Description
Very tasty, light and healthy soup with shrimp, mixed with rice and celery root! Thin marinated lends a touch of rice vinegar, the soup is good both hot and cold form!
Ingredients
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Water
700 ml
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Figure
3 Tbsp
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Shrimp
150 g
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Celery root
150 g
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Carrots
1 piece
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Vinegar
2 Tbsp
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Carnation
1 piece
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Allspice
2 piece
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Bay leaf
1 piece
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Vegetable oil
1 Tbsp
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Paprika sweet
0.5 tsp
Cooking
Wash rice, pour water in a saucepan and put on fire.
The celery and peel the carrot and cut into thin strips.
Once the water with the rice comes to a boil, add cloves, pepper, a Bay leaf and salt to taste. Cook on slow fire 5-7 minutes.
Add the vegetables, paprika and cook for another 5-7 minutes.
Shrimp to clean (I have large), fry in butter on both sides.
In a pan put shrimps, add vinegar (you can add according to your taste more/less), remove from heat, cover and let stand for 3 minutes.
Bon appetit!
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