Shelly's Zupa Pomidorowa
(Polish Tomato Soup)
Part of the Family Table recipe series
In Shelly’s family, zupa pomidorowa carries a story from one generation to the next. Her grandmother, Bernice “Bronka” Pastorek, made the soup from Polish traditions passed down through the family, and the comforting dish became part of Shelly’s mother’s childhood.
The story came full circle during a family trip to Poland. Shelly’s mother took her first sip of tomato soup and said, “This is it. This is the tomato soup of my childhood.” The moment connected their family directly to its heritage and showed how a recipe can carry memories across generations.
INGREDIENTS:
1 large can (28 oz) crushed tomatoes
1 small can (14.5 oz) crushed tomatoes
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 chicken bouillon cubes
3 cups water (to dissolve bouillon)
Salt and pepper to taste
Kluski (Polish egg noodles), or macaroni as a substitute
INSTRUCTIONS:
Dissolve the chicken bouillon cubes in 3 cups of hot water. Set aside.
In a pot over low heat, melt the butter.
Add the flour and stir to create a roux (white sauce base).
Slowly stir in the milk, continuing to cook until the sauce thickens.
Add the crushed tomatoes and the dissolved bouillon mixture.
Season with salt and pepper to taste. Simmer gently to combine flavors.
Separately, boil the egg noodles (or macaroni).
Add the desired number of noodles to each bowl and ladle the soup over top.
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