Clearwater Crimson: A Slavic Spin on Tomato Soup
- Ella Braithwaite
- Jun 2
- 1 min read
Where borscht meets the Bay—this isn’t your Babcia’s tomato soup.
In Clearwater, where pierogies and pickles share shelf space with pelmeni and poppy seed rolls, comfort food is an artform. This tomato soup channels that spirit, blending the boldness of ripe tomatoes with a creamy dollop of tangy Eastern European flair and a crisp trail of rye-crumb crunch. Garnished with unusual greens like dill fronds or beet tops, this bowl nods to the Slavic soul—hearty, humble, and full of unexpected depth.
Clearwater Crimson Tomato Soup with Cream & Rye Crumb
What You'll Need:
2 tbsp olive oil or unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 ½ lbs ripe tomatoes (or 1 can whole peeled tomatoes), roughly chopped
2 cups vegetable broth
½ tsp smoked paprika (optional, for warmth)
Salt and pepper, to taste
To garnish:
2 tbsp sour cream or crème fraîche (for the creamy white center)
2 tbsp rye breadcrumbs or crushed rye crackers (for the crumb stream)
Small sprigs of fresh dill, beet greens, or microgreens (for the unusual green garnish)
Optional: drizzle of good-quality olive oil or a few chili flakes
This Slavic-inspired tomato soup proves that even the humblest bowl can carry generations of flavor—and just a hint of Clearwater charm.
