A crystal-clear, golden chicken broth with fine egg noodles — the essential first course of every Polish Sunday dinner and holiday feast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep soup bowl
Garnishes: fresh dill, parsley
Accompaniments: egg noodles
Instructions
-
1
Place chicken in a large pot, cover with cold water. Bring to a boil, skim foam thoroughly.
-
2
Add carrots, parsnips, celery root, onion, leek, allspice, and bay leaves. Simmer gently for 2.5 hours.
-
3
Remove chicken and vegetables. Strain broth through a fine sieve for clarity.
-
4
Cook egg noodles separately according to package directions. Drain.
-
5
Slice carrots and parsnips into coins, return to broth.
-
6
Serve broth with noodles and vegetables, garnished with fresh dill and parsley.
Did You Know?
Polish grandmothers judge each other by the clarity of their rosol — a cloudy broth is considered a sign of carelessness in the kitchen.
Chef's Notes
Equipment Tips
- large stockpot
- fine mesh strainer
- ladle
Garnishing
fresh dill, parsley
Accompaniments
egg noodles
The Story Behind Rosol
Rosol has been the cornerstone of Polish Sunday dinner for centuries. Its preparation is a ritualistic process, passed down through generations of Polish home cooks who consider the clarity and depth of their broth a point of family pride.
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