Where to eat Pomidorówka

Method

1. Place the chicken, carrots, parsnip, celeriac, onion, bay leaves, peppercorns and allspice in a large pot with 2.5L cold water. Bring slowly to a boil, skim the foam, then simmer covered for 60 minutes.
2. Strain the broth, discarding the vegetables and keeping the chicken for sandwiches or another use.
3. Score crosses in the bottom of the tomatoes, blanch in boiling water 30 seconds, then slip off the skins. Quarter the tomatoes.
4. Add the tomatoes and tomato concentrate to the broth. Simmer 25 minutes until the tomatoes have broken down.
5. Blend the soup smooth with a stick blender. Pass through a sieve if you want it polished.
6. Cook the rice separately in salted water for 12 minutes until tender. Drain.
7. Stir half the soured cream into the soup off the heat. Taste, add sugar if the tomatoes are very acid, season with salt and pepper.
8. Ladle over a spoon of rice in each bowl, swirl in the remaining soured cream, and scatter parsley.