PL: Rosół Drobiowy / Rosół z Kurczaka
It’s fair to say that Rosół (pronounced: roh-soo) is the queen of Polish soups.
It takes up to 4 hours to make from scratch, but believe me – the payoff is great. No family dinner (or wedding reception for that matter) is complete without a tureen full of this hearty Polish-style chicken soup!
Rosół z Kurczaka is made by simmering chicken, vegetables and spices in water for a long period of time.
It’s usually served with fine egg noodles or kluski dumplings, chopped vegetables and often enriched by soft pieces of chicken meat. Garnish it with chopped parsley leaves and serve while warm.
Fun fact: there are many types of Rosół. The most popular, as I mentioned above, is based on chicken.
But there’s also: Rosół z Kury (based on hen), Rosół Królewski (“Royal Rosół”, based on 3 types of meat), Rosół Myśliwski (“Hunter’s Rosół”, based on game meat) and a number of delicious regional varieties.
My adventure with the Polish cuisine has barely started, but a chicken + veggie broth brews in my kitchen almost every week.
It’s more delicate in flavour than those based on heavier meats and therefore – it’s more versatile. I use it for everything:
- for serving as Rosół with noodles (my favourite recipe is at the bottom of this post),
- as a base for other soups and …
- as a base for aromatic, flavourful sauces (I freeze it in ice cube trays, so it’s available to use at any time).
How To Pick the Right Ingredients
Selecting the vegetables is pretty straight-forward. You’ll need some carrots, parsley and celery roots, an onion, a leek and a quarter of a savoy cabbage. As long as they’re fresh, you’re set!
In Poland, every grocery store offers a ready set of soup greens called Włoszczyzna, which includes the vegetables you’ll need for this recipe.
When it comes to chicken though, finding the right one really makes a difference. So whenever I can, I go for a free-range bird.
If you would like to reduce the cost a bit, buy the chicken thighs and/or legs instead. The end result will be richer & heavier, but just as tasty.
Herbs & Spices
Our Polish culinary celebrity Magda Gessler swears by using plenty of fresh lovage in Rosół. And I have to admit – she’s right! This herb really gives Rosół that extra oomph.
Lovage carries a sharp, celery-like aroma & flavour. It can be difficult to get in supermarkets, but is often available in farmers’ markets. I find that the dried leaves have a stronger “kick” than the fresh, so do be careful when substituting one for another.
Why Is My Chicken Soup So Cloudy?
There are a few reasons why your chicken broth has turned out cloudy.
The general rule is to never boil and stir it. When the broth comes to a full boil, the proteins break into tiny particles and the liquid is not clear anymore.
Whenever I have this issue myself, I follow this simple trick using egg whites. Try it, it will clarify your broth in no time!
P. S. Curious to learn more about Rosół? Learn the secrets of Polish broth here.
Save this “Rosół: Polish Chicken Soup with Noodles” recipe to your “POLISH SOUPS” Pinterest board!
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