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This soup comes from the American Depression and can be very well adapted to the local crisis.
- 1 clove of garlic
- 1 medium onion
- 1 medium potato cut into cubes
- 2-4 tablespoons oil
- 1 cup rice
- 4-6 cups of water
- 1-2 cubes of chicken soup
- 1 tablespoon chopped parsley
Preparation time: less than 60 minutes
RECIPE PREPARATION Potato and rice soup:
Heat the oil, add the garlic and fry it a little.
Add onion, potato, rice, parsley, cubes of chicken soup and 4 cups of water.
Simmer for about an hour, stirring occasionally.
If it is too thick, you can add more water.
Mushroom and rice soup
1 cup uncooked rice
6 cups vegetable soup or water
2 tablespoons vegetable soup
2 cups onions, finely chopped
2 carrot cups, thinly sliced
1 tablespoon dried dill
1 1/2 cup celery, finely chopped
4 cups fresh, sliced mushrooms
1 teaspoon salt
fresh black pepper, finely ground
1/2 cup freshly chopped parsley
Method of preparation:
1. In a soup pot, covered with a lid, boil water or vegetable soup and rice for about 40 minutes, until the rice softens.
2. In a medium-sized skillet, boil the two tablespoons of vegetable soup, chopped onion, carrots and dried dill. Leave it on the fire until you get a sauté. After a few minutes, add the celery. After the vegetables are well cooked, add them to the pot of boiled rice.
3. In the same pan, over high heat, cook a sauté of mushrooms until they are semi-ready, then add them to the soup pot.
4. Add salt and pepper and leave the soup on the fire, covered, for 30 minutes. Gradually add water, as the rice will continue to absorb water, thickening the soup.
5. Before serving, add the fresh, finely chopped parsley.
8 servings are obtained.
Eve's Tip: If you prefer soups to be creamy, you can thicken this delicious mushroom and rice soup. Mix one cup with flour and 1/3 cup with skim cream, until you get a firm composition. Gradually add the flour and sour cream mixture while the pot is on low heat, then serve.
Tomato soup with rice is the soup of my childhood. Every summer, when the tomatoes were ripe, I knew we had to have the best seasonal soup on the table.
1.5 kg of well ripened tomatoes
2-3 carrots (200 g)
1/2 celery (50 g)
1 large onion
1 ardei kapia
2 tablespoons oil
1 teaspoon sugar
1.2 l vegetable soup
80 g of rice
2-3 strands of green thyme
green parsley for serving
For this soup we need well-ripened tomatoes, so that the taste is as expected.
We boil the tomatoes in water with a little salt, then we peel them and we pass them. We strain them to remove the seeds.
Smother the rest of the washed, cleaned and diced vegetables so that they cook as quickly as possible, in oil, then turn off with a little water and leave on the fire until they start to soften. Then put them in boiled vegetable soup (hot) for 15 minutes.
Separately, boil the rice, after washing it well of impurities, in boiling salted water.
Pour the tomato sauce over the vegetables, add the thyme and sugar. Let it boil for another 15-20 minutes. After this interval we strain the soup, we put in the blender half of the quantity of vegetables. We put them back in the tomato soup. Add the rice and let it boil for another 5 minutes. Season with salt and pepper, depending on taste.
We can serve hot soup with a little green parsley, freshly chopped, but it works very well even after it has cooled.
Vegetable and rice soup
In our family, the concept & # 8222no day without soup or soupâ & # x20AC; & # x2122; is well implemented (you can see that I went to an audit course, right?) I say present and get to work.
The recipe below is prepared quickly (I know I'm used to this expression) you can time and if the cooking time exceeds 30 minutes I quit my job :).
- 1 leek
- 1 small onion
- 1 larger carrot
- 1 parsley root
- 1 tablespoon rice
- 3 suitable potatoes
- 250g fresh spinach
- 50g butter
- 2 bay leaves
- 2l chicken soup or water
- salt pepper
1. Wash the leeks well and cut them in half lengthwise, then thin slices. Melt the butter in the pot in which we are going to make the soup and heat the leek until it softens. Add finely chopped onion, carrot and parsley cut into small cubes then rice. Mix for 1 minute and then add water and season with salt (I put a little universal spice).
2. Simmer for 5 minutes and then add the rice. Leave for another 5 minutes and add the peeled and diced potatoes.
When the potatoes are cooked, add the sliced spinach. Leave for 2 minutes just to soften a little and you're done.
Serve hot soup with a little pepper.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Prepare dietary soups according to simple and quick recipes. Find out what ingredients are allowed in a diet soup and how to prepare it in a short time!
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