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Goose broth in Olga Smile style with homemade noodles - photo 1
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Goose broth in Olga Smile style with homemade noodles

Pikantne Soups Lunches 240 min Medium 16 wyświetleń ~58.60 PLN - (0)
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Description

A warming, aromatic broth inspired by traditional goose broth, but made in Olga Smile's unique, homemade style: with roasted pieces of meat, charred onion for deep color, and homemade egg noodles. The broth is clear, with a deep, multi-layered flavor - the goose meat gives it an intense, slightly sweet and buttery note, while the roasted vegetables and spices enhance the golden color. Serve hot with a portion of sliced goose meat and a serving of fresh noodles; it pairs wonderfully with a sprinkle of chopped parsley and a few drops of goose fat or smoked bacon for contrast. Perfect for Sunday dinners, chilly days, and family gatherings.

Składniki (17)

Servings:
6
  • Goose meat with bone 1200 g
  • Carrot 2.5 szt.
  • Parsley root 1 szt.
  • Celery root 1 szt.
  • Leek (white part) 1 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Water 3000 ml
  • Egg 2 szt.
  • Wheat flour 200 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 2 g
  • Black pepper 6 szczypt
  • Salt 12 g
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Fresh parsley 1 pęczek
💰 Szacowany koszt dania: ~58.60 PLN (9.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Check the pieces of goose: remove any small feathers and excess blood near the bones. Pat the meat dry with a paper towel — dry meat will brown better. Preheat the oven to 200°C (top-bottom). Place the goose parts on a baking sheet with edges, skin side up. Bake for 30-40 minutes until the skin is deeply browned and the fat begins to render. The goal is a golden, richly aromatic color, not to dry out the meat.

Ingredients: Goose meat with bone
Use a large rimmed baking sheet lined with parchment paper or foil. If you don't have an oven, you can sear the pieces of meat in a cast iron skillet for 6-8 minutes on each side.

Vegetables and roasting

2

Cut the onion in half (do not peel completely — just remove the outer parts, leaving the skins if they are clean). Place the halved onions and unpeeled garlic heads (cut side up) on a separate baking sheet and put them in the oven under the broiler for 10-15 minutes until the surface is well browned (black spots), which will give the broth a deep color and caramel aroma.

Ingredients: Onion, Garlic
Place the baking tray close to the top heating element and keep an eye on it, as the onion can burn quickly. If you are not using the oven, sauté the onion in a dry pan until it is nicely browned.

Cooking the base

3

In a large pot (minimum 6 liters), place the roasted pieces of goose. Cover with cold water (3000 ml) so that the meat is submerged by about 2 cm. Start heating over medium-high heat until the water reaches a gentle boil — when the first large bubbles appear, reduce the heat to the minimum to maintain a very gentle, steady simmer (only single bubbles on the surface).

Ingredients: Goose meat with bone, Water
Use a wide pot with a thick bottom — it distributes heat better. Important: start with cold water, this will extract more flavor and color from the bones. Do not bring the broth to a vigorous boil, as it will become cloudy.
4

For the first 15-20 minutes, vigorously skim off the foam (white or grayish foam) that forms using a slotted spoon or ladle. Gently scrape the surface. Repeat this process every few minutes until the broth is clear with minimal foam.

Ingredients: Goose meat with bone
Use a slotted spoon or skimmer and a bowl to collect the scum. Patience in this phase yields a clear broth. Do not stir too vigorously to avoid breaking the fat droplets.

Adding vegetables and spices

5

When the broth has almost stopped bubbling vigorously (after about 20 minutes), add the roasted onions and garlic, as well as the whole carrots, parsley root, celery root, and the white part of the leek. Add the bay leaves, allspice, and peppercorns (3 pinches). Add about 1/3 of the specified salt (about 4 g) — we will do the final seasoning later.

Ingredients: Onion, Garlic, Carrot, Parsley root, Celery root, Leek (white part), Bay leaf, Allspice, Black pepper, Salt, Smoked bacon
Place the vegetables whole or halved (you can leave the carrots whole) — the less chopped, the easier it will be to separate them later from the clear broth. If you are using smoked bacon, add it to the pot now so it can release its flavor during the long simmering.

Long, gentle cooking

6

Maintain a very gentle, almost invisible simmer for 2 to 3 hours. Occasionally check the water level (if it evaporates too much, add hot water). Every 20-30 minutes, skim the surface and remove any excess fat with a spoon if it interferes with further clarification.

Ingredients: Goose meat with bone, Carrot, Parsley root, Celery root, Leek (white part)
The best is a calm, gentle simmer — a vigorous boil will cause cloudiness. Adjust the flame so that single bubbles form every few seconds.

Taste testing and clarification

7

After about 2 hours, taste the broth (scoop a little with a ladle): it should have a rich, balanced flavor. If needed, gradually add the remaining salt. If you want a very clear broth, remove the pot from the heat and wait 10 minutes for the sediment to settle, then gently strain the broth through a fine sieve lined with cheesecloth into another pot.

Ingredients: Salt, Bay leaf, Allspice
Taste with small spoons — hot broth can burn your tongue. When straining, do not crush the vegetables to avoid clouding the liquid; you can gently tap them to extract any remaining flavor, but do not mash.

Removing fat (optional)

8

If you want a relatively lean broth: place the cooled pot of broth in the refrigerator for 2-4 hours – the fat will gather on the surface and solidify, making it easier to remove with a spoon. If you are serving it right away and want a richer flavor, simply skim off the excess fat with a spoon.

Ingredients: Water
To remove fat more quickly, you can use a cool spoon dipped in water -- the fat will stick together and be easier to remove. If you like the taste of goose, keep a spoonful of fat in a jar for later use.

Preparing the meat for serving

9

Remove the roasted and long-cooked pieces of goose from the broth onto a cutting board. Gently separate the meat from the bones using sharp knives and two forks; the meat should come off easily after long cooking. Cut it into wide slices or tear it into pieces for serving. If you used smoked bacon, slice it thinly and set it aside as a garnish.

Ingredients: Goose meat with bone, Smoked bacon
Use a sharp knife to separate the meat from the bone. If the meat is hot, wait a few minutes to avoid burning your hands and to make cutting easier.

Homemade Pasta - Preparing the Dough

10

On a countertop or in a large bowl, pour 200 g of flour into a mound. Make a well in the center, crack in 120 g of eggs (2 pieces), and add a pinch of salt (about 1 g) and 15 g of rapeseed oil. Using a fork, start mixing the eggs with the flour, gradually bringing the outer edges into the center until a loose dough forms. Then, knead the dough with your hands for 5-8 minutes until it becomes a smooth, uniform ball — the dough should be firm, elastic, and slightly springy.

Ingredients: Wheat flour, Egg, Rapeseed oil, Salt
Use a clean countertop and some flour for dusting. If you don't have the strength to knead by hand, use a mixer with a dough hook. Don't add too much flour at the beginning; if the dough is too sticky, add a little flour (10 g at a time).

Homemade pasta - shaping and cooking

11

Wrap the round ball of dough in plastic wrap and let it rest for 20 minutes to allow the gluten to relax. Then, roll it out thinly with a rolling pin to a thickness of about 1.5-2 mm or pass it through a pasta machine. Roll up the sheet and cut it into thin strips (narrow noodles) 5-8 mm wide. Unroll the strips and dust them with flour. Cook in a large pot of salted water (about 10 g of salt per 1 liter) for 2-4 minutes until al dente (the time depends on the thickness), until the pasta floats and is firm.

Ingredients: Wheat flour, Egg, Salt
When rolling out, dust with flour, but not too much — excess will make the pasta floury. Test one piece of pasta to ensure the cooking time.

Assembly and serving

12

Place a portion of fresh, hot pasta (about 120-150 g of cooked pasta per serving) into bowls. Top the pasta with a portion of chopped goose meat (about 150-200 g of meat per serving) and generously pour (about 400-500 ml) very hot, clear broth over it. Sprinkle with finely chopped parsley (optional) and, if desired, a few thin slices of smoked bacon.

Ingredients: Wheat flour, Egg, Goose meat with bone, Fresh parsley, Smoked bacon
Serve really hot — cold pasta or cold broth will diminish the flavor. Use wide plates or deep bowls to easily serve portions with meat and pasta.

Possible additions and final tips

13

If the broth seems too greasy, before serving, skim off some of the fat with a spoon. For contrast and sharpness, you can serve a small bowl of finely chopped horseradish or a few drops of lemon juice on the side. You can also serve the leftover meat later as a topping for sandwiches.

Ingredients: Goose meat with bone
Additions are optional. Horseradish and lemon will change the broth's character from delicate to more pronounced.

Fun Fact

💡

In traditional Polish cuisine, goose broth was roasted or simmered for a long time because goose gives the broth a more pronounced flavor than chicken; roasting the meat before cooking is a technique used in many homes to achieve a deeper color and aroma.

Best for

niedzielny obiad rodzinne spotkanie zimne dni

Tips

🍽️ Serving

Serve the broth hot in deep bowls with a portion of homemade noodles and pieces of goose. On the table, place a small bowl with a bit of cool rendered goose fat or smoked bacon, so everyone can season the soup to their liking. A simple country bread or a roll pairs well with the broth.

🥡 Storage

Store the broth in the refrigerator in a closed container for up to 3 days. After cooling, the fat will solidify on the surface - it can be easily removed. The broth can be frozen in portions (e.g., 500 ml) for up to 3 months; thaw in the refrigerator and gently reheat. Store the pasta separately (in the refrigerator for up to 1 day) or freeze cooked pasta individually to prevent it from sticking together.

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