Sunday Funday: Making ‘Rosół’ (Polish chicken soup)

My household has gone through a terrible cold this week. It kind of stopped us in our tracks, put the boys in bed for a few days, and basically ruled us. The minute I saw my kids getting sick, the Polish mother in me said ‘I need to make rosół’. The minute I told my mom I was sick and so were the boys, she said ‘I’ll make rosół!’

As you can see, we are believers in this Polish chicken soup. It’s good for the cold, the flu and definitely good for the soul.

Rosół, the Queen of Polish soups, has been a staple in the Polish kitchen since approximately the 16th century. There are so many varieties and versions of this soup that if you ask any Polish cook about their recipe, it will surely differ from yours!

Here is mine. It even differs from my mom’s (let’s face it, I can’t compete there!)

Ingredients

 

  • 3 liters of cold, filtered water
  • 2 organic chicken legs, skin on
  • bunch of fresh parsley
  • 3 parsley roots
  • 4 large carrots
  • 1 small celery root (or half of large)
  • 1 small onion
  • few pieces of garlic
  • 4 bay leaves
  • few allspice berries
  • salt and pepper
  • pasta noodles of your choice (capellini works great but so does gluten-free spaghetti!)

 

Directions

  • Wash meat and transfer to a large pot
  • Add cold water
  • Add some of the fresh parsley (helps greatly with the smell of cooking chicken!)
  • Cook for approximately half hour on medium heat
  • Peel vegetables and cut into pieces
  • DO NOT peel the onion – this goes in with skin on and creates the beautiful golden colour of the soup
  • Add all vegetables, salt, pepper, bay leaves and allspice
  • Remove cooked parsley and add fresh
  • Simmer for about two hours
  • Strain the soup if desired
  • Remove chicken from the bone, cut into small pieces
  • Serve hot rosół with noodles, chicken and carrots (I eat it with all of the cooked veggies!)
  • Garnish with fresh parsley

 

Enjoy! Happy Sunday!

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