Tomato soup with rice (traditional, slightly roasted twist) - photo 1
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Tomato soup with rice (traditional, slightly roasted twist)

Pikantne Soups Regional Cuisine of Poland 30 min Easy 10 wyświetleń ~24.20 PLN - (0)
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Description

Classic Polish tomato soup with rice, subtly enhanced by roasted tomatoes and a creamy finish. It is a thick, aromatic soup with balanced acidity and a creamy texture, perfect for cold winter days. Serve with parsley and a slice of fresh bread or croutons. The flavor resembles home-cooked meals: a sweet and sour note of tomato, a light sweetness of carrot, and the softness of rice.

Ingredients Used

Ingredients (19)

Servings:
4
  • Chicken broth 1200 ml
  • Long-grain white rice 120 g
  • Canned tomatoes (diced) 800 g
  • Onion 1 szt.
  • Carrot 2.5 szt.
  • Celeriac 80 g
  • Garlic 2 ząbki
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 5 g
  • 18% cream 150 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Parsley 1 pęczek
  • Bay leaf 6.7 szt.
  • Allspice 3 g
  • ✨ Opcjonalne
  • Fresh basil 1 pęczek
  • Tomato paste 50 g
  • Smoked bacon (sliced) 100 g
💰 Szacowany koszt dania: ~24.20 PLN (6.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Lay out all the ingredients on the countertop. Peel the onion and chop it into small cubes: cut it in half, trim the ends, peel, and slice evenly both crosswise and lengthwise to get small cubes. Peel the carrots and slice them into 3-4 mm thick rounds. Peel the celery and chop it into small cubes (about 5 mm). Peel the garlic and crush it through a press or finely chop it.

Ingredients: Onion, Carrot, Celeriac, Garlic
Use a sharp chef's knife and a cutting board. Evenly chopping the vegetables will ensure even cooking. If you don't want to chop a lot, grate the carrot on a coarse grater.

Sautéing vegetables

2

In a large pot with a capacity of at least 3 liters, heat rapeseed oil over medium heat. Add butter (30 g). When the butter melts and starts to foam slightly, add the chopped onion. Sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden (do not brown it too much). Add the carrot and celery, and sauté for another 5 minutes until the vegetables soften and release their aroma. Add the garlic and sauté for 30 seconds — you will smell an intense aroma, which is a sign that the garlic has activated.

Ingredients: Onion, Carrot, Celeriac, Garlic, Butter, Rapeseed oil, Smoked bacon (sliced)
Use a pot with a thick bottom (e.g. enamel or steel) to avoid burning. If you are using bacon, fry it first until the fat renders, and then add the vegetables to that fat.
3

If you want to enhance the flavor: add diced bacon (optional) before the vegetables and fry until lightly browned, then add the vegetables as mentioned above. This way, the fat from the bacon will infuse into the vegetables and the soup.

Ingredients: Smoked bacon (sliced)
A common mistake: adding too much bacon will make the soup too greasy. Use 50-100 g as a flavor enhancer.

Adding tomatoes and spices

4

Pour the canned tomatoes (800 g) into the sautéed vegetables. If you are using tomato paste (optional), add it now, spreading it with a spoon. Add bay leaves (2 pieces) and allspice (3 pieces). Increase the heat to medium-high, bring the soup to a boil, stirring to prevent it from sticking to the bottom.

Ingredients: Canned tomatoes (diced), Sugar, Bay leaf, Allspice, Tomato paste
Mash the puree and tomato pieces with a spoon or silicone spatula to avoid large lumps. If the can is very acidic, add sugar (5 g) at this stage.

Cooking the soup

5

Pour the chicken broth (1200 ml) into the pot with the tomatoes and vegetables. Stir, bring to a boil, then reduce the heat to low/medium. Cook with the lid slightly ajar for 10 minutes to allow the flavors to meld and the carrot to soften to almost tender.

Ingredients: Chicken broth, Canned tomatoes (diced)
If you are using homemade broth, monitor the salt – homemade stock is often saltier than store-bought. The lid should be slightly ajar to allow steam to escape, but not completely.

Adding rice

6

Add the dry rice (120 g) to the boiling soup. Stir to prevent the grains from sticking. Cook the soup on low heat for 12-14 minutes (depending on the type of rice) until the rice is tender but not overcooked — a slight resistance in the center of the grain is a sign of al dente.

Ingredients: Long-grain white rice
Use a colander or sieve to check if you want to take a sample. If the rice absorbs too much liquid and the soup becomes too thick, add 100-200 ml of hot water or broth.

Finishing the flavor

7

After cooking the rice, turn off the heat. Remove and discard the bay leaves and allspice. Add salt (about 5 g) and freshly ground pepper to taste (about 2 pinches). Add 150 g of sour cream: first pour in a tablespoon at a time, stirring to prevent the sour cream from curdling. Taste the soup and add a little sugar if the soup is too sour.

Ingredients: Salt, Black pepper, Sugar, 18% cream
Temper the sour cream: pour 2-3 tablespoons of hot soup into a small bowl and mix, then pour the mixture into the pot — this will prevent the sour cream from curdling.

Blending (optional)

8

If you want a smooth, creamy soup: use an immersion blender directly in the pot and blend for a few short bursts (a total of 30-60 seconds) until you reach the desired consistency. If you prefer a soup with chunks of tomato, skip this step.

Ingredients: Canned tomatoes (diced)
Hold the blender steady, submerge it to the bottom of the pot, and blend in short pulses to avoid splattering hot soup. Alternative: strain the soup through a sieve for a silky consistency.

Serving

9

Pour the soup into deep plates. On each serving, you can add a tablespoon of extra cream and generously sprinkle with chopped parsley (about 5 g per serving). Add fresh basil leaves as a decoration (optional). Serve with a slice of rye bread or homemade croutons.

Ingredients: 18% cream, Parsley, Fresh basil
Use a spoon to create a decorative swirl with the cream. The soup tastes best hot, served immediately after finishing.

Final tips

10

If the soup is too sour: add a little sugar (1 g at a time, stir and taste). If it's too salty: add a bit of water or broth and a little cooked rice. The remaining rice in the soup will evaporate and thicken the sauce, so adjust the consistency before serving during storage.

Ingredients: Chicken broth, Long-grain white rice, Sugar
A common mistake: adding all the cream at once to hot soup — it can cause curdling. Always temper the cream.

Fun Fact

💡

In Poland, tomato soup became popular in the 20th century due to the easy availability of canned tomatoes; many families have their own way of enriching it with cream and adding rice or pasta.

Best for

rodzinny obiad zimowy szybki obiad w tygodniu podwieczorek dla dzieci

Tips

🍽️ Serving

Serve the soup hot, garnished with fresh parsley and a swirl of cream. Garlic croutons or a slice of fresh sourdough bread pair perfectly with the soup. For adults, an interesting twist: a few drops of truffle oil instead of basil.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. When stored, the rice absorbs the liquid and the soup thickens — before serving, add 100-200 ml of hot water or broth and heat over low heat. Do not freeze soup with rice (the rice loses its texture after thawing) — if you plan to freeze, store the soup without rice and add fresh rice after thawing.

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