Rosół (Polish Meat Soup)

Ingredients

• 1200 gChicken
• 1500 mlWater
• 150 gOnion
• 100 gLeek
• 150 gCarrot
• 200 gCeleriac
• 30 gCelery
• 150 gParsley root
• 30 gParsley
• 125 gCabbage
• 6 gGarlic
• 2 pcsBay leaf
• 2 gJuniper berry
• 10 gMushroom
• 1 gAllspice
• 15 mlOlive oil
• 10 gSalt
• 2 gPepper
• 200 gNoodle

Instructions

1. 1

   Preparation

   • Rinse whole chicken, remove excess fat and cut into quarters (about 1200 g).
   • Wash vegetables (onion, leek, carrots, celeriac, parsley roots, celery stalks, cabbage); halve the onion, split carrots lengthwise; tie parsley into a bunch.
   • Soak dried mushrooms 10–15 minutes in warm water, then drain (reserve soaking liquid).
2. 2

   Initial simmer

   • Place chicken pieces in a large stockpot and add about 1500 ml cold water, covering the ingredients.
   • Bring to a boil on high heat, then reduce and simmer 30–45 minutes. Do not add salt yet.
   • Skim off foam and impurities that rise to the surface.
3. 3

   Add vegetables and aromatics

   • Add garlic clove, halved onion, carrots, celeriac, parsley root, leek and celery stalks to the pot.
   • Sear the onion halves briefly in about 15 ml oil until lightly caramelized for color and flavor, then add to the soup.
   • Add soaked mushrooms (and strained soaking liquid if desired), bay leaves, juniper berries (≈2 g) and allspice (≈1 g).
4. 4

   Long simmer

   • Lower heat and simmer gently for about 2 hours more (avoid boiling to keep the broth clear).
   • Occasionally skim. Adjust seasoning toward the end with salt (total ~10 g) and pepper (≈2 g).
   • Optionally skim fat if desired.
5. 5

   Finish and serve

   • Remove cabbage, parsley stems, celeriac and any unwanted vegetables; leave carrots in the broth if desired.
   • Cook noodles (200 g dry for 4 portions) according to package instructions and place into bowls.
   • Ladle hot rosół over the noodles, garnish with chopped parsley and serve. Add soy sauce, Maggi or chili flakes to taste.