Dinner · 45 min · polish

Zupa Pomidorowa z Ryżem

This is the kind of Polish dinner you’ll make on repeat — tomatoes and chicken stock, 45 minutes, big payoff. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Tomatoes
• 6 cups Chicken stock
• 3/4 cup Rice
• 1 Onion
• 1 Carrots
• 2 tbsp Butter
• 1/2 cup Sour cream
• 2 tbsp Dill

Steps

1. Soften the onion and carrot in butter until sweet; add the chopped tomatoes.
2. Pour in the stock and simmer 20 minutes until the tomatoes collapse.
3. Blend smooth and strain for a silky, vivid soup.
4. Cook the rice separately until tender — cooking it in the soup turns the broth starchy.
5. Season with salt, pepper, and a pinch of sugar to balance the tomatoes.
6. Serve over rice with a swirl of sour cream and dill.

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