Herb used in Rosol??

jcashabackThreads: 1 Joined: Mar 30, 10 ♀	Mar 30, 10, 00:49 #1
My grandmother makes rosol which is a favorite of mine but she uses a herb that she grows in her garden. She calls it 'maggie' but doesn't really know the real name of it. It has a bit of a celery smell to it but it is not celeriac. It is smaller. Does anyone know the name of it?? I'm desperate to find it. It gives the soup such an amazing flavor.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Mar 30, 10, 00:49 #2
pietruszka

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Mar 30, 10, 00:53 #3
Maggi is a brand name which Poles often add to their broth. Parsley is what you are after :) (pietruszka)

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Mar 30, 10, 01:25 #4
Maggi ~ soy sauce and it definitely doesn't go into the chicken soup

Filios1Threads: 15 Posts: 1,953 Joined: Nov 13, 07 ♂	Edited by: Filios1 Mar 30, 10, 01:32 #5
soy sauce and it definitely doesn't go into the chicken soup Yes it does :) http://en.wikipedia.org/wiki/Maggi If its celery like, it might be por (leek)... Maybe you got the two things confused.

♂

Edited by: jonni Mar 30, 10, 01:44 #6

~ soy sauce and it definitely doesn't go into the chicken soup

Quite right.

Yes it does :) http://en.wikipedia.org/wiki/Maggi

Some people might add that to soups after cooking but it isn't a common (or good) ingredient of rosół.

If its celery like, it might be por (leek)

More likely to be pietruszka as Seanus said.

The leaves of pietruszka are flat-leaved parsley, the root (which looks like a parsnip but has a different taste) is called Hamburg Parsley and is not commonly used in English speaking countries but is an everyday ingredient in central and eastern Europe.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Mar 30, 10, 01:49 #7
If its celery like, it might be por (leek)... Maybe you got the two things confused. more likely you are confused... two totally different things... i like to also add a bit of lubczyk... it gives a hint of yummy taste...

♂

Edited by: jonni Mar 30, 10, 02:03 #8

i like to also add a bit of lubczyk... it gives a hint of yummy taste...

Hmm. This is from wikipedia:

Lubczyk ogrodowy (Levisticum officinale) - bylina należąca do rodziny selerowatych o bardzo charakterystycznym zapachu określanym jako "maggi".

also:

In Germany and Holland, one of the common names of Lovage is Maggikraut (German) or Maggiplant (Dutch) because the plant's taste is reminiscent of Maggi soup seasoning

Mystery solved!

In English it is Lovage, used in the south of England to make a fruit cordial to add to gin.

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Mar 30, 10, 04:20 #9
interesting.. learn something everyday.. now, can you even find lovage here in the states?

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Mar 30, 10, 08:10 #10
Jonni, it might be a Silesian thing but Maggi is added to broth here but it may well be a matter of preference only and not so widespread. I tend to observe more important things in life :) Parsley definitely is.

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Mar 30, 10, 08:22 #11
The original Maggi seasoning was flavoured with lovage (lubczyk), and maybe some people refer to that herb using the Maggi trade name. Probably nowasaays in our fake-food era synthetic aromas are used to deceive the palate because it is cheaper (er, um, I mean -- cost-effective) and provides higher PROFITS!

polkamaniacThreads: 1 Posts: 514 Joined: Aug 2, 09 ♂	Mar 30, 10, 14:35 #12
We make rosol and we always use parsley--I think that is the standard here since other natural flavours are not readilly available.Here is a typical list of ingrediants that we use to make it. 1 bunch of Parsley 1 Hen 1 Onion 1 small Leek 2 Carrots 1/2 Celery root 2-3 sprigs green Celery 1/8 sweet cabbage rown here.

aphrodisiacThreads: 22 Posts: 3,998 Joined: Apr 15, 09 ♀	Mar 30, 10, 14:40 #13
I also add garlic.

ShawnHThreads: 9 Posts: 3,056 Joined: Jul 2, 09 ♂	Mar 30, 10, 14:45 #14
aphrodisiac: I also add garlic. Wouldn't be the same without it. It fends off illness in the winter too.

KsysiaThreads: 39 Posts: 545 Joined: May 6, 09 ♀	Mar 30, 10, 14:47 #15
I don't add onion or garlic, but add a kilo of beef, bay leaves, piment, pepper balls, juniper balls and salt. it's move savoury

aphrodisiacThreads: 22 Posts: 3,998 Joined: Apr 15, 09 ♀	Mar 30, 10, 14:51 #16
bay leaves yes:) juniper balls gotta try that. I like mine full of flavor, otherwise it is too sweet IMO.

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Mar 30, 10, 14:55 #17
You add a kilo of salt, Ksysia? ;) ;) A kilo of pepper balls is too many ;) Bay leaves and piment are better in cabbage soup :)

ShawnHThreads: 9 Posts: 3,056 Joined: Jul 2, 09 ♂	Mar 30, 10, 14:56 #18
Bay leaves and piment are better in cabbage soup :) I like the bay leaves in a lot of different soups. Chicken included.

KsysiaThreads: 39 Posts: 545 Joined: May 6, 09 ♀	Mar 30, 10, 18:01 #19
otherwise it is too sweet IMO. yes - the onion and cabbage make it sweet. You add a kilo of salt, Ksysia? ;) ;) A kilo of pepper balls is too many ;) bah! English lengłydż ;)

Filios1Threads: 15 Posts: 1,953 Joined: Nov 13, 07 ♂	Mar 30, 10, 18:39 #20
more likely you are confused... No...

polkamaniacThreads: 1 Posts: 514 Joined: Aug 2, 09 ♂	Mar 30, 10, 19:13 #21
you got it---cabbage soup has to have bay leaves for added flavour.It's the only way to have it.

jonniThreads: 26 Posts: 4,181 Joined: Nov 27, 07 ♂	Mar 30, 10, 19:25 #22
polkamaniac: cabbage soup has to have bay leaves for added flavour I agree. Though a friend here in Poland is very emphatic that stews should have them and soups should not. With cabbage soup, juniper berries work well - so does allspice which sees to be used a lot here.

enderThreads: 13 Posts: 528 Joined: Nov 7, 09 ♂	Edited by: ender Mar 30, 10, 21:33 #23
jcashaback: She calls it 'maggie' but doesn't really know the real name of it. It is lovage. My mum used use it 'rosół' it gives really nice smell and taste. (some people call it cellar's leaf ;-) (from what I saw they needs to be fresh)

RubasznyRumcajsThreads: 9 Posts: 283 Joined: Mar 29, 08 ♂	Mar 30, 10, 23:20 #24
try Kostka Rosołowa

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Mar 31, 10, 00:24 #25
Ksysia: but add a kilo of beef, how is that make rosół? rosół = chicken soup.. no beef ender: (some people call it cellar's leaf ;-) not the same tho as lovage RubasznyRumcajs: try Kostka Rosołowa why?? if you use a hen already, there is no point in using bullion.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Mar 31, 10, 00:27 #26
are you all making rosół or kapuśniak?? kapusta and czosnek in rosół? - no way...

jonniThreads: 26 Posts: 4,181 Joined: Nov 27, 07 ♂	Mar 31, 10, 00:30 #27
plk123: how is that make rosół? rosół = chicken soup.. no beef It can be rosół z kury or with beef, rosół wołowy In PL it's usually 'z kury', I prefer wołowy.

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Mar 31, 10, 00:31 #28
rosol is hen based.. beef is not rosol.. it's zupa wolowa or whatever.. not rosol

jonniThreads: 26 Posts: 4,181 Joined: Nov 27, 07 ♂	Edited by: jonni Mar 31, 10, 00:35 #29
plk123: beef is not rosol. Check the packets of ready-made and restaurant menus; they all say rosół. In Russian, rasol just means stock - that is the derivation of the Polish word. In English Beef or Chicken Consomme. Though rosół z kury comes to mind quicker in Poland than rosół wołowy, due to most easily available ingredients.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Mar 31, 10, 00:37 #30
jonni: Consomme. broth :)

POLAND . The Unofficial Guide	Unanswered \| Archives
POLAND . The Unofficial Guide	Culture and Customs of Poland	Witamy, Guest \| PF Members \| Gold Members

Home \| Unanswered \| Archives \| Random \| Statistics	Time in Poland: 10:29 / May 26
About Us \| Contact Us \| Rules, Privacy \| Poland Advertising	© 2005-12 PolishForums.com