Polish Beef Broth (Rosół Wołowy) Recipe

by Jan Vasil
Polish Beef Broth (Rosół Wołowy) Recipe

Beef broth, a flavorful and rich base derived from simmering beef bones and vegetables, is a cornerstone in many culinary traditions. Its versatility extends beyond soups, acting as a base for gravies, stews, and more.

This guide will help you understand the essence of beef broth, its preparation, and the many dishes it can enhance.

How to Make Beef Gravy from Broth:


  • 2 cups beef broth
  • 2 tablespoons butter or drippings
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste


  1. In a saucepan, melt the butter or heat the drippings over medium heat.
  2. Whisk in the flour, creating a roux. Continue whisking until the mixture turns golden brown.
  3. Slowly pour in the beef broth, whisking continuously to avoid lumps.
  4. Bring to a simmer and let it thicken, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Once the desired consistency is reached, remove from heat and serve.

What is in Beef Broth?

Beef broth is primarily made from beef bones, often combined with marrow for added richness. To enhance the flavor, vegetables like carrots, celery, onions, and herbs (such as bay leaves and peppercorns) are added. The mixture is simmered for several hours, extracting flavors from the bones and ingredients, resulting in a savory and aromatic liquid.

What to Make with Beef Broth:

Beef broth is incredibly versatile. Here are some dishes you can make with it:

  1. Soups & Stews: Use as a base for various soups and stews.
  2. Risotto: Substitute water with beef broth for a richer risotto.
  3. Sauces & Gravies: Enhance the flavor of your sauces and gravies.
  4. Braising: Use beef broth as a liquid for braising meats and vegetables.
  5. Cooking grains: Infuse grains like rice, quinoa, or barley with beef broth for added flavor.

How to Make Beef Bone Broth:


  • 2-3 lbs beef bones (mix of marrow and knuckle bones)
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 onion, quartered
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp black peppercorns
  • Cold water


  1. Place beef bones in a pot and cover with cold water. Bring to a boil for a few minutes, then drain and rinse the bones.
  2. Refill the pot with fresh water, and add bones and remaining ingredients.
  3. Bring to a boil, then reduce to a simmer.
  4. Simmer for 4-6 hours, occasionally skimming off any foam.
  5. Strain the broth, discarding the solids. Let it cool, then refrigerate. Remove any fat that solidifies on top if desired.

Can You Mix Chicken and Beef Broth?

Absolutely! Combining chicken and beef broth can result in a unique, rich flavor profile. It’s an excellent choice for dishes where you wish to add depth without overpowering with a beefy taste. Whether it’s for soup, stew, or sauce, mixing the two broths can provide a delightful culinary twist.

Polish Beef Broth (Rosół Wołowy) Recipe

5 from 3 votes
Recipe by Jan Vasil Course: All Recipes, Recipe book


Prep time


Cooking time


Cook Mode

Keep the screen of your device on


  • 2 lbs 2 beef bones (a mix of marrow bones and knuckle bones is ideal)

  • 2 pcs 2 carrots, peeled and cut into large pieces

  • 2 pcs 2 Parsnips, peeled and cut into large pieces

  • 1 pcs 1 leek, cleaned, and cut into large pieces (white and light green parts only)

  • 1 pcs 1 onion, peeled and left whole

  • 3 cloves 3 garlic, peeled

  • 2 pcs 2 celery stalks, cut into large pieces

  • 1 handful 1 fresh parsley

  • 10 cups 10 water

  • 2 pcs 2 bay leaves

  • 5 pcs 5 whole allspice berries

  • 5 pcs 5 whole peppercorns

  • 1 pinch 1 Salt, to taste


  • Preparation
  • Start by preparing your vegetables and beef bones, ensuring they are cleaned and cut as needed.
  • Blanching the Bones: Place the beef bones in a large pot and cover with cold water. Bring to a boil for a few minutes. Drain the water and rinse the bones. This helps in removing impurities and ensures a clear broth.
  • Cooking the Bones
  • Refill the pot with fresh water and add the blanched bones. Bring to a boil.
  • Skim the Foam
  • As with chicken broth, foam will form on the surface as the water heats. Skim this off and discard.
  • Adding Vegetables and Seasoning: Once skimmed, reduce heat to a simmer. Add the carrots, parsnips, leek, onion, garlic, and celery. Then, incorporate the bay leaves, allspice, peppercorns, and fresh parsley.
  • Simmer**
  • Allow the soup to simmer on low heat for about 3-4 hours, ensuring the richness of the beef is infused into the broth.
  • Seasoning
  • Taste the broth and season with salt as required.
  • Straining**
  • Strain the broth to achieve a clear liquid, discarding the solids.
  • Serving Tip
  • Polish beef broth is traditionally served clear, sometimes with fine egg noodles or dumplings. Garnish with fresh dill or parsley.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

If you enjoyed this beef broth recipe, you might also like our Polish Chicken Soup (Rosół z Kurczaka) Recipe.

How long can I store beef broth in the refrigerator?

Freshly made beef broth can be refrigerated for up to 3-4 days. If you wish to store it longer, consider freezing it.

Is beef broth the same as beef stock?

While both are similar, beef stock is made primarily from bones and is simmered longer, resulting in a richer, more gelatinous consistency. Broth, on the other hand, often includes more meat and is lighter in texture.

Can I use beef broth as a substitute for chicken broth in recipes?

Yes, beef broth can replace chicken broth in most recipes. However, it will impart a beefier flavor, so adjust other seasonings accordingly.

Is it necessary to roast the bones before making beef bone broth?

While not mandatory, roasting the bones can enhance the flavor and richness of the broth, giving it a deeper color and taste.

Why is my beef broth cloudy?

A cloudy broth can result from boiling it too vigorously or not skimming off the impurities that rise to the top. For a clearer broth, ensure a gentle simmer and regularly skim off any foam or impurities.

You may also like

Leave a Comment

The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


Beyond recipes, we delve into the stories, traditions, and cultural insights that form the backbone of Central Eastern European cuisine. Whether you’re a seasoned food enthusiast or new to the flavors of this vibrant region, “Taste Is Yours” is your gateway to a world where every dish tells a story. Join us in celebrating a legacy of taste and tradition!

@2023 – Taste Is Yours. All Right Reserved. Designed and Developed by JAN VASIL

Pin It on Pinterest

Share This

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.