Polish Tomato Rice Soup (Pomidorowa z Ryżem) Recipe
Polish Tomato Rice Soup, known as Pomidorowa z Ryżem, is a comforting, easy-to-make soup featuring a rich tomato base combined with tender rice and a medley of finely chopped vegetables. Perfect for lunch, this gluten-free traditional Polish soup can be made vegetarian or with meat, offering versatility and hearty nourishment.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Gluten Free
Ingredients
Vegetables and Aromatics
- 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
Rice
- ½ cup (100g) short grain rice
Liquids and Seasonings
- 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
Optional Garnishes
- 2-3 spoonfuls sour cream
- Knob of butter
Instructions
- Prepare the Base: In a large pot, heat 2 tablespoons of vegetable or olive oil along with the bay leaf and allspice berries over medium heat. Add the finely chopped onion, leek, grated carrot, and grated celery root. Cook for about 4 minutes, stirring often until the vegetables are softened and fragrant.
- Add Rice: Stir the short grain rice into the sautéed vegetables, ensuring it is well combined with the aromatic base.
- Add Liquids and Simmer: Pour in the hot vegetable or chicken stock and stir in the tomato puree and sun dried tomato puree. Season with black pepper and salt to taste. Cover the pot, bring the soup to a boil, then reduce to a simmer. Let it cook gently for about 15 minutes or until the rice is fully cooked and tender.
- Adjust and Finish: Remove the pot from heat. Taste the soup and adjust seasoning as needed. If the soup appears too thick, add a splash of water or additional stock to reach desired consistency. Optionally, stir in 2-3 spoonfuls of sour cream and add a knob of butter for a richer flavor before serving.
- Serve: Ladle the soup into bowls, optionally garnish with fresh parsley, dill, or other herbs if desired, and enjoy warm.
Notes
- Rice: Short grain rice is recommended as it holds its shape well during cooking, preventing the soup from becoming overly mushy.
- Herbs: Traditional garnishes include parsley or dill, but basil, thyme, or tarragon can also be used depending on preference. The soup is often served without herbs as well.
- Flavor Enhancements: For added depth, consider stirring in a teaspoon or two of miso, marmite, or soy sauce after cooking; these are non-traditional but complement the flavors well.
- Serving Suggestions: Add a dollop of sour cream or a knob of butter when serving for added richness.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. When reheating, add a splash of water and adjust seasoning as needed.
- Variations: The soup can be made with meat or using leftover chicken soup as a base for enhanced flavor.
