Remove the chicken from packaging, pat dry with paper towel and place in a large stockpot

Add beef bone, water, and apple cider vinegar.

Place the pot over medium heat and bring it to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 1-2 hours, skimming off any foam or impurities that rise to the surface.

While the meat is cooking, prepare the veggies.

Wash and peel the carrots and parsnips. You can cut them in half or to the size that is suitable for your stockpot.

Clean the leek thoroughly and slice it half.

Cut the onion in half and using skillet score it on both sides

Cut the cabbage into quarters and remove the core. You can cut it into smaller pieces of leave as is if fits into your pot

After about 2 hours of simmering the meat, add all the prepared veggies and spices (allspice, bay leaf, salt, pepper and lovage)

Continue cooking for another half an hour or until the veggies are cooked and tender

Once the soup is ready, remove the chicken and beef bone from the pot and set them aside to cool slightly.

Discard any large vegetable pieces you will not be repurposing. You can use carrots, parsnip, parsley root (if used) to make Vegetable Salad

Remove the meat from the chicken and shred or chop it into bite-sized pieces.

You can return the chicken meat to the pot or serve it on a side.

Slice the cooked carrots and return to the pot with the Rosół.

Serve Rosół hot with noodles of your choice, garnished with fresh parsley, coriander or dill