ZUPA POMIDOROWA: POLISH TOMATO SOUP WITH EGG NOODLES
This rich Pomidorowa soup is a classic recipe rivalled only by maybe (and that's a big maybe!) Rosół or Ogórkowa on my personal nostalgia-meter. Try it!
Provided by Adapted by Kasia
Categories Polish Soups
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 206 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 702 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
POLISH TOMATO SOUP - ZUPA POMIDOROWA
Make and share this Polish Tomato Soup - Zupa Pomidorowa recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 125.8, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.1, Sodium 803.9, Carbohydrate 9.7, Fiber 2.4, Sugar 6.4, Protein 4.4
POLISH TOMATO SOUP (ZUPA POMIDOROWA)
Delicious tomato soup made with chicken broth, tomato puree, and cream. It's pure comfort food and one of the staples of Polish cuisine.
Provided by Aleksandra
Categories Main Course Soup
Time 1h15m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 109 kcal, ServingSize 1 serving
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