HUNGARIAN TOMATO RICE SOUP
2 Tbsp olive oil
1/2 medium onion, finely chopped
1/2 cup carrots, diced
1/2 cup celery, diced
1 Tbsp flour
2 cups peeled and crushed tomatoes, preferably fresh
2 cups chicken stock
1 Tbsp dried basil
salt and black pepper to taste
1-2 Tbsp sugar
1/3 cup leftover cooked rice
1 Tbsp dried parsley
• Heat 1 Tbsp olive oil in a fry pan over medium heat.
• Add the onions, carrots and celery.
• Sauté for 3-5 minutes until the vegetables soften; set aside.
• Heat the remainder 1 Tbsp olive oil in a large, Dutch oven over medium heat.
• Add 1 Tbsp flour and make a light rough.
• Stir in the softened onion and carrot mixture.
• Add the tomatoes, chicken broth, and basil.
• Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
• Taste and add salt and pepper.
• Taste and add the sugar. Taste again, because just the right sweetness is crucial.
• Stir in the leftover cooked rice and heat through.
• Sprinkle with parsley and serve.
