Tomato soup with warm mozzarella (Polish version with millet) - photo 1
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Tomato soup with warm mozzarella (Polish version with millet)

Pikantne Soups Regional Cuisine of Poland 40 min Medium 17 wyświetleń ~24.23 PLN * - (0)
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Description

Aromatic Polish tomato soup prepared on a clear chicken broth, with a caramelized vegetable base and delicate millet instead of traditional rice. On top, a piece of fresh mozzarella melts smoothly, creating a creamy contrast to the tangy-sweet tomato base. The dish combines the homely comfort of Polish cuisine with a light twist: millet adds a nutty texture and is a good substitute for rice, while warm mozzarella provides the effect of "stretchy" cheese with every spoonful. The soup can be served as a warming winter lunch or a light evening meal; it pairs wonderfully with rustic bread croutons and fresh basil. Visually, the soup has an intense, deep red color with creamy white spots of mozzarella and a green accent from the basil.

Ingredients Used

Ingredients (16)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Chicken broth 1000 ml
  • Onion 1 szt. (~150 g)
  • Carrot 1.9 szt. (~150 g)
  • Celery 100 g
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Millet 160 g
  • Mozzarella 200 g
  • Sour cream 150 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Basil 10 g
  • Country bread 200 g
💰 Szacowany koszt dania: ~24.23 PLN (6.06 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the vegetable base

1

Prepare the vegetables: peel the onion and chop it into small cubes (about 5 mm), peel the carrot and cut it into thin half-moons or small cubes, peel the celery and grate it on a coarse grater or chop it very finely. Peel the garlic and chop it or press it through a garlic press. Weigh the ingredients and keep them ready by the stove.

Use a cutting board and a sharp kitchen knife (blade length 18 cm). A large grater will be useful for grating celery. Finely chopping vegetables speeds up the release of aroma during frying.
2

In a large pot (3-4 l capacity), heat the butter together with the rapeseed oil over medium heat. When the butter melts and starts to foam slightly, add the onion. Sauté the onion for 4-5 minutes, stirring with a wooden spoon, until it becomes translucent and slightly golden. Add the carrot and celery, and sauté for another 6-8 minutes, stirring every 1-2 minutes — the vegetables should soften and take on a bit of sweetness.

Use a pot with a thick bottom (preferably enameled or stainless steel), medium heat. Not too high: too strong frying will burn the vegetables and give a bitter taste. If the vegetables start to stick, lower the heat and add 1-2 tablespoons of water.
3

Add garlic to the pot and sauté very briefly — 30-45 seconds — just until it releases its aroma. Be careful not to burn the garlic (burnt garlic gives a bitter taste).

Stir constantly with a wooden spoon. If the garlic starts to darken, immediately remove the pot from the heat.

Cooking the soup

4

Pour the tomatoes and chicken broth into a pot. If you are using diced tomatoes, you can lightly crush them with a spoon or strain them through a sieve if you prefer a smooth soup. Add sugar (10 g) and bring the soup to a boil over medium-high heat.

Use a strainer or potato masher to break up larger pieces of tomatoes. Bring to a boil uncovered, so the steam can escape freely.
5

After boiling, reduce the heat to low and cook the soup for 12-15 minutes, stirring occasionally. The soup should gently bubble; the tomatoes will break down slightly, and the flavors will meld together. After 10 minutes, check the taste and season with salt (5 g) and pepper (2 g).

Cook with a partially covered lid to avoid losing too much moisture, but also to prevent splattering. The soup is ready when the tomatoes no longer taste raw and the base has a well-integrated flavor.

Buckwheat

6

In the meantime, rinse the millet under cold water (3-4 rinses) - this will remove the bitterness. Place the millet in a small pot, add 320 ml of water (ratio 1:2) and a pinch of salt. Bring to a boil, cover, and cook on low heat for 12-15 minutes until the millet absorbs the water and becomes soft. After cooking, let the millet sit covered for 5 minutes and fluff with a fork.

If you don't have a separate pot, you can cook the groats simultaneously on another burner. Make sure the groats are soft inside and there are no raw, hard grains.

Finishing the soup

7

If you want a smooth soup: blend the soup with an immersion blender directly in the pot until smooth. If you prefer chunks of vegetables, skip the blending. After blending, over low heat, add the cream (150 g) in a slow stream, stirring constantly to avoid lumps. Heat for 2-3 minutes, without allowing it to boil.

Use a hand blender or a countertop blender. If you are using a countertop blender, carefully pour the hot soup into the container and blend in batches to avoid splattering hot steam.

Mozzarella Toasts

8

Slice the country bread into pieces about 1-1.5 cm thick. If you are using bread (optional), heat a pan with a little butter or oil and sauté the slices over medium heat for 1-2 minutes on each side until golden. Place a slice of mozzarella (about 25-30 g per slice) on each toast and cover the pan with a lid for 1-2 minutes until the cheese slightly melts.

The best pan is 24-28 cm in diameter. If you prefer, the toasts can be baked in the oven at 200°C for 5-7 minutes until the cheese melts. Additionally, you can add a bit of dried oregano to the toasts for flavor.

Assembly and serving

9

Place a portion of millet (about 40 g of dry millet per person, which is approximately 40 g of cooked portion) at the bottom of the bowls or mix it directly into the soup. Pour in the hot tomato soup. In the center of each portion, place a piece of mozzarella (about 50 g if you are not using croutons) and allow it to slightly melt under the influence of the hot soup. If you prepared croutons, place them on the soup or next to the plate. Sprinkle with finely chopped basil (optional). Serve immediately.

Use deep soup plates with a diameter of 22-24 cm. The cheese on top should be slightly melted, not completely dissolved — this will ensure a nice visual and textural effect.

Additional seasoning

10

Taste the soup and if needed, add a pinch of sugar, more salt, or pepper to taste. For a lighter touch, you can add a few drops of rapeseed oil on top or a bit of cream for decoration.

Season gradually; the flavors become more intense after a short resting period. If you plan to serve the soup later, season it just before serving.

Fun Fact

💡

In Poland, tomato soup has a long home tradition; it is often served as the first course of a Sunday dinner. Adding millet instead of rice is a regional and more nutritious variant, popular especially in homes that value grains.

Best for

obiad rodzinny rozgrzewający posiłek zimowy prosty, domowy obiad

Tips

🍽️ Serving

Serve the soup hot, with mozzarella added just after mixing — the cheese should be warm and stretchy. You can place the croutons directly on the soup or serve them separately to prevent them from getting soggy. Adding fresh basil will enhance the aroma and color.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. Keep the mozzarella separately and add it just before serving. For reheating: heat on low, stirring; do not bring to a vigorous boil to avoid separating the cream. It is best to store the groats separately and add them to the soup when reheating.

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