Easy, tasty and interesting rice soup with spinach and yoghurt. Despite the simplicity of cooking, the stew is quite hearty and nutritious. Help yourself!
|Cooking time -||Number of servings -|
Onion and garlic finely chop and fry in olive oil until transparent.
Put onions and garlic into the pot, pour hot water, bring to a boil and cook for 5-7 minutes on medium heat. The amount of water adjust to your liking:if you do not like a thick soup-add more water.
If you are using frozen spinach, completely defrosted it is not necessarily enough that it is slightly thawed. Fresh spinach to sort, wash, chop finely.
Add the spinach to the pan, bring the soup to a boil and cook for 10 minutes.
Pre-boiled until soft rice put in a pot of soup, pour the yogurt (yogurt, sour cream), salt and pepper to taste, add the lemon juice. Bring the soup to a boil, turn off the heat, cover the pan with a lid and let stand 15-20 minutes.
When serving, decorate the soup chopped hazelnuts. (4-5 nuts on a plate), Add a spoonful of yogurt as desired.