Rosół

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Char the onion halves, cut side down, in a dry pan over high heat for 5 minutes, until blackened. This gives the broth its golden colour.

   Mark done Start 5 min timer

2. Put the chicken in a large pot, cover with the cold water and bring slowly to a simmer over medium heat, which takes about 15 minutes. Skim off the grey scum that rises.

   Mark done Start 15 min timer

3. Add the onion, carrots, parsnip, celeriac, leek, peppercorns, allspice, bay leaves and salt. Reduce the heat until the surface barely moves, partly cover and simmer for 2 hours, skimming from time to time.

   Mark done Start 2 hr timer

4. Lift out the chicken and vegetables. Strain the broth through a fine sieve into a clean pot and taste it, adding salt if needed.

   Mark done

5. Cut the carrots into rounds. Pull the chicken meat from the bones in large pieces, discarding the skin and bones.

   Mark done

6. Cook the noodles in a pan of salted boiling water for 4 minutes, then drain and divide among six bowls.

   Mark done Start 4 min timer

7. Add the carrots and chicken to the noodles, ladle over the hot broth and scatter with the parsley.

   Mark done

Chef’s Tips

• Start with cold water and heat slowly. It draws the flavour out of the chicken and keeps the broth clear.
• Do not let the soup boil. A hard boil stirs up the fat and scum and makes the broth cloudy.
• Cook the noodles separately. Cooked in the broth they cloud it and soak it up.

Pairing Suggestions

• Fresh rye bread
• Grated horseradish
• A green salad

Storage & Reheating

Keep the broth in the fridge up to 4 days and cook the noodles fresh. Freeze the broth for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.