Rosół (Broth)

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This is a general recipe for broth with ingredient amounts for 6qt Instant Pot. It can also be prepared in another pressure cooker. It can be adapted for a regular pot, but it takes a lot longer to prepare (two hours plus).

Recipe

Ingredients

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1Chicken leg quarter
~750 gVeal arm chop or veal shoulder blade
2Carrots, peeled
2-3Celery sticks,
1Large onion, halved, (with peel, just without root and top ends)
1Leek, medium (optional) or ½ large
30Pepper corns
15-20Allspice corns
1 large or 2 smallBay leaves
2 tspSalt (may need more later)

Steps

  1. Put veal and chicken in the Instant Pot.
  2. Add vegetables, salt, and spices.
  3. Add water to the max level.
  4. Cover, and make sure the pressure control is in the pressure-cook position.
  5. Set to pressure cook at High Pressure for 30 min (see Note 4), with Keep-Warm turned off.
  6. When finished pressure cooking, allow 20 minutes for natural pressure release, then release any remaining pressure.
  7. [Optional} If serving immediately use gravy fat separator to serve clean, less fat broth.
  8. If planning to use the cooked meat and vegetables for other recipes, it is best to allow them to cool in broth before taking them out, to prevent them from becoming dry.
  9. Separate clear broth using a colander, sieve, or take out solid ingredients using a spider skimmer.
  10. You can separate the fat using a fat separator, or keep the clear broth in a fridge and skim the fat once it solidifies
  11. Serve with noodles of your choice. Suggestion: tagliatelle or linguini.
Fat Separator
Spider Skimmer

Notes

  1. Other pieces of meat with bones, like beef, can be used instead of veal.
  2. No need to defrost the meat before putting it in the pot.
  3. Broth can be made with just chicken, capon, or turkey. It is best to just use the bones of the poultry that had been roasted or broiled. The broth will be stronger as the cooking will extract more gelatinous ingredients from the bones that were already roasted/broiled. That way you can enjoy the meat first and the broth later.
  4. When using pressure cooker do not extend the cooking time beyond 30 minutes, or the broth will be overcooked, and the taste may be too intense! You can shorten the coking time, especially when using baked poultry bones, to 20-25 minutes.
  5. I often find that the broth is so strong that it will form a jelly when kept in the fridge. After all, the Instant Pot has large, but limited capacity. If you find it too intense for your liking, you may dilute it with water and bring it to a gentle boil to make sure it doesn’t spoil fast.
  6. Obviously, you can use broth (probably somewhat diluted) as a base for other soups.
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