Quick Rosół in a Pressure Cooker
Quick Rosół in a Pressure Cooker
Embark on a culinary journey to Poland with this expedited Rosół recipe, a cornerstone of Polish cuisine. Traditionally simmered for hours, this beloved clear chicken soup, often considered the national dish, is a symbol of comfort, family gatherings, and recovery. Rosół, meaning 'broth' in Polish, is more than just soup; it's a daily ritual, a healing remedy, and the soul-warming foundation of many Polish meals. Our pressure cooker method brilliantly captures that authentic, deep flavor in a fraction of the time, making this 'quick rosół' an achievable delight any day of the week. It’s a testament to how modern cooking techniques can honor timeless traditions. Experience the rich, aromatic broth, bursting with the goodness of chicken and root vegetables, perfect for a lazy Sunday or a comforting weekday meal. Master the art of Polish comfort food with this efficient and delicious rosol recipe, a true taste of home.
- Preparation time
- 20 min
- Cooking time
- 1 hr
- Total time
- 1 hr 20 min
- Servings
- 10
Instructions
Making the Rosół
- 1Place the whole chicken in the pressure cooker. Add carrots, parsnip, celery root, leek, parsley roots, bay leaves, allspice berries, and black peppercorns.
- 2Pour cold water over the ingredients, ensuring everything is submerged. Do not add salt at this stage.
- 3Secure the lid of the pressure cooker and bring it up to high pressure according to the manufacturer's instructions. Cook for 60 minutes once high pressure is reached.
- 4Carefully release the pressure from the cooker as per the instructions. Open the lid away from your face.
- 5Gently remove the chicken and vegetables from the broth using a slotted spoon or tongs. Discard the cooked vegetables and spices.
- 6Strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel for a crystal-clear result. Return the strained broth to the cleaned pressure cooker or a pot.
- 7Carve the cooked chicken. You can shred some of the meat to add back to the soup or serve it separately.
- 8Season the broth generously with salt to taste. Bring to a gentle simmer before serving.
Nutrition Information
- Calories
- 180 kcal
- Protein
- 20 g
- Fat
- 8 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 20 g |
| Fat | 8 g |
| Carbs | 5 g |
Tips
- Use cold water to start; it helps extract more flavor from the meat and vegetables.
- Avoid boiling the broth vigorously after straining to keep it clear and prevent cloudiness.
- Serve hot, garnished with fresh chopped parsley. Traditionally served with fine noodles (kluski) or cooked pasta.
