Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, rosół. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Rosół (Polish: [ˈrɔsuw] (listen)) is a traditional Polish meat soup. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta.
Rosół is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Rosół is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook rosół using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Rosół:
- Take for the broth
- Prepare 3 x chicken legs
- Take 2 x onions
- Prepare 1 x small leek
- Get 3 x carrots
- Get 3 x sticks celery
- Get a few peppercorns
- Make ready 1 x bunch parsley
- Get for the noodles
- Take 150 g x strong flour
- Get 1 x egg
- Get 1 x tbsp cold water
- Make ready 1 x pinch of salt
Sposób, żeby kurczak dał z siebie wszystko Możesz wzbogacić tym aromatem swój rosół. I będzie to najlepszy rosół, jakie kiedykolwiek ugotowałeś. Rosół - bez tej bogatej zupy stanowiącej praktycznie samoistną potrawę nie ma polskiej kuchni. Dzięki temu rosół jest klarowny i esencjonalny.
Steps to make Rosół:
- Select a soup or stock pot, add the chicken followed by peppercorns, washed leeks and celery
- Add the onions, carrots and top up with water and sit over a low - medium heat. Now start the noodles add salt to the flour (you can skip this part and use shop bought.)
- Make a well in the flour, crack in the egg and add about 1 tbsp on cold water, start mixing the egg and gradually scrape some flour into the egg, be careful not to break the damn otherwise the liquid will escape.
- When the liquid is thickened you can use your fingers to mix, this amount of flour is probably more that required so just keep working in the flour when the dough is sticky. Keep working until a dough forms.
- After about 5 minutes you should have a dough nearly ready it should be firming up. Remember to skim the scum off the broth with a ladle, this will help the broth to remain clear. The dough should be ready after about another 3-4 minutes of kneading.
- Cover the dough with a bowl or cling film and leave on the work surface for up to 20 minutes to rest. After about 30 minutes of simmering and skimming the broth I add half of the parsley especially all of the stalks. Simmer the broth for a further 1.5 to 2 hours.
- Roll out pasta to about 1mm thickness then cut into 3 strips
- Dust with flour then roll up each piece of pasta then slice with a cutting motion (don't chop, as the layers may stick together) into 3mm noodles approx, separate the noodles ready to blanche.
- Boil for a couple of minutes in salted water or until tender, refresh either in iced water or under a running cold tap.
- After at least 2 hours of simmering remove the carrots separately for garnish, then strain off the rest of the ingredients, I used a fine mesh sieve and some muslin cloth. don't throw away the chicken.
- Taste and season to your liking, then dice up the carrots into small peices, or cut into rounds like coins. up to you
- Traditionally the chicken is served on a side plate, I decided to remove the bones which should come out very easily. Then add noodles, carrot and chopped parsley into a soup bowl then pour over the broth.
- I broke from tradition and added some of the torn chicken into the broth before getting in a mess with the noodles, aparantly you are supposed to slurp this soup, (or you could cut the pasta into smaller pieces? These screen shots were taken from you YouTube video. https://www.youtube.com/watch?v=tVGxfUboi1g
Wystarczy wszystkie składniki należy umieścić w zimnej wodzie, powoli doprowadzając do lekkiego wrzenia. Rosół Magdy Gessler już za chwilę przestanie być tajemnicą. W tym artykule znajdziesz dokładną recepturę znanej restauratorki. Oszczędź czas i umów wizytę online! mgr Rafał Rosół - bardzo dobry fizjoterapeuta z miasta Katowice. Poznaj opinie i sprawdź dostępne daty!
So that’s going to wrap this up for this special food rosół recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
