Rosół (Polish Meat Soup)
| Cuisine of Poland | Soup
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
Instructions
- 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.