Sometimes it seems like making a lean soup is as easy as shelling pears. It is enough just not to put the meat in the broth. However, the first course should be hearty and nutritious. One of these soups is lean kharcho with walnuts.
It is necessary
- - potatoes - 2-3 pcs;
- - rice - 0.5 cups;
- - onions - 1-2 pcs;
- - carrots - 1 pc;
- - walnuts - 3-4 tablespoons;
- - tomato paste - 2 tablespoons;
- - garlic - 3-4 cloves;
- - basil - to taste;
- - salt, spices - to taste;
- - sunflower oil.
Instructions
Step 1
First, we prepare the potatoes, for this we thoroughly rinse the tubers and boil them in salted water until tender. You don't need to peel potatoes. Cool the finished root vegetable, peel and cut into cubes.
Step 2
Peel the garlic and onion and chop: the garlic - into thin slices, and the onion - into small cubes. In a saucepan in which the soup will be boiled, heat the sunflower oil, spread the tomato paste and heat until it starts bubbling. Put the onion and garlic in the heated pasta and simmer until the vegetables soften, stirring occasionally.
Step 3
Wash carrots, peel and cut into thin semicircles. Pour the chopped carrots into a saucepan. Chop the walnuts with a knife, pour into the base for the soup. Add salt, spices and mix.
Step 4
We wash the rice several times to remove excess starch, pour it into a saucepan and fill everything with two liters of water. Cook the soup until the rice is cooked; this will take about 20 minutes. Then add ready-made potatoes to the kharcho.
Step 5
We wash the basil, dry it slightly, tear off the leaves and cut them into strips. Wash and grind the dill and parsley greens. Remove the pan from heat, add herbs and basil, cover and leave for half an hour.
