good for you. Am I not allowed to be surprised?
You are allowed to be surprised ;-)
The home made ones are always better, and so easy to do. The only problem in my house is that, being delicious, they get eaten as malosolny - we don't always let them pickle for long enough. I also do British-style red cabbage, since I find the type in jars in Poland to be too mild for my taste. The secret with that is to use allspice and peppercorns, plus sweet vinegar (if you can get it).
For rosol, we rarely make that with chicken (and use both pietruszka and natka pietruszka if we do) but very often do beef rosol - it's a good base for soups.
For that rosol, I use basil, thyme and marjoram.
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So there you go. The rare words are the best for catching out unschooled people.