Rosół
Photo: Silar · CC BY-SA 3.0

History

Rosół is the canonical Polish Sunday lunch first course and the broth that anchors every Polish wedding menu. The Warsaw version uses a free-range hen and roast onion for colour, finished with makaron nitki (thin egg noodles) and grated carrot from the broth. The dish appears on every milk-bar zupa board and is the universal Polish hangover cure. Bar Mleczny Prasowy and Familijny serve it daily, and Restauracja Polka plates the Sunday-lunch version with extra carrot and parsley.

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★ 4.3 (307)
Warsaw

Guided tour · 3h 30m

Warsaw: Polish Food Tour

The Polish food tour is a great way to experience a must-try cuisine of this amazing country. A professional guide will teach you all there is to...

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Common allergens: Gluten, Egg

Make it at home

Yield 6Hands-on 20 minTotal 3 hrDifficulty Easy

Ingredients

  • 1 large free-range hen (around 1.8kg) plus 500g chicken wings for body
  • 3 carrots, halved
  • 1 large parsnip, halved
  • 100g celeriac in chunks
  • 1 small leek, cleaned and halved
  • 1 large white onion, unpeeled, halved and charred over a flame until almost black
  • 2 bay leaves, 8 black peppercorns, 4 allspice grains, 2 cloves
  • 1 small bunch flat-leaf parsley with stems
  • 1 teaspoon salt plus more to taste
  • 200g makaron nitki (thin egg noodles) or angel hair pasta
  • Chopped flat-leaf parsley to garnish

Method

  1. Hold the onion halves over a gas flame or in a dry pan until deeply charred and blackened in spots; this gives the broth its golden colour.
  2. Place the hen, chicken wings, charred onion, carrots, parsnip, celeriac, leek, bay leaves, peppercorns, allspice and cloves in a large stockpot. Cover with 4L cold water and the parsley stems.
  3. Bring slowly to a low simmer. Skim the foam from the surface for the first 15 minutes until the broth runs clear.
  4. Simmer uncovered at the gentlest blip for 2.5 hours. Never let it boil hard.
  5. Lift the hen out, strip the meat, reserve for use in salad or sandwiches.
  6. Strain the broth through a fine sieve. Slice the cooked carrots into rounds and reserve.
  7. Return the broth to a clean pot, season with salt, bring to a gentle simmer.
  8. Cook the makaron separately in salted water for 4 minutes, drain.
  9. Ladle the broth over a portion of noodles, scatter sliced carrot, chopped parsley, and serve immediately.

Tip from the editors. The clearest rosół comes from never boiling the broth hard. A low blip for the full 3 hours is the only way to keep it crystal.

Where to eat rosół

Rosół in Warsaw

Bar Mleczny Prasowy ★ 4.5

$ Modern Polish

Bar Prasowy in Warsaw is the milk bar that fed central Marszalkowska since 1954. Pierogi for under 15 zl, zurek for 8, kotlet schabowy with sides.

TryPierogi ruskie, kotlet schabowy, zurek

Directions

Bar Mleczny Familijny ★ 4.3

$ Modern Polish

Bar Familijny on Warsaw's Nowy Swiat is the cheapest hot meal on the Royal Route. Nalesniki, kotlet mielony, plate of pierogi, all under 25 zl.

TryNalesniki, mielony, zurek

Directions

Restauracja Polka ★ 4.2

$$$ Traditional PolishStare Miasto

Magda Gessler's Polka in Warsaw is the Old Town home-cooking room: seven flower-painted dining rooms in a Renaissance tenement, heavy curtains.

OrderThe bigos plate, hand-rolled pierogi, and a Polmos vodka shot.

TipTouristy but earns it; ask for the back room, not the streetside seats.

Directions Book

Stary Dom ★ 4.3

$$$$ Tasting 200-350 zlTasting menuChef House team

Stary Dom in Warsaw is the white-tablecloth Polish steak room of leafy Mokotow. Led by chef House team. Tasting menu 200-350 zl. Book 1 week ahead.

Book1 week ahead

Directions

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