Polish Tomato Soup with Sour Cream and Dill
Traditional Polish tomato soup made by simmering tomatoes and onions in butter, then passing through a sieve and enriching with beef or chicken broth. A flour and water slurry thickens the soup before finishing with sour cream and fresh dill. Serve alongside rice or croutons for a comforting, tangy soup.
Ingredients
- 8 tomatoes, coarsely chopped
- 1 large onion, sliced
- 2 tablespoons butter
- 1 cup water
- 5 cups beef broth or chicken brothvegetable broth1:1vegetarianvegan_compatible
substitution removes meat base
- 2 tablespoons instant flourcornstarch1:1gluten_free
neutral thickening power
- ¼ cup cold water
- salt(optional)
- ½ teaspoon sugar
- ½ cup sour cream
- 1 tablespoon fresh dill, chopped
Instructions
- 1
Place tomatoes, onions, butter, and water in a sauce pan and cook until vegetables are soft.
- 2
Rub the mixture through a sieve or food mill.
- 3
Transfer to a soup pot, add broth, and heat.
- 4
Combine flour with cold water, then add to the soup.
- 5
Add salt to taste and sugar, bring to a boil.
- 6
Remove from heat, stir in sour cream and dill.
- 7
Serve with cooked rice or croutons.
Good to Know
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
Prepare soup through step 5 and refrigerate. Reheat gently and finish with sour cream and dill before serving.
Ladle into bowls and top with a dollop of sour cream and fresh dill. Serve with cooked rice or croutons on the side.
Common Mistakes
Do not boil after adding sour cream to avoid curdling.
Do not skip sieving to ensure smooth, velvety texture.