Tomato soup with rice and herbs
4 servings
200 minutes
Tomato soup with rice and greens is a cozy and rich dish of Polish cuisine that combines simple ingredients into a harmonious flavor. Its roots trace back to traditional peasant recipes where fresh tomatoes and greens imparted a rich aroma to veal broth. The tenderness of the rice and the creamy texture of sour cream make this soup warming and soft, while spices add a refined depth of flavor. It is perfect as a standalone dish or an accompaniment to rustic bread. This soup is not only nutritious but also light – it pleasantly warms in cool weather and remains a favorite in Polish home cooking.
1
Pour cold water over the veal and bring to a boil. Skim off the foam, add salt, pepper, bay leaf, and cook for 2.5 hours.
- Veal: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
2
Rinse the rice and add it to the broth. Cook for 20 minutes.
- Rice: 100 g
3
Peel the tomatoes, slice them, and sauté with vegetable oil, salt, and pepper. Add to the broth.
- Tomatoes: 200 g
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Chop the onion and fry it in vegetable oil. Add to the soup and cook for 15 minutes.
- Onion: 1 head
- Vegetable oil: 50 ml
5
Season the ready soup with sour cream and sprinkle with chopped greens.
- Sour cream: 50 g
- Green: 50 g