Rosół (Rossu) – Polish Chicken Broth

Summary

Ingredients

• 150 g chicken
• 2 carrot (s)
• 0.25 ¼ root celery
• 0.5 stick ½ leek
• 0.5 ½ bunch parsley
• salt
• pepper
• some Maggi
• some water

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Instructions

1. The chicken can consist of a whole soup chicken, but also just 1 - 2 chicken legs or several wings (so just ignore the quantity). Chicken hearts and stomachs are also part of a traditional rosół. However, these do not necessarily have to be used. You should give it a try, however, as these taste much better than it sounds like.
2. The unpeeled meat is put in a large saucepan and covered with more water than the soup wanted. This is because the water is evaporating and possibly boiling down to far too little. The meat is cooked alone for at least 20 minutes. If your stomach adds, however, the whole thing has to cook for at least 45-60 minutes, as these take a long time to become soft. The hearts cook just as quickly as the rest of the meat.
3. While the meat is cooking, you can peel the vegetables, i.e. carrots and celery, and cut them in half. Remove the roots from the leek, wash it well and also cut it in half.
4. When the meat has cooked for the specified time, you add the soup greens and cook everything again for half an hour.
5. After half an hour you take a second pot and a sieve. Place the sieve on the empty pot and pour the broth into it. The meat is now skinned, the bones removed and cut into small pieces. You can also cut the stomachs into small pieces, but you can also leave the hearts whole. Carrots and celery are diced and added to the soup with the meat. Only the leek can be thrown away.
6. The soup is now seasoned with salt, Maggi and pepper.
7. The parsley is finely chopped and placed directly on the plate, so both complement each other best.
8. Tip: Soup noodles go very well with this broth, but have to be cooked separately and should not be mixed with the rest of the soup, otherwise it will go bad faster.