Vegetable Soup with Rosół (Polish Broth)
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Source: https://recipheon.com/en/recipes/soups/vegetable-soup-with-rosol-polish-broth
About this recipe
Vegetable soup made with rosół is a home-style dish built on prepared, flavorful broth. Potatoes make it filling, carrot adds gentle sweetness, and peas and green beans bring color and a light texture. This is a good way to make a simple lunch from a few ingredients when you want to use rosół as the base for a more vegetable-forward soup. Cook it only until the vegetables are tender so the potatoes do not fall apart and the peas and green beans retain their color and texture.
Ingredients
Servings: 4
1.2 l rosół
2 potatoes
1 carrot
1 handful of peas
1 handful of green beans
Steps
Peel and dice the potatoes, slice the carrot, cut the green beans into shorter pieces, and set the peas aside to add near the end.
Pour the rosół into a pot, bring to a gentle simmer, add the potatoes and carrot, then cook for 10–12 minutes.
Add the green beans and peas and cook for a few more minutes, until the vegetables are tender but still distinct in the soup.
Check that the vegetables are tender, then serve the soup right away, before the peas and green beans lose their color and texture.
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