Sorrel soup with rice
76 15 минут 8 порции
If you cook the broth in advance, you can very quickly cook or fill up this spicy soup. Also quite tasty in lean mode, i.e. start cooking with step "potatoes". Sorrel used from winter preparation, but you can use at the moment and fresh. Slightly spicy, not much acidity prevails, the full balance of taste!
Ingredients for Sorrel soup with rice
- Water - 2 l
- Sorrel - 4 tbsp
- Carrots - 3 PCs
- Soup set - 0.5 kg
- Figure - 0.5 package.
- Chili - 0,25 PCs
- Leek - 0,2 PCs
- Potatoes - 4 PCs
- Bay leaf - 1 piece
- Garlic - 2 the tooth.
- Vegetable oil - 0,5 tbsp.
- Salt - to taste
- Tomato - 1 piece
- Sour cream - to taste
- Bread - to taste
Step by step instruction of cooking Sorrel soup with rice
Cover with cold water soup set. I have a bone with meat and a piece of smoked meat for flavor. To boil, remove the foam or to refresh the water, as some do. Carrots cook as desired for broth, you can do one carrot later fried. Add salt to taste.
When the broth will boil an hour and a half, proceed directly to the soup. Peel the potatoes, cut in half.
Put into hot broth and keep cooking.
Grate the carrots, onions, garlic grind.
In the frying pan butter and pour the vegetables, add Chile to taste.
Keep frying, stirring occasionally.
In the broth add the rice about half a bag.
Use delicious basmati rice from TM"Mistral".
Then zazharku from the pan.
Subsequently, take out the potatoes from the broth and mash with a fork or potato masher.
Send the potato puree back into the soup.
Bring to a simmer soup. You can stand to give, and you can eat immediately.
Pour into servings.
Served with sour cream.
I have filed with the useful bread with seeds and cereals.
Ate! In the heat you can eat in the form of heat.