Rice soup with pickled mushrooms and red beans

Description

Hearty, flavorful, and delicious soup will warm in the cold and cool in the heat!

Ingredients

Cooking

Soak the beans in cold water for at least 6 hours. Boil in unsalted water.

Beans filtered.

Measure out the desired amount of rice and

we soaked. In the liquid in which the cooked beans, add water to 3 liters. When it begins to boil, cast the rice and cook until soft grains.

Cut onion into cubes, carrots grate on a coarse grater. Fry the vegetables until Golden brown in vegetable oil.

Potatoes cut into cubes and when the rice will reach the desired cooked, add it to the broth.

Open a jar of pickled mushrooms. M-m-m! What a smell!

Cut them in cubes. And when the potato is cooked, add to soup, mushrooms and beans. Pepper, which was mushrooms, I did not clean!

Allow to boil and cook for another 3 minutes. Turn off the heat. Add fresh herbs, crushed garlic, salt, spices. Infuse.

BON APPETIT!

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