Rosol — Print Recipe — The Culinary Codex

A crystal-clear, golden chicken broth with fine egg noodles — the essential first course of every Polish Sunday dinner and holiday feast.

Ingredients

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.