Rosół (Rosół)
Overview
Rosół is the clear golden broth served at Polish family Sunday lunches. Chicken, often with a piece of beef, is simmered very slowly with carrot, parsley root, celeriac, leek and a charred onion, which gives the broth its colour. The secret is gentle heat, so the broth stays clear. It is served with thin egg noodles, sliced carrot and chopped parsley. Rosół is also regarded as a remedy for colds, and the leftover broth is often turned into tomato soup the next day.
History
Clear meat broths have long been central to Polish cooking, and rosół became the traditional first course of Sunday and holiday meals. Its importance is reflected in the custom of making tomato soup from Sunday's leftover rosół on Monday. The name is related to a word for brine, a reminder of older ways of preparing meat.
Main ingredients
Chicken, beef (optional), carrot, parsley root, celeriac, thin egg noodles. The soup is built on clear meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Beef soups · Noodle soups · More soups from Poland
Recipe
Method
- 1
Cover the meat with cold water, bring slowly to a simmer and skim.
- 22-3 h
Add the vegetables and spices and simmer very gently for 2-3 hours.
- 3
Strain, season and slice the carrots.
- 4
Serve over cooked noodles with carrot and parsley.
- ✓
Serve. About 3h 15m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
