Polish Tomato Soup Recipes

POLISH TOMATO SOUP

Steps:

• The stock can be made a day ahead if you wish.
• Place all stock ingredients into a stock pot and bring to a boil.
• Lower to a simmer and skim off and discard brown foam that floats to the top.
• Simmer stock for two hours.
• After two hours, remove pork with tongs and set aside to cool.
• Remove and discard three bay leaves.
• Use an immersion blender and puree what remains in the pot. There should be exactly two quarts of pureed liquid. If there is more, place it back in the pot and slowly cook down to two quarts being careful that it doesn't stick. If less than two quarts, make up the difference with water. Set aside for now.
• Pick meat off of the bones and discard bones, fat and connecting tissue. Break the meat up with your fingers into bite sized or larger pieces and set aside.
• In a 6-quart soup pot or Dutch oven over medium heat, add the olive oil and once hot, add the onions.
• Cook the onions for five minutes or so until completely tender. It is OK if they start to brown.
• Add the tomato paste and cook for three minutes stirring often so it doesn't stick.
• Add the stock and scrape any brown bits from the bottom. (If any sediment settled to the bottom of the stock container or pot, stop pouring before you get to it. I had a few peppercorns settle to the bottom which I discarded)
• Add the two cans of crushed tomatoes, dill fronds and cooked pork.
• Bring to a simmer and place a heat defuser under the pot and a splatter screen over the top and once simmering, cook 30 minutes. Try not to break up the pork too much.
• While the soup is cooking, cook the mini pasta and set aside.
• After 30 minutes, add in the sour cream and butter off heat and stir gently until they are melted into the soup.
• Serve with some of the pasta sprinkled over the top, or stirred in, and top with more sour cream and chopped dill fronds.

ZUPA POMIDOROWA: POLISH TOMATO SOUP WITH EGG NOODLES

Steps:

• 1. Cook the pasta according to the instructions on the packet. 2. Heat up the broth. Add Tomato paste and mix together. 3. Pour 1/2 cup of the soup into a small bowl. Add cream to it and blend with a fork until smooth. Add this creamy mixture into the soup. 4. Heat up for a few minutes, season with salt and pepper. 5. Serve with pasta and chopped parsley.

AUTHENTIC POLISH TOMATO SOUP RECIPE

Steps:

• Cook the broth if you don't have any. You can use this recipe.
• If you use fresh tomatoes, wash, peel and dice them. Place them in the pot and cook until soft.
• Peel and dice an onion, peel and mince garlic cloves. Fry them with a bit of oil until soft.
• Add boiled tomatoes, fried garlic, and onion to the broth. Cook for a while.
• Add uncooked rice and pasta to the soup and cook until soft. Alternatively, cook it separately and add to the soup afterward.
• Season with salt or pepper if necessary.

GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)

Steps:

• Remove the stalk from the bottom of the cabbage head.
• Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
• Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
• Remove cabbage from water and place on a cutting board until it's cool enough to handle.
• In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
• In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
• Once the cabbage has cooled, remove the leaves from the cabbage head.
• Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
• Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
• You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
• Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
• Fold up the bottom part of the cabbage leaf.
• Then, fold in the sides.
• Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
• Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
• Bake for 50-60 minutes, rotating pans halfway through baking.
• Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

POLISH TOMATO SOUP

Steps:

• Place all ingredients in a soup pot.
• Boil, then reduce the heat and simmer, partially covered, for 2 hours.
• Serve with kluski dumplings (posted seperately).