Kokošja juha sa rezancima

Name: Kokošja juha sa rezancima
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Croatia
Ingredients: 1 kg Whole chicken (about 1.5 kg, cleaned); 3 large Carrots (peeled and roughly chopped); 2 medium Parsley root (peeled and roughly chopped); 0.25 medium Celery root (peeled and roughly chopped); 1 medium Onion (peeled, halved, and charred on the outside); 2 cloves Garlic (peeled); 0.5 bunch Fresh parsley leaves (for the broth); 1 tsp Black peppercorns; 1 tbsp Salt (or to taste); 4 l Water; 3 Egg yolks (for noodles); 150 g All-purpose flour (for noodles); 20 ml Olive oil (for noodles); 2 tbsp Fresh parsley (chopped, for garnish)

A comforting and traditional Croatian chicken soup with homemade noodles, this dish is a staple in many households, often served for Sunday lunches or when someone needs a little extra care. The rich broth is made from a whole chicken and a medley of root vegetables, simmered for hours to extract maximum flavor.

準備時間30 minutes

調理時間2 hours

合計時間2 hours 30 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Rinse the chicken under cold water. Peel and roughly chop the carrots, parsley root, and celery root. Peel the garlic cloves. Halve the onion and char the cut side on a dry pan or directly over a flame until browned to impart color and flavor to the broth.
💡 プロのコツ: Charring the onion is a key step for authentic color and depth of flavor.
2
In a large pot, combine the whole chicken, chopped vegetables, charred onion, garlic cloves, and half a bunch of fresh parsley. Add the black peppercorns and 1 tablespoon of salt. Pour in 4 liters of cold water.
3
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for at least 2 hours, or until the chicken is very tender. Skim off any foam or impurities that rise to the surface during cooking to ensure a clear broth.
4
While the soup simmers, prepare the homemade noodles. In a bowl, whisk together the egg yolks, flour, and olive oil until a firm dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
5
Roll out the rested dough very thinly on a floured surface. Let it dry slightly for about 10-15 minutes, then roll it up tightly and slice into thin noodles of your desired width.
6
Once the chicken is cooked, carefully remove it from the pot. Strain the broth through a fine-mesh sieve into a clean pot. Discard the cooked vegetables and chicken carcass (or reserve the meat for another use).
💡 プロのコツ: For an even clearer broth, you can strain it twice.
7
Bring the strained broth back to a boil. Add the homemade noodles and cook for about 5-10 minutes, or until they are al dente. Season with additional salt to taste.
8
Serve the hot soup in bowls. You can optionally add some of the cooked chicken meat (shredded or diced) back into the soup. Garnish with freshly chopped parsley.
💡 プロのコツ: Alternatively, the noodles can be cooked separately in salted water to prevent the soup from becoming cloudy, and then added to individual bowls before serving.

調理履歴を記録する

💡 プロのコツ

✓Using a whole, older chicken will yield a richer and more flavorful broth.
✓Charring the onion is crucial for the soup's characteristic color and aroma.
✓Homemade noodles add a special touch, but good quality store-bought egg noodles can be used as a shortcut.
✓Skimming the foam during cooking is essential for a clear, pristine broth.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other root vegetables like parsnip or turnip.
For a heartier soup, add cooked rice or small dumplings (knedle).
Some recipes suggest adding a bay leaf or a few juniper berries to the broth for added aroma.