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- Cuisine: Polish
- Prep Time: 15 min(s)
- Cook Time: 2 hr(s)
- Serves 8
This is my mother’s recipe and while she used to make it with chicken and beef, you can make it just with chicken. My partner likes to add 1 turkey leg, which gives the broth a deeper flavour.
Rosol is a traditional Polish meat broth. The most popular variety is a clear chicken soup. It is commonly served with fine noodles, often homemade.
Rosol is the most comforting food I can think of and is one of the few foods that can truly warm your body and soul. It’s a very popular winter soup that’s hearty and bursting with flavours. Also, we often cook rosol when people are sick, believing in its healing qualities.
Ingredients
½ chicken, bones left in½ kg beef, bones left in
2 carrots, halved
1 parsley root, halved
1 celery, cut into large pieces
½ leek, cut into large pieces
2 dried mushrooms (optional)
1 whole onion, delicately charred on a skillet
1 tsp black peppercorns
2 dried bay leaves
Cooked angel hair pasta, to serve
Fresh parsley, to serve
Salt and pepper
Preparation
Place the meat in a large soup pot and cover with 2 litres of cold water. Bring water to the boil, skim carefully, then lower the heat and simmer for 1 hour.Next, add the carrot, parsley, celery, leek, mushrooms and onion to the soup, with salt, peppercorns and bay leaves. Simmer over low heat for an additional hour.
Remove meat and vegetables, and season with salt and pepper to taste. Strain if required. Serve with pasta, chopped carrots and fresh parsley.
If you enjoyed this Rosol recipe (broth) then browse more Polish recipes, soup recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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