Polish
Zupa pomidorowa
A classic Polish tomato soup made on a light rosół-style broth with włoszczyzna, tomato passata, a little concentrate, and tempered sour cream. Serve it the traditional way with fine egg noodles or rice and a sprinkle of parsley.
Ingredients
- Chicken leg or 2 chicken wings250g
- Water800ml
- Carrot1 small
- Parsley root1 small piece
- Celeriac1 small slice
- Leek1 small piece
- Onion, unpeeled and charred on the cut side1/2
- Bay leaf1
- Allspice berries2
- Black peppercorns4
- Saltto taste
- Tomato passata250ml
- Tomato paste1 tbsp
- Sour cream 18%3 tbsp
- All-purpose flour1 tsp
- Fine egg noodles or white rice80g
- Fresh parsley or dill, chopped1 tbsp
Method
- Put the chicken in a pot, cover with the water, and bring slowly to a gentle simmer.
- Skim off any foam, then add the carrot, parsley root, celeriac, leek, charred onion, bay leaf, allspice, peppercorns, and a small pinch of salt.
- Simmer uncovered over low heat for about 50 minutes, keeping the broth gentle and clear.
- Cook the noodles or rice separately in salted water according to the package instructions, then drain and set aside.
- Strain the broth into a clean pot; keep the carrot for serving if desired and reserve the chicken for another use or add some meat back to the soup.
- Whisk the tomato passata and tomato paste into the hot broth and simmer for 10 minutes.
- In a bowl, mix the sour cream with the flour until smooth, then whisk in a few spoonfuls of hot soup to temper it.
- Pour the tempered cream back into the pot, stirring constantly, and heat gently for 2 minutes without boiling.
- Taste and adjust with salt and black pepper.
- Place noodles or rice in warm bowls, ladle the tomato soup over the top, and finish with chopped parsley or dill.
Common questions
Can I substitute chicken thighs or a whole chicken for the chicken leg or wings?
Yes. Bone-in thighs work very well and give a richer broth; use about 2 thighs for a similar batch. A small whole chicken also works, but simmer gently and remove the breast earlier if it seems overcooked.
How long does this soup take from start to finish?
Plan on about 1 hour 20 minutes total: 50 minutes for the broth, 10 minutes after adding tomato passata and paste, plus time to cook the noodles or rice separately. Prep and straining add a little extra.
What are the most common mistakes with zupa pomidorowa?
The biggest mistakes are boiling the broth hard, which makes it cloudy, and adding sour cream directly to hot soup without tempering, which can curdle it. Also avoid over-salting early, since the tomato paste and reduction intensify flavor.
How should I store leftovers and reheat them?
Store the soup and noodles or rice separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat gently over low heat; do not boil after adding sour cream. You may need to add a splash of water.
What is the best way to serve it?
Serve hot with the cooked noodles or rice added to each bowl, plus a spoonful of reserved carrot or bits of chicken if you kept them. Fresh dill or parsley works well, and a little extra sour cream on top is traditional.