Rosół
Sign in to rate this recipe.
The Tale of Rosół
Story updated
Rosół, a clear chicken broth often served with noodles, is a fixture of Polish Sunday dinners, its clarity and simplicity reflecting older European broth-making traditions. It's also considered a folk remedy for colds, much like chicken soup in many other cultures.
Ingredients
Scale:· 6 servings
- 1 whole chicken, or 2 lb chicken parts
- 12 cups water
- 2 carrots
- 1 parsnip
- 1 leek, cleaned
- 1 celery root, peeled
- 1 onion, halved and charred
- 4 sprigs parsley
- Salt and black pepper
- 8 oz thin egg noodles
Instructions
- 1Char the cut side of the onion halves in a dry skillet until blackened.
- 2Place the chicken, charred onion, carrots, parsnip, leek, and celery root in a large pot with water.
- 3Bring to a boil, skim the foam, then reduce heat and simmer gently, uncovered, for 2 hours.
- 4Season with salt and pepper, and stir in the parsley for the last 10 minutes.
- 5Strain the broth and cook the egg noodles separately in salted water.
- 6Shred some of the chicken and slice the carrots to serve in the broth with the noodles.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.