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Rosół with Chicken and Dill (Polish Broth)
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Source: https://recipheon.com/en/recipes/soups/rosol-with-chicken-and-dill-polish-broth
About this recipe
Rosół with chicken and dill is a homemade Polish soup made with chicken thighs, carrots, parsley root, and celery root. Long, gentle cooking produces a flavorful broth, while dill added at the end brings a fresh, herbal note. Carrots mellow the rosół with natural sweetness, and the thigh meat gives it a fuller, more classic character. This simple noodle-free rosół lets the flavors of the broth and dill stand out. For the rice version, measure out 70 g dry rice for the full pot of broth made with 2 chicken legs, vegetables and 2 litres water. Cook the rice separately for about 12–15 minutes, until tender, and divide among the bowls, or cook it in the finished broth. You can omit the dill and serve 4 larger portions instead of 6. The estimated nutrition shown is for the base broth with dill, without rice, divided into 6 portions; the rice and larger portions change these values.
Ingredients
2 chicken thighs
2 carrots
1 parsley root
a piece of celery root
1 bunch of dill
2 l water
1 teaspoon salt, added gradually
1/4 teaspoon black pepper
Steps
Pat the chicken legs dry with a paper towel. Peel and wash the carrots, parsley root and celeriac, then cut into larger pieces. Rinse, dry and chop the dill, discarding thick stalks; reserve for the end.
Place 2 chicken thighs, 2 carrots, 1 parsley root, and a piece of celery root in a large pot. Pour in 2 l water and bring just to a gentle simmer.
Simmer the broth over low heat for 70–90 minutes, skimming off foam, until the chicken legs have flavored the clear broth. Check the meat in the thickest part of a leg: it should be tender and come away from the bone easily. Continue simmering over low heat if needed.
Remove the chicken legs and separate the meat from the bones. Divide the meat and carrot pieces between soup plates. Gradually season the broth with salt and black pepper, tasting after each addition. Add the chopped dill after turning off the heat, or directly to the plates, then pour the hot broth over the meat.
Estimated nutrition
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