Rosół facts for kids
Traditional Rosół.
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| Alternative names | Rosół z kury, Rosół królewski, Rosół myśliwski |
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| Course | Soup, entree |
| Serving temperature | Hot |
| Main ingredients | Chicken, noodle, broth |
Rosół (Polish: [ˈrɔsuw]) is a classic Polish soup. It is mostly made from a clear broth (a flavorful liquid made by simmering meat or vegetables in water). The most common type is rosół z kury, which is a clear chicken soup. People usually eat it with thin capellini pasta.
This soup is very popular in Poland. Families often enjoy it during dinner. It is also a traditional soup served at weddings. Many people believe that rosół can help you feel better if you have a cold.
The name "rosół" comes from an old way of cooking. Long ago, people would salt meat to keep it fresh. Then, they would cook this salted meat in water to make it easier to eat. Over time, people started using fresh meat instead. This cooking method slowly turned into the delicious soup we know today.
Contents
What Kinds of Rosół Are There?
There are several interesting types of rosół. Each one has its own special ingredients.
Royal Rosół: A Fancy Soup
Rosół Królewski, or "royal rosół," is a very rich soup. It is made with three different kinds of meat. These include beef or veal, and two types of poultry. White poultry like hen, turkey, or chicken is used. Dark poultry such as duck or goose is also added.
This royal soup also includes a few dried king bolete mushrooms. A single cabbage leaf and various vegetables are also part of the recipe. These vegetables are parsley, celery, carrot, and leek. The soup needs to cook slowly for at least six hours. This gentle boiling over a small flame makes it very flavorful. Finally, a softly burnt onion is added for extra taste.
Hunter's Rosół: A Wild Flavor
Rosół myśliwski, or "the hunter's rosół," uses wild birds. These can be pheasant, capercaillie, wood grouse, black grouse, or grey partridge. A small amount of roe deer meat might also be included. This soup also features a few wild mushrooms and two or three juniper berries. Sometimes, helmeted guinea fowl is used instead of wild poultry.
How to Make Rosół the Right Way
Making rosół correctly is important. The most crucial rule is to never add pork. Pork would make the broth cloudy instead of clear. Also, the soup should never be boiled too quickly. Fast boiling can also make the broth cloudy. A clear, golden broth is a sign of a well-made rosół.
Simple Steps to Make Rosół
Here is a basic way to make a delicious rosół:
- Take beef, veal, or a bird like hazel grouse or partridge.
- Soak the meat in water.
- Put the meat into a pot.
- Strain the water and pour it over the meat.
- Add parsley, butter, and salt.
- Skim off any foam that rises to the top.
- Add more parsley, dill, onion, or garlic.
- You can also add nutmeg, rosemary, or pepper for flavor.
- Some people like to add a bit of lime at the end.
See also
In Spanish: Rosół para niños
