So it is fitting that this one is a Polish classic.
Rosół – Chicken Soup – must be the most well know of Polish soups and can be the basis for many others.
It is a clear soup which is known as a bouillon – bulion in Polish. The word consommé which I thought was interchangeable with it, in fact denotes a clear soup which has been cleared with egg whites cooked in it.
Rosół is usually served with cooked pasta, often fine noodles and is the origin of chicken noodle soup.
In times gone by the chicken used would have been an old broiler – these are not as available here as much. Nowadays for taste it pays to use the very best free range chicken you can get.
A whole chicken is simmered for around 2 hours with Wloszczyzna – Soup Greens.
I was talking with my Polish friend who lives in Leeds and she told me that the addition of Lubczyk – Lovage – Levisticumofficinale leaves enhances the flavour.
I have this herb, which belongs to the celery & parsley family , growing in a pot in my garden but as it was still a bit early in the year when I made this, I have not been able to try this out – I must do so later!
1 whole chicken
1 onion – halved (leave some dark skin on to add colour) or 2 leeks – trimmed
3 whole peeled carrots
2 whole peeled parsnips
Half a celeriac – peeled
2 -3 allspice grains
1 bay leaf
Leaves & stalks of fresh herbs such as thyme, parsley and lovage
1 tablespoon of salt
Chopped parsley to serve
Place all the ingredients into a large stock pot and cover with boiling water.
Bring it all to the boil and put on the lid.
Either lower the heat to let it all simmer or put the pot into an oven at around GM 2 – 150°C.
Leave to simmer for around 2 hours until the meat is tender.
Remove the chicken.
Strain the soup.
Leave the liquid to cool and then place in a cold place or fridge preferably overnight.
Remove as much fat as possible from the top of the liquid.
The soup should have some oczka – little eyes on the top – these are the fat droplets – tastes have changed somewhat and less fat is prefered by many now.
Heat up the soup gently to boiling and simmer for a few minutes.
Pasta & Noodles
This is the classic way of serving.
Very small pasta shapes or larger pasta cut into small pieces or noodles are all cooked beforehand and a small amount is placed in the soup dish and hot rosół poured over them to serve.
Chopped flat-leaved parsley is added on serving.
Served in Royal Doulton – Carnation – 1982 – 1998
You can add some of the cooked carrots, sliced, to the soup and/or some of the cooked chicken meat, chopped.
Uszka (Polish filled pasta) can be added and the convention is to add three or five uszka to each soup serving.
The cooked chicken can be used in many dishes which require cooked chicken such as in the filling for pierogi.
I find that the meat is really tasty and succulent and makes super sandwiches with some mayonnaise.
Rosół is often used as the base of many other soups.
Soup plays such huge part in Polish meals and I will be writing much on the subject soon (I could write a huge book on Polish soups alone).
Soups are usually served with some sort of accompaniments or garnish.
Some soups have traditional accompaniments but every cook will improvise with what they have.
These accompaniments include a wide variety of pasta and noodles, dumplings, rice, potatoes, croutons, hard-boiled eggs, pulpety (little meatballs) chopped, cooked sausage and crispy fried bacon and so on …. the list is endless.
Many of the soups to which these are added are of the clear consommé type.
Pasta, Noodles & Rice
Very small pasta shapes are used or larger pasta is cut into small pieces.
The pasta, noodles or rice are all cooked beforehand and a small amount is placed in the soup dish and hot soup poured over them to serve.
Often a small amount of pasta, noodles or rice is kept back from when they are being cooked for another dish – these are best kept in the fridge.