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Rosół

From Wikipedia, the free encyclopedia

Traditional Polish meat soup

Rosół
Traditionalrosół.
Alternative names	Rosół z kury, rosół królewski, rosół myśliwski
Course	Soup,entree
Place of origin	Poland
Associatedcuisine	Polish
Serving temperature	Hot
Main ingredients	Chicken,noodle,broth
Cookbook: Rosół Media: Rosół

Rosół (Polish:[ˈrɔsuw]^ⓘ) is a traditionalPolish soup based primarily onmeat broth. Its most popular variety is therosół z kury, or clearchicken soup. It is commonly served withcapellini pasta (polishmakaron nitki). A vegetarian version can be made, substituting meat with oil or butter.

It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy.^[1] In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible. Later on, fresh meat was used instead. Over time the dish evolved to that of cooked meat in a soup that is commonly known today.^[2]

The name "rosół" derives from an Old Polishrozsół androzsol, which is a description of desalting conserved meat (Polishsól, meaningsalt).^[3]

There are many types ofrosół, including:

Rosół Królewski (royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chicken) and dark poultry, like duck or goose (crop only), just a couple of dried king boletes, one single cabbage leaf and a variety of vegetables such aswłoszczyzna (parsley, celery, carrot, and leek).^[2] The cooking must take at least six hours of slow boiling over a small fire. At the end, a lightly burnt onion is added to the soup.
Rosół myśliwski (hunter's rosół) is made of a variety of wild birds as well aspheasant, capercaillie, wood grouse, black grouse, or grey partridge, with a small addition of roe deer meat, a couple of wild mushrooms, and 2–3 juniper fruits. Instead of wild poultry, helmeted guinea fowl can also be used.

The most important thing about makingrosół is that there can be no addition of pork, since that would no longer make the broth clear. It cannot be boiled too quickly for the same reason.