Polish Tomato Soup (Zupa pomidorowa)
Overview
Zupa pomidorowa is the Polish tomato soup that almost every family makes, often on Monday from the chicken broth left over from Sunday rosół. Tomato purée or passata is stirred into the broth with the vegetables, and the soup is simmered until smooth and bright orange-red. A spoon of sour cream, first tempered with a little hot soup, makes it creamy and pale. It is always served with something in it, usually rice or small pasta, and it is finished with chopped parsley or dill. The taste is gently sweet and sour, much milder than many tomato soups.
History
Tomatoes became common in Polish kitchens in the nineteenth century, and canned tomato concentrate made the soup an everyday dish in the communist years. It is one of the most popular soups in Poland, served in school canteens and milk bars, and surveys often rank it next to rosół and żurek. The habit of turning Sunday chicken broth into tomato soup the next day is a well-known Polish family tradition.
Main ingredients
Chicken broth, tomatoes or passata, sour cream, rice or pasta, carrot and celeriac, parsley. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Tomato soups · Rice soups · More soups from Poland
Recipe
Method
- 1
Heat the broth and stir in the tomato concentrate or passata.
- 210 min
Simmer for 10 minutes and season with salt, pepper and sugar.
- 3
Mix the sour cream with a ladle of hot soup and stir it in.
- 4
Serve over rice or pasta with parsley or dill.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
