Polish Tomato-Rice Soup Recipe - Zupa Pomidorowa Ryzu

Bowl of tomato soup and rice on chopping board
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  • 100 mins
  • Prep: 30 mins,
  • Cook: 70 mins
  • Yield: 6 servings Tomato-Rice Soup
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This recipe for Polish tomato-rice soup or zupa pomidorowa ryżu (ZOO-pah paw-mee-daw-RRAW-vah RRIH-zhoo) is a thick, hearty affair with carrots, celery, and onions. It can be pureed and creamed, if desired, but I like it left chunky. It's a meal in a bowl. I use chicken stock, but it can be made with vegetable stock to make this a truly vegetarian offering.

Here is a larger photo of Polish tomato-rice soup.

What You'll Need

  • 2 tablespoons butter
  • 1 large chopped onion
  • 2 sliced ribs celery
  • 2 large peeled and sliced carrots
  • 1 clove minced garlic
  • 6 cups chicken or vegetable stock
  • 2 pounds peeled, seeded and chopped tomatoes
  • 1/2 teaspoon crushed thyme leaves
  • Salt and pepper to taste
  • 1 cup cooked and cooled rice
  • 1/2 cup sweet or sour cream (optional)

How to Make It

  1. In a large saucepan or Dutch oven, sauté onion, celery, carrots and garlic until onion is translucent. Add stock, tomatoes, thyme, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer uncovered 1 hour or until carrots are tender and soup has reduced somewhat.
  2. At this point, the soup can be pureed, if desired. Add rice and heat through. If desired, sweet or sour cream can be added at this point.