kingscott · May 27, 2016 16:17
diff --git a/Soup recipe 1 b/Soup recipe 1
 Polish Chicken Potato and leek soup

 (Serves 10)


 Soup Base/ Chicken Stock:

 1 Whole Chicken (pre roasted until deep golden colour and all juices)
 5 large Carrots
 1 Head of Celery
 3 large Onions
 5 Chilli Peppers
 1 Head of Garlic 
 1/2 Cup Minced Ginger
 4 Bay Leaves
 1 tbs All Spice berries
 2 tbsPepper corns (crushed)
 1tbs salt
 5L Water

 Roughly chop all vegetables into 15mm pieces. 
 Combine with minced garlic, ginger and spices in a large stock pot with the fat drippings from the roast chicken. 
 Saute veggies until they take on some golden colour. 
 Add the whole chicken to the stock pot, and cover with water. 
 Bring to a low simmer and then place into a 200F oven overnight. 

 Remove in the morning, allow to cool. Strain and collect the stock. 
 Pick all the meat from the chicken. Add to stock.
 Salvage any vegetables left intact (carrots) Add to stock

 Discard bones and remaining veg. They have given up their goods. 



 Final Soup:
 Chicken stock 
 5 cups chopped potatoes
 2 cups chopped onion
 2 cups carrots
 2 cups celery
 2 cups chopped leeks
 1 tbs minced garlic
 1 cup chopped dill 
 1 container full fat sour cream
 2 cups Graded sour pickles or sauerkraut 
 1 cup dry lentils
 1 tbs Caraway seeds


 Sauté all veg until golden. 
 Add to the stock along with the dill,lentil , sauerkraut, sour cream, garlic and caraway seeds. 
 Bring to a low simmer, and reduce temp. Add the chicken. 
 Cook until lentils are cooed and veg tender. 

 *Adjust volume level if necessary to suit taste and size of cookware. 
 Store bought broth is OK, but homemade is better.
	Polish Chicken Potato and leek soup

	(Serves 10)


	Soup Base/ Chicken Stock:

	1 Whole Chicken (pre roasted until deep golden colour and all juices)
	5 large Carrots
	1 Head of Celery
	3 large Onions
	5 Chilli Peppers
	1 Head of Garlic
	1/2 Cup Minced Ginger
	4 Bay Leaves
	1 tbs All Spice berries
	2 tbsPepper corns (crushed)
	1tbs salt
	5L Water

	Roughly chop all vegetables into 15mm pieces.
	Combine with minced garlic, ginger and spices in a large stock pot with the fat drippings from the roast chicken.
	Saute veggies until they take on some golden colour.
	Add the whole chicken to the stock pot, and cover with water.
	Bring to a low simmer and then place into a 200F oven overnight.

	Remove in the morning, allow to cool. Strain and collect the stock.
	Pick all the meat from the chicken. Add to stock.
	Salvage any vegetables left intact (carrots) Add to stock

	Discard bones and remaining veg. They have given up their goods.



	Final Soup:
	Chicken stock
	5 cups chopped potatoes
	2 cups chopped onion
	2 cups carrots
	2 cups celery
	2 cups chopped leeks
	1 tbs minced garlic
	1 cup chopped dill
	1 container full fat sour cream
	2 cups Graded sour pickles or sauerkraut
	1 cup dry lentils
	1 tbs Caraway seeds


	Sauté all veg until golden.
	Add to the stock along with the dill,lentil , sauerkraut, sour cream, garlic and caraway seeds.
	Bring to a low simmer, and reduce temp. Add the chicken.
	Cook until lentils are cooed and veg tender.

	*Adjust volume level if necessary to suit taste and size of cookware.
	Store bought broth is OK, but homemade is better.
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