Lemon rice soup is an interesting combination of broth and sour lemon. This soup can be served warm, but is more commonly served cold. Due to the addition of lemon, the Polish soup is not stored for a long time - it is better to cook several portions at a time in order to finish it in a day or two.
It is necessary
- - 200 g of bones for broth;
- - 1 glass of rice;
- - 3/4 cup sour cream;
- - 1 lemon;
- - 50 g of parsley root;
- - 1 carrot;
- - 1 st. a spoonful of flour, butter;
- - salt.
Instructions
Step 1
Cook a fairly strong saturated broth from the bones, adding parsley root and carrots, cut into large pieces.
Step 2
Boil the rice separately. It is not recommended to boil it - it should turn out crumbly for the soup.
Step 3
Strain the broth.
Step 4
Fry the flour in butter, add the broth to it, bring to a boil, add the rice.
Step 5
Peel the lemon, cut into thin slices, add to the soup, salt to taste. Boil for 5 minutes, then let the soup brew under the lid for the same amount.
Step 6
Pour ready-made lemon-rice soup in Polish into bowls, season with sour cream.
