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Polish Zupa Pomidorowa Recipe

Polish Zupa Pomidorowa Recipe

Zupa Pomidorowa is a traditional Polish tomato soup made by simmering tomatoes, onions, carrots, and celery, with broth and seasonings. It is usually made with pasta or egg noodles, although sometimes rice can be used instead.

The dish is enjoyed throughout the year in Poland, but is especially popular during colder months as a comfort meal. It is commonly made on Mondays in Poland using leftovers from Sunday dinner.

Polish Zupa Pomidorowa is usually served as a starter or main course, and served with crusty bread to dip into the soup. Sour cream is also commonly added to Zupa Pomidorowa, giving it a creamy texture.

Origin & Cultural Significance

Tomatoes are not native to Poland, so the Zupa Pomidorowa is likely to have originated around the 16th or 17th century when they were first introduced to the country.

The recipe for Zupa Pomidorowa may vary between family or region of Poland. For instance, some recipes incorporate different amounts of cream or sour cream to alter the texture of the soup, and some recipes may also include meat such as beef, chicken, or sausage.

Polish Zupa Pomidorowa

Polish Zupa Pomidorowa Recipe

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 5 minutes

Polish Zupa Pomidorowa is a traditional Polish tomato soup.


  • Ripe tomatoes (peeled and chopped) - 1.5 lbs
  • Onion - 1
  • Carrots - 2
  • Celery stalks - 2
  • Garlic (minced) - 2 cloves
  • Vegetable or chicken broth - 4 cups
  • Tomato paste - 2 tbsp
  • Butter or vegetable oil - 2 tbsp
  • Bay leaf - 1
  • Sugar - 1 tsp
  • Salt - to taste
  • Egg noodles or pasta - 1 cup
  • Fresh parsley for garnish (optional)
  • Pepper - to taste
  • Sour cream or yogurt for serving (optional)


  1. Cook the pasta or egg noodles according to the instructions on the packaging, drain and leave aside.
  2. Chop the carrots, onion and celery into small chunks.
  3. In a large pot, melt the butter over medium heat.
  4. Add the chopped onion, carrots, and celery and cook until softened.
  5. Add the minced garlic and cook until fragrant.
  6. Stir in the chopped tomatoes and tomato paste.
  7. Cook until the tomatoes start to break down.
  8. Pour in the broth, add the bay leaf.
  9. Season with sugar, salt, and pepper.
  10. Bring to a simmer and cook until the vegetables are tender.
  11. Remove the bay leaf.
  12. Puree the soup until smooth if desired.
  13. Mix the pasta or egg noodles into the soup.
  14. Serve hot, garnished with fresh herbs and a dollop of sour cream, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 487mgCarbohydrates: 41gFiber: 6gSugar: 13gProtein: 10g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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