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Beef and Chicken Rosół (Polish Broth)
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Source: https://recipheon.com/en/recipes/soups/beef-and-chicken-rosol-polish-broth
About this recipe
Beef and chicken rosół is a more robust, substantial broth made with beef and chicken wings. Combining two kinds of meat gives it a fuller flavor than chicken broth alone, while carrots, parsley root, and celery root form the classic vegetable base. Simmer it slowly without a hard boil so the broth stays clear and develops depth. This homemade rosół works well for a relaxed meal when you want intense flavor from a simple list of ingredients.
Ingredients
300 g beef for broth
2 chicken wings
2 carrots
1 parsley root
a piece of celery root
2.5 L water
1 1/2 teaspoons salt, added gradually
1/4 teaspoon black pepper
Steps
Pat the beef and chicken wings dry with paper towels, and cut the carrots, parsley root, and celery root into large pieces.
Place the meat and vegetables in a large pot, pour in 2.5 L cold water, and heat slowly without bringing it to a hard boil.
Cook the stock over the lowest heat for 90–120 minutes, skimming off foam, until the broth has a rich meat and vegetable flavor. It should barely simmer; avoid vigorous boiling and frequent stirring, which disturb the sediment. Check the beef with a fork: it should be tender, and the wing meat should come away from the bones easily. If the beef remains tough, continue cooking over very low heat.
Only after the long simmer, once the beef, chicken wings, and vegetables have flavored the broth, gradually add the salt and black pepper. You may strain the rosół before serving for a clearer broth.
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