Name: Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: Polish
Ingredients: 1 small onion, finely chopped; ½ small leek, finely chopped (60g/2.12oz); 1 small/medium carrot, peeled and coarsely grated; 2 tablespoons (25g) celery root/celeriac, peeled and coarsely grated; ½ cup (100g) short grain rice; 5 tablespoons tomato puree; 1-2 tablespoons sun dried tomato puree; 4¼ cups (1 liter) vegetable or chicken stock, hot; 1 bay leaf; 2 allspice berries or ⅕ teaspoon allspice powder; 2 tablespoons vegetable or olive oil; Sea salt, to taste; Black pepper, to taste; 2-3 spoonfuls sour cream; Knob of butter

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If you’re looking for a comforting, vibrant soup that feels like a warm hug in a bowl, you’ve got to try this Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe. It’s a beloved classic that’s incredibly simple to make but packed with bright tomato flavor, tender rice, and a subtle depth from fragrant spices like allspice and bay leaf. Whether you’re a novice home cook or looking to revisit a piece of Polish culinary tradition, this soup is endlessly adaptable, gluten free, and perfect for lunch or any day you crave something hearty yet light.

Ingredients You’ll Need

The image shows a bowl of orange-red soup filled with small pieces of rice and some finer ingredients, creating a textured, slightly thick liquid. The soup is served in a white bowl with black specks and a silver spoon resting inside, holding a dollop of white cream topped with chopped green herbs. The bowl is on a white marbled surface with a green and white cloth napkin folded loosely nearby. In the background, there is a small bowl filled with uncooked white rice and a small pile of fresh chopped green herbs on a wooden cutting board. Photo taken with an iphone --ar 4:5 --v 7

One of the best things about the Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe is how straightforward and wholesome the ingredients are. Each element plays its role — from the sweetness of carrot and celeriac to the earthiness of the allspice and the gentle starchiness of short grain rice, creating a beautifully balanced soup that feels both fresh and satisfying.

Short grain rice (½ cup / 100 g): Holds its shape well during cooking, giving the soup a lovely, slightly creamy texture without turning mushy.
Onion (1 small, finely chopped): Adds essential savory depth and sweetness.
Leek (½ small, finely chopped): Brings a subtle mild onion flavor and gentle aroma.
Carrot (1 small/medium, peeled and coarsely grated): Adds natural sweetness and vibrancy in color.
Celery root / celeriac (2 tablespoons, peeled and coarsely grated): Contributes a unique earthy note and slight crunch.
Tomato puree (5 tablespoons plus 1-2 tablespoons sun-dried tomato puree): The heart of the soup’s tomato flavor, with extra richness from sun-dried tomatoes.
Vegetable or chicken stock (4¼ cups / 1 litre, hot): Creates the flavorful base and brings all ingredients together.
Bay leaf (1 leaf): Infuses a subtle herby, slightly floral essence.
Allspice berries (2) or allspice powder (⅕ teaspoon): Adds a warm, spicy-sweet undertone unique to this soup.
Vegetable or olive oil (2 tablespoons): Used to sauté veggies, boosting their flavor gently.
Sea salt and pepper to taste: Essential seasonings to balance and enhance every flavor.

How to Make Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe

Step 1: Gently Sauté the Vegetables and Spices

Start by heating up 2 tablespoons of your preferred oil in a large pot. Toss in the bay leaf and allspice berries to release their captivating aroma. Next, add the finely chopped onion and leek, along with the grated carrot and celeriac. Sauté everything over medium heat for about 4 minutes, stirring often, until the vegetables become tender and fragrant. This step lays a wonderfully aromatic foundation for the soup’s distinctive character.

Step 2: Add the Rice and Tomato Puree

Once the veggies are softened, stir in the short grain rice, coating it in the flavorful oil and vegetable mixture. This helps the rice develop a nice texture and absorb the surrounding flavors. Then, pour in the tomato puree along with the sun-dried tomato puree for extra depth. Give everything a good stir to marry all those vibrant notes together before moving on to the next part.

Step 3: Pour in Hot Stock and Simmer

Carefully add your hot vegetable or chicken stock into the pot, seasoning with freshly ground pepper and a bit of salt according to your taste. Cover the soup and bring it to a gentle boil before turning down the heat to a simmer. Let it cook for around 15 minutes, or until the rice has softened and the soup has thickened slightly. This slow simmer is the magic that transforms simple ingredients into something soul-soothing and nourishing.

Step 4: Final Adjustments and Optional Creaminess

Remove the pot from the heat and taste your soup. If it feels too thick, add a splash of water or stock to loosen it to your preferred consistency. This is the perfect moment to add a few spoonfuls of sour cream if you like a touch of creaminess and richness at the finish. A small knob of butter melted into the bowl adds a lovely silky texture and rounds out the flavors beautifully.

How to Serve Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe

A bowl of thick tomato soup with small rice pieces mixed in fills a white bowl with a thin black rim, the soup having a rich red-orange color. On top, a dollop of white cream is placed slightly off-center with a sprinkle of chopped green herbs and a light dusting of black pepper. A metal spoon rests inside the bowl, partially submerged in the soup, leaning towards the right side. The bowl is set on a white marbled surface with a folded green and white patterned cloth next to it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs can lift this classic soup beautifully. Parsley is the traditional choice, adding a bright, fresh note, but a sprinkle of dill, basil, or even a touch of thyme can bring a new twist. A dollop of sour cream or a swirl of yogurt also adds creaminess and a subtle tang, perfect for balancing the tomatoes’ natural acidity.

Side Dishes

This soup pairs wonderfully with crisp rye bread or warm buttered rolls, perfect for dipping. You could also serve it alongside a simple cucumber salad or Polish pickles to add crunch and contrast. For a heartier meal, enjoy it with a small cheese plate or some cured meats on the side.

Creative Ways to Present

For a fun presentation, serve the Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe in rustic bread bowls for a cozy vibe. You could also ladle it into charming ceramic bowls and garnish with edible flowers or microgreens for a modern touch. Mixing in a dollop of pesto right before serving adds an unexpected burst of herbal freshness that your guests will love.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully refrigerated for up to 3 days. Store it in an airtight container to preserve all the fresh flavors and prevent it from absorbing any fridge odors. When ready to eat, give it a good stir and add a splash of water or stock if the rice has soaked up too much liquid.

Freezing

You can freeze Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe for up to 3 months. Portion it into freezer-safe containers, leaving some room for expansion. Keep in mind rice can sometimes change texture after freezing, but it still tastes comforting and delicious once reheated.

Reheating

When reheating, warm gently on the stove over medium heat, stirring often. Add a splash of water, stock, or extra sour cream if the soup seems too thick. Avoid boiling vigorously to maintain the best texture and flavor.

FAQs

Can I make the soup without the allspice berries?

Absolutely! If you don’t have allspice on hand, a small pinch of ground cinnamon or cloves can work as a substitute, or simply leave it out for a milder flavor. The soup will still be tasty and comforting.

Is this soup suitable for vegetarians?

Yes, by using vegetable stock instead of chicken stock, the Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe is fully vegetarian and still richly flavorful. It’s a wonderful option for those avoiding meat.

Can I use long grain rice instead of short grain?

While you can use long grain rice, short grain rice is recommended because it holds its shape and texture better during cooking, resulting in a creamier, more satisfying soup consistency.

How can I make this soup more filling?

Add cooked shredded chicken or sausage chunks after simmering to turn it into a heartier meal. You can also stir in cooked beans or lentils for extra protein and texture.

Is it okay to add sour cream directly to the pot?

It’s best to add sour cream off the heat or on low heat gently to prevent curdling. Adding it right before serving in individual bowls ensures a smooth, luscious finish.

Final Thoughts

This Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe is a true gem, combining simple ingredients into a dish that’s full of warmth, flavor, and polish heritage. Whether you’re making it for a quick weeknight lunch or sharing with friends on a chilly evening, it’s sure to become one of your go-to comfort foods. Give it a try and enjoy every spoonful of this timeless culinary delight.