Polish tomato soup (zupa pomidorowa)
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
109 kcal
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Course
Main Course, Soup
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Cuisine
Polish
Polish tomato soup (zupa pomidorowa)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
for the homemade broth (or use 6 cups store-bought chicken broth):
- 6 chicken wings
- carrot for soup vegetables
- parsley root
- leek
- celeriac
- onion
- parsley spices, couple parsley twigs, quantity noted
- bay leaves
- allspice
- black peppercorn
- 8 cups water
additionally:
- 2 cups tomato passata 500ml, tomato puree
- 3 tablespoons heavy cream 30-36%
- 3 tablespoons sour cream 12-15%
- salt to taste
- black pepper to taste
to serve:
- parsley chopped
- pasta cooked, or rice
Instructions
- 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!
Notes
- For this soup, you can make simple chicken broth (as written in the recipe above), make my recipe for Polish chicken soup (rosół), or use store-bought chicken broth (you will need 6 cups).
- Tomato passata (also called tomato puree) is a thick sauce of pureed, briefly cooked tomatoes that have been strained of seeds and skins. If you have homemade tomato puree it's probably less thick and concentrated than store-bought so use 3 cups instead of 2 (or to your taste).
- You can use just sour cream or just heavy cream - it depends on your preferences. In Poland, this soup is usually made with 18% sour cream - a special type of cream for soups.
- For homemade chicken broth, you can use any bone-in skin-on chicken parts like chicken thighs, drumsticks, or whole legs.
- Storage: Keep this soup in the fridge for up to 4 days. You can reheat it but don't bring it to a boil - the cream can curdle. It can also be frozen but without the cream - it will split. If you choose to freeze it with cream anyway you can always mix it in a blender until smooth again.
- Calories = 1 serving (1/6 of the recipe), pasta is not included. This is only an estimate!
Nutrition Information
Show Details
Calories
109kcal
(5%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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