Rosol Polish Chicken Soup
A golden, deeply comforting Polish chicken broth brimming with fresh root vegetables and herbs.
Ingredients
4 chicken legs, chopped1kg
2 large brown onions1kg
5 carrots, chopped1kg
1 leek, chopped1 piece
1 small celery head, chopped1 head
1/4 head white cabbage1 head
4 whole cloves30g
1 tsp ground allspice35g
2 dried bay leaves5g
4 sprigs fresh flat-leaf parsley25g
4 sprigs fresh dill20g
1 tsp black pepper50g
1 tbsp fine sea salt750g
Method
- Add chicken to a large Dutch oven or stock pot
- Cover with water
- Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
- If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
- My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
- Strain everything out of the broth
- Bone the chicken, pulling the meat into large chunks
- Slice the carrots
- Return the chicken and carrots to the broth
- Cook noodles according to package instructions if you’re using them
- Add noodles to bowl and then top with hot soup
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £2.94 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.28 est. · serves 6