Polish tomato soup

Ingredients for 4 servings:

• 3 liters of water
• 4 carrots
• 1 stalk(s) leek, white part only
• 500 g pork (ribeye)
• 2 allspice berries
• 2 bay leaves
• 200 g tomato paste
• 1 onion(s)
• 200 g cream or Cremefine
• 3 tbsp flour
• 80 g butter
• ½ bunch of dill
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

“pomidorova soup”

For this tasty Polish-style tomato soup, first wash the meat and simmer it with the allspice and bay leaves in about 3-4 liters of water for about 45 minutes. In the meantime, wash and peel the vegetables, or remove the first layer from the leek and, if possible, only use the light, intensely flavored part. Halve the carrots, dice the leek, and after 45 minutes add it to the soup and cook until tender (about 20 minutes). The meat, allspice, and bay leaves can now be removed. Now chop an onion very finely and sauté it in another smaller saucepan in 80g butter until translucent. Add 200g tomato paste and sweat it over low heat for about 5 minutes, stirring continuously, preferably with a whisk. Now add 3 tablespoons of flour and stir well to form a roux. Add a ladleful of the broth used to cook the meat and vegetables to the tomato-flavored roux and stir well until all lumps are gone. Now add the resulting tomato sauce to the broth in the large soup pot, add cream, and season with plenty of salt and pepper. I use about 3-4 teaspoons of salt for 4 liters of soup. Fresh, chopped dill goes well with this soup, along with soup noodles or rice. For us, the soup lasts two days for two people; we serve it with noodles one day and rice the next.