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Rosół
Polish Chicken Noodle Soup
A cornerstone of Polish Sunday dinners, Rosół is a deeply flavorful and crystal-clear chicken broth, traditionally served with fine noodles and tender vegetables. This recipe focuses on extracting maximum flavor through slow simmering.
🧂 Ainekset
- 1 (approx. 1.5-2 kg) Whole chicken
- 4 liters Water
- 3 medium Carrots
- 2 medium Parsley root (or parsnip)
- 1/2 medium Celery root
- 1 medium Onion
- 3-4 Garlic cloves
- 2 Bay leaves
- 5-6 Allspice berries
- 1 teaspoon Black peppercorns
- a small bunch Fresh parsley stems
- a small bunch Fresh dill stems
- to taste Salt
- for serving Fine egg noodles (kluski)
- for garnish Fresh dill or parsley
👨🍳 Ohjeet
- 1
Place the rinsed whole chicken into a large stockpot. Add the cold water, ensuring the chicken is fully submerged. Bring to a rolling boil over high heat.
⏱️ 10 minutes - 2
Once boiling, reduce the heat to low. Carefully skim off any foam or impurities that rise to the surface using a fine-mesh sieve or a ladle. This is crucial for a clear broth.
⏱️ 5 minutes - 3
Add the prepared carrots, parsley root, celery root, charred onion halves, smashed garlic cloves, bay leaves, allspice berries, black peppercorns, parsley stems, and dill stems to the pot. Stir gently.
⏱️ 2 minutes - 4
Cover the pot partially, leaving a small gap for steam to escape. Let the soup simmer gently over very low heat for at least 3 hours, or until the chicken is very tender and the broth is deeply flavorful. The liquid should barely tremble, not bubble vigorously.
⏱️ 3 hours - 5
Throughout the simmering process, continue to skim off any impurities that rise to the surface every 30-45 minutes to maintain clarity. Avoid stirring the soup too much, as this can cloud the broth.
⏱️ Ongoing during simmering - 6
Once the chicken is cooked, carefully remove it from the pot. Let it cool slightly, then shred or dice the meat. Discard the bones and skin. You can also strain the vegetables if you prefer a completely clear broth, or reserve them to serve.
⏱️ 15 minutes - 7
Strain the broth through a fine-mesh sieve lined with cheesecloth (optional, for extra clarity) into a clean pot or heatproof bowl. Discard the cooked vegetables and aromatics.
⏱️ 10 minutes - 8
Season the clear broth generously with salt to taste. The salt will enhance all the flavors. Reheat the broth gently if necessary.
⏱️ 2 minutes - 9
To serve, ladle the hot, clear Rosół into bowls. Add a portion of cooked fine egg noodles to each bowl. Top with some of the shredded chicken meat and garnish with fresh chopped dill or parsley.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓For the clearest broth, ensure the water is cold when starting and maintain a very gentle simmer. Avoid boiling after the initial stage.
- ✓Charring the onion adds a beautiful golden hue and depth of flavor to the broth.
- ✓The vegetables used for making the broth (carrots, parsley root) are often served alongside the soup, or can be used in other dishes.
- ✓Rosół is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. It freezes well too.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add small homemade dumplings (lane kluski) instead of or in addition to noodles.
- Serve the shredded chicken meat separately with horseradish or mustard.
- For a richer flavor, you can add a piece of beef shank or veal bones along with the chicken.