Wednesday, November 18, 2020




Polish tomato rice soup, called "zupa pomidorowa z ry┼╝em" in Poland, is a delicious and filling soup. It's easy to prepare and can take a bit of time, but the results are well worth it.


  • 1 bay leaf
  • 25g peeled celeriac, coarsely grated
  • 1 small onion, finely chopped
  • 1 liter of hot chicken or vegetable broth
  • 1 small / medium carrot, peeled, coarsely grated
  • 2 tablespoons of olive oil
  • Sea salt and pepper to taste
  • 110 g short grain rice (0.55 cup)
  • 60 g finely chopped leek (about ½ small leek)
  • 5 tbsp tomato puree plus 1-2 tbsp sun-dried tomato paste
  • 2 allspice berries or ¼ teaspoon allspice powder


First, in a large saucepan, heat 2 tablespoons of oil with the bay leaf and allspice berries. Add the chopped onion and leek, grated carrot and celeriac and cook over medium heat for 4 minutes, stirring often. Stir in the rice.

Then, add broth, tomato puree and bell pepper to taste, cover, bring to a boil and simmer for about 15 minutes or until the rice is cooked through.

Remove from the heat, adjust the seasoning if necessary, add a little water / broth if the soup is too thick and 2-3 tablespoons of sour cream (optional). Add a knob of butter and serve. Happy Cooking Time.


Rice: I recommend using short grain rice because it keeps its shape better in cooking than long grain rice.

Herbs: The traditional herbs used in this soup for garnish tend to be parsley or less often dill, but nowadays people sometimes use basil, thyme, tarragon and the like. This soup is often served without any herb.

Other serving suggestions: A spoonful of sour cream, a knob of butter or to enjoy on its own. You can also add a teaspoon or two of miso, pot, or soy sauce to the pot for added flavor (after the soup is cooked). These are not traditional Polish ingredients but work great.

Best Served You may need to add a little water and adjust the seasoning when reheating the soup.