Polish Rosół Recipe
Printable Version of Polish Rosół Recipe Here |
1 chicken, cut into pieces
2 lbs. beef round steak, trimmed of fat, optional
2 small leeks or 1 large leek, sliced
1 large onion, charred (see note), diced
2 or 3 carrots, sliced
2 parsley roots, sliced, or 1/2 bunch parsley, chopped
1/4 celery root, cut into thick slices, or 4 ribs celery, sliced
1/4 head savoy cabbage, cut into wedges, optional (see note)
Chopped fresh dill
Chopped fresh parsley
1 tsp. Vegeta (see note)
Coarsely ground black pepper to taste
Salt
One 16-oz. pkg. angel hair pasta, prepared according to package directions
Chopped parsley, chopped fresh dill, cooked barley and/or cooked rice for optional garnish
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Trim fat from chicken, but do not remove skin. Wash chicken. Fill a 4-quart or larger pot, preferably glass or enameled steel, with water to about 6" from the top. Bring water to a boil, then add chicken pieces and beef. Reduce heat to a simmer. Add leeks, onion, carrots, parsley root, celery root, cabbage and dill and parsley to taste. Add Vegeta and pepper and salt to taste. Increase heat; bring ingredients to a rolling boil. Reduce heat; simmer 1 to 2 hours, until meat is tender.
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