Hungarian Tomato Rice Soup with Sour Cream

Why You’ll Love This Recipe

• Comforting Hungarian classic with a gentle sweet-sour balance that highlights ripe tomato flavor.
• Rice cooks right in the pot, making the soup hearty yet still light.
• Weeknight-friendly: one pot, simple pantry staples, under an hour.
• Creamy swirl of sour cream and fresh parsley adds a beautiful finish and cooling contrast.

Grocery List

• Produce: 1 yellow onion, 2 garlic cloves, flat-leaf parsley, bay leaves
• Dairy: Unsalted butter, full-fat sour cream
• Pantry: Crushed tomatoes (28 oz / 800 g), low-sodium broth, white rice, Hungarian sweet paprika, sugar, white wine or apple cider vinegar, kosher salt, black pepper

Full Ingredients

Soup Base

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 tsp sweet Hungarian paprika

Tomato Broth

• 1 can (28 oz / 800 g) crushed tomatoes
• 3 cups (720 ml) low-sodium chicken or vegetable broth
• 2 bay leaves
• 1 tbsp granulated sugar (adjust to taste)
• 1 tsp white wine vinegar or apple cider vinegar (adjust to taste)
• 1 1/4 tsp kosher salt, plus more as needed
• 1/2 tsp freshly ground black pepper

Rice

• 1/2 cup (100 g) uncooked white rice, rinsed until water runs mostly clear

Finishing & Garnish

• 1/2 cup (120 ml) full-fat sour cream, for swirling
• 2 tbsp finely chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Prep the aromatics and rice

Finely chop the onion and mince the garlic. Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear; drain well. Measure all remaining ingredients so they’re ready to go.

Step 2: Sweat onions and bloom the paprika

In a medium Dutch oven or soup pot, melt the butter over medium heat. Add the onion and cook, stirring, until translucent and soft, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the sweet Hungarian paprika and stir for 10–15 seconds to bloom the spice without letting it scorch.

Step 3: Build the tomato broth

Pour in the crushed tomatoes and broth. Add the bay leaves, sugar, vinegar, salt, and black pepper. Increase heat to medium-high and bring just to a gentle boil (about 205–212°F / 96–100°C). Immediately reduce to a bare simmer (about 180–190°F / 82–88°C).

Step 4: Simmer the rice until tender

Stir in the rinsed rice. Partially cover the pot and simmer, stirring every 3–4 minutes to keep the rice from sticking to the bottom. Cook 15–18 minutes, until the grains are tender and suspended in a lightly thickened, tomatoey broth. Adjust the heat as needed to maintain a gentle simmer.

Step 5: Balance and season

Remove and discard the bay leaves. Taste and fine-tune the balance: add a pinch more sugar for roundness or a few drops of vinegar for brightness. Add salt as needed. If the soup thickens more than you like, stir in a splash of hot broth or water to loosen.

Step 6: Temper the sour cream and serve

Add the sour cream to a small bowl. Whisk in a ladleful (about 1/2 cup) of hot soup gradually until smooth and warm. Ladle soup into warm bowls and swirl in the tempered sour cream. Sprinkle with chopped parsley and a crack of black pepper. Let the bowls sit 2–3 minutes to settle before serving.

Pro Tips

• Rinse the rice thoroughly so the soup stays bright and not overly starchy.
• Bloom paprika briefly in fat; if it darkens or smells acrid, start that step over to avoid bitterness.
• Keep the soup at a gentle simmer after adding rice; a rolling boil can split the grains and muddy the broth.
• Temper sour cream with hot soup so it stays silky and doesn’t curdle when swirled in.
• For an ultra-smooth base, blend the tomato broth with a stick blender before adding the rice.

Variations

• Roux-Thickened: For a traditional Hungarian-style body, stir 1 tbsp flour into the butter after the onions soften; cook 1 minute, then proceed with garlic, paprika, and liquids.
• Pasta Instead of Rice: Swap in 3/4 cup small pasta (stars, orzo, or alphabet). Simmer 8–10 minutes or until al dente.
• Extra-Creamy: Whisk the tempered sour cream into the pot off heat for a pink, creamy soup. Keep below a simmer to prevent curdling.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Rice will continue to absorb liquid; thin with warm water or broth when reheating. For best texture when making ahead, cook the rice separately and add to portions as you reheat. Freeze the soup base (without rice and without sour cream) for up to 3 months; thaw in the refrigerator and reheat gently, then cook rice fresh and finish with sour cream and parsley.

Nutrition (per serving)

Approximate: 290 calories; 14 g fat; 34 g carbohydrates; 6 g protein; 3 g fiber; 820 mg sodium. Values will vary based on broth, sour cream, and salt used.