Rosół with Chicken and Dill (Polish Broth)
Log in or create a free account to save recipes.
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.
Ingredients
Servings: 6
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 thighs dry with paper towels. Prepare the carrots, parsley root, and celery root in larger pieces, and reserve the dill to add at 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.
Cook the rosół over low heat for 70–90 minutes, skimming off any foam, until the chicken thighs have flavored the broth and the broth is clear.
At the end, gradually add the salt and black pepper, tasting the broth after each addition. Add the chopped dill after turning off the heat or directly to the bowls.
Estimated nutrition
Rate this recipe
3 ratings
Comments