Polish Tomato Soup Recipe – Zupa Pomidorowa

Most families make Polish tomato soup (Zupa pomidorowa) using leftover rosół, Poland’s beloved clear chicken broth, turning yesterday’s Sunday dinner into today’s cozy lunch. But when you make the whole thing from scratch—from broth to final bowl—it’s a warm, rewarding experience that wraps you in tradition.

I still remember my grandmother’s kitchen on Mondays. The smell of simmering rosół still lingering in the air, she’d whisk in tomato paste, swirl in some sour cream, and ladle the soft, red-orange soup over fluffy egg noodles. It was the kind of meal you didn’t need to ask for—you just knew it was coming. It was warm, familiar, and deeply satisfying. And now, when I want to feel close to home or share a taste of Poland with friends, this is the recipe I return to.

Whether you’re new to traditional Polish soups or just craving a real, creamy tomato soup with noodles, this full recipe will walk you through every step—starting with chicken and vegetables for rosół and ending with a bowl of the best pomidorowa you’ve ever had.

Necessary Equipment

To make homemade pomidorowa entirely from scratch, you’ll need:

• Large soup pot (6–8 qt)
• Knife and cutting board
• Slotted spoon or fine mesh strainer
• Whisk
• Small bowl (to temper sour cream)
• Ladle
• Pasta pot (optional, for noodles)

(Tip: A mesh skimmer is helpful for removing foam from the broth.)

Key Ingredients & Substitutions

Let’s break it down into two parts: ingredients for the rosół base and ingredients to transform it into zupa pomidorowa.

For the Rosół (Broth Base):

Chicken Pieces – 1 whole chicken (or mix of wings, drumsticks, thighs): Bone-in chicken adds depth and richness. You can use a mix of parts or just one type. Avoid boneless, skinless breasts—they don’t provide enough flavor.

Soup Vegetables (Włoszczyzna)

• 2 large carrots
• 1–2 parsnips
• ½ celeriac or 2 celery stalks
• 1 onion (peeled, halved)
• Optional: leek (white part only)
  These traditional rosół vegetables give the broth its classic sweet, earthy flavor.

Whole Peppercorns – 5–6: Add a subtle spice without overpowering.

Bay Leaf – 1 or 2: Adds aroma and depth.

Salt – to taste: Start light—broth reduces slightly as it simmers.

Water – About 2 liters (8 cups): Enough to cover the meat and vegetables comfortably in the pot.

(Tip: For a vegetarian version, omit the chicken and double the vegetables.)

For the Pomidorowa:

Tomato Paste – 2 tbsp: Gives the soup a rich, concentrated tomato flavor. Substitute with ½ cup tomato purée if needed.

Sour Cream (Śmietana) – ⅓ cup: Classic addition for a creamy tomato soup. Use full-fat for best flavor. Substitute with Greek yogurt or leave out for a dairy-free version.

Cooked Noodles or Rice – 1 cup: Use traditional Polish egg noodles, vermicelli, or white rice, depending on preference.

Salt and Pepper – to taste: Essential for balancing flavor.

Fresh Parsley – chopped: For garnishing and a touch of color.

(Optional: Add a small pinch of sugar if your tomatoes are very acidic.)

Step-by-Step Instructions

1. Make the Rosół (Broth)

Place the chicken pieces and all the vegetables in a large pot. Cover with water (about 2 liters). Add peppercorns, bay leaf, and a bit of salt. Bring to a boil, then reduce to a gentle simmer. Skim off any foam. Cover loosely and simmer for 1.5–2 hours until the broth is golden and flavorful.

(Tip: The longer it simmers, the deeper the flavor. Don’t rush it.)

2. Strain the Broth

Remove the chicken and vegetables. Strain the broth through a fine sieve. Reserve the meat if you want to add it back into the soup later.

(Tip: Discard soft veggies—they’ve done their job. You can shred the chicken or save it for another dish.)

3. Add Tomato Paste and Simmer

Return the clear broth to the pot. Whisk in the tomato paste or purée. Simmer for 10–15 minutes to let the flavors blend.

(Tip: Adjust tomato to your taste—more for tang, less for sweetness.)

4. Temper and Add Sour Cream

In a small bowl, stir a few spoonfuls of hot soup into the sour cream. Mix well, then pour back into the pot, whisking gently.

(Tip: Always temper sour cream before adding to prevent curdling.)

5. Cook Noodles or Rice

While the soup simmers, cook noodles or rice separately. Drain and set aside.

6. Season and Serve

Taste the soup and adjust seasoning with salt and pepper. Ladle over cooked noodles or rice and garnish with fresh parsley.

Tips for the Best Pomidorowa

• Use bone-in chicken and simmer gently for rich broth.
• Don’t skip the vegetable trio (carrot, parsnip, celery)—it’s essential for real rosół flavor.
• Always temper sour cream before adding to hot soup.
• Cook the pasta/rice separately to keep the texture just right.
• Add a tiny pinch of sugar if your tomatoes are too sharp.

Serving Suggestions

Zupa pomidorowa is a soup that loves good company. I usually serve it with a slice of buttered sourdough rye bread, or a piece of crusty baguette on the side to mop up the bowl.

It makes a lovely first course before a main dish like kotlet schabowy or a light dinner when served with a bit of shredded chicken stirred back in. If you’re building a full Polish meal, pair it with a crisp cucumber salad and finish with a sweet bite like sernik or babka.

Make-Ahead & Storage

Make-Ahead Tips: You can prepare both the rosół and the tomato soup base a day or two in advance. I like to make the broth one evening, refrigerate it overnight, and then skim the fat the next day before turning it into pomidorowa. Keep the sour cream out of the pot if you plan to store the soup—add it fresh when reheating.

Storage: Store the soup in an airtight container in the fridge for up to 4 days. If possible, keep the noodles or rice separate to prevent them from going mushy. The broth will thicken slightly as it cools.

To Reheat: Reheat gently over medium heat, stirring often. Avoid boiling, especially if the sour cream is already mixed in. Add a splash of broth or water if it thickens too much, and adjust seasoning again before serving.

Common Mistakes

One of the biggest mistakes with pomidorowa is not allowing the rosół to develop fully. Rushing the broth means a weaker base, and the soup will taste flat.

Another frequent issue is curdled sour cream—this happens when it’s added straight into hot soup. Always temper it gently.

Finally, don’t boil the soup hard after adding noodles or rice—they’ll become soggy, and the texture won’t be as nice. A gentle heat keeps everything tasting fresh and balanced.

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