Polish Zupa Pomidorowa Recipe
Since tomatoes are not native to Poland, Zupa Pomidorowa likely originated in the 16th or 17th century when tomatoes were first introduced to the region.The recipe for Zupa Pomidorowa can vary by family or region within Poland. Some versions use varying amounts of cream or sour cream to adjust the soup's texture, while others may include meats such as beef, chicken, or sausage.
Ingredients
- 1.5 lbs Ripe tomatoes (peeled and chopped)
- Onion – 1
- Carrots – 2
- Celery stalks – 2
- Garlic (minced) – 2 cloves
- Vegetable or chicken broth – 4 cups
- Tomato paste – 2 tbsp
- Butter or vegetable oil – 2 tbsp
- Bay leaf – 1
- Sugar – 1 tsp
- Salt – to taste
- Egg noodles or pasta – 1 cup
- Fresh parsley for garnish (optional)
- Pepper – to taste
- Sour cream or yogurt for serving (optional)
Instructions
- Cook the pasta or egg noodles according to the instructions on the packaging, drain and leave aside.
- Chop the carrots, onion and celery into small chunks.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened.
- Add the minced garlic and cook until fragrant.
- Stir in the chopped tomatoes and tomato paste.
- Cook until the tomatoes start to break down.
- Pour in the broth, add the bay leaf.
- Season with sugar, salt, and pepper.
- Bring to a simmer and cook until the vegetables are tender.
- Remove the bay leaf.
- Puree the soup until smooth if desired.
- Mix the pasta or egg noodles into the soup.
- Serve hot, garnished with fresh herbs and a dollop of sour cream, if desired.
Nutrition
Calories: 280kcalCarbohydrates: 41gProtein: 10gFat: 9gSaturated Fat: 3gCholesterol: 25mgSodium: 487mgFiber: 6gSugar: 13g
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