pomidorowa

Pomidorowa, also known as zupa pomidorowa or pomidorówka, is a traditional Polish tomato soup. It is one of the most commonly prepared soups in Polish home cooking and in public meals. The base typically centers on tomatoes or tomato puree, simmered in meat or vegetable stock with onions and carrots, and sometimes celery.

Variations range from clear to creamy. Common additions include boiled rice or small pasta, and thickeners such as cream, sour cream, or a light roux. Summer versions may use fresh tomatoes, while winter versions rely on canned tomatoes or concentrated puree. The soup is often balanced with a touch of sugar to counteract acidity and seasoned with salt, pepper, and herbs like dill or parsley.

Preparation generally involves sautéing onions (and sometimes carrots) in fat, adding the tomato base and stock, and simmering until flavors meld. Rice or pasta is added and cooked until tender. Some recipes blend the soup for a smooth texture, while others keep it chunky. Cream or sour cream is typically stirred in at the end or served on the side.

Serving and cultural notes: Pomidorowa is usually served hot, frequently with a dollop of sour cream, a sprinkle of dill, and accompanied by bread or croutons. It holds a staple position in Polish cuisine, reflecting regional and family variations in ingredient choices and techniques.