Recipe for: Tomato Soup with Rice (Polish Traditional) - photo 1
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Recipe for: Tomato Soup with Rice (Polish Traditional)

Pikantne Soups Regional Cuisine of Poland 30 min Easy 2 wyświetleń ~19.82 PLN - (0)
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Description

Classic Polish tomato soup with rice — an aromatic, homemade vegetable broth enriched with canned tomatoes, lightly thickened with cream. A simple and hearty dish, with a mild sweet-sour note from the tomatoes and a delicate texture from the rice. Perfect for a quick lunch or dinner, it tastes great served with a dollop of cream and fresh parsley, along with a slice of whole grain bread. This comforting, visually warm dish features a red color from the herbs and white grains of rice, creating an appetizing contrast.

Ingredients Used

Ingredients (16)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Rice 200 g
  • Vegetable broth 1500 ml
  • Water 400 ml
  • Carrot 1.3 szt. (~100 g)
  • Celery 80 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Parsley 80 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~19.82 PLN (4.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash and peel the carrot, parsley root, and celery. Cut the carrot and parsley root into thin half-slices (about 3-4 mm). Dice the celery into small cubes. Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Carrot, Parsley, Celery, Onion, Garlic
Use a vegetable peeler, cutting board, and a sharp knife with an 18 cm blade. When cutting vegetables, try to keep the pieces a similar size so they cook evenly. If you don't have a garlic press, chop it very finely.

Preparing the broth

2

In a large pot (at least 3 l), heat canola oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and slightly golden (it should be semi-transparent, not burnt). Add the minced garlic and sauté for another 30 seconds. Then add the carrot, parsley, and celery and sauté together for 4-5 minutes, stirring every 30-40 seconds, until the vegetables are slightly softened and release their aroma.

Ingredients: Rapeseed oil, Onion, Garlic, Carrot, Parsley, Celery
Use a wooden spoon or spatula. A pot with a thick bottom, 20-24 cm in diameter, is best. Control the heat — if the vegetables start to brown too much, lower the temperature. Do not fry the garlic for too long, as it will become bitter.

Cooking the broth

3

Pour vegetable broth into the pot. Add a bay leaf and allspice. Raise the temperature to bring to a boil, and when it starts boiling, reduce the heat and simmer for 10-12 minutes, until the vegetables become soft (check with a fork — the carrot should be soft but not falling apart).

Ingredients: Vegetable broth, Bay leaf
Use a lid to speed up cooking, but remove it slightly towards the end to allow the flavors to concentrate. If the broth was in a cube and is very salty, add more water.

Cooking rice

4

While the broth is cooking, prepare the rice. Rinse the rice under cold water in a sieve, rubbing the grains with your hands until the water is clear. Transfer the rice to a small pot, add 400 ml of water, add 1 g of salt, and bring to a boil. Reduce the heat and cook for 10-12 minutes covered until the rice is al dente (it should be soft on the outside, slightly firm in the center). Drain in a sieve and keep covered.

Ingredients: Rice, Water, Salt
Use a small pot with a capacity of ~1 l and a strainer. Exact times depend on the type of rice — if you are using parboiled, shorten the time. Do not overcook the rice so it doesn't become mushy when added to the soup.

Adding tomatoes

5

Pour the canned tomatoes along with their juice into the boiling broth. Break down the tomatoes with a wooden spoon or use an immersion blender (if you want a smooth soup — blend for 30-40 seconds on low speed). Cook everything on low heat for 8-10 minutes to allow the flavors to meld and to ensure the soup is not raw from the tomatoes.

If you are blending with an immersion blender, let it cool slightly and hold the pot steady; cover the pot with a cloth to prevent splattering. For a rustic version, leave the tomatoes in chunks. Pay attention to the acidity; if the soup is too acidic, add a pinch of sugar (about 2-4 g).

Seasoning and combining with rice

6

Remove the bay leaf and whole allspice. Season the soup with salt and pepper to taste — start with half the salt, stir, and taste; add more if needed. Add the cooked rice to the pot, stir, and heat together for 2-3 minutes to allow the rice to absorb the flavor of the soup.

Ingredients: Rice, Salt, Black pepper
Use a slotted spoon to remove the leaves and spices. If the soup seems too thick after adding the rice, add 100-200 ml of hot broth or water.

Whitening and serving

7

If you are using cream: pour 3-4 tablespoons of hot soup into a separate bowl and mix with the cream to temper it. Slowly pour the cream mixture into the pot while stirring to prevent the cream from curdling. Heat for 1 minute on very low heat (do not boil). Serve a portion of the soup on a plate, sprinkled with finely chopped parsley (optional).

Ingredients: Sour cream, Parsley
Use a metal spoon for mixing. If you don't have cream, you can add 2 tablespoons of natural yogurt to the plate or skip it. Do not cook the soup after adding the cream, as it may curdle.

Serving

8

Serve the soup hot. A slice of whole grain bread, a roll, or croutons make a great addition. You can also serve an extra spoonful of sour cream on top and freshly ground pepper.

Ingredients: Black pepper, Parsley
Use flat deep plates with a diameter of ~22 cm for an aesthetic presentation. If you are preparing the soup in advance, do not combine the rice with the soup more than 1-2 hours before serving — the rice will absorb a lot of liquid and become soft.

Fun Fact

💡

Tomato soup is a Polish classic often made with broth or vegetable stock; traditionally served with rice or pasta. In times when canned goods were a rarity, housewives used tomato puree or fresh tomatoes after thermal processing.

Best for

szybki obiad rodzinny chłodny dzień posiłek po chorobie

Tips

🍽️ Serving

Serve the soup hot, sprinkled with fresh parsley. Add a spoonful of sour cream just before serving for a creamy consistency. Grated cheese or garlic croutons can be served on the side for extra flavor.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in a tightly sealed container. Rice absorbs liquid — if you plan to store it, keep the rice separate and add it before reheating. Reheat slowly over low heat, adding a little water or broth if the soup has become too thick.

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