Traditional Polish Rosół with Kołduny

Method

1. In a large pot, add the bones, onion, carrots, and celery. Cover with water and bring to a boil.
2. Skim off any foam that rises to the surface.
3. Reduce heat and let simmer for 1-2 hours.
4. While the broth simmers, prepare the dumplings by mixing 200 g flour, 1 egg, 100 ml milk, and a pinch of salt. Knead until smooth, then roll into small balls.
5. Add the dumplings to the soup and cook for 10-15 minutes until they float to the surface.
6. Season with salt and pepper, and garnish with fresh dill before serving.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.