> Lemon and Strawberries: Classic polish tomato soup

Tuesday, February 16, 2016

Classic polish tomato soup

This tomato soup is one of my favorites. Why? Because it's very simple to make, delicious and perfect for colder days. It can be made with an addition of rice or noodles and I prefer the latter. The main taste comes from either fresh tomatoes or tomato paste - I like both versions, but the one with tomato paste usually gets thicker and I think it makes a better comfort food in the Winter.
In my recipe I've used kritharaki pasta (also called "orzo"), but any type of pasta will be good!
Tomato soup is pretty fast to cook so I make it often when I don't have much time. If you're looking for an idea for easy, delicious and comforting dinner, then you should try my tomato soup!

  • 1l chicken broth 
  • 500ml tomato paste
  • 1-2 cup kritharaki
  • 2 carrots
  • 1 onion
  • 1-2tbs sugar (depending on how sour your tomato paste is)
  • 2 bay leaves
  • salt & pepper to taste
  • 1-2 tbs olive oil
Extra: sour cream or yogurt.

Pour chicken broth into a big pot, add carrots. Cook on medium heat until they're almost cooked. Take carrots out. Pour tomato paste into the broth. Add sugar, bay leaves, salt and pepper to taste. Bring it to boil and add kritharaki. Cook for about 15 minutes. 

Meanwhile, preheat a pan with olive oil. Cut onion into tiny pieces and fry it for about 5 minutes, until it becomes slightly golden. Add onion to the pot. Stir your soup to mix the onion in. Cook until kritharaki is soft and your soup thickens. Slice the carrots and add into the pot. Let it simmer for about 5 minutes. 

Serve while hot with a dash of sour cream or yogurt on top. You can also mix sour cream into the soup directly - before you add it though, mix sour cream with some of the soup in a small bowl. This will prevent it from curdling.


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