Rosol Recipe: An Easy Polish Soup

Rosol soup is a traditional Polish soup of chicken broth, vegetables, and noodles. It is the Polish version of chicken noodle soup. Sometimes, people also serve it with dumplings. The Polish eat it as a comforting and hearty meal, especially during the colder months.

There are many versions of the popular Polish soup, and it is easy to adapt to suit your own tastes. Here is our simple, easy-to-make, and tasty rosol recipe.

Useful Tips

Ingredients for the Rosol Recipe

• 3 skinless chicken thighs
• 2 medium carrots, peeled and sliced
• 1 medium onion peeled and sliced
• 2 celery sticks, sliced
• 1 small leek, sliced
• 250 g pack of dried noodles or pasta
• Small bunch of parsley plus extra for garnish
• 1 bay leaf
• 2 allspice berries or 1/2 tsp ground allspice
• 1.3 litres of water
• 1/2 teaspoon turmeric(optional to add color)

How to Make the Rosol Recipe

1. Put the chicken in a large pot and pour over half the water.
2. Cover the pot and bring it to the boil.
3. Once the pot is boiling, reduce the heat to a simmer, remove the pot lid, and skim off any white residue from the top of the water.
4. Add the rest of the water to the pot along with the onion, leek, carrot, and celery. At the same time, add the flavourings, including the bay leaf, allspice, parsley, and turmeric.
5. Simmer the soup for approximately 50 minutes.
6. If you are using pasta, add it to the put 15 minutes before the end of cooking.
7. When the soup is cooked, remove the pot from the heat, then remove the chicken from the pot and set aside on a plate.
8. If you are using dried noodles, now is the time to add them to the pot.
9. Use a knife and fork to shred the chicken and remove any bones before returning the chicken meat to the pot and seasoning with salt and freshly ground black pepper.
10. Return the pot to the heat for a few minutes to ensure all the ingredients are piping hot.
11. Serve the soup in bowls with the accompaniment of your choice and an optional garnish of parsley.

Additional Tips for Making Polish Chicken Noodle Soup

• Depending on where you live, you may have trouble locating allspice berries. An alternative is to use 1/2 tsp of ground allspice. If you do not have the berries or ground allspice, mix equal quantities of ground cloves, nutmeg and cinnamon. The Spruce Eats says it creates a similar flavour profile.
• Avoid boiling the rosol soup, as it can make it murky. Keep the soup at a gentle simmer.
• In traditional rosol soup recipes, parsley root is one of the ingredients. As many shops do not sell this ingredient, I use fresh parsley but feel free to use the root if it is available.
• Adding turmeric to the rosol recipe will give the soup a little colour and make it more aesthetically pleasing. However, you can omit turmeric if you prefer.
• You can store rosol soup in the refrigerator for 24 hours. If you want to save it for longer, store it in the freezer in a sealed container for up to three months.
• You might also like to try our recipes for krupnik, kapusniak, and barszcz bialy. If you like different variations of chicken soups, you might also enjoy murgh shorba, which is a popular Indian soup with chicken.

Have you tried our rosol recipe? Let us know what you think below.