Rosol (Polish Chicken Soup)
This is a traditional Polish chicken soup recipe that's really good on a cold day or when you aren't feeling great.
Ingredients:
- 600g chicken (I recommend bone-in chicken thighs)
- 1 carrot
- Roughly 20cm of leek
- Parsley root - Hard to find in the UK so I sometimes use parsnip as an alternative
- Celery root
- Ground pepper
- Vegeta spice (vegetable spice, found in Polish sections of shops) - Use salt or vegetable bouillon as an alternative
Steps:
- Fill a saucepan with 2.5L of water and add the chicken whilst it's still cold. Turn on the heat to high.
- As the chicken begins to cook you will notice some foam forming on top of the water. You need to remove this or the soup will get cloudy.
- After a while the foam will stop forming. At this point you should add the vegetables, vegeta spice/alternative, and ground pepper.
- Reduce to a low temperature and simmer for 1 and a half hours.
- Once it is ready use a slotted spoon to remove the chicken. Some people also remove the vegetables, others leave it in. It's personal preference.
- Rather than wasting the chicken I like to shred it and use it as a sandwich filler.