photo: Rice and Tomato Potato Soup

Rice and Tomato Potato Soup

Let’s cook bright and fragrant potato soup with fresh tomatoes and rice. For basis I used the chicken broth(also possible meat or vegetable). As a result you get tasty, healthy and low-cal dish which is also good for baby and diet nutrition.
60 min
8 servings


  • Chicken back
    1 pcs
  • Potato
    5 pcs
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Tomato
    2-3 pcs
  • Rice
    3 tbsp
  • Water
    2 l
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Paprika
    0.25 tsp
  • Garlic powder
    0.25 tsp
  • Olive oil
    2-3 tbsp
  • Parsley
    - to taste
  • Dill
    - to taste


  • 1. Wash the chicken back, put into the pan and fill up with 2 liters of cold water. When the broth will boil, remove the foam with the perforated spoon. Continue cooking the broth for 40 minutes, then take the chicken back out of the pan.
  • 2. Wash potato tubers, peel and cut into sticks.
  • 3. Add cut potato into prepared chicken broth.
  • 4. Right after potato add carefully washed rice. Cook all ingredients together for 7-10 minutes.
  • 5. Peel and cut into cubes onion. Wash, peel and cut into stripes carrots.
  • 6. Fry onion on a frying pan with preheated olive oil. When onion is brown add chopped carrot to it. Periodically stirring, fry vegetables on low heat until soft.
  • 7. When potato and rice boil thoroughly and become soft, add fried vegetables to them.
  • 8. In 5 minutes add fresh tomatoes, cut into thin slices.
  • 9. Bring soup to taste. Add salt, ground seasoning, bay leaf, allspice peas and small chopped herbs. Boil soup again for 1 minute, then remove from the fire.
  • 10. Ready-made soup pour into portion plates or soup mugs and serve hot with pieces of fresh baguette.
  • 11. Bon Appetite!
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