Tomato puree soup with rice
4 servings
30 minutes
Tomato puree soup with rice is a delicate and warming dish of Ukrainian cuisine, filled with the softness of creamy sauce and the sweet-sour notes of tomatoes. The recipe's origins trace back to village cooking traditions where the combination of simple, accessible ingredients creates an amazingly rich flavor. Tomatoes stewed with sugar and butter turn into a velvety puree that harmoniously blends with a milk sauce, giving the soup a special tenderness. Boiled rice adds structure and light heartiness, making the dish perfect for lunches on cool days. This soup pairs well with crispy bread or herbs, revealing the depth of flavor nuances. It not only warms but also evokes family coziness and traditions passed down through generations.
1
Prepare a milk sauce. For this, lightly fry flour with 2 tablespoons of oil in a soup pot, dilute it with hot milk, and bring it to a boil.
- Wheat flour: 2 tablespoons
- Butter: 4 tablespoons
- Milk: 4 glasss
2
Cut fresh tomatoes into pieces, add one tablespoon of oil, sugar, and simmer covered for 10-15 minutes. Then pour in 3 cups of water, bring to a boil, mix with milk sauce, and cook on low heat for 15-20 minutes, then strain through a sieve and season with oil.
- Tomatoes: 750 g
- Butter: 4 tablespoons
- Sugar: 1 teaspoon
- Butter: 4 tablespoons
- Salt: to taste
3
Add separately cooked rice to the soup before serving.
- Rice: 2 tablespoons
