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Rosol: Traditional Polish Chicken Soup Recipe

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3.9 from 11 reviews

Rosol is a traditional Polish chicken soup known for its clear, flavorful broth made by simmering chicken, beef bone, and fresh vegetables. This comforting dish is seasoned with allspice, bay leaves, and a touch of apple cider vinegar, and served with thin noodles and fresh parsley for a hearty, satisfying meal.

Ingredients

Meat and Bones

  • 5 Chicken drumsticks (or other chicken parts on the bone)
  • 1 small piece of beef bone

Vegetables

  • 4 large carrots (or 5 small)
  • 1 large parsnip (or 2 small)
  • Celery root (quantity around 1 medium piece)
  • Leek (1 stalk, cleaned and trimmed)
  • 2 yellow onions (unpeeled for charring)
  • 1/4 head cabbage (savoy or green)
  • 6 sprigs parsley (plus more for serving)

Seasonings and Others

  • 1 tbsp apple cider vinegar
  • 5 allspice berries
  • 2 bay leaves
  • Salt (1-2 tablespoons, to taste)
  • Black pepper (to taste)
  • 8 cups water
  • 1/2 lb thin noodles (cooked separately according to package instructions)

Instructions

  1. Prepare the vegetables: Peel the carrots, parsnip, and celery root. Clean and trim the leek, and wash the parsley thoroughly. Heat a skillet and place the unpeeled onions on it to develop burn marks for added flavor.
  2. Assemble the pot: Place the chicken drumsticks, beef bone, allspice berries, and bay leaves into a large 8-quart pot.
  3. Add vegetables and seasonings: Add all the prepared vegetables, including the charred onions and cabbage, into the pot. Pour in 8 cups of water, add the apple cider vinegar, and season with about 1-2 tablespoons of salt. This creates the base for the broth.
  4. Simmer the broth: Set the pot over medium-low heat. Avoid boiling; instead let it simmer gently for about 2 hours. Skim off any foam or impurities that rise to the surface periodically to keep the broth clear.
  5. Adjust seasoning: After simmering, taste the broth and add more salt and pepper as needed. Optionally, you can enhance the flavor with chicken bouillon cubes or seasoning such as Maggi or Vegeta according to your preference.
  6. Cook the noodles: Boil the thin noodles separately following the package instructions. Once cooked, rinse them with cold water to remove excess starch.
  7. Prepare to serve: Remove a carrot and a piece of chicken from the broth. Chop them and place into serving bowls along with the cooked noodles.
  8. Strain and ladle broth: Pour the broth through a fine mesh strainer into the bowls over the noodles and meat to ensure a clear soup.
  9. Garnish and serve: Sprinkle chopped fresh parsley on top and serve immediately. Enjoy your traditional Polish Rosol chicken soup!

Notes

  • Using unpeeled onions that are charred adds a subtle sweetness and depth to the broth.
  • The beef bone adds richness, but you can omit it and use only chicken bones if preferred.
  • Do not let the broth boil vigorously to maintain a clear and clean taste.
  • You can customize seasoning with commercial bouillon cubes like Maggi or Vegeta if desired.
  • The vinegar helps to extract flavors from the bones and vegetables, contributing to a more vibrant broth.
  • Clear the broth by skimming off foam during simmering to prevent cloudiness.
  • Serve with fresh parsley for a bright herbal finish.

Find it online: http://bitezly.com/rosol-traditional-polish-chicken-soup-recipe/