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 one 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.
- ½ chicken, bones left in
- ½ 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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 some 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 angel hair pasta, chopped carrots and fresh parsley.