ReceptnaptárRosół (Polish chicken soup with vermicelli)
Rosół is the emblem of the Polish Sunday: a clear, golden broth with fine vermicelli and fresh parsley. Its secret lies in the slow simmer and the onion charred dark in a dry pan, which gives it a deep colour. It is related to Hungarian húsleves, the classic clear meat soup, but allspice, juniper and porcini lend it a distinctly Polish flavour.
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Ingredients
Method
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- Quarter the chicken, put it in a pot, cover with about 2.5 litres of cold water and bring to the boil without salt; skim off the foam.
- Add the carrots, celeriac, parsley root, leek, garlic and cabbage.
- Char the onion halves cut side down in a dry frying pan and add to the soup (this gives it a lovely golden colour).
- Add the spices and mushrooms, season with salt and simmer very gently (not boiling, which makes it cloudy) for about 1 hour 30 minutes.
- Strain; slice the carrots back into the soup and discard the other vegetables.
- Cook the vermicelli separately and serve with the hot soup and fresh parsley.
Source: Wikibooks Cookbook – Rosół (Polish Meat Soup) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Keep the soup at the barest simmer throughout, because hard boiling turns it cloudy, and Polish cooks judge a rosół by the clarity of its broth.
- Always cook the noodles separately, because the starch from noodles cooked in the soup clouds the broth.
- Do not throw away the onion skin, because an onion charred with its skin on gives the soup even more colour.
Frequently asked questions
What should I do with the cooked meat?
You can cut it into the soup, but in Poland it is often used the next day as a filling for pierogi or in a salad. It is also delicious cold, with horseradish.
Can the soup be frozen?
Yes, strained and without the noodles, it keeps for 3 months in portions. It also comes in handy as a base for sauces, so it is worth making a larger quantity.
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More polish ideas
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- Cold beetroot and kefir soup with dill (chłodnik litewski)
- Breaded chicken breast with garlic butter filling (kotlet de volaille)
- Chicken thighs in mushroom and sour cream sauce (kurczak w sosie grzybowym)
- Zupa jarzynowa (Polish vegetable soup)
- Gulasz z kurczaka (Polish chicken and pepper stew)
- Makaron z kurczakiem (creamy chicken and mushroom pasta)
- Sour rye soup with sausage (żurek)
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