Rosół z Indyka

Name: Rosół z Indyka
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Polish
Ingredients: 1200 g Turkey, bone-in pieces; 300 g Carrot, peeled; 150 g Parsley root, peeled; 150 g Celeriac, peeled; 120 g Leek, cleaned; 120 g Onion, peeled; 10 g Garlic, peeled; 2 Bay leaf; 5 Allspice berry; 8 Black peppercorn; 15 g Parsley leaf, chopped; 250 g Egg noodle, dry; 18 g Salt; 3000 ml Water, cold

Rosół z Indyka · ready in 3 h 25 min · 6 servings · 416 kcal per serving · medium · 14 ingredients

A clear Polish turkey broth, lighter than classic chicken rosół yet deeply aromatic from slow-simmered włoszczyzna, allspice, and bay leaf.

Prep: 25 min
Cook: 3 h
Total: 3 h 25 min
Serves: 6
kcal: 416
Difficulty: medium

Polish Main dishes Soups Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

1200 gTurkey, bone-in pieces
300 gCarrot, peeled
150 gParsley root, peeled
150 gCeleriac, peeled
120 gLeek, cleaned
120 gOnion, peeled
10 gGarlic, peeled
2Bay leaf
5Allspice berry
8Black peppercorn
15 gParsley leaf, chopped (to serve)
250 gEgg noodle, dry
18 gSalt
3000 mlWater, cold

Equipment

stovetop, large pot, skimmer, chef's knife, cutting board, peeler, fine-mesh sieve, large bowl, ladle, tongs, fork, serving bowl

Instructions

Prepare Workstation
Gather all ingredients and set out a large pot, skimmer, knife, cutting board, peeler, sieve, bowl, ladle, tongs, and fork. · 10 min
What to look for: Ingredients are measured, vegetables are cleaned, and tools are within reach.
Start Broth
Place turkey pieces in the pot with cold water, heat slowly to a gentle simmer, and skim off foam as it rises. · 25 min
What to look for: Foam gathers on the surface and the liquid barely trembles.
Add Vegetables
Add carrot, parsley root, celeriac, leek, onion, garlic, bay leaf, allspice berries, and peppercorns to the pot. · 5 min
What to look for: Vegetables are submerged and the broth remains clear, not boiling hard.
Simmer Gently
Simmer uncovered for 135 minutes, keeping the surface calm and removing any new foam or excess fat from the top. · 2 h 15 min
When it is done: Check that the thickest turkey piece reaches 74°C / 165°F internally.
Strain Broth
Season with salt, lift out turkey and carrot, then strain the broth through a fine sieve into a clean bowl. · 10 min
What to look for: Broth is clear and golden, with solids separated cleanly.
Prepare Meat
Shred the reserved turkey meat from the bones and slice the cooked carrot into neat rounds for serving. · 10 min
What to look for: Turkey is in bite-size shreds and carrot slices hold their shape.
Cook Noodles
Bring the strained broth to a boil, add egg noodles, and cook until tender according to their texture. · 8 min
What to look for: Noodles are soft but not mushy, and the broth stays lightly golden.
Serve Soup
Ladle hot broth and noodles into bowls, add sliced carrot and shredded turkey, then finish with chopped parsley leaf. · 5 min
What to look for: Each bowl has clear broth, noodles, carrot, turkey, and a fresh green parsley finish.

Nutrition (per serving)

kcal	416
Protein	32 g
Carbohydrates	45 g
of which sugars	6 g
Fat	12 g
of which saturated	3 g
Fibre	5 g
Sodium	1358 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, celery

Ingredient substitutions

Carrot

Parsley root: The broth will be less sweet and more earthy.

Parsley root

Celeriac: The broth will taste rounder and more celery-like.

Celeriac

Parsley root: The broth will lose some celery depth but remain traditional.

Leek

Onion: Use only if leek is unavailable; the aroma will be sharper.

Onion

Leek: The broth will be milder and slightly sweeter.

Garlic

Onion: Use extra onion for aroma if garlic is unavailable.