Polish tomato soup
Description
A hearty first course. For a rich and flavorful broth, we use beef and chicken. Add rice, tomato sauté, and potatoes to the soup. The result is a hearty and very aromatic soup that can be served on its own or with herbs and bread. Make a note of it. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients. Start cooking the broth in advance. For the broth, use a pot of appropriate size, add beef, any part of chicken, pour in water and place over heat. Simmer the broth for 1.5 hours. When the broth comes to a boil, skim off the foam.
- 2
Step 2
After the specified time, add bay leaf, salt, and pepper to the broth.
- 3
Step 3
Remove the beef from the broth, slice it, and return it to the pot. If you are also using chicken wings, you can leave them whole or debone them, returning the meat to the broth.
- 4
Step 4
Peel and wash the potatoes, cut into large pieces, and transfer to the broth. Add rice. Cook the rice and potatoes for 15 minutes.
- 5
Step 5
Peel the onion, carrots, and pepper. Wash and dry the vegetables. Then cut the onion into small cubes, slice the carrots into strips, and cut the pepper into small cubes or strips.
- 6
Step 6
Heat a skillet and add a little oil, then add the vegetables and sauté for 4-5 minutes, stirring, until cooked. Then add tomato paste and a little water or tomato juice. Simmer the sauce for three minutes. Add some spices to taste—paprika, garlic powder—if desired.
- 7
Step 7
Transfer the dressing to a saucepan, simmer the soup for 10 minutes. Then add herbs to taste, adjust the salt level. Let the soup steep for a moment and serve.
- 8
Step 8
Pour onto plates and serve.