17 Aug The most Polish of soups – rosòl with poured egg noodles

A broth for everyone

The most Polish of soups, rosół, is traditionally eaten every Sunday. It would be served as a starter, before the roast or whatever the main part of the meal might be. It is served with fresh parsley, dill, some cooked carrot bits and some kind of noodles. My favourite are “kluski lane” – the “poured noodles” you find here. The thing about the most Polish of soups, is that many countries and peoples around the world have their own version. We have the famous Asian broth bowls, such as Vietnamese pho served with gloopy, thick noodles and bean sprouts. A Mexican broth might be served with sweetcorn and a squeeze of lime, whereas in the Middle East, a meaty broth often eaten with flatbreads, raw onion and a squeeze of lemon. This is the most heartwarming thing about food – it shows us what the wise ones have been trying to explain for thousands of years – that we are all one. The differences in the broth reflect the differences between our cultures. While they might be interesting to explore, in essence they are just different ways of eating the same thing.

What’s in a rosòł

While often rosòl is translated at ‘chicken broth’, more often than not, another meat is used is our household. This particular one was made with turkey and beef, both on the bone, of course. A brisket works very well I find and particularly in the slow cooker. We cook it for about 12 hours. The less you cook it the less flavour it has, so I would not recommend you cook it for less than 10 hours.

A recipe for mama’s Polish rosòł