This soup is one of the lungs, it contains no meat, only rice. The thickness of the soup can be adjusted by adding more or less vegetables. The dish is prepared quite quickly and the products for it are almost always at hand.
It is necessary
- • ¼ large cabbage head;
- • 1-2 carrots;
- • 2-3 potato tubers;
- • 1 fresh tomato;
- • 2 onions;
- • 40-50 g of butter;
- • half a glass of parboiled rice;
- • salt and herbs to taste.
Instructions
Step 1
Cut the fourth part of the cabbage head with a knife into thin strips, if there is a shredder in the kitchen inventory, then the cabbage cutting process will be faster, and the cabbage strips will be neater and thinner. Place all the shredded cabbage in a saucepan.
Step 2
Peel off the peel from the carrots with a vegetable peeler, cut them into "cubes", put them in a saucepan to the cabbage. Pour the chopped vegetables with cold water (displacement at your discretion), put on fire (medium) and wait until the liquid boils.
Step 3
Scald a large fleshy tomato with boiling water and remove the skin from it; before that, cross-shaped cuts must be made on the tomato on two opposite sides. After this procedure, the skin should come off without problems. Cut the tomato pulp into cubes.
Step 4
Cut the peeled potato tubers, like the carrots, into cubes, place in a colander, rinse from the starch that has evolved under running cool water.
Step 5
The water in the pan has boiled, you can send prepared potatoes there.
Step 6
While the vegetables are boiling, throw a piece of butter into a preheated pan, then add chopped onions, fry until they become soft.
Step 7
Then pour the steamed rice into the pan. Before laying it, it is recommended to keep it in water for some time (this applies to any type of rice). Stir with vegetables and simmer for a few minutes, turn off the heat.
Step 8
Pour the contents of the pan into a saucepan with the future soup, add salt. Cook the dish until cereals and vegetables are ready. On a plate, the soup can be seasoned with pepper and herbs.
