Rosol (Polish Chicken Soup)

What you need

Ingredients

Measured for 4 servings.

• 640 gChicken Legs
• 240 gOnions
• 400 gCarrots
• 100 gLeek
• 100 gCelery
• 0.25 pcs (approx. 225 g)Cabbage
• 0.2 gCloves
• 2 gAllspice
• 2 pcs (approx. 0.4 g)Bay Leaf
• 4 gParsley
• 4 gDill
• 2 gPepper

Make it

Method

1. 01

   Weigh and prepare all ingredients for Rosol (Polish Chicken Soup): 640 g Chicken Legs, 240 g Onions, 400 g Carrots, 100 g Leek, 100 g Celery, 0.25 pcs (approx. 225 g) Cabbage, 0.2 g Cloves, 2 g Allspice, 2 pcs (approx. 0.4 g) Bay Leaf, 4 g Parsley, 4 g Dill, 2 g Pepper. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Chicken Legs and the listed liquids, bring to a gentle simmer, and cook partly covered for about 40 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Rosol (Polish Chicken Soup) into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.