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Rosół with Mushrooms and Noodles (Polish Broth)
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Source: https://recipheon.com/en/recipes/soups/rosol-with-mushrooms-and-noodles-polish-broth
About this recipe
Rosół with mushrooms and noodles is a more interesting version of a simple rosół, with mushrooms adding a deeper, lightly savory flavor. Butter helps bring out their aroma, while carrot adds gentle sweetness and color. The noodles make the soup more filling, but it remains light and quick to serve. This is a good way to refresh prepared rosół without turning it into a heavy soup enriched with dairy.
Ingredients
800 ml rosół
150 g mushrooms
80 g noodles
1 carrot
1 tablespoon butter
Steps
Clean, dry and slice the mushrooms. Peel the carrot and cut into thin half-moons or matchsticks.
Heat the butter in a pot over medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until their released water has evaporated and they are lightly browned. Do not let the butter burn.
Pour in the rosół, add the carrot, and cook for 10–12 minutes, until tender.
While the carrot cooks, cook the pasta separately in water for about 6–8 minutes, following the package time. Taste before draining: it should be cooked but springy. Drain just before serving.
Divide the pasta between two bowls and ladle over the hot broth with mushrooms and carrot. Serve immediately so the pasta does not absorb too much broth.
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