Recipe: Pomidorowa
A creamy Polish tomato soup. My recipe, like all my soups, is probably more hearty than authentic.
- 6 cups chicken broth
- 1 carrot, puree
- 1 bay leaf
- dash of allspice
- salt to taste
- pepper to taste
- 1 Tbspn dried parsley
- 1 scoop brown or wild rice
- 2 chicken breasts or thighs
- 2 cups tomato, puree
- 4 Tbspn heavy whipping cream
- 4 Tbspn sour cream
Add chicken breast, broth, carrot, salt, pepper, bay leaf, parsley and rice into a dutch oven. Bring to a boil. Put in oven at 300 degrees for one hour, withdraw dutch oven and return to the stove top. Scoop out chicken and shred, add back to the soup. Add tomato puree and bring to a boil. Turn off heat. Scoop out one cup of broth into a bowl, add sour cream, and whipping cream. Mix and add back into soup.