Bring the stock to a gentle boil, after which turn your burner to low. Throw in everything apart from the parsley greens, salt and pepper. Let it cook for about an hour on low heat, covered under a lid.

After an hour, throw in the chopped parsley and finish off by seasoning your soup with salt and pepper. Let it continue to cook on low heat for about five minutes or so, just to soften up the parsley. That’s it!! It’s done.

You can top off your soup with a boiled egg or some sour cream – it’s the Polish way. I prefer to enjoy it as is, it’s so good!