Zupa Pomidorowa z makaronem

Name: Zupa Pomidorowa z makaronem
Prep time: 15 min
Cook time: 1 h 52 min
Total time: 2 h 7 min
Cuisine: Polish
Ingredients: 1 Chicken quarter, rinsed; 350 g Beef knuckle, rinsed; 200 g Carrot, peeled; 100 g Parsley root, peeled; 120 g Celeriac, peeled; 100 g Onion, peeled and halved; 140 g Tomato paste; 150 g Sour cream, cold; 4 Allspice berry; 2 Bay leaf, dried; 180 g Egg noodle, dry; 10 g Parsley leaf, chopped; 2 tsp Salt; ½ tsp Black pepper, ground; 2500 ml Water, cold; 1 tsp Sugar

Zupa Pomidorowa z makaronem · ready in 2 h 7 min · 5 servings · 590 kcal per serving · medium · 16 ingredients

A home-style Polish tomato soup built on real meat broth, rounded with sour cream and cooked egg noodles for the classic tangy, comforting bowl.

Prep: 15 min
Cook: 1 h 52 min
Total: 2 h 7 min
Serves: 5
kcal: 590
Difficulty: medium

Polish Main dishes Soups High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

1Chicken quarter, rinsed
350 gBeef knuckle, rinsed
200 gCarrot, peeled
100 gParsley root, peeled
120 gCeleriac, peeled
100 gOnion, peeled and halved
140 gTomato paste
150 gSour cream, cold
4Allspice berry
2Bay leaf, dried
180 gEgg noodle, dry
10 gParsley leaf, chopped (to serve)
2 tspSalt
½ tspBlack pepper, ground
2500 mlWater, cold
1 tspSugar

Equipment

stovetop, knife, cutting board, stockpot, sieve, bowl, ladle, whisk, spoon

Instructions

Gather Ingredients
Gather and measure all ingredients; peel vegetables, halve onion, chop parsley leaf, and set out a knife, board, stockpot, sieve, bowl, ladle, whisk, and spoon. · 15 min
What to look for: Ingredients are measured, vegetables are peeled, and tools are ready.
Simmer Broth
Simmer chicken quarter, beef knuckle, carrot, parsley root, celeriac, onion, allspice berry, bay leaf, and water for 90 minutes. · 1 h 30 min
When it is done: Chicken reaches 74°C / 165°F and pulls easily from the bone.
Strain Broth
Strain the broth into a clean pot, pressing the vegetables lightly; discard solids or save meat separately if desired. · 5 min
What to look for: The strained broth is clear, amber, and free of large solids.
Add Tomato
Stir tomato paste into the strained broth, bring it to a gentle simmer, and cook until the color turns deep orange-red. · 5 min
What to look for: The tomato paste dissolves fully and the soup looks evenly colored.
Temper Cream
Whisk sour cream with 1 ladle of hot broth until smooth, then pour it back into the soup while stirring constantly. · 3 min
What to look for: The cream mixture is smooth and blends into the soup without curdling.
Season Soup
Season the soup with salt, black pepper, and sugar; simmer briefly and taste for a balanced sweet-sour tomato flavor. · 2 min
What to look for: The soup is creamy, bright, and lightly bubbling.
Cook Noodles
Add egg noodle directly to the soup and simmer until al dente, stirring often so the noodles do not stick to the pot. · 10 min
What to look for: The noodles are tender but still hold their shape.
Serve Hot
Ladle the soup into bowls and garnish each portion with chopped parsley leaf while it is hot and creamy. · 2 min
What to look for: Each bowl has tomato soup, noodles, and a fresh green parsley garnish.

Nutrition (per serving)

kcal	590
Protein	40 g
Carbohydrates	44 g
of which sugars	10 g
Fat	28 g
of which saturated	10 g
Fibre	5 g
Sodium	1002 mg

Nutri-ScoreA

Allergens

Contains: milk, gluten, eggs, celery

Ingredient substitutions

Chicken quarter

Beef knuckle: Gives a deeper broth but less of the classic chicken-led flavor.

Beef knuckle

Chicken quarter: Keeps the soup traditional but makes the broth lighter.

Carrot

Parsley root: Reduces sweetness and makes the broth more herbal.

Parsley root

Celeriac: Adds earthy depth but changes the classic parsley-root aroma.

Celeriac

Parsley root: Keeps a Polish broth profile while reducing celery character.

Onion

Carrot: Adds sweetness but will not replace the onion aroma.