- Preparation time
- 30 mins
- Cooking time
- 240 mins
- 6 people
- Meal course
- Posted by
- Posted on
- August 4, 2016
Rosół is probably the most popular Polish soup.
This chicken soup is a real panacea for cold and an ideal meal for people on a diet but still it’s super delicious and I don’t know anyone who doesn’t love it.
Rosół is also a perfect broth that can be used as a base for other soups and sauces. You can also cook in it savory dumplings, rice or porridge.
There are few things to watch out for while making this chicken broth:
- Do not salt the soup too early, otherwise the water will evaporate and your broth might end up being too salty.
- In order to get a clear, transparent and golden color for your broth:
- the meat has to be cooked in cold water, otherwise proteins will make the broth cloudy
- the soup needs to be cooked on very low heat and never be brought to boil
- a caramelized onion (grilled or fried) will give the soup a nice golden tint
When it comes to the ingredients, traditionally, hen meat is used for this broth, but if you can’t get it, it can be replaced with chicken, duck or beef. If Lovage is an uncommon herb where you live, you can replace it with parsley or cilantro.
If you like this recipe be sure to Yum It.Yum
- Pour 2l of COLD water into a 3-4l pot. Add meat (preferably hen, but chicken, duck or beef will also do the job, you can also use a mix of them). Bring to boil.
- In the meantime wash and peal carrots, parsley and celery root. Slice each of them in half. Also, slice the leek in 2-3 smaller pieces.
- Caramelize the onion. You can grill it in the oven in 200°C (390°F) for 5min, or fry for 2min or sear above the stove.
- Remove the meat and pour the water out . Rinse the meat under running water and wash the pot.
- Fill the pot again with 2l COLD water. Put the meat back to the pot, add all the washed and pealed veggies (carrots, parsley, celery). Add also leak, lovage, allspice, black pepper grains and bay leaves. Simmer on LOW heat for 3-4 hours but do NOT bring the soup to a boil.
- While the chicken soup is simmering, remove the impurities and meat proteins out (that will ensure a clearer color of the broth).
- Half an hour before the end of simmering, cook the noodles, rice or potatoes in a smaller pot.
- Add salt and freshly ground black pepper to the broth. Simmer for few more minutes and adjust the amount of spices if desired.