Polish soup stock

Polish soup stock

Rosół

By
From
Borsch, Vodka and Tears
Makes
3.5 litres
Photographer
Bonnie Savage

Rosół can be made from chicken, veal, beef or a combination of these. This version contains a chicken frame to add richness to the stock, but a veal or beef shin or marrow bone could achieve the same result. If you can find one, a boiling hen can be substituted for the chicken meat and frame and added with the beef at the beginning.

The meat is best used minced in Pierogi, it has a wonderful flavour but it is a bit stringy, so cutting it up is advisable. The meat used is frequently served as a main dish in its own right, or shredded as a filling for crepes.

The soup stock can be served as a consommé and is used as the basis for soups such as Borsch or Pickle Soup. If a vegetarian soup is desired, simply omit the meats from this recipe and simmer the soup for 1 hour only, then strain and proceed with the recipe.

Ingredients

Quantity Ingredient
200g beef ribs
1 chicken frame
2 chicken marylands
1 onion, peeled, root trimmed but left whole
1 carrot, peeled and coarsely chopped
1 celery stick, washed, leaves trimmed and coarsely chopped
1 parsnip, peeled and coarsely chopped
1/2 celeriac, peeled and coarsely chopped
1/4 teaspoon marjoram
1 thyme sprig
5 allspice berries
5 whole black peppercorns
1 bay leaf
4 garlic clove, unpeeled, halved lengthwise

Method

  1. Place the beef ribs in a large saucepan or stockpot with just enough cold water to cover. Place over high heat and bring to the boil, then immediately strain the ribs and rinse with cold water.
  2. Rinse the pan and add the beef rib and the chicken frame. Cover with 4 litres cold water. Place over medium heat and bring to the boil. Reduce the heat immediately so that the stock settles down and is bubbling very gently. Using a metal spoon or a ladle, carefully remove any fat or scum that rises to the surface. A useful technique at this stage is to shift the pan to one side of the burner — this creates a natural convection within the pan and the fat and impurities will collect on the side furthest from the heat. Simmer for 1 hour, then add the chicken. Return to a simmer for a further 1 hour, removing any scum from the surface as needed.
  3. At this stage, take the peeled onion and grill it, turning frequently until it is lightly blackened all over, this may seem unconventional but it is the Polish way and adds a new dimension of flavour to the stock. If you don’t have a griller, the onion can be prepared by baking it in a 210°C oven until it just starts to blacken. After the chicken has simmered for an hour, add the onion and all of the remaining ingredients and simmer for a further 1 hour.
  4. Remove from the heat and strain through a fine sieve. Reserve the chicken and the beef ribs and allow to cool slightly. These can be eaten as they are or shredded and used as a filling for pierogi, uszka or crepes.
  5. Place the stock in the refrigerator. When it is chilled, remove any fat that has solidified on top with a metal spoon. It is now ready to use in soup recipes. This stock will keep for up to 4 days in the refrigerator and for up to 4 months in the freezer. It is wise to divide it up into small usable portions before freezing.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again