View source for Rosół

{{Short description|Traditional Polish meat soup}}
{{Infobox food
| name             = Rosół
| name_lang        = pl
| image            = 09516 rosol z makaronem, sanok.jpg
| image_size       = 250px
| caption          = Traditional ''rosół''.
| alternate_name   = Rosół z kury, rosół królewski, rosół myśliwski
| place_of_origin  = [[Poland]]
| region           = 
| associated_cuisine = [[Polish cuisine|Polish]]
| creator          = 
| course           = [[Soup]], [[entree]]
| served           = Hot
| main_ingredient  = [[Chicken as food|Chicken]], [[noodle]], [[broth]]
| variations       =
| calories         = 
| other            = 
}}
'''Rosół''' ({{IPA|pl|ˈrɔsuw|lang|Pl-rosół-2.ogg}}) is a traditional [[Poland|Polish]] [[soup]] based primarily on [[meat]] [[broth]]. Its most popular variety is the ''rosół z kury'', or clear [[chicken soup]]. It is commonly served with [[Capellini|capellini pasta]] (polish ''makaron nitki''). A vegetarian version can be made, substituting meat with oil or butter.

It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy.<ref>{{cite web |url=https://culture.pl/pl/artykul/tajemnice-polskiego-rosolu |title=Tajemnice polskiego rosołu |first=Magdalena |last=Kasprzyk-Chevriaux |website=Culture.pl |lang=pl |access-date=27 February 2024 }}</ref> In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible. Later on, fresh meat was used instead. Over time the dish evolved to that of cooked meat in a soup that is commonly known today.<ref name="History">{{cite web |url=https://culture.pl/en/article/all-saints-day-soup-the-sunday-soup-a-soup-for-every-occasion |title=All Saints' Day Soup? The Sunday Soup?: A Soup for Every Occasion |first=Anna |last=Mejer |website=Culture.pl |access-date=27 February 2024 }}</ref>

The name "''rosół''" derives from an Old Polish ''rozsół'' and ''rozsol'', which is a description of desalting conserved meat (Polish ''sól'', meaning [[salt]]).<ref>{{cite web |url=https://hot-bowl.com/polish-penicillin-the-history-of-rosol |title=Polish Penicillin - The History of Rosol |website=Hot-Bowl.com |access-date=27 February 2024 }}</ref>

There are many types of ''rosół'', including:
* ''Rosół Królewski'' (royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chicken) and dark poultry, like duck or goose (crop only), just a couple of dried king boletes, one single cabbage leaf and a variety of vegetables such as {{lang|pl|[[włoszczyzna]]}} (parsley, celery, carrot, and leek).<ref name="History" /> The cooking must take at least six hours of slow boiling over a small fire. At the end, a lightly burnt onion is added to the soup.
* ''Rosół myśliwski'' (hunter's rosół) is made of a variety of wild birds as well as [[pheasant]], capercaillie, wood grouse, black grouse, or grey partridge, with a small addition of roe deer meat, a couple of wild mushrooms, and 2–3 juniper fruits. Instead of wild poultry, helmeted guinea fowl can also be used.

The most important thing about making ''rosół'' is that there can be no addition of pork, since that would no longer make the broth clear. It cannot be boiled too quickly for the same reason.

==References==
{{cookbook}}
{{reflist}}

{{portalbar|Poland}}

{{DEFAULTSORT:Rosol}}
[[Category:Polish soups]]
[[Category:Stock (food)]]


{{soup-stub}}
{{Poland-cuisine-stub}}