Rosół

Comforting rosół is a traditional meat soup. Even though the chicken version, called rosół z kury, is the most famous variety–beef, veal, turkey, or mixed meat broths are also quite frequently prepared throughout the country.

Pork should never be used since it results in an opaque broth. Rosół is usually made with meat that is left on the bone, which contributes to the overall taste. The meat is cooked in cold water with a variety of vegetables such as carrots, celery, and mushrooms.

It is typically lightly seasoned with salt, pepper, and bay leaves. When the dish is cooked, chopped parsley and thin noodles are added to the dish. Polish tradition suggests that the meat should be left out, but it is sometimes separately chopped and added to the soup.

Rosół is regarded as a Polish national dish, equally praised as a starter served in traditional restaurants and also as a hearty and soothing home classic, usually cooked and served on the weekends.