How to prepare

Place the chicken and beef in a large stockpot and cover with the cold water. Bring slowly to a bare boil over medium heat, skimming gray foam from the surface as it rises, about 15 minutes.

Add the carrots, parsnip, celery root, leek, bay leaves, and peppercorns. Return the liquid just to a simmer, then reduce the heat so only occasional bubbles break the surface.

Simmer uncovered for 2 1/2 to 3 hours, skimming occasionally, until the meat is very tender and the broth is deeply aromatic. Do not let the pot boil vigorously.

Lift out the meat and vegetables. Strain the broth through a fine-mesh sieve into a clean pot, then season with the salt. Taste and adjust until savory but not harsh.

Clear golden broth being strained through a fine-mesh sieve

AI-generated image

Pull the chicken and beef from the bones, if desired, and reserve some tender carrot for serving. Cook the noodles separately until just tender, then drain well so they do not cloud or dilute the broth.

Divide the hot noodles among six bowls. Ladle in the steaming broth, add a little shredded meat and carrot, and finish with chopped parsley. Serve immediately.

A bowl of clear Polish rosół with noodles, chicken, carrot, and parsley

AI-generated image

Why this recipe works

A combination of chicken and beef supplies layered savory depth, while gently simmered root vegetables, leek, celery, and lovage create the characteristic aromatic profile without clouding the broth.

Storage and reheating

How to store it

Cool the strained broth promptly, refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Store noodles separately so they do not absorb the broth.

How to reheat it

Reheat the broth gently in a saucepan until steaming throughout; add separately cooked noodles only after the broth is hot. Do not repeatedly boil the broth.