Description
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 "potato". Sorrel used from winter preparation, but you can use at the moment and fresh. Slightly spicy, acidity is not dominated by strong, complete balance of flavor!
Ingredients
-
Water
2 l
-
Sorrel
4 Tbsp
-
Carrots
3 piece
-
Soup set
0.5 kg
-
Figure
0.5 pack
-
Chili
0.25 piece
-
Leeks
0.2 piece
-
Potatoes
4 piece
-
Bay leaf
1 piece
-
Garlic
2 tooth
-
Vegetable oil
0.5 Tbsp
-
Salt
-
Tomato
1 piece
-
Sour cream
-
Bread
Cooking
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.
Sorrel I quickly cooked without salt, perfectly kept, but it's time to use leftovers.
We don't like strong sour soups, so we only half of the banks, others may need more.
Sent to the soup when it boils 10-12 minutes, when ready the rice, and it cooks quickly boiled rice we don't need.
Bring to a gentle boil the soup, turn off. 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.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.