Rosol: Polish Chicken Soup
The perfect antidote to cold weather and the flu, Polish Chicken Rosol Soup is also a favorite for Sundays and Wedding days. The combination of clear chicken broth and silky kluski noodles is uniquely delicious.
What is Rosol Soup?
Rosol, pronounced ‘roh-soe’ is a broth-like soup made of chicken and root vegetables such as carrots, parsley root, celery root, and onions that are slow-cooked with leeks, garlic, and other spices. The chicken meat is sometimes replaced with meat from rabbit, duck, quail, veal or pheasant.
It is popular in the winter months as a healing dish that counteracts colds and the flu. It’s also served at Polish weddings because of its ability to prevent hangovers.
It’s also very popular to eat Chicken Rosol for Sunday meals.
Where was Rosol invented?
Rosol soup has been around for centuries and no one really knows who invented it. But the first written recipe for this popular Polish soup was found in the Compendium Ferculorum. It’s a cookbook dating back to the 17th century that was written by Stanisław Czerniecki.
Who was Stanisław Czerniecki? He was the chamber servant of Polish King Jan III Sobieski who also happened to be his chef.
Of course, every Polish chef and every Polish home cook since then has had their own version of the rosol. Popular versions include the Rosol z Kury made from chicken, the Rosół Królewski or Royal Rosol from the 19th century that is made from three different types of meat, and the Rosół Myśliwski or Hunter’s Rosol made with game meat.
Pointers For Polish Chicken Rosol Recipe
- The soup should be cooked on a low flame, but not boiled. If the soup is boiled, the taste and flavor are not as earthy.
- You can discard the layer of fat that forms on top, but it actually tastes better with it in the soup.
- Use the discarded veggies to make jarzynowa salad.
- You can have rosol soup clear as it is, or add chopped carrots, and kluski lane to the soup.
- You can also serve with some krokiety, boiled potatoes, or other meaty sides.
- Sprinkle with chopped coriander or parsley before serving.
FAQs about making Chicken Rosol Soup
Why soak the chicken legs in cold water?
Soaking the chicken legs in cold water allows it to defrost quickly while still being safe. It also allows the stray chicken bits and blood to leave the chicken pieces. Julia child always defrosted chicken in cold water.
What is the difference between Rosół Królewski and Rosół Myśliwski?
Rosół Królewski or Royal Rosol was made from three different types of meat. It can contain either beef or veal meat, plus white bird meat such as chicken, plus dark bird meat such as duck or goose.
On the other hand, the Rosół Myśliwski or Hunter’s Rosol was made with any meat that has been shot during the hunts that went on at the time. For example, pheasant, partridge, deer, pheasant, grouse, or other game animals.
What to do with leftover rosol soup?
Leftover rosol soup can be used in many other Polish dishes. Some include Pulpety w Sosie Koperkowym or Barszcz Ukrainski.
Alternatively, transfer the soup to a container and store it in the freezer for a few months. Defrost in the fridge and reheat before serving.
What other meats can I use to make Polish Rosol Soup?
You can use chicken, beef, rabbit, duck, quail, or pheasant meat to make rosol soup. You can also use combinations such as chicken and beef.
Rosol: Polish Chicken Soup
The perfect antidote to cold weather and the flu, Polish Chicken Soup called Rosol is also a favorite for Sundays and Wedding days. The combination of clear chicken broth and silky kluski noodles is uniquely delicious.
Ingredients
- 2 chicken legs
- 2 large carrots
- 1 parsley root
- 1 medium onion
- 1/2 leek
- 1/4 large celery root
- 2 large cloves of garlic
- 8 cups of water
- some parsley (optional)
- spices and herbs: 2 bay leaves, 3 grains of allspice, 2 teaspoons of salt
Instructions
- Soak chicken legs in cold water for 45 minutes, then remove and dump the water out.
- In a big pot bring 8 cups of water to boil and put the chicken legs in it. Cook for 5 minutes, then turn off the gas and remove the truncated protein from the top.
- Add all vegetables and bay leaves into the same pot and bring to boil.
- Once boiling, cover, lower to simmer and cook for 1 hour. About 12-15 minutes before the end of cooking time, add noodles to the pot (if you're planning on serving it with noodles).
- Then add garlic, allspice and salt.
- Remove chicken and vegetables from the water. Chop only the carrot into small slices and add them back into the soup.
- Serve clear, with thin noodles, or drop noodles. Top with chopped parsley to taste.
Notes
You can make Jarzynowa Salad with vegetables from the soup. If you wish, you can even add pieces of chicken to it.
