Its most popular variety is the rosół z kury, or clear chicken soup.

[1] In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible.

Over time the dish evolved to that of cooked meat in a soup that is commonly known today.

[3] There are many types of rosół, as: Rosół Królewski (Royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chicken) and dark poultry as duck, goose (crop only), just a couple of dried king boletes, one single cabbage leaf and a variety of vegetables such as parsley, celery, carrot, and leek.

Rosół myśliwski (the hunter's rosół) is made of a variety of wild birds as well as pheasant, capercaillie, wood grouse, black grouse, or grey partridge, with a small addition of roe deer meat, a couple of wild mushrooms, and 2–3 juniper fruits.