This is my 200th post!
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 likes in Leeds and she told me that the addition of Lubczyk – Lovage – Levisticum officinale 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
- 8 peppercorns
- 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.