Polish tomato soup with rice on homemade stock
The classic that follows Sunday chicken broth: velvety, sweet-and-sour, made with passata and a spoon of tomato paste, finished with sour cream that will not curdle. Rice cooked separately so the soup stays clear.
Your own work in that: 30 min.
- Stock 45 min
- Rice 15 min
- Tomatoes and cream 15 min
Step by step
0 / 6 done
Make the stock
Put the chicken leg, peeled vegetables, charred onion, bay leaves and allspice in a pot with 2 litres of cold water. Bring to the boil, skim, salt. Simmer gently for 45 minutes with the lid ajar. Have yesterday's stock? Skip this step.
Ingredients: 1 pcs chicken leg · 2000 ml water · 2 pcs carrots · 1 pcs parsley root · 1 pcs celeriac, a piece · 1 pcs onion · 2 pcs bay leaves · 4 pcs allspice berries · 1½ tsp salt
TipChar the onion over a burner or in a dry pan: it gives colour and a hint of sweetness.
Stock on low heat, barely bubbling
Cook the rice separately
Cook the rice in salted water according to the packet, drain. Separately, because rice cooked in the soup drinks up the stock and leaves a cloudy, thick soup by the next day.
Ingredients: 200 g white rice · ½ tsp salt
Fluffy rice, ready for the bowls
Add the tomatoes
Lift the meat and vegetables out of the stock (you can slice the carrots and put them back). Pour in the passata, add the tomato paste and sugar, stir. Simmer 10 minutes.
Ingredients: 500 ml tomato passata · 2 tbsp tomato paste · 150 g sour cream, 18 % · 1 tsp sugar · 1 pinch black pepper · 1 bunch flat-leaf parsley
TipLoosen the tomato paste in a ladle of hot stock first so it doesn't leave lumps.
Passata going into the stock
Temper the sour cream
Put the sour cream in a small bowl and add hot soup a spoonful at a time, stirring with a fork, until you have about as much soup as cream. Only then pour the mixture into the pot.
TipCold sour cream poured straight into boiling soup curdles. Tempering takes 60 seconds and saves the soup.
Sour cream loosened with hot soup
Season
Heat the soup through but do not boil after adding the cream. Season with salt, pepper and, if the passata was sharp, a second teaspoon of sugar. It should be sweet-and-sour, not sweet.
Velvety tomato soup, before serving
Serve
Spoon rice into bowls, ladle hot soup over it, sprinkle with parsley. The rest keeps 3 days in the fridge; store the rice separately.
Rice in the bowl, soup from the ladle, parsley on top
Before you start
Passata or tinned tomatoes?
Passata gives a smooth soup with no seeds. Tinned chopped tomatoes should be blended before adding, or the soup turns chunky.
Noodles instead of rice
Thin vermicelli or small pasta squares. Also cooked separately, for the same reasons.
Meat-free
Vegetable-only stock plus a spoon of butter at the end. Lighter, but still full-bodied.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
