Polish Tomato Soup Zupa Pomidorowa Recipes

POLISH TOMATO SOUP - ZUPA POMIDOROWA

Steps:

• Place the tomatoes, onions, butter and 1 cup water in a sauce pan and cook until the vegetables are soft.
• Rub mixture through a sieve or food mill.
• Place in a soup pot, add broth and heat.
• Combine flour and 1/4 cup cold water, add to the soup.
• Add salt to taste and sugar and bring to a boil.
• Remove from heat, add sour cream and dill.
• Serve with cooked rice or croutons.

ZUPA POMIDOROWA: POLISH TOMATO SOUP WITH EGG NOODLES

Steps:

• 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.

AUTHENTIC POLISH TOMATO SOUP RECIPE

Steps:

• Cook the broth if you don't have any. You can use this recipe.
• If you use fresh tomatoes, wash, peel and dice them. Place them in the pot and cook until soft.
• Peel and dice an onion, peel and mince garlic cloves. Fry them with a bit of oil until soft.
• Add boiled tomatoes, fried garlic, and onion to the broth. Cook for a while.
• Add uncooked rice and pasta to the soup and cook until soft. Alternatively, cook it separately and add to the soup afterward.
• Season with salt or pepper if necessary.

POLISH TOMATO SOUP (ZUPA POMIDOROWA)

Steps:

• Make the chicken broth: peel the carrots, parsley root, celeriac, and onion. Cut into large chunks. Add the vegetables, spices, and chicken pieces into a large pot. Add 8 cups of cold water. Bring to a boil, reduce the heat to low, and simmer, partially covered, for 1 hour.
• Strain the broth, discard the vegetables (you can leave carrots if you like them, slice them and add to the soup), set the meat aside to cool. When the meat is cool enough to handle, you can take the meat off the bones and add it to your soup or leave it for other uses.
• Add the tomato puree to the broth. Bring the soup to a boil then take it off the heat.
• Temper the cream: Add both types of cream to a cup, add a tablespoon of hot soup to the cream, stir until combined, gradually add more soup to the cream, stirring thoroughly after each addition. You should add about 8 tablespoons of soup in total. If the sour cream is still lumpy you can process the mixture in a food processor or press it through a fine-mesh strainer.
• Add the tempered cream to the soup. You can now warm up the soup but don't boil it (the cream can split).
• Season the soup with salt and pepper. You can add more cream if you wish. You can add heavy cream directly to the soup but sour cream needs to be tempered first. If your soup came out too sour you can add a teaspoon (or to taste) of light brown sugar.
• Serve with cooked pasta or rice. Sprinkle with chopped parsley.
• Enjoy!