Herb used in Polish rosol (chicken soup)?

Somehow it sounds better if it's called broth!

I wonder if the beef one isn't so popular in Poland because they use the bones to make galaret? A good beef one needs to be gelatinous, but here the jelly is used elsewhere.

Poles make beef broth but not for a traditional rosół z makaronem i pietruchą...

With chicken is the kind I've usually had.

A friend, who's a farmer here serves the bigger pieces of chicken afterwards like the Scots sometimes do with Cock-a-leekie. He doesn't put leek in though, but uses more pietruszka than is normal.

In Poland "maggie" seasoning where lubczyk is its main herb , is known to be added to "rosół" by some people but not while cooking it, only when you need to season your soup just before or while eating.

You can add lubczyk herb (not maggi) while cooking rosół, adding it together with vegetables.
Personally, I would use only chicken, carrot, leek, onion, celery leaves and when cooked season it with fresh parsley leaves and salt&pepper.
What's important for me, I would add 1tbsp or a bit more of Vegeta "Gourmet Stock" at the end of cooking (suprisingly not Vegeta chicken stock).

Maggi seasoning I don't use because it changes rosół flavour.

Some people add to rosół cabbage?? beef meat??? and many other "magical" (for them) stuff , I don't know why.
Rosół is a very simple to cook without making it half "kapuśniak" (cabbage soup) or half "zupa wołowa" (beef soup).

The word 'rosół' has an older meaning. It used to be roz-sół, and meant the broth left in the pot after cooking salted meats in water to soften them. I like it salty.

Spoken like a true Pole :) Scots like it salty but Poles take it to a whole new level. Still, we are ahead of you in coronary heart disease ;) ;)

Heart disease? Hmmm. Must be the chips.

Potatoes are eaten with parsley in Poland. So - eat parsley, it will make you strong as a Polan! (that's regarding some weird searches)

We like potatoes with dill - koperek.

some like to add pietruszka to everything... yuck...
i much prefer my potatoes with koperek... yumm...

krysia is right though, pietruszka is definitely used on potatoes too. maybe not as popular as koperek but it's used by some sometimes.

Who in Poland do that?? It's really something unusual.
I'm Polish and I've never heard of putting parsley on potatoes. Yes , many Polish people (not everyone) like to eat potatoes... but with dill but that's a difference.

not really at all.. many people do that actually.. you may be in PL but obviously haven't been around much.

it should be only used while cooking then it is taken out, just like most veggies. It is sued for clarity of the stock.

Dill is more usual, but I've seen parsley used plenty of times here in Poland, perhaps it depends on the region. Parsley on potatoes is traditional in parts of England too.

savoy cabbage is part of włoszczyzna sometimes-> a question about włoszczyzna


Actually what gives it the clarity is slow cooking. Basically, you don't want to boil it (rolling boil); you just want to be just below boiling point for the long cooking time.

The original Maggi seasoning was made with lovage (lubczyk). Now it is aromatised chemicals, artificial flavouring and colouring.

I see a lot of ppl calling you on the BS you seem to post so here is my turn: (Maggi seasoning sauce), a dark, hydrolysed vegetable protein based sauce.

en.wikipedia.org/wiki/Maggi

[moved from]


Real Polish rosół isn't a soup. At it's best, it's a wywar (decoction) a kind of clear liquid essence of chicken.

The term 'soup' covers all of those, just as a pierog is a type of dumpling.

you are after lubczyk(English name lovage) - it is generally grown in peoples gardens and seldom found in grocery shops

I use lubczyk a lot and always used store bought... it's very good with duck.

It makes a nice cordial to drink with gin.

In rosol, there should always be Hamburg Parsley, pietruszka in Polish. It's still a very basic version of cock-a-leekie, whatever you add to it.

Lovage is an irritant that causes a tingling sensation in the knob, and was used as an aphrodisiac on account of that in olden days. A kind of ancient pornhub.

To be honest it's pretty similar to home made chicken stock I've made with the chicken carcass and vegetables. Minus the noodles obviously.

As far as herbs go I've only known it made with Parsley, but over the centuries it's had all sorts of meats and vegetables in it. This is quite an interesting article on the origins/history of Rosół :-

culture.pl/en/article/the-secrets-of-polish-broth

To be honest, it's exactly the same. It's the same standard chicken broth that you will find all over Europe and wherever Europeans have settled, and there isn't anything specifically Polish about it.

The one sometimes called "Jewish Penicillin". Both the kosher recipe and the usual one in Poland & Ukraine must have pietruszka - hard to get west of Holland.

Pietruszka is universally available. The only difference is that in Poland, the root form is used, whereas in many other places, only the the leaf form is used. The taste is the same. And yes, you can make 100% genuine Polish rosół with leaf parsley. Lots of Poles do.

Polish rosół is practically indistinguishable from common everyday American chicken soup. Or Australian, or Hungarian. Not even an expert would not be able to pick out Polish rosół from a selection of chicken broths from around the world. It's run-of-the-mill standard chicken broth with no distinguishing features.

In the UK they have to as Parsley root is not available here ( unless some of the Polish shops are now selling it ). I know in Poland it's very commonly used in cooking.

Not in Western Europe. Most people have never heard of Hamburg Parsley.


It's very different.


Flat-leaf parsley (only a tiny bit) is common, as is marjoram.

"Pietruszka" is used for both root and leaf parsley.