Rosół (Polish Chicken Soup)
Rosół is a classic Polish clear chicken broth, slow-simmered with aromatic vegetables and spices until golden and deeply flavourful. It is traditionally served with egg noodles and tender pulled chicken.
Ingredients
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Carrots⚖ 400 g 🥕 5 pcs
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Onions⚖ 300 g 🧅 2 pcs
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Cabbage⚖ 300 g ⅓ pcs
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Leek⚖ 100 g 🥬 1 pcs
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Parsley⚖ 100 g 4 pcs
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Celery⚖ 80 g 2 pcs
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Allspice⚖ 2.5 g 💧 4.9 ml 🥄 1 tsp
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Pepper⚖ 2.5 g 2½ pcs
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Cloves⚖ 2 g 💧 4 ml 🥄 ¾ tsp
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Dill⚖ 12 g 4 pcs
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Bay Leaf⚖ 0.6 g 💧 1.2 ml 🥄 ¼ tsp
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Salt⚖ 17.7 g 💧 14.8 ml 🥄 1 tbsp
Also in this recipe
- Chicken Legs 4
Total nutrition
491 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the chicken legs in a large Dutch oven or stockpot and cover with cold water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 to 2½ hours, regularly skimming any foam and impurities from the surface to ensure a clear, golden broth.
- If your pot is large enough, add the onions, carrots, leek, celery, cabbage, cloves, allspice, bay leaves, parsley, dill, pepper, and 15 ml of salt during the last hour of cooking. If the pot is too small, remove the chicken once it is fully cooked, then simmer the vegetables and spices in the broth separately for about 1 hour until tender.
- Strain the broth through a fine sieve, discarding the spent vegetables and spices. Pick the chicken meat from the bones, pulling it into large chunks. Slice the cooked carrots into rounds. Return the chicken meat and sliced carrots to the clear broth.
- Cook egg noodles according to the package instructions. To serve, place a portion of noodles in each bowl and ladle the hot soup over the top.
Source:
TheMealDB
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