Description
How long I've wanted to cook this soup, but I didn't have unsalted pistachios, in our city only sell salty. But the world is not without good people, there were bright man in Moscow and he sent me a package of pistachio nuts. Thank you, Chamisa, and a low bow. Pistachios in this soup quite a bit, but nothing, they are not wasted, there is a sea of recipes with pistachios. Not without difficulty, but mash also was able to find. And pumpkin now all the season. Unfortunately, the Elder does not give the exact alignment of the products, only the cooking process. Searched the Internet a dozen times reviewed the pictures and video... Tried to determine the amount based on the amount of products on the photo. Compared with the surrounding objects. Alas, without errors has not managed, of rice I put a bit too much, but Mary, on the contrary, could be more. The soup turned out a little less, as the Elder (by the way, the Elder gives various ways of preparing this soup, with cream and without), but very very tasty!!! Stand on your court his version.
Ingredients
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150 г
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1 шт
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1 зуб.
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500 г
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50 г
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80 г
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1 л
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-
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100 мл
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Cooking
To prepare the products. Mung beans need to soak in cold water for several hours, preferably overnight to swell.
The rice thoroughly washed with cold water and drain in a sieve to get rid of excess moisture glass.
Onions to chop, garlic to crush and chop. Pistachios to chop with a knife into pieces.
In a pot or deep saucepan heat the oil and fry the onions until transparent, add garlic and sauté 2 minutes, stirring occasionally.
Then add the washed rice and lightly fry. The rice should be almost transparent.
Pour hot water and bring to boil. Add the remaining mash, boil until it is ready, about 40 minutes.
Pistachios lightly fry on low heat in a small amount of ghee (for a vegan) or vegetable (for meatless option) oil. Part to postpone for decoration.
The remaining pistachios to add to the cauldron.
Pumpkin peel and cut into small cubes. When the mash is cooked, add to the pot the pumpkin, simmer until cooked pumpkin, about 10-15 minutes. A few pieces of pumpkin to postpone for filing.
Whisk the soup in a blender until smooth. Add salt and spices to taste, mix well.
For nepolnogo option to return the soup to the pan, pour the cream and warm the soup, not boiling.
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