Pomidorówka - the student's life-saving soup from Poland

This is an awfully simple recipe for one of the most emblematic Polish dishes in history! If you ask anyone what  pomidorówka is I am sure almost everyone will be taken instantly back to their childhood. You’ll see a serene smile on their faces, cause this is the most homey dish of almost every kid here. In fact, everyone makes it different. You will not find two the same ‘pomidorówka’ soups anywhere. There are always some tricks given, or taken, special ingredients and magical techniques that vary from house to house. It may be quite shocking that such a simple thing like a tomato soup can be so diverse and contrasting. I make it differently to what my mum does, then our version is totally different to the one of anyone else in our family, and all of these versions are definitely not alike to those made by our neighbours. Even in homes of some of my best friends this soup tastes totally different!

SIMPLE STUDENT RECIPE = CHEAP INGREDIENTS

The version which I’m about to show you is incredibly easy and truly practical. And it’s cheaper than chips! It helped me survive throughout my studies and really filled the whole, each time my wary bank account wouldn’t allow me to make Michelin star dishes or to dine out. When I say cheap I mean 92p (1.04€) for the whole pot of a steaming, filling and really tasty soup! It makes 23p (0.26€) per portion. Deal with that! If anyone can make a meal any cheaper, then I’m gonna buy them a proper Polish lager pint! (you can read more about Polish beer here)

This is a “student superfood” and to make it you only need:

• a can of chopped tomatoes

• 4 garlic cloves

• 3 vegetable/chicken stock cubes

• 3-4 carrots

• a glass of rice

• optional paprika and black pepper for seasoning

• a drop of oil or a bit of butter

• a tablespoon of sugar

If you’re a richer type of student you can also go for:

• a splash of cream (preferably soured cream)

• a pinch of chopped parsley or dill leaves

• few drops of Magi liquid spice*

Crush the garlic cloves with a side of your knife. It will make them easier to peel. Then chop them finely to tiny bits. Dice the carrots, the smaller the carrots are the easier it is to cook them. Heat up a deep pot and add carrots and garlic. At this point it is good to add paprika to make it more aromatic, it will give the soup the right note. Fry them until garlic turns golden. Watch out not to burn the garlic! If burnt it leaves bitter taste that might ruin the whole dish. Add all the content of the can, and then add three more full cans of water. Use the can to add water so you make sure you used up all of the tomatoes. Add crushed stock cubes and all of the rice. Leave to cook on a medium to small heat. Add a tablespoon of sugar. Canned tomatoes tend to be quite sour so the sugar will help you level the taste. Add black pepper and leave to cook for around half an hour. Et voilá! The dish is ready.

TIPS

It is not a complicated dish but sometimes it might turn out to be to thin if the starch in rice doesn’t thicken it. Then don’t worry at all. Mix a teaspoon (or two, depending how thick you like your soup) of potato or corn starch with half of a glass of cold water, then add it to the boiling pan.  The suspension created by the starch will thicken the soup and give it a really nice texture.

POLISH FINISHING TOUCH

If you want to garnish the dish in a real Polish style you are going to need three things: soured cream, chopped green leaves (either dill or parsley) and a Magi liquid spice. The last thing might be the hardest to get hold of, but you are bound to find it in almost every Polish household and 95% of the time it will be used to enrich soups. No matter what type of soup you eat, the characteristic brown and salty Magi is almost bound to be on a table. I personally love to add it on top of pierogi (you can read more about this AMAZING Polish culinary wonders here).

IS THAT REALLY IT?!

Yes! You literally need five minutes to chop garlic and carrots, another five minutes to fry them up and then you leave the pot for thirty minutes to boil the soup, which doesn’t really call for much of your attention. So in around 40 minutes you’re ready with a bowl full of delicious and simple soup that will get you going through ‘thick and thin’ and especially during the Exam period! What’s more it is a much healthier, cheaper and probably tastier alternative to the ready-made food you can find in a local supermarket or chinese instant ramen soups.

SMACZNEGO - bon appetit!

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