Dish

Rosół

Rosół is a simple yet flavorful soup that is perfect for a cold winter day. The broth is made by simmering chicken with vegetables such as carrots, celery, and onion, along with herbs and spices like bay leaves, peppercorns, and allspice. The result is a clear, golden broth that is rich in flavor and nutrients. The chicken meat is then shredded and added back to the soup, along with some noodles or dumplings. Rosół is typically served with a sprinkle of fresh parsley or dill on top.

European cuisine› Alpine cuisine› Polish cuisine

Soup› Meat Soup

Origins and history

Rosół has been a staple of Polish cuisine for centuries, and is often served at special occasions such as weddings and holidays. It is believed to have originated in the 16th century, and was traditionally made with game meat such as wild boar or venison. Over time, chicken became the more common meat used in the soup. Today, Rosół is enjoyed throughout Poland and is considered a national dish.

Dietary considerations

Rosół is a great option for those who are looking for a healthy and nutritious soup. It is low in calories and fat, and is a good source of protein and vitamins. However, those who are watching their sodium intake should be aware that the broth can be quite salty.

Variations

There are many variations of Rosół, depending on the region and the cook. Some recipes call for the addition of barley or rice, while others use different herbs and spices. Some cooks also add vegetables such as parsnips or leeks to the soup.

Presentation and garnishing

Rosół is traditionally served in a deep bowl, with the chicken meat and noodles or dumplings arranged in the center of the broth. The soup is garnished with a sprinkle of fresh parsley or dill.

Tips & Tricks

To make the broth even more flavorful, try roasting the chicken and vegetables before simmering them in the water. This will give the soup a richer, more complex flavor.