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How to make "KURCZAK ZUPA"


hyperamazing 2 | 16  
21 Jan 2009 /  #1
Hello Friends,

Please help me out.

My girlfriend is comming back from poland and I need to give her a surprise.

I want to cook chicken soup because I know she loves it.
But I dont know exactly how to make polish chicken soup.

I remember, when she was cooking zupa, she was boiling chicken pieces in water for long time with carrots, persley,black pepper and 'vegata'. ;)

But I don't know how it really works out. Could any kind lady or lad :P please tell me the original recipe of polish kurczak zupa. :( Please.............................!!! :'(

I will come back to check the recipe in the evening.

Regards,

S
Cleo14 1 | 29  
21 Jan 2009 /  #2
ok u will need some chicken - i usually use chicken legs, but any part of the chicken, except for breast will do. so rinse it off under cold running water, add peeled carrots (in my opinion the more the better - but 5 should be enough), parsley (the root part), celery (the root), leak, an onion or 2. and don't forget to wash everything (unless u like sand in your soup). u can also add a piece of cabbage (don't chop). And put that in a pot add cold water, cover and bring to a boil. Season with salt, pepper (or vegeta).

oh, when the water starts boilng u will notice brownish pieces floating on the surface - that's the curded proteins from the chicken, just use a spoon and skim the surface to get rid of them. if u leave it, it won't change the taste but it won't look good, that's all.

cook for like 1- 1,5 hrs. And it should be ready. Idiot proof receipe - always works for me ;@)

oh and u can add ziele angielskie (i think it's all spice in english). some people add like s**t load of them to their "rosól". about 8 -10 grains should be enough (use the grains not ground stuff). good luck
Gosiaa 2 | 89  
21 Jan 2009 /  #3
Nice Rosól recipe ! -Makes me hungry ! :-)
Polonius3 1,000 | 12,446  
21 Jan 2009 /  #4
A bay leaf is also nice for flavour.
4 additional rosół tips:
1. scorch both cut-side halves of an onion over direct flame or in dry frying pan until blackish rings appear and chuck into soup pot.
2. adding a whole fresh tomato to the soup will enhance its golden hue. Strain soup and chuck out spices and veggies except carrots if you like a few slices in your soup) before serving.

3. garnish hot soup with some fresh finely chopped dill and/or parsley.
4. serve over batter noodles: vigoroulsy stir with fork 1 egg, 1/2 tspn salt and enough flour to form a smooth, thick paste and enough of the broth to get a pourable consistency. Spoon batter into violently boiling salted water and cook 2 minutes of so. Drain and serve in rosół. (You can cook these noodles in the rosół but it will turn cloudy on you.)

Rosół may also be served over ribbon or otehr pasta,rice, buckwhet groats, barley or diced cooked potatoes.
Cleo14 1 | 29  
22 Jan 2009 /  #5
A bay leaf is also nice for flavour

gotta try one day. Rosól is the only soup that i never add bay leaves to. don't know why :)
Wroclaw Boy  
22 Jan 2009 /  #6
Tips,

Roast the chicken before adding to the stock for about 1/12 an hour on high heat (around 185), brings out the roasted chicken flavour and fats more.

Also no mention of pasta, this is always served with rosol. It needs to be as thin as you can get, preferably egg pasta, not sure of the availabilty in UK. Spaghetti is way to chunky for this dish. Cook and chill seperately, then place in your soup dish and pour the simmering rosoł over the top. Thats perfect serving temperature.

Bon appetite

Polonius3 youre making a lovely classic dish way too complicated, by the time theyve added some of youre variations it wont be rosol anymore.
Cleo14 1 | 29  
22 Jan 2009 /  #7
Polonius3 youre making a lovely classic dish way too complicated

Actually Polonius' tips (no 1 and 3) are typical for rosól - and they make the soup better. but they aren't essential. roasting an onion gives rosól great flavour and also color so typical for rosól - then u don't need to add vegeta (which in my opinion is 1. unhealthy, 2. in rosól is used only to give the soup some color. I mean - if u add all the lovely veggies and chicken in the pot, salt and pepper it then vegeta isn't neccessary).

Noodles are obvious. in Poland we call the "krajanka" or "nitki".
OP hyperamazing 2 | 16  
23 Jan 2009 /  #8
Thanks all of you especially [ Cleo14 , Polonius3 , Wroclaw Boy ]
Polish people are really great...I am happy that my wife-to-be is from Poland :)
Thanks for the help. I wasn't expecting that. But its great.

Bless x
Switezianka - | 463  
23 Jan 2009 /  #9
But the best rosół is made from both beef and chicken.
DN  
26 Jan 2009 /  #10
I was always told to boil the chicken first to get rid of that protein stuff and keep the soup nice and clear (aka, stick chicken into cold water, bring to boil, take out chicken, rinse, clean pot, put chicken back in and add fresh cold water, add veggies and so on). Was also always told to burn the onion before tossing it in, though we do it whole and burn it over an open flame till the outer layer turns black in most places... really good flavor.

No bay leaves though... takes away from the simple flavors in the soup.
a couple peices of fresh garlic are good as well, no vegeta though.
threesacharm  
13 Feb 2009 /  #11
Hello - I am wanting to make my grandmother's Polish chicken noodle soup. No one in my family remembers how she made it. I just remember it being so clear (like mentioned in previous post) and with carrots and celery. But, it had big, fat yummy noodles that she made by hand. How do I make the noodles? I'd like to try to make this for my Dad soon.

Thanks!
LDB - SC
Crazy Horse RVN  
17 Feb 2009 /  #12
When my dear Matka made Rosól instead of noodles or pasta she would mix flour, egg and some dry shaved cheese together into a thin paste and drip it into the boiling Rosól. Other times she would drip it into boiling water and then drain it so one could put as much or as little into the soup as they wished. I do this whenever I make Rosól.

I do the same when I make Italian Wedding Soup also. It is very good.

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