This recipe for Polish tomato-rice soup or zupa pomidorowa ryżu (ZOO-pah paw-mee-daw-RRAW-vah RRIH-zhoo) is a thick, hearty affair with carrots, celery, and onions. It can be pureed and creamed, if desired, but I like it left chunky. It's a meal in a bowl. I use chicken stock, but it can be made with vegetable stock to make this a truly vegetarian offering.
Here is a larger photo of Polish tomato-rice soup.
- 2 tablespoons butter
- 1 large chopped onion
- 2 sliced ribs celery
- 2 large peeled and sliced carrots
- 1 clove minced garlic
- 6 cups chicken or vegetable stock
- 2 pounds peeled, seeded and chopped tomatoes
- 1/2 teaspoon crushed thyme leaves
- Salt and pepper to taste
- 1 cup cooked and cooled rice
- 1/2 cup sweet or sour cream (optional)
- In a large saucepan or Dutch oven, sauté onion, celery, carrots and garlic until onion is translucent. Add stock, tomatoes, thyme, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer uncovered 1 hour or until carrots are tender and soup has reduced somewhat.
- At this point, the soup can be pureed, if desired. Add rice and heat through. If desired, sweet or sour cream can be added at this point.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|