Description
We will prepare tomato soup based on broth (stock) which is left after cooking vegetables. Some cooked vegetables will be used as well. We will add fried onion, increasing the taste and vitamin values of the dish. We will serve the soup with the most popular Polish addition to tomato soup
- rice. We will also add fresh spring greens and sweet and sour cream.
Tomato soup with rice (serves 10)
- broth (decoction) – 3 L
- butter – 50 g
- oil – 30 g
- onion – 2 pcs
- tomato paste – 150g
- tomato passatta – 500g
- cream 30% – 250ml
- sour cream 18% (or thick yogurt) – 200g
- green parsley – 1 bunch
- white rice – 200g
- salt, pepper, sweet pepper, hot pepper
Preparations:
Chop the onion and fry in butter with oil, add the tomato paste and fry, season with pepper. Heat the broth and spread the tomato passatta and fried tomato paste in it. Whiten with cream and season. Serve with cooked rice and green parsley and a spoonful of sour cream or thick yogurt.
Hint:
Tomato soup in Poland is the most popular year-round soup among consumers of restaurants and home kitchens. In the summer season, it is made of fresh tomatoes, in other seasons tomato paste and tomato puree are used. In this simple form, it is the most popular and favorite soup for children at schools and kindergarten canteens. It is a great way to use highly nutritious broth left after cooking vegetables for a vegetable salad and enrich it with a large amount of vitamin A and antioxidants obtained from tomato products.