Old German tomato soup with rice

Ingredients for 8 servings:

• 2 onions
• 1 leek(s)
• 1 carrot(s)
• 1 piece(s) celeriac
• 100 g smoked beef
• 2 garlic cloves
• 2 kg tomatoes, ripe
• 2 tbsp butter
• 100 g tomato paste
• 2 liters of chicken broth
• 2 tsp sugar
• 1 rosemary sprig(s)
• 2 sprigs of thyme
• 1 stalk of basil
• 1 sprig of oregano
• 175 g rice
• 200 ml cream
• 1 tbsp crème fraîche
• salt and pepper
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

very tasteful, even the children love them

Peel and roughly chop the onions, leeks, carrots, and celery. Finely dice the smoked beef and lightly crush the garlic cloves. Quarter the tomatoes, removing the stems. Heat the butter and sauté the onions, leeks, celery, and carrots until lightly browned. Add the smoked beef and continue frying until everything begins to brown. Add the tomato paste, stir, and fry. After about 1 minute, add the tomatoes, heat while stirring, and simmer for about 10 minutes. Then add the chicken stock, add the sugar and herbs, bring the soup to a boil, and simmer gently for 1 hour. Cook the rice according to the package instructions until it has a coarse texture. Strain the tomato soup through a sieve and return it to the pot. Add the rice, pour in the cream, and bring back to a boil. Finish with crème fraîche and season with salt, pepper, and parsley.