|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 puréed and creamed, if desired, but you may prefer it left chunky. It's a meal in a bowl. Polish tomato-rice soup will be more savory than the typical canned tomato soup, and less sweet. This recipe has no added sugar as you will find in many canned tomato soups.
You can use chicken stock, but it can be made with vegetable stock to make this a truly vegetarian offering. If you are going the traditional route, you would first make your stock. This would be the only time-consuming step. If you prepare a chicken as a meal one day (or even buy a chicken already roasted), making your own stock is a great way to use what would otherwise be discarded.
However, you may like the convenience of buying stock. In a pinch, you also can use bouillion, but be sure to check the equivalents to liquid stock on the package.
- 2 tablespoons butter
- 1 large onion (chopped)
- 2 ribs celery (sliced)
- 2 large carrots (peeled and sliced)
- 1 clove garlic (minced)
- 6 cups chicken stock (or vegetable stock)
- 2 pounds tomatoes (peeled, seeded, and chopped)
- 1/2 teaspoon thyme (crushed)
- Salt and pepper to taste
- 1 cup cooked rice (cooled)
- Optional: 1/2 cup sweet or sour cream
- Optional: Dill or parsley for garnish
In a large saucepan or Dutch oven, sauté onion, celery, carrots, and garlic until the 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.
If you need to cook the rice and allow it to cool, do so while the soup is cooking for an hour.
Once the soup has cooked for an hour, it can be puréed, if desired.
Add the rice and heat through.
If desired, sweet cream or sour cream can be added.
Garnish with dill or parsley, optional.
Enjoy tomato-rice soup as a light meal or as a starter for your main meal.
If you prefer, you can use a type of small pasta, such as orzo, instead of rice.
If you have some leftover cooked chicken, you can add it to the soup to boost the protein provided.
If you don't want to cook the rice separately, you can add it to the soup after it comes to a boil. Use 1/4 to 1/3 cup of uncooked rice.
Many Polish tomato soup recipes use tomato paste and may use fewer fresh or canned diced tomatoes. This may be a convenient choice if you don't have fresh tomatoes available.