Add peeled carrots, parsley root, celery, and onion.
Add bay leaves, allspice, pepper, and salt.
Simmer gently on low heat for 2.5–3 hours, until the meat is tender and the broth has a rich flavor.
Prepare the meat:
Remove the meat and vegetables.
Remove the meat from the bone and tear it into pieces or fine strands.
Dice or slice the carrots.
Clarify the broth:
Filter the broth through a fine sieve or cheesecloth.
Season with salt, pepper, and crushed garlic.
If desired, dissolve about 3 teaspoons of gelatin per liter of broth in the hot broth to aid gelling.
To serve:
Place the meat, carrots, and parsley in small bowls or ramekins.
Top up with hot broth.
Cool:
Let it cool, then let it set in the refrigerator for at least 6 hours.
💡 Serving suggestion: Serve well chilled with a splash of vinegar or some horseradish – typical of a Polish feast.
