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Rosol (Rosół)

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Adjust Servings:
400 g chicken drumsticks or thighs
1 pcs beef bone
3 pcs Carrot peeled
100 g Celeriac
1 pcs onion peeled
1/2 pcs cabbage
2 pcs Garlic cloves
2 pcs Bay leaves
a few stems fresh parsley chopped
1 tablespoon Salt
a pinch Black pepper
a few nests vermicelli noodles

Rosol (Rosół)


Rosol is an authentic Polish chicken soup. It is a healthy dish that requires only a few ingredients yet is packed with plenty of flavours.

  • 125
  • Serves 6
  • Easy




What is Rosol in Polish?

Rosol is an authentic Polish chicken soup that, when translated, literally means chicken soup. Perfect for days when you’re feeling under the weather, it is a healthy dish that requires only a few ingredients yet is packed with plenty of flavours.

Whether you have the sniffles or you just need something to keep you warm on a cold winter day, the rosol recipe can make you feel like you’re ten-years-old.

How to Make Rosol

Anyone can prepare it at home. The recipe is relatively simple, making it easy to follow for even first-time home cooks.

Want to take it to the next level? Another type of rosol is Królewski (the royal one), which has three kinds of meat: beef or veal, white poultry, and dark poultry. You could also cook Myśliwski (the hunter’s ) by using wild birds (pheasant, helmeted guinea fowl, etc.), roe deer meat, mushrooms, and juniper fruits. All of the other ingredients, like celery, carrot, and leek, are the same. Just make sure you don’t use any pork to get that beautiful, clear broth!

Although it is rich in meat, you can easily turn the dish vegetarian by substituting the meats with oil or butter.

How to Pronounce It

Thinking of ordering rosol the next time you dine out? Make sure you know how to pronounce the name of this authentic Polish soup.

Rosol is pronounced as ‘ros-su’. Roll the ‘r’ and say ‘su’ like you would say ‘new.’

Rosol Recipe Origin

Rosol was traditionally served on Sundays and special occasions like weddings, christenings, etc. Authentic Polish cuisine typically consists of three courses, with soup as an essential ‘ingredient’ of any meal. In Poland, it isn’t uncommon for the soup to be part of the family’s everyday lunch or dinner.

The rosol recipe can be traced back hundreds of years. It is said that the name was derived from cooking the chicken in water to get rid of the salt — back then, they would cover the meat in salt to preserve it. Rosol translates to ‘chicken broth,’ but its name is also a combination of two words, roz-sół, which means to un-salt.

In the 17th century, the Compendium Ferculorum was the first cookbook to mention the rosol recipe. Its author, Stanisław Czerniecki,  was a prominent chef in Kraków who recommended using vegetables and other herbs to get rid of the unpleasant smell of animal meat.

Because of its convenience, it quickly made it to the dining tables of families across Poland. By the 19th century, it was a staple meal with various uses like treating colds, boosting the immune system, getting rid of hangovers, and much more. It reminds me of the Côte d’Azur “cure-all” broth from France!

Whenever I start showing signs of a cold, I immediately whip out my recipe for rosol. A hot bowl of this healthy chicken soup can instantly make anyone feel better. There’s nothing quite like sipping (and smelling) a warm bowl of rosol.




Place the chicken and beef bone into a large pot filled with water. Allow it to simmer for at least one hour. Check on the soup occasionally and scrape any white residue off the top to ensure a clear broth.


While broth is cooking, prepare the rest of the ingredients such as the carrots, celeriac, cabbage, garlic, and onion.


Now put the vegetables and spices into the pot, cover it, and then bring it to a boil. After letting the broth simmer for around 50 minutes, remove the meat, carrots, and other vegetables from the broth.


Strain the broth, bone, and chop the chicken and beef, slice the carrots (not the other vegetables), and place them back with strained broth.


Boil the noodles separately. Once cooked, rinse them using cold water.


Put the cooked noodles into a bowl before pouring it off with a steaming cup of the chicken broth. Season everything with finely chopped parsley.

Ivan Majhen

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