Summary

Ingredients

• 3 liters water
• 4 carrot (s)
• 1 leek, only the white part
• 500 g pork, (peeled ribs)
• 2 allspice grains
• 2 bay leaves
• 200 g tomato paste
• 1 onion (s)
• 200 g cream, or cremefine
• 3 tablespoon flour
• 80 g butter
• 0.5 ½ bunch dill
• salt and pepper

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Instructions

1. For this tasty Polish-style tomato soup, first wash the meat and simmer with the allspice and bay leaves in 3-4 liters of water for about 45 minutes.
2. In the meantime, wash and peel the vegetables or remove the first layer from the leek and only use the light, intensely tasting part if possible. Halve the carrots, dice the leek and add to the soup after 45 minutes and cook until it is firm to the bite (about 20 minutes).
3. Meat, allspice and bay leaves can now be removed.
4. Now chop an onion very finely and fry it in another smaller saucepan in 80g butter until translucent. Add 200 g tomato paste and sweat while stirring, preferably with a whisk, for about 5 minutes at a low temperature. Now add 3 tablespoons of flour and stir well so that a roux is formed. Spoon a little of the broth in which the meat and vegetables were cooked into the tomato roux and stir well until all the lumps are gone. Now add the resulting tomato sauce to the stock in the large stock pot, add the cream and season with plenty of salt and pepper. I take about 3-4 teaspoons of salt for 4 liters of soup.
5. Fresh, chopped dill goes well with it, as well as soup noodles or rice. With us, the soup is enough for two people for two days, with noodles on one day and rice on the other.