35 MINSSOUPVEGETARIAN

Paradajková Polievka s Haluškami

Nostalgic sweet and savory Slovak tomato soup built on a buttery roux and rich passata, spiced with whole allspice and cloves, and filled with tender homemade drop dumplings.

YIELD4–6 Portions (~1.8 L Soup)
PREP15 mins
COOK25 mins

Ingredients

Soup Base & Aromatics

  • 40 g Unsalted butter (or sunflower oil)
  • 35 g Standard All-Purpose flour
  • 1 Small yellow onion, peeled and left whole (for infusing)
  • 700 g Tomato passata or smooth tomato puree
  • 700 ml Vegetable stock or light chicken broth (or water)
  • 3 Dried bay leaves
  • 4 Whole allspice berries
  • 3 Whole cloves
  • 25–35 g Granulated sugar (adjust to balance acidity)
  • 6 g Fine sea salt & 1 g ground white or black pepper

Hand-Dropped Dumplings (Halušky do Polievky)

  • 1 Large egg
  • 50–60 g Standard All-Purpose flour
  • 15 ml Cold water (or milk)
  • 1 pinch Fine sea salt
  • 5 g Fresh parsley, finely minced (optional)

To Serve

  • Grated hard cheese (Eidam or mild Gouda) or a spoonful of sour cream.
  • Fresh parsley leaves.

Method

  1. Build the Roux Base: In a 4-liter heavy-bottomed pot over medium heat, melt 40 g butter. Whisk in 35 g All-Purpose flour and cook for 2–3 minutes until lightly golden and aromatic.
  2. Deglaze & Simmer: Slowly pour in the tomato passata while whisking continuously to prevent lumps. Whisk in the broth or stock until smooth and uniform.
  3. Infuse Aromatics: Drop in the whole peeled onion, bay leaves, allspice berries, cloves, salt, black pepper, and 25 g sugar. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 15 minutes to soften the sharp tomato acid.
  4. Mix Dumpling Batter: In a small bowl, beat the egg with a pinch of salt and 15 ml cold water. Stir in the flour (and parsley if using) with a fork until a thick, cohesive, slowly dropping batter forms. Let rest for 5 minutes.
  5. Drop Dumplings: Remove and discard the whole onion and whole spices from the soup with a slotted spoon. Bring the soup to a lively simmer. Dip a teaspoon into the hot soup, scoop small half-spoonfuls of batter, and drop them directly into the simmering soup (or press batter through a spaetzle grater).
  6. Cook Through: Simmer the halušky for 3–4 minutes until they float to the surface and are cooked through to the core.
  7. Balance & Finish: Taste the broth and adjust sweetness and seasoning with an extra pinch of sugar or salt to reach that quintessential balanced sweet-tart profile.
Chef's Tip: Infusing the soup with a whole raw onion and whole cloves gives the tomato base its signature canteen and grandmother nostalgia without overpowering the broth. For the fluffiest dumplings, avoid overworking the batter and drop them directly into simmering liquid so they set instantly.