What Is Rosół?

Rosół (pronounced roh-soow) is a traditional Polish chicken soup, that has clear golden broth, simple root vegetables, and delicate flavor. It’s often the first dish served on Sundays or at special family gatherings, especially in colder months. Unlike Western chicken soups that might use chopped vegetables or thick noodles, Polish rosół is all about subtlety: slow-cooked meats, silky broth, and just a touch of angel hair noodles (makaron nitki) or kluski.

This soup has a special place in Polish culture—comfort food at its finest, made with humble ingredients and a lot of heart.

Key Ingredients & Substitutions

• Chicken: Whole chicken or mixed parts like wings, thighs, and neck add flavor and fat for that golden broth. You can also use chicken backs or carcasses.
• Beef (optional): A small piece of beef adds richness, but skip it if you prefer a lighter flavor.
• Parsley root: A classic in Polish soups. Can’t find it? Use parsnip — similar texture, just a bit sweeter.
• Celery root (celeriac): Adds subtle earthiness. If unavailable, swap in celery stalks — just use a bit more.
• Leek: Adds a mild, oniony depth.
• Onion with skin: Adds color and flavor — leave the peel on when adding it to the pot! (But make sure to wash it very well if you do so!)
• Spices: Whole allspice berries and peppercorns are traditional; don’t use ground spices here.
• Noodles: Very fine egg noodles or angel hair pasta. Always cook them separately so the broth stays clear.
• Fresh parsley: A sprinkle on top brings brightness and color.

Expert Tips for Perfect Rosół

Start with Cold Water: Begin by covering your chicken and optional beef with cold water. This helps in extracting maximum flavor from the meats and bones, leading to a richer broth, as well as creating a perfect clear broth.

Low and Slow: The secret to a clear, flavorful broth is to cook it on a low simmer. This patience pays off with a soup that’s full of depth.

Skim the Foam: Regularly skimming off any foam and impurities that rise to the surface ensures your broth stays clear and beautiful.

Roast or toast the onion: If You want a more intense flavor, i recommend to roast the onions in the oven, or to toast them on a dry pan, until they turn golden and aromatic.

Use Whole Vegetables: Adding whole vegetables like carrots, parsley root, and celery root contributes to the soup’s complexity of flavors. You can add a full (washed) onion with the skin on, for a rich and golden color.

Strain for Clarity: Straining the broth through a fine-mesh sieve or cheesecloth guarantees a clear, clean-tasting soup that looks as good as it tastes. (But remember to strain it into another pot :D! I need to admit it i poured the soup down the drain one time haha – Never again!)

Make „Pomidorowa” the next day: Because rosół is a perfect base for other soup, I recommend adding a few tablespoons of tomato paste, and making a delicious Tomato soup. You can also use the broth to make other soups like Traditional Polish Borscht, or Polish Zupa Ogórkowa (Dill Pickle Soup).

Common Mistakes to Avoid

• Boiling the soup: Boiling makes the broth cloudy and muddled. Keep it at a gentle simmer the entire time.
• Adding salt too early: Adding salt at the beginning can prevent the proteins from releasing fully and can make the soup cloudy. I like to add most of the salt at the end.
• Not skimming the foam: The foam that rises in the first 30–40 minutes should be skimmed regularly. It’s key to a clear, clean broth.
• Cooking the noodles in the broth: Always boil noodles separately. Cooking them in the soup releases starch, which makes the broth cloudy and gummy.

How to Properly Store Rosół?

Storing Rosół correctly means you can enjoy this comforting soup over several days. Here’s how:

Cool Completely: After cooking, let the soup cool to room temperature. You can do this more quickly by placing the pot in a sink filled with ice water. This helps prevent bacteria growth.

Separate for Storage: Store the broth and solid ingredients like chicken and vegetables separately in airtight containers. This keeps the ingredients from becoming too soft and ensures the broth stays clear, and good for longer.

Refrigerate: After placing rosół in glass jars or tightly sealed plastic containers, place them in the fridge for up to 3-4 days.

Freeze the broth: The broth is perfect for using in other dishes, like risotto, other soups and sauces and more. Strain the broth, freeze it in ice cube trays, and transfer to ziplocks. Store up to 4 months.

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