[/su_brhrbr]Rosół is a traditional Polish meat broth. The most popular variety is rosół z kury, or clear chicken soup. It is commonly served with fine noodles. A vegetarian version can be made, using vegetable stock cubes.
It is one of the most popular Polish soups and is served on family dinners and also is a traditional soup for weddings. It is also said to be a great remedy if one catches a cold. The name “Rosół” derives from a dish made of salted meat (old conservation method) cooked in water to make it more edible. Later fresh meat was used instead of salted. Much later that dish of cooked meat became a soup that we know today.
- Place the chicken carcass in a large pot and cover with cold water. Bring to a slow boil and turn down to simmer. Add vegetables and spices. Simmer gently for at least an hour, occasionally skimming the surface.
- After an hour, strain the vegetables and chicken bits. Reserve some carrots, diced, then add back to the broth.
- Cook the angel hair pasta separately as per the packet instructions
- Place the pasta and some of the reserved chicken in bowls, and ladled the broth over it. Add salt to taste.