Polish Style Tomato Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 liters water
- 500 g soup meat, (chicken or beef)
- 500 g soup veetables (celery / leek / parsley / carrots)
- 200 g tomato paste, 3-fold concentrated
- 0.5 can ½ tomato (s), happened
- 300 g potato (s), as a filler
- 200 g carrot (s), as a filler
- 1 bay leaf
- 2 grains allspice
- 2 juniper berries
- 1 cup sour cream
- salt and pepper
- 1 pinch (s) lovage
- 1 teaspoon, leveled sugar
- 1 teaspoon, leveled dill
- 1 tablespoon, leveled vegetable stock, (I`ll use my own)
- 300 g noodles, soup noodles (preferably mussels or similar)
Print Recipe
Pin Recipe Instructions
- Wash the meat of the soup, put it in a large saucepan and pour on cold water. When the brew is boiling, switch down to a low level and simmer for at least 2-3 hours.
- I then sieve the whole thing through a sieve with a Zewa insert (don`t like floating stuff in soups), then the washed soup vegetables come in. When the vegetables are done, they are taken out and thrown away.
- Peel the carrots and potatoes, cut into small cubes and place in the soup. Let everything cook until soft, then pour in the tube of tomato paste and half a can of tomato sauce.
- In the meantime, cook the noodles - which will later serve as soup fillers - until soft.
- Then season the soup with salt, pepper, sugar and vegetable stock. Mix the flour with the cream well, if it is too thick, add a little water. Let it flow through a sieve into the boiling soup (there are no lumps). Finally, dill to round off the taste. Put a few tablespoons of the noodles on each plate and pour over the soup.
- I always cook the meat stock in the evening when I sit in front of the TV, the soup is then ready the next day.
- Tip: In the tomato season I use good / fresh tomatoes - 1 kg - for the tomato soup.
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