The Kosher Gourmet Challah Roast Chicken with Pomegranate Glaze Italian Tomato Bean Salad served with Brushetta Refreshing Mellon Soup Pickled Cucumbers and Mushrooms Romanian Tomato Soup Ellen's Shabbat Cholent

ROMANIAN TOMATO SOUP

Source: Jewish cooking from Around the World by Josephine Levy

Yield: 6 servings

• 3/4 water
• 1 cup incooked long-grain rice
• 1/2 teaspoon salt
• 3 pounds tomatoes, peeled and coarsely chopped
• 1 tablespoon sugar
• 1/4 teasoon paprika

Place water in a soup pot; add the rice and salt. Bring to a boil over high heat, then reduce heat, cover and cook for 10 minutes. Add the tomatoes and sugar to the pot. Simmer for 15 minutes more, or until rice is soft. Add paprika and taste for seasoning, adding more sugar if necessary.

NOTE: "At last, a quick soup! Romania is one of the few countries with indigenous Sephardic and Askenazic communities, so there is a strong mutual influence in the cooking. Use meat broth instead of water if you are making this a meat meal. A handful of herbs such as basil or oregano can be added, though this is not traditional."