World Flavors Cookbook

Rosół (Chicken Soup)

The king of clear soups. A golden, aromatic chicken broth simmered for hours with beef, burnt onion, and lots of root vegetables. Served with thin egg noodles (makaron).

Cuisine: Poland

Ingredients

• 1 whole chicken + 300g beef
• 3L cold water
• 3 carrots, 2 parsnips, 1/2 leek, celery root
• 1 onion, halved and charred over fire
• Black peppercorns, allspice, salt
• To serve: fine egg noodles and parsley

Instructions

1. Place meat in cold water and bring to a very gentle simmer. Skim off the foam.
2. Add vegetables and spices. Simmer on the lowest possible heat for at least 3 hours. The soup must not boil vigorously, or it will become cloudy.
3. Season with salt only at the end.
4. Strain the broth. Serve hot with separately cooked egg noodles and fresh parsley.