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.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 5 servings
- Difficulty
- HARD
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 cup water
- some parsley (optional)
- spices and herbs: 2 bay leaves, 3 grains of allspice, 2 teaspoons of salt
Instructions
- 1
Soak chicken legs in cold water for 45 minutes, then remove and dump the water out.
- 2
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.
- 3
Add all vegetables and bay leaves into the same pot and bring to boil.
- 4
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).
- 5
Then add garlic, allspice and salt.
- 6
Remove chicken and vegetables from the water. Chop only the carrot into small slices and add them back into the soup.
- 7
Serve clear, with thin noodles, or drop noodles. Top with chopped parsley to taste.