Description
Really light, almost weightless soup, fresh as the breeze of the Mediterranean... a Great utilization of chicken or fish stock.
Ingredients
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Figure
1 cup
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Broth
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Olives
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Lemon
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Dill
1 coup
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Parsley
1 coup
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Green onions
1 coup
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Sour cream
Cooking
Rice can take any. I chose the cultivar "Italica" white round grain from "Mistral". Measure out the desired amount and boil according to instructions.
While cooking the rice, prepare the other ingredients. I gave the recipe exact number, you'll soon understand why. Greens finely chop. Cut the lemon into thin slices.
The broth is prepared in advance. It can be both fish and chicken. The rice was boiled. Begin to assemble the soup in portions of the plates. Put desired amount of rice and fill with broth.
Add greens, put a slice of lemon and olives. Everyone put on desire. I like the sour taste, combined with the broth, so I squeezed and juice of lemon. If you have chicken broth you can add pieces of boiled chicken, if fish, then slices of boiled or canned fish.
Add sour cream. And all serves!
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