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Basic - Broth

Broth and stock are staples in Polish cuisine and are used in many dishes like soups, sauces and fillings. Although it can be made by mixing bouillon cubes in water, a delicious broth or stock made from fresh soup vegetables is always the tastier and healthier choice.

You can use various soup vegetables, but the most common ones used are carrots, celery roots, celery stalks, onions, leeks, fresh parsley stalks and optionally, boneless chicken.


For 2 quarts of broth:
2 carrots
celery root
1 celery stalk
onion or scallions
1 leek
Several parsley stalks
Salt and pepper
Optional: chicken


1.   Bring 2 quarts (2 l) of water to a boil.

2.   Roughly chop the carrots, celery root, celery, onion or scallions, and leek. Lower the heat of the boiling water and add in the vegetables. Add in parsley stalks at the end of cooking time. If using chicken, cut it into smaller pieces and cook for a couple of minutes before adding the vegetables.

3.   Season with some salt and pepper and cook for 1–2 hours. Broth is most often used in soups and side dishes as a base that doesn’t overpower the flavour of the other ingredients.

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