Polish Tomato Soup

Cook the rice (120 g) separately in salted boiling water for 15–18 minutes until tender, drain in a sieve, rinse with warm water and set aside — this way the soup will stay clear when served and won't turn mushy from the rice.

In a heavy-bottomed pot, melt the butter (20 g) over medium heat, add the finely chopped onion (1) and sauté for 3–4 minutes until translucent.

Add the coarsely grated carrot (1) and cook for another 3–4 minutes, then stir in the tomato paste (2 tbsp) and cook with the vegetables for 2 minutes, stirring, to cook off the raw tang of the paste.

Pour in the hot chicken stock (1200 ml) and the crushed canned tomatoes (500 g) along with their juice. Bring to a boil, reduce the heat to low and simmer for 15–18 minutes, until the carrot is tender.

In a separate bowl, thoroughly whisk the flour (1 tbsp) into the cream (150 ml) until smooth and lump-free.

Stir 2–3 tbsp of the hot soup into the cream mixture, then pour it back into the pot in a thin stream, stirring constantly so the cream doesn't curdle.

Simmer the soup for another 2–3 minutes over low heat, without letting it come to a rolling boil, and season with salt and black pepper to taste.

Ladle the soup into bowls, add a portion of boiled rice to each, sprinkle with freshly chopped parsley and serve immediately, hot.