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Herb used in Polish rosol (chicken soup)?


jcashaback 1 | -
30 Mar 2010 #1
My grandmother makes rosol which is a favorite of mine but she uses a herb that she grows in her garden. She calls it 'maggie' but doesn't really know the real name of it. It has a bit of a celery smell to it but it is not celeriac. It is smaller. Does anyone know the name of it?? I'm desperate to find it. It gives the soup such an amazing flavor.
pgtx 29 | 3,159
30 Mar 2010 #2
pietruszka
Seanus 15 | 19,706
30 Mar 2010 #3
Maggi is a brand name which Poles often add to their broth. Parsley is what you are after :) (pietruszka)
plk123 8 | 4,150
30 Mar 2010 #4
Maggi

~ soy sauce and it definitely doesn't go into the chicken soup
Filios1 8 | 1,336
30 Mar 2010 #5
Yes it does :) en.wikipedia.org/wiki/Maggi

If its celery like, it might be por (leek)... Maybe you got the two things confused.
jonni 16 | 2,485
30 Mar 2010 #6
~ soy sauce and it definitely doesn't go into the chicken soup

Quite right.

Yes it does :)

Some people might add that to soups after cooking but it isn't a common (or good) ingredient of rosół.

If its celery like, it might be por (leek)

More likely to be pietruszka as Seanus said.

The leaves of pietruszka are flat-leaved parsley, the root (which looks like a parsnip but has a different taste) is called Hamburg Parsley and is not commonly used in English speaking countries but is an everyday ingredient in central and eastern Europe.
pgtx 29 | 3,159
30 Mar 2010 #7
If its celery like, it might be por (leek)... Maybe you got the two things confused.

more likely you are confused... two totally different things...

i like to also add a bit of lubczyk... it gives a hint of yummy taste...
jonni 16 | 2,485
30 Mar 2010 #8
Hmm. This is from wikipedia:

Lubczyk ogrodowy (Levisticum officinale) - bylina należąca do rodziny selerowatych o bardzo charakterystycznym zapachu określanym jako "maggi".

also:

In Germany and Holland, one of the common names of Lovage is Maggikraut (German) or Maggiplant (Dutch) because the plant's taste is reminiscent of Maggi soup seasoning

Mystery solved!

In English it is Lovage, used in the south of England to make a fruit cordial to add to gin.
plk123 8 | 4,150
30 Mar 2010 #9
interesting.. learn something everyday.. now, can you even find lovage here in the states?
Seanus 15 | 19,706
30 Mar 2010 #10
Jonni, it might be a Silesian thing but Maggi is added to broth here but it may well be a matter of preference only and not so widespread. I tend to observe more important things in life :) Parsley definitely is.
Polonius3 1,000 | 12,448
30 Mar 2010 #11
The original Maggi seasoning was flavoured with lovage (lubczyk), and maybe some people refer to that herb using the Maggi trade name. Probably nowasaays in our fake-food era synthetic aromas are used to deceive the palate because it is cheaper (er, um, I mean -- cost-effective) and provides higher PROFITS!
polkamaniac 1 | 482
30 Mar 2010 #12
We make rosol and we always use parsley--I think that is the standard here since other natural flavours are not readilly available.Here is a typical list of ingrediants that we use to make it.

1 bunch of Parsley
1 Hen
1 Onion
1 small Leek
2 Carrots
1/2 Celery root
2-3 sprigs green Celery
1/8 sweet cabbage rown here.
ShawnH 8 | 1,498
30 Mar 2010 #14
aphrodisiac: I also add garlic.

Wouldn't be the same without it. It fends off illness in the winter too.
Ksysia 25 | 430
30 Mar 2010 #15
I don't add onion or garlic, but add a kilo of beef, bay leaves, piment, pepper balls, juniper balls and salt. it's move savoury
aphrodisiac 11 | 2,444
30 Mar 2010 #16
bay leaves

yes:)

juniper balls

gotta try that. I like mine full of flavor, otherwise it is too sweet IMO.
Seanus 15 | 19,706
30 Mar 2010 #17
You add a kilo of salt, Ksysia? ;) ;) A kilo of pepper balls is too many ;)

Bay leaves and piment are better in cabbage soup :)
ShawnH 8 | 1,498
30 Mar 2010 #18
Bay leaves and piment are better in cabbage soup :)

I like the bay leaves in a lot of different soups. Chicken included.
Ksysia 25 | 430
30 Mar 2010 #19
otherwise it is too sweet IMO.

yes - the onion and cabbage make it sweet.

You add a kilo of salt, Ksysia? ;) ;) A kilo of pepper balls is too many ;)

bah! English lengłydż ;)
Filios1 8 | 1,336
30 Mar 2010 #20
more likely you are confused...

No...
polkamaniac 1 | 482
30 Mar 2010 #21
you got it---cabbage soup has to have bay leaves for added flavour.It's the only way to have it.
jonni 16 | 2,485
30 Mar 2010 #22
cabbage soup has to have bay leaves for added flavour

I agree. Though a friend here in Poland is very emphatic that stews should have them and soups should not.

With cabbage soup, juniper berries work well - so does allspice which sees to be used a lot here.
ender 5 | 398
30 Mar 2010 #23
Lovage

She calls it 'maggie' but doesn't really know the real name of it.

It is lovage. My mum used use it 'rosół' it gives really nice smell and taste. (some people call it cellar's leaf ;-) (from what I saw they needs to be fresh)
plk123 8 | 4,150
31 Mar 2010 #25
but add a kilo of beef,

how is that make rosół? rosół = chicken soup.. no beef

(some people call it cellar's leaf ;-)

not the same tho as lovage

try Kostka Rosołowa

why?? if you use a hen already, there is no point in using bullion.
pgtx 29 | 3,159
31 Mar 2010 #26
are you all making rosół or kapuśniak??

kapusta and czosnek in rosół? - no way...
jonni 16 | 2,485
31 Mar 2010 #27
how is that make rosół? rosół = chicken soup.. no beef

It can be rosół z kury or with beef, rosół wołowy

In PL it's usually 'z kury', I prefer wołowy.
plk123 8 | 4,150
31 Mar 2010 #28
rosol is hen based.. beef is not rosol.. it's zupa wolowa or whatever.. not rosol
jonni 16 | 2,485
31 Mar 2010 #29
beef is not rosol.

Check the packets of ready-made and restaurant menus; they all say rosół. In Russian, rasol just means stock - that is the derivation of the Polish word. In English Beef or Chicken Consomme.

Though rosół z kury comes to mind quicker in Poland than rosół wołowy, due to most easily available ingredients.
pgtx 29 | 3,159
31 Mar 2010 #30
Consomme.

broth :)


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