I’m making rosół but it’s a bit gray, any way of fixing this or improving for next time?

I’m making rosół but it’s a bit gray, any way of fixing this or improving for next time? from poland

14 comments

  1. Never made a soup myself, but as a rosół lover, if it tastes good it doesn’t matter how it looks. Honestly just looking at your rosół makes me hungry right now. I would definitely eat it, no matter the color lol

  3. Yep. Should be good.

    Wife tells me that adding more meat than vegetables might get you that result.

    Still a Solid Rosół – if it tastes right.

  4. The key for it not to go gray is to cook it super slow on low heat for long time (at least 2-3 hours) so you only see small bubbles on the surface once you brought it to boil. I sometimes give half a teaspoon of turmeric to it as well for a nicer yellow colour… make sure you add carrots, parsnips, parsley leaf, some celery and then some onion blackened on a side in a pan. Make sure you add some knorr cubes or other stock cubes, Maggi, some salt and pepper etc. You can also add a slice of beef on top of any chicken legs or drumsticks you altrady added. Bay leaves (only ad around 5 medium ones for your pot in video) are also important for taste. Let us know how it goes next time 🙂

  5. Dunno, maybe try washing vegetables before putting them in. 😛

  6. Thank you so much for all the advice! I’m letting it sit for a bit longer at a lower heat and added tumeric, it’s already tasting and looking better, thank you!

  7. It looks as it boiled too intensively – you should aim for very slow cooking just bellow the boiling point.

    AFAIK it is still fixable – cool it down to room temperature, throw it in the fridge (god forbid the freezer) and the slowly heat up again – it should become more clear. The trick here is that cooling it down separates the fat and lets the impurities fall down to the bottom.

  8. I am cooking rosół every weekend. First I let the meat and bones sit in cold salty water for 1 hour in the morning. Some background here: rosół was made ages ago when meat was stored in barrels and filled with salt to preserve it. So the meat was salty as hell. To balance that they cooked it with veggies.

    Back to procedure: I dump the cold salty water and put the meat and bones alone with full tablespoon of salt on the stove. I let it heat up and eventually boil. I let it boil steadily for approx 7-12 minutes. I lower the heat to stop boiling a bit so I can take out all the nasty stuff using small sieve that appear on the surface. I add my seasoning, veggies, burned onion and let it sit on very low heat for 2 hours. When done I do remove veggies and meat and then put the liquid through 2-3 layers of bandages set on semi sized sieve to allow all the seasoning not disturb clarity of soup.

  9. The trick is to cook it from cold very slowly. All ingredients in, chicken thighs with skin on.

  11. You want to not let it reach boiling temperature at any point. Slow and steady. Also, what my family does is cook the chicken by itself in the water first, and skim any of the scummy/foamy fat that gathers on top of the water over and over again until it’s not really showing up anymore. I use a little sieve for that. Once the foam is not an issue anymore, I add the rest of the veggies, peppercorns, and seasonings and let it stew on low heat for several hours.

    I also cook the noodles separately.

  12. It’s not clear due to foam that releases in the first 15-20 min of cooking. If you pick the foam and throw away it should be much clearer, idk if you know what I mean

  13. Put meat in cold water and wait till it’s boiling before putting any vegetables. You will notice something like a seafoam forming on top and you need to remove it. It’s collagen and it’s responsible for the murky look.

    For richer color you can try the roasted onion trick somebody already commented.

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