Tomato-Apple Soup with “Poured Noodles”

This was my favorite soup growing up, as is probably true for most Poles. An old-fashioned way to cook it involves only tomato paste, chicken stock, sour cream, and flour to thicken it. My grandma used to add an obscene amount of cream, so much that the soup would turn a lovely shade of pink. She also served it with lane kluski, “poured noodles.” To make them, egg batter is poured straight into boiling water. After a second in the bath, they turn into a soft, light hybrid of noodles