Cookbook:Rosół

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Cookbook | Recipes | Cuisine of Poland | Soup

Rosół is a traditional Polish meat broth. The most popular variety is Rosół z kury, or clear chicken soup. It is commonly served with fine noodles, like Jewish lokshen.

[edit] Rosół z kury

Chicken rosół, serves 4

[edit] Ingredients

• 1 Chicken
• 1 Onion
• 1 Leek
• 2 Carrots
• 1/2 Celery root
• 1 bunch of Parsley
• Salt and Pepper

[edit] Procedure

1. Cover the chicken in a stock pot with 1.5 l (6 cups) of cold water, add salt to taste. Boil for an hour on low heat.
2. Cut the onion in half, blacken both halves on a skillet without any fat (it will give rosół its characteristic amber color).
3. Cut the vegetables into large chunks. Add the onion, half of the parsley, the peppercorns, and the vegetables. Boil for another half hour. Strain and degrease.
4. Add the rest of the chopped parsley. You may put back the boiled carrots and the cubes of chicken meat.

Serve with rice or noodles.

[edit] Variations

Instead of chicken you may use 1/2 kg (1 lb) of veal.