Rosół is a cornerstone of Polish culture. It's often served as a starter in Polish homes, especially on Sundays or during family gatherings. Here’s a step-by-step guide to making this dish.
Ingredients:
1-2 kg of meat (You can use chicken, beef shank, turkey, duck, or a mix of these. Beef adds richness, while poultry provides a lighter flavor.)
2 large carrots
1 parsley root (or parsnip)
1 leek
1/4 of a medium-sized celery root (or 2-3 celery stalks)
1 onion
2-3 garlic cloves
A small bunch of fresh parsley
A small bunch of fresh lovage (optional)
3-4 allspice berries
2-3 bay leaves
Salt and pepper to taste
Cold water (about 3-4 liters)
Instructions:
Prepare the Meat:
Choose your preferred meat or a combination. Popular choices include beef shank, turkey, duck, or even a mix of meats for a more complex flavor.
Clean the meat thoroughly and cut it into large pieces if necessary.
Prepare the Vegetables:
Peel and chop the carrots, parsley root, and celery into large chunks.
Clean the leek and cut it into a few sections.
Peel the onion and garlic cloves.
Roast the Onion:
For added depth of flavor, roast the onion over a gas flame or in a dry pan until it is charred on the outside.
I don’t do that. I find it useless and time-consuming.
Start the Broth:
Place the meat in a large pot and cover it with cold water. Bring the water to a gentle simmer over medium heat.
As the water heats up, skim off any scum that rises to the surface to keep the broth clear.
I don’t do that either. The scum will fall at the bottom of the pot anyway, and you will still be able to use a filter at the end of the process in case you are not satisfied with the result.
Add Vegetables and Spices:
Once the scum has been skimmed off, add the carrots, parsley root, celery, leek, garlic, and roasted onion to the pot.
Add the allspice berries, bay leaves, and a pinch of salt.
If you are a French Pole, you can add some cabbage, as in the French pot-au-feu. But don’t do this at home if you are a non-French-Pole. It’s very dangerous.
Simmer Slowly:
Reduce the heat to low and let the broth simmer gently. The key to a rich, clear broth is a slow simmer. Cover the pot partially and let it cook for at least 2 hours.
Some people will tell you 3 or 4 hours. Others will tell you 6 or 7. Yeah: why not boil it until the meat and the bones evaporate? I don’t see the point of this. For me, 2 hours is more than enough. After that, the ingredients lose their taste. Some people drink only the water and throw away the ingredients. It shocks me.
Add Fresh Herbs:
About 30 minutes before the broth is ready, add the fresh parsley and lovage to enhance the flavor.
Strain the Broth:
Remove the meat and vegetables from the pot. Strain the broth through a fine sieve to remove any small particles if needed.
Serve:
Rosół is traditionally served with fine egg noodles or kluski (small Polish dumplings), along with pieces of the cooked meat and some of the carrots from the broth. Garnish with fresh parsley if desired.
Tips:
Mixed Meat: Combining beef and poultry (like chicken or turkey) gives the broth a balanced flavor, with the richness of beef and the lightness of poultry.
Bone-In: Using bone-in cuts of meat adds extra depth to the broth, as the bones release collagen, making the broth richer and slightly gelatinous.
Leftover Ideas: Rosół can be used as a base for other soups or sauces. It also freezes well for later use. You can make a salad with the remaining vegetables.
Enjoy!
Who knew such challenging diplomatic currents ran through kitchens? We are alerted.
Also, this excellent treatise takes me back 60 years to times when one lady or another would give me the job of removing the protein scum. It's entirely possible that the lady knew that removal at this stage was not essential, as you describe. It's pretty likely that she knew that the task would keep me quieter and in her sight for a while. So there's that!
Now how about some essentials concerning "czarna zupa?" That's another one that made it to US Polonia.