Polish tomato soup
Polish Tomato Soup – a warm hug in every bowl
Who doesn’t love a warm, flavorful, and comforting soup? Polish tomato soup is a traditional recipe that brings together simple ingredients to create a delicious dish, perfect for chilly days or moments when we seek a touch of comfort. This soup is not only tasty but also versatile, allowing for adaptations based on personal preferences. We will explore each step of the recipe together, along with some tips and variations you can try. Let’s get cooking!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 5
Required ingredients:
- 1.5 kg fresh tomatoes or 750 g canned tomatoes
- 1.5 l bone broth or 1.5 l water and 3 beef MAGGI stock cubes
- 1 bunch of lovage leaves
- 1 bunch of fresh parsley
- 150 g bell pepper
- 20 g sugar
- 100 g flour
- 3 eggs
- 30 g tomato paste
- Salt, to taste
Preparing Polish Tomato Soup
Step 1: Preparing the ingredients
Before you start cooking, it’s essential to have all the ingredients at hand. The tomatoes should be well washed and crushed. If you’re using canned tomatoes, make sure to drain them well. Remove the seeds from the bell peppers, wash them, and slice them. Sift the flour, and wash the eggs under cold running water. These details, although minor, contribute to hygiene and better taste.
Step 2: Preparing the soup
In a large pot, add the bone broth (or water with stock cubes) and bring to a boil. Once the liquid starts to boil, add the crushed tomatoes, sliced bell pepper, and tomato paste. These ingredients will give the soup an intense flavor and vibrant color. Let everything simmer over medium heat for about 20 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
Step 3: Thickening the soup
In a separate bowl, whisk the eggs. Gradually add the flour while continuously mixing to avoid lumps. This will be the base for thickening the soup. Gradually pour a few tablespoons of the soup into the egg and flour mixture to temper it, then add the entire mixture to the pot. Continue stirring to ensure a uniform consistency.
Step 4: Seasoning
Add sugar and salt to taste. The sugar will balance the acidity of the tomatoes, while the salt will enhance all the flavors. Let the soup simmer for another 10 minutes. During this time, you can finely chop the lovage and parsley leaves, which you will add at the end to bring freshness and an extra flavor boost.
Step 5: Serving
Once the soup is ready, pour it into warm bowls and sprinkle fresh lovage and parsley on top. This soup is delicious served with a slice of toasted bread or crunchy croutons. You can accompany it with a green salad for a balanced lunch or dinner.
Useful tips:
- If you want to personalize the recipe, you can add vegetables like carrots or celery, which will bring additional flavor and texture.
- For a spicier version, add a bit of fresh chili pepper or chili flakes.
- You can replace the tomato paste with tomato sauce for a sweeter taste.
Nutritional benefits:
Tomato soup is rich in vitamins, especially vitamin C, as well as antioxidants due to the tomatoes. They contribute to strengthening the immune system and maintaining skin health. Additionally, lovage and parsley add essential vitamins and minerals, while the eggs provide protein.
Frequently asked questions:
1. Can I use canned tomatoes?
Yes, it’s an excellent option if you can’t find fresh tomatoes. Make sure to choose canned tomatoes without additives.
2. How can I make the soup spicier?
Add a finely chopped chili pepper or chili flakes during cooking.
3. What drinks pair well with the soup?
A dry white wine or fresh lemonade are excellent choices to balance the soup’s flavors.
This Polish tomato soup is more than just a dish; it’s a recipe that evokes family meals, moments of relaxation, and the joy of sharing flavors. Try it and let yourself be carried away by its aromas!
Ingredients: For 5 servings: fresh/canned tomatoes - 1.5 kg / 750 g beef broth - 1.5 l or 1.5 l water and 3 MAGGI beef cubes parsley - 1 bunch green bell pepper - 150 g sugar - 20 g flour - 100 g eggs - 3 pieces tomato paste - 30 g salt to taste
