Rosół recipe (Polish chicken soup)
User Reviews
5
Rosół recipe (Polish chicken soup)
Description
The Rosół recipe entails soaking and cleaning chicken and beef pieces, layering them in a pot with root vegetables like carrots, parsley root, celery, leek, and onions that have been roasted or charred for color. Aromatic spices such as bay leaves, allspice berries, black peppercorns, and optionally dried mushrooms are added to deepen flavor. Cold water covers the ingredients by a few inches before slow simmering.
The long, gentle simmer extracts rich flavors and a golden-hued, clear broth prized in Polish cuisine. The chicken meat becomes tender and is often shredded into the soup at serving. The classic garnish includes very thin pasta (angel hair), freshly ground black pepper, and fresh parsley.
Rosół is a staple comfort food ideal for cold days or when recovering from illness. It also serves as a base for other traditional Polish soups and meals. The broth can be quickly cooled and stored refrigerated for up to five days or frozen up to six months. Leftover soup can be repurposed into tomato soup or used like regular broth for various dishes.
The recipe can be adapted for pressure cookers using less water and shorter cooking time without sacrificing taste, omitting the need to skimp or clean the scum. Freezing tips include leaving jar space for liquid expansion and portioning into ice cube trays for convenience.
Ingredients
- 1 chicken about 3 1/2 lbs (1.6kg, whole
- 1 pound beef 450g, with bone
- 1 onion large
- 2 carrot large
- 1 parsley root optional
- 1/2 leek
- celeriac or 2 celery ribs, piece
- 3 bay leaf
- 3 allspice berries
- 20 black peppercorns do not substitute ground pepper
- 1-2 dried mushrooms optional, small pieces
- parsley a couple of twigs
- lovage optional, a couple of twigs
- 12 cups water 3 liters
- salt to taste
- 1 pound pasta for serving, 450g, thin
Instructions
- First cut up the chicken into individual pieces, you won't need the breasts for this recipe (use them in another recipe). Next, clean the meat - this step is optional but it makes the soup less cloudy. The best way to do it is to pour water into a large pot, add the meat, clean it thoroughly from all the blood residues and debris, then carefully discard the water, leaving the meat in the pot.
- Add herbs and spices to the pot, but they should be under the meat (otherwise they float the surface and make skimming of the 'scum' harder).
- Prepare the vegetables: peel the carrots, celery root, and celeriac, cut in half. Peel the onion and burn it over a flame or place cut-side down in a dry pan and cook until dark brown/black. Cut off the dark green part of the leek, use only the white and light green part, cut in half, clean thoroughly.
- Add the vegetables to the pot.
- Add cold water to the pot. There should be about 2 inches (4-5 cm) of water above the meat and vegetables.
- Bring the soup to a gentle boil over medium heat. When it comes to the boil reduce the heat immediately and cook uncovered over minimum heat for 4 hours or 6 hours if using just chicken. Do not add salt to the soup (we're salting the soup at the end). It's super important that the soup is only SIMMERING - this means you should see a couple of small bubbles on the surface of the water. The soup shouldn't boil because it will make it cloudy. If you've noticed that your soup is boiling it will be cloudy but after some cooking time, it should be clear again.
- When the soup comes to a boil you will see foam form on the surface. This is just coagulated protein and doesn't affect the flavor of the soup but it can make it cloudy so I skim it with a small sieve or a spoon. Skim just the biggest pieces of scum and foam, you don't have to do it very thoroughly. Repeat this a couple of times while the soup is simmering.
- When the time is up, carefully remove any scum and foam that is on the surface of the soup, then strain the soup through a fine-mesh strainer. Discard the vegetables. When the meat is cool enough to handle, pull it off the bones and tear it into shreds with your fingers.
- Season the soup with salt to taste. Place some pasta in bowls and pour in the soup. Season the soup with ground black pepper to taste and enjoy!
Notes
- Replace whole chicken with chicken wings, necks, giblets, or drumsticks for a cheaper alternative.
- Instant Pot version uses less water, no need to skim scum, cooking one hour at high pressure with natural release.
- Serve with angel hair pasta and ground black pepper; add shredded chicken and carrots optionally.
- Store soup in fridge up to 5 days; cool quickly by placing pot in cold water changing every 20-30 minutes.
- Freeze soup in jars 3/4 full or ice cube trays for up to six months.
- Use leftover Rosół broth to make Polish tomato soup or as a base for further dishes.
- Leftover chicken meat can be used in casseroles, stews, chicken chili, pot pie, or spreads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (8 cups)
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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