Rosol is probably the most frequently eaten soup in Poland. It’s usually prepared from chicken meat. But turkey proves a magnificent ingredient too.
In English language, broth is a somewhat wide term. In Poland it’s quite clearly defined. After it’s heated, it’s a rather dense and distinctively-tasting soup. Almost always it’s served with noodles and very often with chopped parsley which imparts nice freshness to Rosol.
- half of a chicken, fresh, washed
- 4 carrots, peeled and cut in half
- 4 ribs celery, trimmed and cut 1/2″ inch
- 1 large onion, peeled, whole
- 1 parsnip, peeled
- half a bunch of parsley, tied with a thread
- 2 tbls of salt
- fresh angel hair noodles
- Bring water to boiling. Place the chicken and vegetables in a large stockpot. Bring to a boil. Skim and discard any froth that develops.
2. Reduce the heat to low. Add the rest of the ingredients, and partially cover the pot. Simmer for 2 to 2 1/2 hours, or until the vegetables are tender and the broth is flavorful. If the water level dips below the chicken and vegetables while the soup is cooking, add more water.
3. Remove from the heat.