Description
From year to year we invite to the feast to his friends. Entertained grills and we cook the first hot dish. It is usually ear or my signature sorrel soup, a recipe which I want to share with you. The company is going big, so the pot of impressive size) Soup is a light, spring-like, sour. Try it, maybe he and you will have to taste!
Ingredients
-
Broth
4 l
-
Figure
1 cup
-
Mushrooms
400 g
-
Sorrel
2 coup
-
Tomato
3 piece
-
Greens
-
Salt
-
Vegetable oil
5 Tbsp
-
Onion
2 piece
Cooking
First boil the chicken broth. Then take out the chicken and start cooking the soup. Onion finely chop and saute in vegetable oil.
Mushrooms cut into 4 pieces. if you have large mushrooms, slice them smaller.
To the onions add the mushrooms and saute further.
Cut the tomatoes into small cubes and add to fried mushrooms with onions, saute for 5 minutes.
Rice Indica TM Mistral rinse. I take this rice, as it has a beautiful oblong shape and not mushy.
Put the rice in the broth and cook until soft.
Then put in soup browned vegetables, vegetables, to give writing a rolling boil on low fire for 5 minutes and add finely chopped sorrel and parsley. Add salt to taste, three minutes later the soup is ready.
Give the soup to stand for 15 minutes and serve.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.