Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, rosół. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My first taste of Rosół (Polish Chicken Soup) was on a cold and snowy March Saturday. I had just moved to Poznan. We woke up Saturday morning to a few inches of snow.
Rosół is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Rosół is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have rosół using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Rosół:
- Get for the broth
- Make ready 3 x chicken legs
- Make ready 2 x onions
- Make ready 1 x small leek
- Take 3 x carrots
- Make ready 3 x sticks celery
- Take a few peppercorns
- Make ready 1 x bunch parsley
- Get for the noodles
- Make ready 150 g x strong flour
- Make ready 1 x egg
- Make ready 1 x tbsp cold water
- Take 1 x pinch of salt
It is also said to be a great. Comforting rosół is a traditional Polish meat soup. Even though the chicken version, called rosół z kury, is the most famous variety-beef, veal, turkey, or mixed meat broths are also quite frequently prepared throughout the country. Pork should never be used since it results in an opaque broth.
Instructions to make Rosół:
- Select a soup or stock pot, add the chicken followed by peppercorns, washed leeks and celery
- Add the onions, carrots and top up with water and sit over a low - medium heat. Now start the noodles add salt to the flour (you can skip this part and use shop bought.)
- Make a well in the flour, crack in the egg and add about 1 tbsp on cold water, start mixing the egg and gradually scrape some flour into the egg, be careful not to break the damn otherwise the liquid will escape.
- When the liquid is thickened you can use your fingers to mix, this amount of flour is probably more that required so just keep working in the flour when the dough is sticky. Keep working until a dough forms.
- After about 5 minutes you should have a dough nearly ready it should be firming up. Remember to skim the scum off the broth with a ladle, this will help the broth to remain clear. The dough should be ready after about another 3-4 minutes of kneading.
- Cover the dough with a bowl or cling film and leave on the work surface for up to 20 minutes to rest. After about 30 minutes of simmering and skimming the broth I add half of the parsley especially all of the stalks. Simmer the broth for a further 1.5 to 2 hours.
- Roll out pasta to about 1mm thickness then cut into 3 strips
- Dust with flour then roll up each piece of pasta then slice with a cutting motion (don't chop, as the layers may stick together) into 3mm noodles approx, separate the noodles ready to blanche.
- Boil for a couple of minutes in salted water or until tender, refresh either in iced water or under a running cold tap.
- After at least 2 hours of simmering remove the carrots separately for garnish, then strain off the rest of the ingredients, I used a fine mesh sieve and some muslin cloth. don't throw away the chicken.
- Taste and season to your liking, then dice up the carrots into small peices, or cut into rounds like coins. up to you
- Traditionally the chicken is served on a side plate, I decided to remove the bones which should come out very easily. Then add noodles, carrot and chopped parsley into a soup bowl then pour over the broth.
- I broke from tradition and added some of the torn chicken into the broth before getting in a mess with the noodles, aparantly you are supposed to slurp this soup, (or you could cut the pasta into smaller pieces? These screen shots were taken from you YouTube video. https://www.youtube.com/watch?v=tVGxfUboi1g
At last - a rosół recipe (almost) the way my Mamuśia made it! She used thyme in hers, whole peppercorns instead of allspice, and sometimes left out the beef/veal bones - but she always, always charred the onions' skins: it really does add a slight golden tint to the broth (we also used onion skins to dye eggs at Eastertime), as well as. Rosół z Kurczaka is made by simmering chicken, vegetables and spices in water for a long period of time. It's usually served with fine egg noodles or kluski dumplings, chopped vegetables and often enriched by soft pieces of chicken meat. Garnish it with chopped parsley leaves and serve while warm.
So that’s going to wrap it up with this exceptional food rosół recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
