Zupa Pomidorowa: Polish Tomato Soup with Egg Noodles

Ingredients

• 2 litres (8.5 cups)chicken broth or leftover Rosół
• 680–700 ml (24 oz)tomato paste
• 200 ml (0.8 cups)sour cream, 12% or 18%
• 200 g (1 cup)cooked egg pasta
• to tastechopped parsley leaves
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the instructions on the packet.

2. 2

   Heat the broth

   Warm the broth, then add the tomato paste and stir to combine.

3. 3

   Temper the cream

   Pour ½ cup of the soup into a small bowl. Add the sour cream and mix with a fork until smooth, then stir this creamy mixture into the soup.

4. 4

   Season the soup

   Heat the soup for a few minutes, then season with salt and pepper.

5. 5

   Serve with pasta

   Serve the soup with the cooked pasta and chopped parsley.

What is Pomidorowa?

Pomidorowa is a familiar Polish tomato soup, often made by adding tomato to a broth such as Rosół. This version combines chicken broth, tomato paste and sour cream, then serves the soup with egg pasta.

The quick method makes it useful for a weeknight meal or for using leftover broth. The sour cream softens the tomato flavour and gives the soup a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 206 calories, 11g protein, 24g carbs, 7g fat.

The egg pasta supplies most of the carbohydrates, while the sour cream contributes fat and the chicken broth and cream provide some protein. The recipe’s stated nutrition is 206 kcal, 11 g protein, 24 g carbohydrates and 7 g fat per serving; serve with extra vegetables on the side to round out the plate.

Build the tomato base

Broth first: warm it before stirring in the tomato paste so the paste disperses through the liquid. Stir until the soup looks evenly coloured, with no concentrated clumps of paste.

Mix in the sour cream

Temper gently: mixing a little hot soup with the sour cream first helps it blend smoothly into the pot. Stir the mixture in rather than adding cold cream straight to the hot soup.

Get the pasta ready

Cook separately: follow the packet instructions and keep the pasta aside until serving. This lets you control how much pasta goes into each bowl and helps prevent it from becoming over-soft in the soup.

Check the finish

Warm, not boiling: once the cream is incorporated, heat the soup for a few minutes as directed. A gentle heat keeps the mixture smooth; taste and adjust the salt and pepper before serving.

Serving ideas

Finish each bowl with chopped parsley for a fresh note. Serve the pasta alongside or spoon it into the soup, and add bread if you want something extra to accompany the meal.

Recipe notes & tips

• Use leftover Rosół in place of chicken broth if you have it.
• Stir the tomato paste into the warm broth until fully dispersed.
• Mix the sour cream with a little soup before adding it to the pot.
• Cook the pasta according to its packet rather than leaving it to soften in the soup.
• Taste the soup after adding the cream before adjusting the seasoning.
• Chop the parsley shortly before serving for a fresh finish.

Variations

• Use Rosół: swap in leftover Polish chicken broth for the chicken broth.
• Choose richer cream: use 18% sour cream for a fuller finish.
• Choose lighter cream: use 12% sour cream for a less rich result.
• Change the pasta: serve with another cooked egg pasta shape if that is what you have.
• Add a herb finish: scatter extra chopped parsley over each bowl.

Common mistakes to avoid

• Adding cream straight in: first blend it with ½ cup of soup until smooth.
• Leaving tomato paste in clumps: stir it thoroughly into the warm broth.
• Boiling after adding cream: heat gently for a few minutes instead.
• Overcooking the pasta: use the packet timing and serve it with the soup.
• Seasoning too early: taste after the cream is mixed in, then add salt and pepper.

How to store

Refrigerate leftover soup and pasta separately in covered containers and use within 3 days. Reheat the soup gently on the hob, stirring; warm the pasta separately or add it to the soup near the end.

Frequently asked questions