Rosol (Polish Chicken Soup)

Ingredients

• 4 Chopped Chicken Legs
• 2 large Onions
• 5 chopped Carrots
• 1 chopped Leek
• 1 small Celery
• 1/4 Cabbage
• 1 whole Cloves
• 1tsp Allspice
• 2 Bay Leaf
• 4 sprigs Parsley
• 4 sprigs Dill
• 1 tsp Pepper
• 1 tbs Salt

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Place the chopped chicken legs in a large pot and cover fully with cold water.
2. Bring to the boil, then lower the heat and simmer for 2 to 2 1/2 hours, skimming off any scum that rises so the broth stays clear.
3. If your pot has room, add the onions, carrots, leek, celery, cabbage, cloves, allspice, bay leaves, parsley, dill, pepper and salt for the final hour of cooking.
4. If space is tight, lift out the chicken once cooked and simmer the vegetables and spices in the broth separately until tender.
5. Strain the broth, discarding the spent vegetables and aromatics.
6. Pull the chicken meat off the bones in large chunks, discarding skin and bone.
7. Slice the reserved carrots and return them to the strained broth along with the chicken meat.
8. If serving with noodles, cook them separately according to the packet instructions.
9. Spoon the noodles into bowls and ladle the hot soup over the top to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.