Pomidorowa: Polish Tomato Soup
In this post I’ll show you how to make a classic Polish-style tomato soup. It’s among the top 5 favourite foods of my fussy 6-year old, who often asks for seconds (or even thirds!).
You might remember this soup from Polish milk bars or canteens, but of course nothing beats a proper homemade version. And that’s what we’re going to cook today.
Polish Tomato Soup: Ingredients
Broth / Rosół
Firstly, you’ll need a proper chicken broth, as it will be our base. Usually I cook Rosół (Polish Chicken Soup) on Sundays, and transform it into Pomidorówka the next day.
You could do the same and follow the Rosół recipe first, or simply use a store-bought chicken broth.
And why not use fresh tomatoes? I hear you cry.
Well, everyone loves the flavour of a tomato that’s freshly picked from the garden. But cooking it for a few hours makes it even more special.
Homemade tomato paste or purée tastes amazing, but a store-bought version doesn’t fall far behind. And often it’s a real life-saver (and time-saver!) in the kitchen.
And lastly – sour cream (in Polish: śmietana, 12% or 18% fat). It’s optional, but the cream adds that extra oomph.
It’s mentioned in the recipe, but I’ll repeat it here. Maybe it’s obvious, but important nevertheless (and easy to miss):
When you’re about to add the cream, pour over a small amount of soup into a separate bowl and mix the cream into it. When it’s combined well, pour it over to the main pot of soup. That will prevent the cream from curdling.
Toppings & Garnish
Pomidorowa is commonly served with egg noodles. They can be made by hand at home, but if you’re not up for it – store-bought is okay too.
If you can’t find egg noodles locally, they can be substituted by a ribbon pasta, such as tagliatelle.
Another popular choice is white rice – a regular white long grain is fine. It has a mild flavor and light, fluffy texture when cooked.
Chopped parsley leaves are ideal garnish for this soup. As you can see – I’ve got basil leaves here, and they’re okay too, but perhaps too Mediterranean for my taste.
Zupa Pomidorowa: Polish Tomato Soup with Egg Noodles
This rich Pomidorowa soup is a classic recipe rivalled only by maybe (and that's a big maybe!) Rosół or Ogórkowa on my personal nostalgia-meter. Try it!
- 8.5 cups (2 litres) Chicken Broth (or leftover Rosół)
- 24 oz (680-700 ml) Tomato Paste
- 0.8 cups (200ml) Sour Cream 12 or 18%
- 1 cup (200 g) Cooked Egg Pasta
- Parsley leaves (chopped)
- Salt, Pepper (to taste)
1. Cook the pasta according to the instructions on the packet.
2. Heat up the broth. Add Tomato paste and mix together.
3. Pour 1/2 cup of the soup into a small bowl. Add cream to it and blend with a fork until smooth. Add this creamy mixture into the soup.
4. Heat up for a few minutes, season with salt and pepper.
5. Serve with pasta and chopped parsley.
1. This recipe is adapted from Polish cook & TV personality Ania Starmach.
2. 24 oz (680-700 ml) of Tomato Paste (in Polish: Przecier Pomidorowy) - that's 4 regular tins (6 oz tins).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 702mgCarbohydrates: 24gFiber: 0gSugar: 7gProtein: 11g
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