Polish Rosół

Origin: Poland. A clear chicken (sometimes with added beef) broth simmered with root vegetables and herbs, traditionally served as the opening course of Sunday and holiday meals in Polish households.

Flavor Profile: Clean and comforting, with a mild herbal note from parsley root and dill.

Culinary Uses: Base for rosół served with noodles (often thin egg noodles, kluski) as a starter soup; also used as a general cooking stock.

Regional Variations: Some households add a whole onion charred over an open flame for color and a subtle smokiness; the specific root vegetable mix (parsnip, parsley root, leek) varies by family.

Storage: Refrigerate 4–5 days; freezes well.