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Tomato soup (zupa pomidorowa)

Poles are divided over whether noodles or rice are the best accompaniment to zupa pomidorowa, but noodle fanciers seem to have the edge.


  • 1 ¼ lb fresh tomatoes or 5 tablespoons tomato concentrate
  • 2 tablespoons butter
  • 8 cups meat or vegetable stock
  • salt
  • pepper
  • sugar
  • ½ cup sour cream or 1 cup milk
  • 1 tablespoon flour
Tomato soup (zupa pomidorowa)


Wash, hull and quarter 1-1/4 lb fresh tomatoes and simmer covered on low heat with several T stock and 2 T butter for 15-20 min.

Sieve into 6 c meat or vegetable stock and season to taste with salt, pepper and a little sugar.

Cream with 1/2 c sour cream or 1 c milk fork-blended with 1 heaping T flour. Simmer briefly and serve.

When fresh vine-ripened tomatoes are out of season, simply stir 4-5 T tomato concentrate directly into hot stock and proceed as above. Canned tomato juice cooked with an equal amt of stock is also very good.

Serving Suggestions

Serve with rice or egg noodles. Sprinkle with fresh parsley.