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This is more than soup — it’s comfort, tradition, and home in every spoonful. Perfect for Pesach or year-round warmth.
6 carrots, peeled
1 parsnips, peeled
1 celery root, cut in half
1 green squash (zucchini)
2 tomatoes
1 red bell pepper
4 stalks celery
1 large onion, peeled
10 cloves garlic, peeled
1 kohlrabi, peeled
1 pound chicken gizzards (optional but highly recommended for depth of flavor)
3 tablespoons Haddar Kosher Salt (adjust to taste)
1/2 tablespoon black pepper (optional)
a handful each fresh parsley and fresh dill (tie together or place in mesh bag)
4–5 chicken legs (skin-on, bone-in)
water to fill pot and cover ingredients
1 parsley root and/or 1 sweet potato for extra sweetness/body
Place all vegetables, chicken gizzards, and chicken legs in a large soup pot. (If using mesh bags: bundle onion + garlic together; bundle herbs separately.)
Add water to fill pot.
Add salt and pepper. Bring to a boil over high heat.
Skim foam that rises. Reduce to a gentle simmer.
If you want intact chicken pieces, remove the chicken legs about one and a half hours after the boil, set aside, and refrigerate (add back when reheating to serve).
Simmer partially covered (lid ajar) for about six hours, skimming as needed and adding hot water if level drops too low.
Remove herb bundle(s) and mesh bags; discard. Strain broth for a clearer soup, or leave rustic with vegetables. Taste and adjust seasoning.
Serve hot. Add back chicken (shredded or whole) and selected vegetables to each bowl.
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what is a large pot? How many litres. thank you!
Typically, the large pots are called stock pots, and they can vary in size from 10-16 quarts. (I think that’s 20-35 litres?)