Name: Polish Tomato Rice Soup (Pomidorowa z Ryzem)
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 6 people
Ingredients: 110 g short grain rice ((0.55 cups)); 1 small onion (finely chopped); 60 g leek (finely chopped (approx. 1/2 of a small leek)); 1 small/medium carrot (peeled, coarsely grated); 25 g celeriac (peeled, coarsely grated); 5 tbsp tomato paste (plus 1-2 tbsp sun dried tomato paste); 1 l vegetable or chicken stock (hot); 1 bay leaf; 2 allspice berries (or 1/4 tsp allspice powder); 2 tbsp olive oil; Sea salt and pepper to taste

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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.

This particular recipe involves making tomato soup with rice from scratch. I used a few basic vegetables, vegetable stock (you can swap that for chicken stock), tomato paste and short grain rice. This type of rice holds its shape quite well in cooking so it can be cooked in the soup (rather than being cooked separately and added in later).

Equipment you’ll need

Kitchen scale/measuring cup
Chopping board, knife and grater
Large pot and spoon

How to make Polish tomato rice soup: step-by-step

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.

Chopped onion and grated vegetables in large pot with spoon.

2. Stir in the rice.

Grated vegetables and rice on large pot with spoon.

3. Add the stock, tomato paste and pepper to taste, cover, bring to the boil then simmer for about 15 minutes or until the rice is fully cooked.

Chopped vegetables in tomato soup in large pot with spoon.

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.

Steaming tomato and rice soup with vegetables in large pot with spoon.

Polish tomato and rice soup with 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 paste and cook for 15 minutes or until the rice is fully cooked. Adjust the seasoning, add sour cream, herbs, butter (if using) and serve.

Polish tomato soup with rice 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 paste 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.

More tomato soup recipes

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:)

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