Chicken & Leek Polish Kluski Soup

[Anonymous No.15009425]

Alright anons, time for another culinary adventure, courtesy of my Polish ancestors.

I'm home sick today and it's cold and raining, so I've decided to share my recipe for kluski, great for any hangover, sick day, or whenever you like really.

[Anonymous No.15009436]

The ingredients you need are:
>2 x eggs
>All purpose flour
>Chicken broth or bouillon cubes
>Any veg of choice, I'm going more traditional with leek, but spinach, endive, or root vegetables work great here
>chicken, I'm using thigh because it's best
>one or two rashers of bacon
>salt and pepper
>one bay leaf (yes it does something)

[Anonymous No.15009440]

To keep this organized you have to do things in order, otherwise the timings become a little bit of a problem.

First, get that leek cut up and cleaned out nicely

[Anonymous No.15009445]

A good rinse or soak in a bowl helps, get all the rings separated to get all the dirt and grains out

[Anonymous No.15009448]

Start sweating your bacon nice and low. We want to render all the fat out and get it nice and crispy, without overcooking

[Anonymous No.15009452]

Chop up that chicken thigh. I leave mine partially frozen so I can cube it up easily

[Anonymous No.15009458]

Chicken in the saucepan

[Anonymous No.15009463]

Leeks in

[Anonymous No.15009467]

Bouillon cubes and bay leaf in (yes it does something)

[Anonymous No.15009470]

Keep an eye on that bacon - low and slow!

[Anonymous No.15009474]

Add your water (or broth) and we're moving on to the most critical stage

[Anonymous No.15009480]

Set the stove to high and get that cold water and frozen chicken cooking. This is tricky, by the time our dough is ready we want the soup to be boiling but we DON'T want the leek or chicken overcooked. Use your senses! I find putting it on high is just enough time so it starts boiling just as I'm ready with the kluski

[Anonymous No.15009485]

Ok take a deep breath and clear you mind here. If everything else gets fucked up it won't really matter, but you CANNOT fuck up the kluski!

[Anonymous No.15009488]

Whisk up them eggs until mixed fairly well. I usually add a few shakes of salt as well.

[Anonymous No.15009496]

Add a dtop of water - and I mean just a splash. If you don't believe in this step just skip it, it's not the end of the world but I prefer the texture it provides.

[Anonymous No.15009497]

Now time for the flour. The broth should be hot but not close to boiling yet.

I find for a 2-egg kluski about 3 heavily heaped tablespoons seems to be the right amount, but don't add it all at once. It's really hard to fix the kluski if you add too much flour.

[Anonymous No.15009503]

Mix it up with a fork or if you have a really uncompromising whisk go for it. It's hard to explain how the texture should be - thick but not dry, very elastic but get s slight shine when you let it rest a few seconds. Don't make it too smooth, don't overwork it, DON'T let it rest while the broth boils. Hopefully the stars align and that broth is almost ready.

Took a pic before it was right - too shiny and wet, needs another spoon of flour

[Anonymous No.15009512]

Now we're ready - thick and elastic but not tough. It should pull away from the bowl when you're stirring. The texture should be somewhere between a batter and a bread dough, and not overly smooth

[Anonymous No.15009515]

Check that bacon

[Anonymous No.15009522]

Broth is boiling now, perfect timing, now we get ready for the drop

[Anonymous No.15009524]

Heat that spoon up in the broth, wait a few seconds so it's nice and hot

[Anonymous No.15009527]

Scoop half a spoonful of dough...

[Anonymous No.15009534]

Submerge gently into the rolling broth and wait a second while it floats off the spoon.

I fucked this part up because I was fumbling to take a photo, usually it releases pretty cleanly

[Anonymous No.15009536]

Repeat until all the dough is used up. The little kluski will start to puff up immediately and more than double in size - keep this in mind when choosing your saucepan!

[Anonymous No.15009541]

>>15009536

[Anonymous No.15009543]

Now the bacon is ready!

[Anonymous No.15009547]

>>15009543
Chop chop

[Anonymous No.15009552]

Ladle your soup into a bowl, garnish with the bacon bits (or whatever else you like - fresh chives are good)

[Anonymous No.15009553]

And as always, share with the ones you love!

https://youtu.be/bjxf-eQWKoo

[Anonymous No.15009559]

>>15009458
how long did you coo k the chicken before adding leeks? Or did you just add the leeks right after? Thanks for recipe OP

[Anonymous No.15009574]

>>15009559
NVM I realize you didn't have the stove on

[Anonymous No.15009582]

>>15009559
It all stars from raw and boils together, by the time the broth is boiling they're both almost ready, the kluski has to boil about 5mins and by then all the ingredients are cooked

And you're welcome!

[Anonymous No.15010251]

ßumping to share the Kluski goodness

[Anonymous No.15010287]

>>15009425
can i use Knorr® cubes?

[Anonymous No.15010295]

>>15010287
Yes, they might even make it better

[Anonymous No.15010303]

gonna try this

thanks anon

[Anonymous No.15010331]

>>15010295
its my choice, really.

[Anonymous No.15010377]

>>15010331
...it is