Zucchini rice soup is a simple dish but delicious. In addition, this soup is useful due to the abundance of vegetables. You can prepare a dietary version of the soup by boiling it in water, or make it more satisfying using any meat broth.
It is necessary
- For six servings:
- - 2.5 liters of broth or water;
- - 3 potatoes;
- - 250 g zucchini;
- - 1 carrot;
- - 100 g of rice;
- - a bunch of green onions;
- - a bunch of dill;
- - vegetable oil, salt, lavrushka, black peppercorns.
Instructions
Step 1
Wash potatoes, peel, cut into small cubes. Wash the green onion feathers, cut. Peel the carrots, rinse, cut half the carrots into half rings, grate the other half. Cut the white part of the green onion into rings.
Step 2
Rinse the rice, rinse the zucchini, cut the tails, cut the zucchini into small cubes. If you have taken zucchini, then you do not need to peel them.
Step 3
Bring water or broth to a boil. Dip potatoes, green onions, rice and chopped carrots in boiling water, cook for 10 minutes.
Step 4
Heat vegetable oil in a skillet, put the grated carrots and the white part of the onion, fry for 3 minutes, stirring occasionally. Add the zucchini and cook for another 5 minutes.
Step 5
Put the frying in the soup, bring to a boil, cook for 5 minutes. Season with salt and pepper to taste, add bay leaf and peppercorns. Add the chopped dill, bring the soup to a boil again and turn off the heat immediately.
Step 6
Let the zucchini rice soup sit under the lid (10 minutes) and serve hot.
