Polish Rosol

I have just returned from Lapanow in Poland where the Festival of Broth takes place every year.

Rosol is a traditional clear Polish broth served with fine noodles or dumplings that are preferably home made.

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I had the opportunity to taste many versions made from old family recipes or those that are typically used in villages. Although very similar and using more or less the same ingredients, each soup had its own identity in appearance and flavor.

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Thr Polish are proud of their Broth. It is served at weddings, Christmas dinners, special occasions and also fed to someone who is ill and the healing properties must also come from the care and attention that has gone into the preparation of this broth.

I was given several similar recipes and you will need:

1 whole chicken
2 carrots, peel and cut into small cubes
Some chopped garlic
Flat leaf parsley
1 celery, cut into large pieces
Β½ leek, cut into large pieces
1 whole onion, delicately charred on a skillet
1 tsp black peppercorns
2 dried bay leaves
cooked angel hair noodles, to serve
fresh parsley, to serve
salt and pepper

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Place the chicken in a large soup pot and cover with 2 litres of cold water. Bring the water to boil, skim very well, then lower the heat and simmer for another hour.

Add the carrot, parsley, celery, leek and onion to the soup, with some salt, peppercorns and bay leaves. Simmer over low heat for an additional hour.

Remove meat and vegetables, and season with salt and pepper to taste.
Strain the soup.
Remove some of the fat floatimg at the top.
Serve with cooked angel hair pasta, chopped carrots and fresh parsley.

With thanks to the local action group of Dolina Raby

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Today’s paper

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