Rosół is a polish chicken soup reccomended for colds. It is the most well-known Polish soup. It has also existed for over 100 years. Soups play a big role in Polish history. For centuries, people believed that broth could improve one's health, and fed it to the sick.
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Ingredients
5 pound chicken
1 beef soup bone
3 turkey necks
2 large onions, root end trimmed and halved
5 carrots, trimmed and peeled
2 parsnips, trimmed and peeled
White and light green part of 1 leek, trimmed
1 small – medium celery root, peeled or 3 stalks celery
1/4 small savoy cabbage
1 whole clove
4 allspice berries
2 bay leaves
4 sprigs fresh flat leaf parsley
4 sprigs fresh dill, (optinal: plus some for garnish)
6 peppercorns
1 tablespoon salt (adjust amount to taste)
noodles (optional)
Directions
Add chicken, beef bone, and turkey necks to a large Dutch oven or stock pot
Cover with water
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
Add the vegetables
If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
If it isn't big enough, cook the meat/bones for the full cooking time, then remove them, and cook the vegetables and spices separately
Strain everything out of the broth
Bone the chicken, pulling the meat into large chunks
Slice the carrots
Return the chicken and carrots to the broth
Cook noodles according to package instructions if you're using them
