Polish tomato soup with rice
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Polish tomato soup with rice
Another delicious soup that I used to eat as a child. It is mild, slightly sweet and sour in the same time. There are still not too many spring veggies available, so it seems to be a perfect meal. I like to eat it for lunch with white rice, olive oil and parsley on top.



3 red carrots
2 yellow carrots
1 small turnip
1 big white onion
1/2 celery root
3 tbsp olive oil
1-2 tsp salt
1 tsp black pepper
1,5 tbsp brown sugar
800ml diced roman tomatoes (or fresh peeled and chopped roman tomatoes)
3-4 fresh basil leaves
3 tbsp 22% fat sour cream (or 3 tbsp coconut cream)
+ white rice and freshly chopped parsley

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Peel the veggies and set them in a pot together with the olive oil, salt, pepper, sugar, diced tomatoes and 1,5 liter of cool water.

Cook the soup for 60 minutes, then take the carrots, turnip and celery out. You won’t need them anymore. Add the sour or coconut cream and basil leaves, blend the soup. Then season it once again, if necessary.

Serve the soup with 2-3 spoons of white rice, freshly chopped parsley and olive oil on top.