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Tomato soup from yesterday's broth

Soups Lunches 40 min Easy 16 wyświetleń ~15.61 PLN - (0)
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Description

Classic Polish tomato soup prepared with homemade broth from the previous day. This aromatic, smooth dish combines the essence of meat and vegetables found in the broth with the tangy, fresh notes of tomatoes. Perfect as a daily lunch, warming after a cool day, it also works great as a way to use leftover stock. Serve with separately cooked rice or small pasta, optionally with a dollop of sour cream and fresh parsley — this will create a harmonious texture and a pleasant contrast of flavors and colors. The soup is delicate, slightly sweet and sour, and very visually appealing thanks to its intense red color.

Ingredients (10)

Servings:
4
  • Chicken broth 1600 ml
  • Tomato passata (puree) 400 g
  • White rice (raw) 120 g
  • Onion 1 szt.
  • Butter 30 g
  • sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~15.61 PLN (3.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rice

1

Measure 120 g of raw rice. Transfer the rice to a fine sieve and rinse under cold running water, shaking the sieve until the water running out is noticeably clearer (usually 30-60 seconds). Pour 400 ml of water into a medium saucepan, add a pinch of salt (about 1 g), and bring to a boil. Add the rice, stir once, cover with a lid, and reduce the heat to low. Cook for 12-15 minutes, until the rice is tender and has absorbed most of the water. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: White rice (raw)
Use a saucepan with a capacity of 1-1.5 l with a well-fitting lid. If you don't have a strainer, rinse the rice in a bowl several times. Do not stir the rice vigorously while cooking — it may become sticky.

Sautéing onions

2

Peel the onion and chop it into small cubes (about 1 cm). Heat a pan or small pot over medium heat. Add 30 g of butter and wait until it melts and starts to foam slightly. Add the chopped onion and sauté for 5-7 minutes, stirring frequently with a wooden spoon, until the onion becomes translucent and lightly golden — it should be soft, not burnt.

Ingredients: Onion, Butter
Use a pan with a diameter of 20-24 cm or a small pot. A wooden spoon is best for stirring. If the onion starts to burn, reduce the heat — burnt onion will give a bitter taste.

Soup

3

In a large pot (min. 2.5–3 l), pour in 1600 ml of cold or lukewarm broth. Add the prepared tomato passata (400 g) and mix thoroughly with a wooden spoon. Add the sautéed onion along with the melted butter. Place the pot over medium heat and bring the soup to a gentle boil (small bubbles at the edge). Reduce the heat to low, add 10 g of sugar, 4 g of salt, and 2 g of pepper, stir, and simmer for 10-12 minutes to allow the flavors to meld and the soup to become smooth. After this time, check the taste and adjust the salt or pepper if necessary.

Ingredients: Chicken broth, Tomato passata (puree), Onion, sugar, Salt, Black pepper
Use a large, heavy pot (enameled or stainless steel). Stir occasionally with a wooden spoon. Cooking over too high heat can evaporate too much liquid and alter the flavor. If the soup is too sour, add a little more sugar (2 g at a time).

Adding rice

4

Pour the cooked and fluffed rice into the soup (all at once or in portions depending on your preference). After adding the rice, cook for another 2-3 minutes to allow the rice to absorb some of the soup's flavor and distribute evenly. If the rice has absorbed too much liquid and the soup seems too thick, add 50-150 ml of hot broth or water to achieve the desired consistency.

Ingredients: White rice (raw), Chicken broth
Use a strainer to drain the rice if there is any water left in it. When adding the rice directly to the pot, remember that some of the soup will be 'thickened' — adjust the amount of liquid to the desired consistency.

Finishing (optional)

5

If you want to enrich the soup, prepare 100 g of 18% cream: pour the cream into a small bowl. Using a ladle, scoop about 50 ml of hot soup and very slowly pour it into the cream, constantly stirring with a small whisk or spoon (this is called tempering) to equalize the temperature. Then pour the tempered cream back into the pot, stirring. Do not allow it to boil vigorously after adding the cream to prevent it from curdling. Finely chop the parsley (about 15 g) and sprinkle it on the plates just before serving.

Ingredients: 18% cream, Parsley, Chicken broth
Use a small bowl to temper the cream and a whisk for mixing. A common mistake is adding cold cream directly to hot soup — this will cause it to curdle. The cream is optional; the soup will be lighter without it.

Serving

6

Pour the soup into deep plates or bowls (about 300-350 ml of soup per serving plus rice). On top of each plate, place a portion of rice (if serving rice separately) or mix it in the pot beforehand. Add a dollop of tempered sour cream (if using) and sprinkle with chopped parsley. Serve immediately with a slice of fresh bread or a roll.

Ingredients: White rice (raw), 18% cream, Parsley
Use a ladle to portion the soup and a small spoon to create a dollop of cream. Check the taste of one serving before serving and season with salt or pepper if needed.

Cleaning and final tips

7

After serving, turn off the heat and set the pot aside. Wash the used dishes. If there is leftover soup, transfer it to an airtight container and cool it to room temperature within a maximum of 1 hour before storing it in the refrigerator.

Ingredients: Chicken broth
Use an airtight glass or plastic container for storage. Do not leave hot soup in an open pot in the kitchen for a long time - this promotes bacterial growth.

Fun Fact

💡

In Polish cuisine, tomato soup made from broth is a classic that often appears as the first meal after Sunday broth — it utilizes the full flavor of the broth and enriches it with tomatoes, creating a new, aromatic dish.

Best for

domowy obiad po jedzeniu cięższych dań jako lekkie, rozgrzewające danie po przygotowaniu rosołu (sposób na wykorzystanie resztek)

Tips

🍽️ Serving

Serve with fresh, crusty bread or a roll. For children, it's better to leave the soup without pepper or add less. If serving without cream, you can add a teaspoon of olive oil before serving for creaminess. Alternatively, instead of rice, serve small pasta (e.g., stars).

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 48 hours. The rice in the soup absorbs the liquid over time and the soup thickens — it's better to cook the rice separately and add it before serving or add a bit of hot water when reheating. Reheat gently over low heat, avoiding a rapid boil (especially after adding cream).

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