Culinary experts share tips for preparing traditional Polish broth

Culinary experts and nutritionists are providing guidance on preparing traditional Polish broth (rosół) to ensure both flavor and safety.

To achieve a clear and flavorful broth, Karolina Stolarska-Bigos recommends slow cooking over low heat for several hours without stirring. She advises against using chicken, lean fillets without bones, or pork, as these can affect the clarity and texture. Instead, beef, turkey, or duck are preferred to provide the necessary collagen and natural fats for a rich taste.

Regarding health concerns, dietitian Baszar El-Helou warns against over-charring onions used to color the broth. While browning onions adds aroma, excessive charring can produce acrylamide, a substance that may have carcinogenic properties and impact the nervous system. Experts suggest merely browning the onions and removing any heavily charred parts before adding them to the pot.