How do I make pomidorowa from scratch?

Start with chicken and vegetables to make rosół. Strain the broth, add tomato paste, and finish with sour cream, noodles, or rice.

Can I freeze zupa pomidorowa?

Yes, but freeze it before adding the sour cream and pasta. Add those fresh when reheating for the best texture.

What’s the difference between rosół and pomidorowa?

Rosół is a clear chicken broth. Pomidorowa is a tomato soup made by enriching rosół with tomato paste and sour cream.

Can I use fresh tomatoes instead of paste?

Yes! Roast or simmer peeled tomatoes, then blend and strain before adding to the broth. Simmer longer to deepen the flavor.

Polish Tomato Soup Recipe - Zupa Pomidorowa

Name: Polish Tomato Soup - Zupa Pomidorowa
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Polish
Ingredients: 1 whole chicken or mix of chicken pieces (about 1.5 kg); 2 carrots, peeled; 1–2 parsnips; ½ celeriac or 2 celery stalks; 1 onion, peeled and halved; Optional: 1 leek (white part only); 5–6 whole peppercorns; 1–2 bay leaves; Salt, to taste; 2 liters (8 cups) water; 2 tbsp tomato paste or ½ cup tomato purée; ⅓ cup sour cream; 1 cup cooked egg noodles or rice; Salt and pepper, to taste; Chopped parsley, for garnish

Description

Zupa Pomidorowa is a beloved Polish tomato soup made from scratch using homemade rosół, tomato paste, and sour cream. This creamy and comforting soup is traditionally served with noodles or rice and perfect for cold days.

Ingredients

Units Scale

For the Rosół:

1 whole chicken or mix of chicken pieces (about 1.5 kg)
2 carrots, peeled
1-2 parsnips
1/2 celeriac or 2 celery stalks
1 onion, peeled and halved
Optional: 1 leek (white part only)
5-6 whole peppercorns
1-2 bay leaves
Salt, to taste
2 liters (8 cups) water

For the Pomidorowa:

2 tbsp tomato paste or 1/2 cup tomato purée
1/3 cup sour cream
1 cup cooked egg noodles or rice
Salt and pepper, to taste
Chopped parsley, for garnish

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Instructions

Prepare the Chicken: Rinse the chicken under cold running water. Place in a pot, add a pinch of salt, and cover with cold water. Let it soak for about 15 minutes, then drain and refill the pot with 2 liters of fresh cold water. Bring to a boil over high heat.
Cook the Soup: As the water comes to a boil, skim off any foam that rises to the surface with a slotted spoon. Once all the foam is removed, reduce the heat to low and simmer gently for 30 minutes.
Add Vegetables: Add the peeled and rinsed vegetables to the pot and continue to cook for another 20 minutes.
Add Tomato: Remove the chicken from the broth. Stir in the tomato concentrate or puree to taste, ensuring the soup does not become too acidic. Bring to a boil again.
Add Cream: Gradually incorporate the cream to avoid curdling. Mix the cream in a separate bowl with a few tablespoons of cold water, then slowly add some hot broth to temper it before stirring it back into the soup.
Season: Gently heat the soup, but do not let it boil after adding the cream. Season with black pepper to taste.
Serve: Serve with cooked white rice or pasta and garnish with chopped parsley or dill.

Notes

Use bone-in chicken for the richest broth—don’t rush it!
Temper sour cream to prevent curdling. Stir it slowly into hot soup.
Keep pasta or rice separate until serving for best texture.
Adjust the tomato paste for more or less tang. A small pinch of sugar can help if it’s too acidic.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Soup
Cuisine: Polish

Nutrition

Calories: 270
Sugar: 4g
Sodium: 700mg
Fat: 12g
Carbohydrates: 22g
Fiber: 2g
Protein: 18g