Rosół — clear Polish chicken broth with fine noodles

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Rosół (Polish Clear Chicken Soup)

Name: Rosół (Polish Clear Chicken Soup)
Total time: 3 h
Yield: 6
Cuisine: Polish
Ingredients: 1.2 kg Chicken pieces, on the bone; 2 Carrots; 1 Parsley root; 1 small chunk Celeriac; 1 Leek; 1 Onion, unpeeled; 2 leaves + 4 berries Bay leaves and allspice; 6 Black peppercorns; Fresh parsley and lovage; Salt; 200 g Fine soup noodles, to serve

The golden broth at the heart of the Polish Sunday dinner: chicken and a bundle of root vegetables simmered for hours so gently the liquid stays crystal clear, then poured over fine noodles. Nothing is rushed, and everything depends on the lowest possible heat.

Nguồn

Công thức của Polish home kitchens · 🏺 Truyền thống · Everyday home cooking of Poland — the milk-bar (bar mleczny) and Sunday-table dishes most Poles grow up on

Polish · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article calls rosół 'a traditional Polish soup based primarily on meat broth' whose 'most popular variety is the rosół z kury, or clear chicken soup', lists the włoszczyzna root vegetables (parsnip, celeriac, carrot, leek), notes long slow simmering and that 'a lightly burnt onion is added', and that it 'is commonly served with capellini pasta'. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made

Mumma Jess

⏱ 180 phút🍽 6 khẩu phần🔥 220 kcal🇵🇱 Ba Lan

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Put the chicken in a large pot, cover with about 3 litres of cold water and bring it slowly to just below a simmer. As grey foam rises, skim it off patiently until the surface runs clear.
💡 Starting in cold water and never letting it boil hard is the whole secret to a clear rosół. A rolling boil churns the fat and scum back in and turns it cloudy.
Once skimmed, add the charred onion, carrots, parsley root, celeriac, leek, bay, allspice and peppercorns. Keep the heat so low that only the odd bubble breaks the surface, and cook uncovered for 2 to 3 hours.
In the last 20 minutes, add the parsley and lovage and season carefully with salt. Then strain the broth through a fine sieve or muslin into a clean pot.
💡 Do not stir the pot in the final stretch — let it sit still so the broth settles crystal clear before you strain.
Cook the noodles separately in salted water, drain, and divide between warm bowls. Ladle the hot clear broth over them, add a few pieces of the poached chicken and carrot, and finish with chopped parsley.
💡 Always cook and store the noodles apart from the broth. Sitting in soup they swell, go soft and cloud the liquid.

💡 Mẹo

The strained-out chicken and vegetables are not waste — serve them as a second course, or shred the meat into the next day's soup.
Rosół is the base of much of the Polish soup repertoire: pour it over pasta for the classic bowl, or use it as the stock for other soups.