Rosół

Rosół is a Polish clear soup made by simmering a whole chicken with vegetables and herbs until the broth is clear and deeply flavoured.

What it really is

Rosół is built on whole chicken simmered in water with carrot, parsnip, leek, celeriac or celery root, onion and a bundle of parsley root and dill. The broth is skimmed as it rises, then kept at a bare simmer for a long time so that it stays clear. The vegetables are often served in the soup, and the chicken is either served as a separate course or shredded back into the bowl.

It is distinct from the many thick Polish soups that rely on a roux, sour rye or cream, because rosół is thin, clear and unthickened. It is also not the same as bulion, a lighter stock served as a starter, since rosół is made from whole birds and is served as a full, substantial soup. Noodles, rice or small dumplings are added at the table as variants.

How it's served

• Served hot in a deep bowl, usually as the first course of a main meal.
• Often garnished with chopped parsley or dill and a few pieces of cooked carrot.
• Egg noodles (makaron), rice or small dumplings are commonly added to the bowl.
• The shredded chicken and boiled vegetables are eaten after the broth, or with it.

How to write it on the menu

• Name the main ingredients: chicken broth with carrot, parsnip, leek and dill.
• State the garnish and any added noodles, rice or dumplings, which contain WHEAT and EGGS.
• Note that the classic version contains celery root, which is a CELERY allergen.
• Specify whether the chicken is served in the soup or as a separate course.