- 1 medium Yellow Onion (halved and charred over an open flame for color)
- 2 pieces Bay Leaves (dried)
- 4 pieces Allspice Berries (whole)
- 6-8 pieces Black Peppercorns (whole)
- 2 teaspoons Kosher Salt (plus more to taste)
Hand-Poured Kluski (Dumplings)
- 3 pieces Large Eggs (at room temperature)
- 6-7 tablespoons All-Purpose Flour (sifted)
- 1/4 teaspoon Salt (fine sea salt)
Finishing Touches
- 1/4 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the chicken thighs in a large stockpot and cover with the 10 cups of cold water. Bring to a very gentle simmer over medium heat.
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2
As the water reaches a simmer, use a fine-mesh skimmer or spoon to remove the grey foam (scum) that rises to the surface. This ensures a clear broth.
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3
Add the carrots, parsnip, celery root, leek, charred onion, bay leaves, allspice, and peppercorns to the pot. Reduce heat to low.
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4
Simmer uncovered for 60 minutes. The liquid should barely bubble; a rolling boil will make the broth cloudy.
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5
While the broth simmers, prepare the kluski batter. In a small bowl, whisk the 3 eggs with a pinch of salt until smooth.
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6
Gradually whisk in the flour, one tablespoon at a time, until the batter reaches the consistency of thick pancake batter. It should fall off the spoon in a continuous, slow ribbon.
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7
Once the broth is finished, remove the chicken and vegetables. Shred the chicken (discarding skin/bones) and slice the carrots; set aside. Discard the onion, parsnip, and spices.
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8
Strain the broth through a fine-mesh sieve back into the pot and bring it to a steady simmer over medium-high heat.
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9
To pour the kluski: hold a fork or spoon over the simmering broth and slowly drizzle the batter in a thin stream, moving your hand in a circular motion around the pot.
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10
The dumplings will cook instantly and float to the top. Continue until all batter is used. Boil for just 1-2 minutes until firm.
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11
Return the shredded chicken and sliced carrots to the pot to warm through.
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12
Taste and adjust seasoning with more salt and freshly cracked black pepper.
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13
Turn off the heat and stir in the fresh dill and parsley just before serving to preserve their vibrant color and aroma.
💡 Chef's Tips
For a truly professional clear broth, never let the soup reach a rolling boil; low and slow is the secret. Charring the onion halves over a gas flame or in a dry pan until blackened adds a deep amber color and smoky sweetness to the base. If your kluski batter is too thin, the dumplings will dissolve; if too thick, they will be rubbery. Aim for a 'heavy cream' thickness. Always use cold water to start your broth to extract the most collagen and flavor from the chicken bones. If you prefer a heartier dumpling, you can substitute the 'poured' method for 'spoon-dropped' kluski by using a thicker dough.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to showcase the delicate dumplings and vibrant herbs. Pair with a thick slice of buttered rye bread or sourdough to soak up the golden broth. A dollop of sour cream on top can add a lovely tang and creaminess if desired. Serve alongside a crisp cucumber salad (Mizeria) for a traditional Polish meal. Pairs beautifully with a chilled glass of dry white wine like a Pinot Grigio or a light pilsner.