Zupa Pomidorowa z Ryżem (Polish Tomato Rice Soup)

Method

1. 1

   Cook the rice separately according to package directions and set it aside.

2. 2

   Meanwhile, melt the butter in a large pot and soften the onion and carrot, about 6 minutes.

3. 3

   Add the garlic and cook 30 seconds, then pour in the canned tomato and chicken stock and bring to a simmer.

4. 4

   Simmer uncovered until the carrot is fully tender, about 20 minutes.

5. 5

   Blend the soup smooth with an immersion blender for the classic silky texture.

   💡 A rougher soup is fine too — blend only if you want it velvet-smooth.

6. 6

   Stir in the sugar, salt and pepper, then whisk a ladleful of hot soup into the sour cream before returning it to the pot — this keeps it from splitting.

7. 7

   Ladle over a scoop of rice in each bowl and scatter with parsley.