Rosol (Polish Chicken Soup)

What you need

Ingredients

Measured for 4 servings.

• 640 g (~416 g meat)Chicken legs, bone-in
• 240 gOnions
• 400 gCarrots
• 100 gLeek
• 100 gCelery stalk
• 225 gWhite Cabbage
• 1 whole clove (about 0.2 g)Clove
• 2 gWhole allspice
• 2 leaves (about 0.4 g)Bay Leaves
• 4 gFresh Parsley
• 4 gFresh dill
• 2 gBlack Pepper
• 1800 mlWater
• 4 gSalt

Make it

Method

1. 01

   Put 640 g bone-in chicken legs in a large pot with the measured 1800 ml cold water. Bring slowly to the edge of a simmer over medium heat, skimming the grey foam. Reduce heat so only occasional small bubbles rise; a hard boil clouds the broth.

2. 02

   Peel 240 g onions and 400 g carrots. Clean 100 g leek, 100 g celery and 225 g cabbage. Add vegetables, one whole clove, 2 g whole allspice, two bay leaves, 2 g black pepper and 4 g salt to the pot. Keep the pot partly covered and maintain a very gentle simmer for about 2–2½ hours; add water only to keep the chicken submerged.

3. 03

   Check the thickest chicken meat away from bone with a clean thermometer: at least 74°C. Lift out the legs, remove bones and skin, and return the edible meat to the broth. Remove and discard whole clove, allspice and bay leaves. Skim excess surface fat if desired; this changes actual calories.

4. 04

   Cut the tender vegetables into serving pieces if needed. Divide broth, chicken meat and vegetables evenly into four bowls; top with 4 g parsley and 4 g dill. Serve hot. Noodles or bread are not included in the ingredients or nutrition.