🇵🇱 Poland recipe

Roso\u{0142}

Name: Roso\u{0142}
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Poland
Ingredients: 1 whole chicken (about 1.8 kg), preferably free-range; 500g beef or veal bones (optional, for depth); 3 medium carrots, peeled and halved lengthwise; 2 parsley roots (pietruszka), peeled and halved; 1 large celery root (celeriac), about 300g, peeled and quartered; 2 celery stalks with leaves; 1 large onion, halved and charred cut-side down in a dry pan; 1 leek, halved lengthwise and cleaned; 1 small parsnip, peeled; 6 whole allspice berries; 6 whole black peppercorns; 2 bay leaves; A small bunch of fresh flat-leaf parsley; A small bunch of fresh dill; 3 liters cold water; 1 tablespoon salt (adjust to taste); Fine egg noodles (lane kluski or thin vermicelli) for serving; Fresh dill and parsley, chopped, for garnish

The golden broth that starts every Polish Sunday dinner and holiday feast, roso\u{0142} is considered the queen of Polish soups. This isn't merely chicken soup; it is a deeply flavored, crystal-clear golden broth achieved through hours of patient simmering of a whole chicken with root vegetables and a bouquet of herbs. Served with fine homemade egg noodles, it is pure liquid comfort.

Prep20 mins

Cook3 hrs

Serves8

Difficultyeasy

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$Roso\u{0142}, a Poland dish$