Polish Zupa Pomidorowa (Tomato Soup)

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Zupa pomidorowa is Poland's most popular soup, eaten by virtually every Polish person at least weekly growing up. Made from chicken stock and pureed tomatoes with a touch of cream, then served over a small mound of rice or pasta — it sounds simple and it is, yet it achieves a depth of flavor and comfort that is deeply, specifically Polish. It's the flavor of school lunches, sick days, and grandmothers.

Ingredientes

Sirve 4

• 1 literchicken stock
• 800 gcanned whole tomatoes (or 6 fresh ripe tomatoes)
• 1/2 cupheavy cream or sour cream
• 1 mediumcarrot
• 1 mediumparsnip
• 1 tspsugar
• 1 tspsal
• 1/2 tsppimienta negra
• 1 cupwhite rice, cooked (to serve)
• 2 tbspfresh dill or parsley (to garnish)

Instrucciones

1. 1

   Make the base

   Simmer chicken stock with carrot and parsnip for 15 minutes. Remove vegetables.

2. 2

   Add tomatoes

   Add canned tomatoes to the hot stock. Simmer for 10 minutes. Blend until smooth with an immersion blender.

3. 3

   Season

   Add sugar, salt, and pepper. Taste and adjust — the soup should be tangy and savory.

4. 4

   Add cream

   Remove from heat. Stir in cream (for sour cream, temper it first by adding a ladle of soup to the cream, then stirring back in). Reheat gently — do not boil.

5. 5

   Serve

   Place a small mound of cooked rice in each bowl. Ladle hot soup over. Garnish with fresh dill.

Variaciones

• •

  Add meatballs (klopsiki) for a heartier version

• •

  Use vegetable stock for a vegetarian version

• •

  Make a cold version in summer, blended with ice

• •

  Vegetariano: intercambie la proteína por champiñones king oyster asados, tofu ahumado o garbanzos cocidos - ajuste el condimento ligeramente hacia arriba para compensar.

Almacenamiento

Refrigerate up to 4 days. Add cream after reheating if storing.

Preguntas frecuentes