Pomidorowa (Polish Tomato Soup with Rice)
The tomato soup of every Polish childhood: a clear, gently sweet broth with rice and a swirl of soured cream.
- Time50 min
- LevelEasy
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 310kcal
- 45.7gcarbs
- 15.4gof which sugars
- 9.2gfat
- 4.8gsaturates
- 10.5gprotein
- 5.5gfibre
- 3.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the stock, carrots, parsnip, onion, bay leaves and allspice in a large pan. Bring to the boil, then simmer gently for 25 minutes, until the carrots are tender.
25 min - 2
Lift out the carrots and slice them thinly. Throw away the parsnip, onion, bay leaves and allspice.
- 3
Stir in the passata, tomato purée, marjoram and sugar. Simmer for 10 minutes, until the soup smells rich and tastes sweet rather than sharp.
10 min - 4
Meanwhile, cook the rice in plenty of boiling water for 12 minutes until soft, then drain.
12 min - 5
Put the soured cream in a bowl and whisk in a ladle of hot soup to warm it. Stir the mixture back into the pan off the heat so it does not split.
- 6
Add the sliced carrots and season with black pepper. Put a spoonful of rice in each bowl, ladle over the soup and scatter with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
