Polish Chicken Soup (Rosół)

Too few ratings

Difficulty

Easy 👌
210
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg chicken leg
½ kg chicken wing
300 g beef soup meat
2½ l water
carrot (sliced)
leek
⅓ celery root
parsley root
4 sprigs parsley
onion (burnt softly)
1 clove garlic
1 leaf cabbage
bay leaves
½ tsp allspice berry
clove
salt
egg noodle (for serving)
parsley (for serving)
½ tsp black peppercorn
  • Step 1/7

    • 1 kg chicken leg
    • ½ kg chicken wing
    • 300 g beef soup meat
    • 2½ l water
    • salt

    Place meat in a big pot, cover with water and add salt. Bring to boil, then lower the heat to a minimum - the soup should simmer very, very gently. Let the soup simmer for around 2h, removing any scum that appears on the surface while it cooks.

  • Step 2/7

    • carrot (sliced)
    • leek
    • ⅓ celery root
    • allspice berry
    • 4 sprigs parsley
    • onion (burnt softly)
    • 1 clove garlic
    • 1 leaf cabbage

    In the meantime, prepare the vegetables - slice the carrot, wash the rest of the veggies, softly burn the onion.

  • Step 3/7

    • bay leaves
    • ½ tsp allspice berry
    • clove
    • ½ tsp black peppercorn

    After 2h of simmering, add all the vegetables, a few springs of parsley, and spices - black peppercorns, allspice berries, bay leaves, a clove.

  • Step 4/7

    Bring to boil again, then lower the heat and simmer for 1,5h on very low heat.

  • Step 5/7

    Taste and add more salt if needed.

  • Step 6/7

    • egg noodle (for serving)
    • parsley (for serving)

    Serve with cooked egg noodles, freshly grounded black pepper, cooked carrot from the soup and shredded meat, fresh chopped parsley.

  • Step 7/7

    Separate any leftover soup from the veggies and meat. Keep in the fridge for up to 3 days.

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