Rosół (Polish Meat Soup)
Rosół is a traditional Polish meat broth. The most popular variety is Rosół z kury, or clear chicken (hen) soup. It is commonly served with fine noodles, often home made, like Jewish lokshen. It is important to differentiate the type of meat used for the preparation of this particular dish. Young chicken meat will result in a different flavour than that obtained from an older cooking hen. Additionally, the type of meat will result in a different fat content. Finally, other meats, or a mix of beef and/or veal may be used.
Source and licence
"Rosół (Polish Meat Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ros%C3%B3%C5%82_(Polish_Meat_Soup), revision 4523434), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ros%C3%B3%C5%82_(Polish_Meat_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523434
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 chicken
- 1 onion
- 1 small leek
- 2 carrots, peeled and sliced lengthwise
- ½ celery root
- 2–3 sprigs green celery
- 1–2 parsley roots
- 1 bunch of parsley
- Salt
- Pepper
- ⅛ sweet cabbage
- Garlic, to taste
- Bay leaf, to taste
- Juniper seeds
- Dried wild mushrooms
- Allspice, to taste
Method
- Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as this may harden some meats. Bring to a boil on high heat, then simmer for 30–45 minutes. At this time, remove (skim) the surface flotsam (a mix of protein and some fat).
- Add peeled garlic clove, carrots, celery root, parsley root similarly prepared, and other vegetables previously washed.
- Sauté onion halves in minimal oil to caramelize the flesh. Add to the soup. Omitting this step will result in a clearer, less-yellow product.
- Simmer on low heat for approx 2 hours or more. Rosół should not boil, as this will result in a cloudy consistency.
- Season to taste with salt, pepper, bay leaf, allspice, juniper seeds, dried wild mushrooms, etc.
- Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible)
- Remove cabbage, parsley, celery root and any "undesired" vegetables. Carrots are usually left in and served with the broth.
- Serve hot with noodles and fresh parsley. Individuals may season with maggi, soy sauce, freshly ground black pepper and/or chilli flakes.