Rosół (Polish Meat Soup)
Rosół is the clear, golden chicken broth that anchors a Polish table, usually served over fine noodles. Its clarity depends on patience: the pot is kept below a boil so the broth stays bright. Browning the onion adds colour, and leaving it out gives a paler soup. An older hen gives a deeper flavour than a young bird, so the choice of chicken matters.
Instructions
Quarter the chicken and put it in a stock pot with about 1.5 of cold water. Leave out the salt at this stage. Bring to a boil over high heat, then reduce to a simmer for 30 to 45 minutes, skimming the foam and fat that collect on the surface.
Add the garlic, carrots, celery root, parsley root and the remaining washed vegetables. For a golden broth, brown the onion halves in a little oil in a pan until the cut sides caramelize, then add them to the pot. Skip this if you want a paler, clearer soup.
Simmer on low heat for about 2 hours or longer. Keep the liquid below a boil, since boiling turns the broth cloudy.
Season to taste with salt, pepper, bay leaf, allspice, juniper seeds and dried wild mushrooms. Keep simmering, and skim off fat if you like, though the traditional broth is left fatty.
Lift out the cabbage, parsley, celery root and any vegetables you do not want to serve. The carrots are usually left in and served with the broth.
Serve hot with noodles and fresh parsley. At the table, each person can add maggi, soy sauce, freshly ground black pepper or chilli flakes.
Make it personal.
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