Jaki Jest Najlepszy Rosół? - Foxx Gotuje
JAKI JEST NAJLEPSZY ROSÓŁ? - Foxx Gotuje is a medium Polish recipe that serves 6. 180 calories per serving. Recipe by Foxx Gotuje on YouTube.
Prep: 1 hr 10 min | Cook: 4 hrs 20 min | Total: 6 hrs
Cost: $76.54 total, $12.76 per serving
Ingredients
- 1.5 kg Whole Chicken (cut into pieces, skin on)
- 1 kg Beef Shank (Szponder) (bone‑in, trimmed)
- 2 Carrots (peeled, cut into 2‑cm chunks)
- 2 Celery Stalks (cut into 2‑cm pieces)
- 1 Parsley Root (peeled, cut into chunks)
- 1 Leek (white part only, cleaned and sliced)
- 1 Onion (large, quartered, roasted separately)
- 1 Beet (small, peeled, quartered (optional for color))
- 1 Green Apple (Renette or Granny Smith) (cored and sliced thin)
- 2 Tbsp Granulated Sugar (for caramel)
- 1 Tbsp Dark Soy Sauce (adds umami and depth)
- 5 sprigs Lovage (Lubczyk) (fresh, added near end)
- 1 bunch Fresh Parsley (stems and leaves, added near end)
- 10 Black Peppercorns (whole, toasted in dry pan)
- 2 Bay Leaves
- 5 Allspice Berries (optional, for subtle warmth)
- 2 Egg Whites (for clarifying, whisked with a splash of cold water)
- 4 L Cold Water (use cold, filtered water)
- to taste Salt (add at the end of cooking)
Instructions
Roast the Meat
Preheat the oven to 220 °C. Place chicken pieces and the beef shank on a roasting pan, drizzle with a little oil, and roast until golden brown, turning once, about 45 minutes.
Time: PT45M
Temperature: 220°C
Prepare Vegetables & Apple
While the meat roasts, peel and cut carrots, celery, parsley root, and beet into 2‑cm chunks. Slice the leek, quarter the onion (reserve for roasting), and thinly slice the apple.
Time: PT15M
Make Caramel
In a small saucepan, melt 2 Tbsp granulated sugar over medium heat until it turns amber, then carefully add a splash of water and stir to form a smooth caramel. Set aside.
Time: PT10M
Start the Broth
Transfer the roasted chicken and beef shank to the large stockpot. Add 4 L cold water, bring to a gentle simmer over medium heat, and skim off any foam that rises.
Time: PT10M
Add Base Vegetables & Aromatics
Add the raw carrots, celery, parsley root, leek, beet, and the roasted onion quarters. Also add bay leaves, allspice berries, and whole peppercorns. Do NOT add salt yet. Keep the pot at a low simmer (just a few bubbles) for 3 hours, partially covered.
Time: PT3H
Finish with Fresh Herbs & Flavor Boosters
Thirty minutes before the end of simmering, add the lovage sprigs, fresh parsley bunch, sliced apple, the prepared caramel, and dark soy sauce. Continue to simmer gently.
Time: PT30M
Remove Solids
Using a slotted spoon, lift out the meat and vegetables. Set the meat aside for another use (e.g., shredded chicken for soup) and discard the vegetables.
Time: PT10M
Clarify the Broth
Whisk 2 egg whites with a splash of cold water in a mixing bowl. Reduce the broth temperature to about 85 °C, then slowly stir in the egg‑white mixture. Keep the broth at 85‑90 °C for 10 minutes without boiling; the egg whites will coagulate and trap impurities.
Time: PT15M
Temperature: 85°C
Strain the Clear Broth
Line a fine mesh sieve with cheesecloth or a coffee filter and pour the broth through into a clean pot. Discard the solidified egg‑white mass.
Time: PT15M
Cool and Degrease
Cool the strained broth quickly in an ice bath, then refrigerate. Once cold, a solid layer of fat will form on top; skim it off before serving.
Time: PT20M
Serve
Re‑heat the clarified broth, taste and adjust salt if needed. Serve hot with Orzo pasta or thin egg noodles, garnished with a sprinkle of fresh parsley.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Dairy‑free, Low‑sugar
Allergens: Egg, Soy
Ingredient Substitutions
- Instead of Whole Chicken: Turkey pieces, Cornish hen
- Instead of Beef Shank (Szponder): Oxtail, Beef short ribs
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Celery root
- Instead of Parsley Root: Parsnip
- Instead of Leek: Green onion
- Instead of Onion: Shallot
- Instead of Beet: Red wine for color
- Instead of Green Apple (Renette or Granny Smith): Pear
- Instead of Granulated Sugar: Brown sugar
- Instead of Dark Soy Sauce: Tamari, Coconut aminos
- Instead of Lovage (Lubczyk): Celery leaves
- Instead of Fresh Parsley: Cilantro (different flavor)
- Instead of Black Peppercorns: White peppercorns
- Instead of Bay Leaves: Dried thyme
- Instead of Allspice Berries: Ground allspice (use less)
- Instead of Egg Whites: Aquafaba (vegan)
- Instead of Salt: Sea salt
Equipment Needed
- Large Stockpot (6‑8 L)
- Roasting Pan
- Oven
- Fine Mesh Sieve
- Cheesecloth or Coffee Filter
- Knife
- Cutting Board
- Small Saucepan
- Whisk
- Mixing Bowl
- Ladle
- Instant‑Read Thermometer
Critical Steps — Do Not Skip
- Roasting the chicken and beef shank to develop flavor and color.
- Maintaining a low simmer (85‑90 °C) throughout the cooking period.
- Clarifying with egg whites at the correct temperature.
Chef Tips from the Video
- Toast the peppercorns in a dry pan for 1‑2 minutes before adding to the broth for extra aroma.
- If you cannot find lovage, use a combination of celery leaves and a small amount of fennel fronds.
- For a subtle citrus note, add a strip of bio‑orange peel during the last 15 minutes of simmering.
Troubleshooting
Broth is cloudy after cooking.
Make sure the heat never reaches a rolling boil; skim foam frequently and consider a second clarification with egg whites.
Flavor is bland.
Add a pinch more salt at the end, increase the amount of caramel or soy sauce, or extend simmer time by 30 minutes.
Too much fat on the surface.
Cool the broth completely, then skim the solidified fat layer; you can also chill it quickly in an ice bath.
Storage
Refrigerator: Store in airtight containers for 3‑4 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth can be made a day ahead; chill, skim fat, and reheat before serving.
- Portions freeze well; label with date.
- If you plan to store without vegetables, keep the broth plain for a longer shelf life.
Frequently Asked Questions
What is the cultural significance and history of Polish classic rosół in Polish cuisine?
Rosół is Poland’s traditional Sunday soup, often served as the first course of a family meal. Historically it was a way to use leftover meat and bones, turning them into a nourishing broth that symbolized hospitality and comfort.
What are the traditional regional variations of rosół in Polish cuisine?
In the mountainous regions, rosół may include smoked pork or game, while in the east you’ll find additions like dried mushrooms or beet for a deeper color. Some families add a splash of vinegar or a few raisins for a subtle sweet‑sour note.
How is authentic rosół traditionally served in Poland?
It is usually served hot in shallow bowls, accompanied by fine noodles or homemade egg noodles, and garnished with fresh parsley. A side of pickles or a slice of rye bread is common.
On what occasions is rosół traditionally associated in Polish culture?
Rosół is a staple for Sunday family lunches, holiday meals such as Christmas Eve (Wigilia), and for comforting the sick. It is also served at weddings and other celebrations as a symbol of warmth and togetherness.
What makes rosół special or unique in Polish cuisine?
Its clarity, delicate balance of meat and vegetable flavors, and the use of lovage (lubczyk) set rosół apart. The practice of clarifying the broth with egg whites for a crystal‑clear appearance is a hallmark of Polish culinary technique.
What are the authentic traditional ingredients for rosół versus acceptable substitutes?
Traditional ingredients include chicken, beef shank, carrots, celery, parsley root, leek, onion, lovage, and peppercorns. Substitutes can be turkey for chicken, oxtail for beef shank, parsnip for parsley root, and fennel fronds for lovage without losing the essence of the soup.
What other Polish dishes pair well with rosół?
Rosół pairs beautifully with pierogi, kluski (Polish dumplings), or a simple side of boiled potatoes. A light beet salad (sałatka z buraków) or pickled cucumbers also complement the broth’s subtle flavors.
What are the most common mistakes to avoid when making rosół?
Common errors include boiling the broth too hard, which creates cloudiness; adding salt too early, which can toughen the meat; and skipping the skimming of foam, which leaves impurities in the final soup.
Why does this rosół recipe use roasted meat instead of only raw meat?
Roasting the chicken and beef shank creates Maillard browning, adding depth of flavor and a richer amber color to the broth—something a purely boiled stock lacks.
Can I make rosół ahead of time and how should I store it?
Yes, rosół improves after a few hours in the fridge as flavors meld. Store it in airtight containers for up to 4 days refrigerated or freeze for up to 2 months. Reheat gently and skim any solidified fat before serving.
What texture and appearance should I look for when making rosół?
The ideal rosół is crystal‑clear with a faint amber hue, no visible particles, and a silky mouthfeel. The surface should be free of foam or oil after skimming.
How do I know when rosół is done cooking?
After at least 3 hours of low simmer, the meat should be tender and falling off the bone, and the broth should have a deep, balanced flavor. Taste and adjust seasoning; the broth will continue to develop as it rests.
What does the YouTube channel Foxx Gotuje specialize in?
The YouTube channel Foxx Gotuje focuses on exploring classic Polish recipes, breaking down traditional techniques, and presenting modern twists while preserving cultural authenticity.
How does the YouTube channel Foxx Gotuje's approach to Polish cooking differ from other Polish cooking channels?
Foxx Gotuje combines scientific testing of ingredients with interviews of top Polish chefs, offering a deep‑dive analysis rather than just a step‑by‑step tutorial. The channel emphasizes why each technique is used, not just how.
Last updated: September 6, 2026
