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.
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.