This is about as close a recipe for chicken soup (rosyl) of my late Ukrainian mother I've seen... except she'd use peppercorns (about a teaspoonful), no allspice or curry powder for that matter as it wasn't even 'invented'! One tip my Mum offered was to boil the chicken a few minutes once or twice discarding the water, BEFORE the final simmering... does away with the horrid yucky froth when first boiling the chicken and results in a clear broth IF the soup is only ever simmered slowly... DO NOT RAPID BOIL or inevitably the soup will cloud. Gentle simmering is the secret to a clear chicken soup, and time is not an issue. I'd also add that if you want a smaller batch of soup, use wings and/or drumsticks, even legs. I prefer skinless. One thing about eastern european chicken soup, everyone has their own recipe that works for them, that is why it is such a fascinating soup... but once bitten, you cannot NOT have it every week... I swear by it. It's such a healthy food, especially if you chill the soup and skim off the fat, easily done, and add lean chciken meat back to the soup. As for the person who added cilantro and cloves as an alternative... oh dear dear dear!!!!! Seriously, experiment and get to know your OWN chicken soup - it's very worth it! Weekends can never be the same without a deeeeelicious chicken soup with noodles! In fact, my whole family adored my Mum's chicken soup with home made noodles, whatever their age - it was her signature dish and not one of us has got it just the way it tasted as she made it yet, not even me, but close!
Such a shame someone would post 1 star when they altered the recipe and put CILANTRO and CLOVES into a Polish chicken soup! Yuck! Their fault, not the recipes. Anyway, I'd like to try this today for my sick Polish bf. Poor thing : (
This takes me back to Sundays as kid growing up in our little Polish neighborhood in central Connecticut where every family had a different style of chicken soup. All were very good and I probally ate a ton of it at all my friends homes, but this one is very close to what babci made. The only thing I added was a couple of potatoes because thats the way we use to have it
really really tasty! my grandma always used to bake an onion under the grill until it was dark brown and then add it to the soup for extra depth in flavour.
OH MY GOD!!!! This soup is the BEST and most FLAVORFUL homemade I have ever had. Who would ever substitute CILANTRO for parsley, or put cloves in any recipe that they are not called for? Those are two of the most distinctly flavored ingredients, no wonder it was off. We gobbled this up for days!! I want more 10 STARS
I have made this soup for 30 years, passed on to me by my mother-in-law. She was German and French. This was a puzzlement as the Germans i befriended were unaware of this recipe, and the French (my family) never heard of building chicken soup thus. Somewhere a Polish cook contributed this recipe and it has remained a staple soup, passed on. I agree also, everyone has a slightly different ingredients but the basic instructions remain the same. Thank You!!
I swear I think my mother gave you her recipe. <br/>It brought back all the good memories of Sunday Dinners with the family. <br/>flavorful, rich and aromatic. Yrs, it does smell like Sundays. <br/>I left the allspice and bay leaves in the pot until just before it went on the table. <br/><br/>And please don't change the ingredients, then rate it low<br/><br/>thank you, this recipe reminds me of my Busia's (grandmother) house Sunday afternoons
This was awful, sorry. I didn't have any parsley or allspice so I subbed cilantro and cloves. Other than that, I followed the directions exactly and the flavors were so off. We ended up throwing this one out. Not worth the fat and calories anyway.