Zupa Pomidorowa

Name: Zupa Pomidorowa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 tbsp unsalted butter; 1 medium yellow onion, finely diced; 2 medium carrot, finely diced; 2 small parsley root (or parsnip), finely diced; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 4 cups chicken broth; 2 cups crushed tomatoes; 1/2 cup long-grain white rice, rinsed; 2 bay leaves; 1 tsp dried marjoram; 1 tsp granulated sugar; 1 tsp kosher salt; 1/2 tsp ground black pepper; 2 tbsp fresh dill, chopped; 1/2 cup sour cream (for serving)

55 minEasyServes 4260 cal/serving

PolishSoupStovetopStandard

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Ingredients

2 tbsp unsalted butter
1 medium yellow onion, finely diced
2 medium carrot, finely diced
2 small parsley root (or parsnip), finely diced
2 tbsp all-purpose flour
2 tbsp tomato paste
4 cups chicken broth
2 cups crushed tomatoes
1/2 cup long-grain white rice, rinsed
2 bay leaves
1 tsp dried marjoram
1 tsp granulated sugar
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp fresh dill, chopped
1/2 cup sour cream (for serving)

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion, 2 medium finely diced carrot, and 2 small finely diced parsley root (or parsnip), and cook 8 minutes, until soft.
2

Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute. Stir in 2 tbsp tomato paste and cook 1 minute more.
3

Pour in 4 cups chicken broth and add 2 bay leaves and 1 tsp dried marjoram. Bring to a boil, scraping the bottom of the pot.
4

Stir in 2 cups crushed tomatoes, 1 tsp granulated sugar, and 1/2 cup rinsed long-grain white rice. Reduce the heat and simmer 20 minutes, until the rice is tender.
5

Remove 2 bay leaves. Season with 1 tsp kosher salt and 1/2 tsp ground black pepper, then taste and adjust the sugar.
6

Ladle the soup into bowls. Top each with a spoonful of 1/2 cup sour cream (for serving) and a sprinkle of 2 tbsp chopped fresh dill.

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Questions

What is Zupa Pomidorowa?

Polish tomato soup with rice, carrot, parsnip, and a light butter and flour base, brightened with a little sugar and finished with dill and sour cream. It is one of the most common lunch soups in Poland. This reference files it under Polish soup: made on the stovetop, rated easy and about 55 minutes start to finish.

How much time should I plan for Zupa Pomidorowa?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 4 (20 minutes): "Reduce the heat and simmer 20 minutes, until the rice is tender."

Is there a substitute for sour cream in Zupa Pomidorowa?

The entry for Zupa Pomidorowa calls for 1/2 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Zupa Pomidorowa dairy-free?

Yes. The dairy in Zupa Pomidorowa is 2 tbsp unsalted butter, 1/2 cup sour cream (for serving). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Zupa Pomidorowa keep?

Refrigerate Zupa Pomidorowa for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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