Polish tomato rice soup is a simple dish, easy to make and super versatile. It can be made using different methods, with or without meat. In this recipe I used grated vegetables as a base for the soup but the post also includes instructions for how to make it using meat as well as chicken soup as a base.
Tomato rice soup is extremely popular in Poland as it can be made using either leftover rosol chicken soup (see more on that below) or a handful of simple ingredients people usually tend to have in their fridges.
Tomato rice soup ingredients
This particular recipe involves making tomato soup with rice from scratch. I used a few simple vegetables including onion, leek and carrot to balance out the sourness of the tomato, vegetable stock (you can swap that for chicken stock), tomato puree, sun dried tomato paste (you can use finely chopped sun dried tomatoes instead) and rice. I also used a bay leaf and allspice berries for more flavour.
What kind of rice is best to use in this recipe
In this recipe I used short grain rice (you can use risotto rice) as it keeps its shape well in cooking. So even though it’s cooked alongside the other ingredients it won’t get mushy.
Step-by-step recipe instructions
1.In a large pot heat up 2 tablespoons of oil along with the bay leaf and allspice berries. Add the chopped onion and leek, grated carrot and celeriac and cook over a medium heat for 4 minutes stirring often.
2. Stir in the rice.
3. Add the stock, tomato puree and pepper to taste, cover, bring to the boil then simmer for about 15 minutes or until the rice is fully cooked.
4. Remove from the heat, adjust the seasoning as needed, add a splash of water/stock if the soup is too thick and 2-3 spoonfuls of sour cream (optional). Add a knob of butter and serve. See Top Tips below for more serving suggestions.
How to make this soup using meat
This soup is often made with meat (most Polish soups tend to be), such as chicken, turkey or beef. Use 1-2 skinless chicken thighs, either chicken or turkey wings (1-2) or a small piece of beef on the bone.
To make this type of tomato and rice soup fill the pot with 1 litre of stock, add the meat, bay leaf and allspice. Cover and bring to the boil then simmer for about 25 minutes. In the meantime fry the chopped and grated vegetables in a little oil for a few minutes stirring often, then add into the soup. Add the rice, tomato puree and cook for 15 minutes or until the rice is fully cooked. Adjust the seasoning, add sour cream, herbs, butter (if using) and serve.
How to make this recipe using chicken soup
In Poland tomato soup is often served on Mondays using leftover chicken soup traditionally made on Sundays. This tomato soup is super quick to prepare. Simply heat up the chicken broth, add the tomato puree and rice into the pot, cover and bring to the boil then simmer until the rice is fully cooked. Add sour cream, herbs etc, if desired, and enjoy!
This dish can also be enjoyed as tomato pasta soup. Cook the chicken broth along with the tomato paste for a few minutes then remove from the heat and adjust the seasoning. Add any extras (sour cream, herbs etc) and serve with cooked pasta (such as vermicelli, orzo, tagliatelle or shells).
Top tips
- Rice: I recommend using short grain rice as it keeps its shape better in cooking than long grain rice.
- Herbs: Traditional herbs used in this soup for garnish tend to be parsley or, less often, dill, but these days people sometimes use basil, thyme, tarragon and others. This soup is often served without any herbs.
- Other serving suggestions: A dollop of sour cream, knob of butter or enjoy on its own. You can also add a teaspoonful of marmite or soy sauce into the pot for more depth of flavour (after the soup has been cooked). Not traditional Polish ingredients but work really well.
- Best served You may need to add a splash of water and adjust the seasoning when reheating the soup.
- Storing: Leftovers can be refrigerated for up to 3 days.
- Freeze for up to 3 months.
- See the post for instructions on making this soup with meat as well as using leftover chicken soup as a base.
You might also like
- Creamy Tomato Lentil Soup
- Creamy Leftover Turkey Tomato Soup
- Roasted Red Pepper Tomato Soup with Basil Drizzle
- Blender Tomato Zucchini Soup
Another soup with rice you might also like is chicken mulligatawny soup with sweet potato and spinach.
Check out also this collection of healthy, creamy vegan soups.
Keep in touch!
If you make this easy tomato soup with rice I'd love to know how it turned out for you. What did you serve it with? Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Polish Tomato Rice Soup (Pomidorowa z Ryzem)
Ingredients
- 110 g short grain rice (0.55 cups)
- 1 small onion finely chopped
- 60 g leek finely chopped (approx. ½ of a small leek)
- 1 small/medium carrot peeled, coarsely grated
- 25 g celeriac peeled, coarsely grated
- 5 tbsp tomato puree plus 1-2 tbsp sun dried tomato paste
- 1 l vegetable or chicken stock hot
- 1 bay leaf
- 2 allspice berries or ¼ tsp allspice powder
- 2 tbsp olive oil
- Sea salt and pepper to taste
Instructions
- In a large pot heat up 2 tablespoons of oil along with the bay leaf and allspice berries. Add the chopped onion and leek, grated carrot and celeriac and cook over a medium heat for 4 minutes stirring often. Stir in the rice.
- Add the stock, tomato puree and pepper to taste, cover, bring to the boil then simmer for about 15 minutes or until the rice is fully cooked.
- Remove from the heat, adjust the seasoning as needed, add a splash of water/stock if the soup is too thick and 2-3 spoonfuls of sour cream (optional). Add a knob of butter and serve.
Notes
- Rice: I recommend using short grain rice as it keeps its shape better in cooking than long grain rice.
- Herbs: Traditional herbs used in this soup for garnish tend to be parsley or, less often, dill, but these days people sometimes use basil, thyme, tarragon and others. This soup is often served without any herbs.
- Other serving suggestions: A dollop of sour cream, knob of butter or enjoy on its own. You can also add a teaspoonful or two of miso, marmite or soy sauce into the pot for more depth of flavour (after the soup has been cooked). Not traditional Polish ingredients but work really well.
- Best served You may need to add a splash of water and adjust the seasoning when reheating the soup.
- Storing: Leftovers can be refrigerated for up to 3 days.
- Freeze for up to 3 months.
- See the post for instructions on how to make this soup with meat as well as using leftover chicken soup as a base.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Leave a Reply