Dad’s tomato & rice soup

Baba’s domatesli pirinç çorbası

Dad’s tomato & rice soup

Dad’s tomato & rice soup

Serves Serves 4
DifficultyNot too tricky
Recipe From

Meliz's Kitchen

By Meliz Berg
Tap For Method

Ingredients

  • 200 g (7 oz) short-grain white rice
  • 6 large tomatoes
  • 50 ml (2 fl oz) olive oil
  • 1 large onion , finely chopped
  • 1 vegetable stock cube
  • 500 ml (18 fl oz) boiling water
  • 1.5 litres (2½ pints) cold water
  • 25 g (1 oz) fresh parsley , finely chopped
  • ½ teaspoon paprika
  • ½ teaspoon caster sugar
  • ¾ teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh lemon juice , plus extra to taste
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Recipe From

Meliz's Kitchen

By Meliz Berg
Tap For Ingredients

Method

  1. Wash the rice in a sieve with cold water until the water runs clear. Leave to drain.
  2. Place the tomatoes in a deep heatproof bowl. Pour over boiling water to cover and leave for a minute or two. Remove the tomatoes from the bowl, peel off the skins, discard, and then finely chop the flesh. Leave to one side.
  3. Pour the olive oil into a large pan and place over a medium heat. Add the onion and soften for 10–12 minutes until lightly caramelised.
  4. While the onion is cooking, dissolve the stock cube in the boiling water, then top up with the cold water.
  5. Stir the parsley, paprika and tomatoes into the caramelised onions and let everything sizzle for a minute or two before adding the rice, giving the grains a good stir so that they get fully coated in the tomatoes and onion. Sprinkle in the sugar, then gently pour in the stock and season with the salt and pepper. Allow the soup to simmer over a medium heat for around 10 minutes until the rice is cooked. Add the lemon juice a couple of minutes before you remove the pan from the heat and serve with crusty bread, adding a little more lemon juice to taste.
Recipe From

Meliz's Kitchen

By Meliz Berg