What about a rich broth made of poultry for Sunday dinner? Polish Broth – Rosół drobiowy is the most popular choice in Polish families:)
We buy poultry parts and vegetables on the local market. My husband is a Rosół specialist, my children say he cooks the best broth ever:)
As a kid I hated rosół, probably because my Grandma was making it too greasy and was pouring all the best, as she thought, into my plate. I choose meat carefully, not to be too greasy:)
For more Polish soups, check: http://cookinpolish.com/category/recipes/soups/.
- 5-6 chicken wings or tights
- 3 duck thighs or wings
- turkey neck
- 2-3 chicken or turkey stomachs (optional)
- 3 medium carrots
- 1 medium parsley
- small celeriac
- 2 onions
- 2 cloves garlic
- half leek- a green side, leave the white side for salad:)
- bunch of lovage (lubczyk)
- 4 balls allspice
- 2-3 bay leaves
- a piece of dried forest mushrooms
- salt, pepper
- parsley for serving
Peel vegetables, cut carrots and parsley root into slices.
Toast the onion over the fire. I’ve got electric cooker, so I use a one of the burners to do it. I can be also done on the hot dry pan.
Wash and clean poultry parts.
All vegetables, mushroom and poultry place in the pot, fill with cold water and put on the fire.
Heat the soup slowly, bring to boil and let it simmer for 2-3 hours without cover- then it will be transparent.
Serve your Polish Broth – Rosół with pasta and dill or parsley.
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9 thoughts on “Polish Broth – Rosół”
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Very tasty! After simmering for 3 hours uncovered, I ended up with 10 cups of broth (I added 15 cups of water in total).
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Do you remove the chicken before eating and what pasta do you use?
Yes, I remove chicken.