PomidorowaPolish tomato soup

• 1 chicken leg quarter, or 600 g (1.3 lb) chicken wings and backs, for the broth; or use 1.75 l (7 1/2 cups) leftover rosół and skip steps 1-3
• 2 l8 1/2 cups cold water
• 1 tsp salt, plus more to taste
• 1 carrot, peeled
• 1 parsley root (pietruszka) or parsnip, peeled
• 1 small piece of leek and a slice of celeriac
• 2 allspice berries and 1 bay leaf
• 200 g3/4 cup tomato concentrate (koncentrat pomidorowy, about 30%), or 500 ml (2 cups) homemade tomato purée, or 1 kg (2.2 lb) very ripe tomatoes (see notes)
• 200 ml3/4 cup + 1 tbsp sour cream (śmietana, 18%) or single cream, at room temperature; optional but usual
• 150 g3/4 cup long-grain white rice, or 200 g (7 oz) thin egg noodles, cooked separately
• black pepper and a pinch of sugar, to taste
• 2 tbsp chopped parsley or dill

Method

1. 1

   1. Rinse the chicken, put it in a pot with the cold water and bring it slowly to the boil. Skim off the foam, add the salt, lower the heat and let it simmer barely bubbling for 30 minutes.

2. 2

   2. Add the carrot, parsley root, leek, celeriac, allspice and bay leaf and simmer gently for 20-30 minutes more.

3. 3

   3. Strain the broth; you should have about 1.75 l (7 1/2 cups). Keep the chicken for another dish, or shred some into the soup. Dice the carrot if you want it in the bowl.

4. 4

   4. Cook the rice or noodles separately in salted water, drain and keep warm.

5. 5

   5. Bring the broth back to a simmer and whisk in about three quarters of the tomato concentrate. Taste, then add more until the soup is clearly tomatoey and tangy but not sharp. A pinch of sugar softens it if the tomatoes are very acidic.

6. 6

   6. Put the sour cream in a bowl, whisk in two or three spoonfuls of cold water, then a ladle of the hot soup, a little at a time, until smooth. Stir the mixture into the pot over low heat.

7. 7

   7. Heat the soup through without letting it boil, so the cream does not curdle. Season with pepper and more salt if needed.

8. 8

   8. Put a portion of rice or noodles in each bowl, ladle the soup over and sprinkle with parsley or dill.