Polish tomato soup

Ingredients for 6 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 stalk(s) leek
• 2 carrots
• ¼ celeriac
• 1 kohlrabi
• 2 parsnips
• 2 tsp vegetable broth
• 1 cube of meat broth
• ½ bunch parsley
• 5 bay leaves
• salt and pepper
• Allspice
• paprika
• 2 cans of tomatoes, chopped
• 4 tomatoes (vine tomatoes)
• 50 g butter
• 2 tsp, heaped basil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

During preparation, chop the onions, garlic, and all the vegetables into small, bite-sized pieces. Then heat a little oil in a large pot. First, fry the onions and garlic for a few minutes, then add the vegetables, except for the tomatoes, and fry briefly. Meanwhile, mix 1 liter each of vegetable stock and meat stock and add to the pot. Add parsley, bay leaves, and seasonings to taste. It’s important that the allspice flavor is not completely lost. Simmer over medium heat for half an hour. Then, in a second pot, heat the canned tomatoes, the finely chopped vine tomatoes, the butter, and the basil and bring to a simmer. Simmer on low heat for about 20 minutes, also seasoning to taste. So, simply simmer both pots at the same time for the last 20 minutes. Then add the contents of the tomato pot to the vegetables, mix everything well, and simmer briefly. This is traditionally served with rice. But I also like it without rice and with a piece of baguette.