Polish
Rosół
A clear Polish chicken broth slowly simmered with root vegetables, charred onion, and a few warming spices. Served with thin egg noodles and fresh parsley, it tastes gentle, savory, and deeply homemade.
Watch it madeSkutecznieTv · 4:09
Ingredients
- Bone-in chicken pieces, such as leg, wing, neck, or carcass600g
- Beef soup bone or small piece of beef brisket100g
- Cold water1.5 liters
- Carrot1 medium
- Parsley root1 small
- Celeriac1 small wedge, about 80g
- Leek1 small piece, about 8cm
- Yellow onion, unpeeled outer layer removed1/2 medium
- Bay leaf1
- Allspice berries2
- Black peppercorns5
- Salt1 tsp, plus more to taste
- Thin egg noodles80g
- Fresh flat-leaf parsley2 tbsp chopped
Method
- Rinse the chicken and beef, place them in a pot, cover with the cold water, and slowly bring just to a bare simmer over medium-low heat.
- As grey foam rises, skim it carefully with a spoon; do not let the broth boil hard, or it will turn cloudy.
- Peel the carrot, parsley root, and celeriac, rinse the leek, and add all the vegetables except the onion to the pot.
- Place the onion cut-side down on a dry pan or directly over a gas flame until deeply browned, then add it to the broth.
- Add the bay leaf, allspice, peppercorns, and salt, then simmer uncovered at the gentlest possible bubble for 2 to 2 1/2 hours.
- Taste and adjust the salt, then strain the broth through a fine sieve; keep the carrot and slice it for serving if desired.
- Cook the thin egg noodles separately in salted water according to the package instructions, then drain well.
- Divide the noodles between two bowls, pour over the hot clear broth, and finish with sliced carrot, a little cooked chicken if desired, and chopped parsley.
Common questions
Can I substitute the beef bone or brisket in rosół, and what changes if I do?
Yes. You can use only chicken for a lighter broth, or add beef marrow bone for deeper flavor. Brisket gives a rounder, meatier taste; without beef, expect a cleaner, more delicate rosół.
How long should rosół simmer, and can I make it faster?
Simmer it very gently for 2 to 2 1/2 hours. Don’t rush with higher heat; boiling makes the broth cloudy and harsh. A slow simmer is what gives rosół its clear, clean flavor.
What are the most common mistakes when making rosół?
The biggest mistakes are boiling hard, not skimming foam, and adding too much water. Also avoid salting heavily at the start. Keep the simmer barely moving and skim early for a clear broth.
How should I store leftover rosół, and how long does it keep?
Cool it quickly, strain it, then refrigerate in a covered container for up to 3 to 4 days. For longer storage, freeze the broth for up to 3 months. Store noodles separately so they don’t turn mushy.
What’s the best way to serve rosół so it tastes right?
Serve it piping hot with separately cooked thin egg noodles and a little chopped fresh parsley. Add a few carrot slices if you saved them. Keep the noodles in the bowl first, then ladle over the broth.