Persons: 2-4 Cost: $$$$ Level: medium Time: 40min Ingredients: easy to find
Summer is definitely here, and there is nothing better than hitting up the open markets – where we are drawn to the colors and the aromas of fresh vegetables and fruits. During this period I start dreaming about Fresh Tomato Soup – Pomidorowa, or the more common polish word “Pomidorówka” – probably the most beloved soup from my childhood. Why is this soup so special? It incorporates relatively cheap ingredients, it’s easy to prepare – so we don’t need to have any special culinary skills – and most importantly: The Tomatoes! Tomatoes bring a gorgeous, summery flavor, creating flavor explosions in our month and our minds…or maybe only mine.
Whenever I eat this soup, I feel like a small kid again, dreaming about the impossible. Somehow pomidorowa transports me back to the past, to my memories of my childhood in Poland. Spending holidays with my parents and grandparents in Pogorzelica (a small Polish seaside town where we often summered), or sitting in the kitchen upstairs in our first home in Szczecin with my younger brother, who just splattered the soup on the wall. And, as anyone who is the oldest in the family knows, I got blamed for it! 🙂 So there is a mix of memories, and all of them make this simple soup simply magic.
It’s no wonder why it is probably one of the few soups that has gained so much popularity around the world. And it’s no different in my home, Poland, where this popular dish is still served until this day with small, thin pasta, rice or lane kluski.
I hope that my polish version will make you dream about the days when you were a child 🙂 Let’s start creating some magic!
#What you need
- 400 ml vegetarian broth/stock
- 2 kg fresh tomatoes
- 1 onion (red or white)
- 2 bay leaves
- 1 jamaica pepper/allspice
- 1 clove of garlic
- *1 small dried red chili
- 1.5 tablespoon olive oil
- Sugar (amount depends on the sweetness of the tomatoes)
- Fresh salt
- 1 fresh black peppercorn
- Few drops of lemon
- Pasta (I like the thin and small variety numbers or funny shapes, for example)
*Be careful with the dried red chili, if the soup will eat a kid/s, I suggest do not to add, as can be a bit too spicy
If you don’t have vegetable broth, you can follow the recipe from the post here Polish Royal Broth (Rosół Królewski) under vegetable broth however if you’re short on time, just use your favorite prepared broth/stock
- My saving time preparation: whenever I have a bit of time, usually on a quiet sunday evening while watching a movie, I cook a vegetable broth in advance and freeze it for later. This way I always have a homemade broth for any soup whenever I need
Start by preparing tomatoes. On the top of each tomato, cut a small cross, then put them into a big pot and pour in boiling water. Leave them like this for around 1 min. This process makes it much easier to remove the skin. After peeling, cut out the roots, cut into quarters and set aside.
Heat 1.5 tablespoons of olive oil in a medium pot. Take one small dried red chili and 1 clove of garlic – remember to always smash the garlic, to allow the flavors to emerge while cooking. Once the oil is warmed up, add in these ingredients (once you see small bubbles start to appear, your oil is ready). In the meantime, finely chop the onion. After the other ingredients have been cooking for about 2 minutes on medium heat, add the onion and stir until lightly golden. Don’t forget to stir!
Add 400 ml of broth, add 2 bay leaves, 1 jamaica pepper (allspice) and 1 black peppercorn and cook for around 5 min. Next, add the prepared tomatoes, put a small pinch of salt and sugar, and cook on medium heat for around 20 min. Stir quite frequently, and if needed, season with salt and sugar.
After 20 min, the tomatoes should be almost melted. Take out the bay leaves and the jamaica pepper and mix the soup. Next prepare another pot and sieve. Press the prepared soup through the sieve. I generally use a tablespoon. This requires a bit of practice and elbow grease but after one try, I’m sure you will get the hang of it.
I tend to do this in two parts. Pour in the first half of the soup, press with a spoon, scrape the bottom of the sieve with the spoon from time to time to unclog the holes.
When there is nothing left to squeeze out, rinse the sieve quickly under cold water and continue with the second part exactly the same way.
I know what you’re thinking, omg so much work. I thought so too the first time, but believe me, soon enough you will be so quick, that you will forget about the troubles you had the first time 🙂 and your soup will be as beautiful as soups from the best restaurants 🙂
To this perfect lump-free soup add few drops of lemon, stir and cook over very low heat.
From time to time, taste the soup and season with salt and sugar when necessary. During this time prepare the pasta, which shouldn’t take more than 10 min. A little piece of advice, don’t add any oil to the pasta water, only salt. After draining, you can add few drops of olive oil, which will prevent the noodles from sticking together.
Ok, our soup is ready! You see, it wasn’t so hard right? 🙂 And I can ensure you that anyone who tastes your soup will be impressed by your cooking skills.
As always, if you have any troubles or questions just write to me and I will be happy to answer and hopefully help you! Cheers and smacznego 🙂
The dish can stand in the fridge around 1 day
We eating this soup as well with sour cream, I usually like add this to the pomidorowa from previous day 🙂
Accessories used in the photos⇒
Bowl: Merci shop (Paris)
Plate: “Look at Me” by Magda Pilaczyńska, bought in NO WÓDKA store, Berlin
Illustration, Tokyo stories by Mateusz Urbanowicz
Flowers: Carnations & Peonies
All photos and illustrations, made by chezdomia 🙂