Apricot soup with rice

4 servings

30 minutes

Apricot and rice soup is a rare combination of sweetness and softness from Russian culinary tradition. Apricots, rich in natural sugars, give the dish a delicate fruity flavor, while rice adds nourishment and lightness. Historically, such fruit soups were popular in rural cuisine, especially in summer when served chilled for a refreshing effect. Creams soften the texture, creating a harmonious blend of ingredients. This soup can be served as a light dessert or an original cold appetizer, surprising guests with its unconventional flavor combination.

Energy value per serving

• Calories: 89.9
• Proteins: 1.8g
• Fats: 1.3g
• Carbohydrates: 18.4g

Ingredients

• Dried apricots: 80 g
• Rice: 20 g
• Sugar: 15 g
• Water: 450 ml
• Cream: 50 g

Cooking steps

1. Sort, wash, and chop the dried apricots; then add sugar, pour boiling water, cover, and steep for 2-3 hours, after which add cooked rice and cream.

   Required ingredients:

   • Dried apricots: 80 g
   • Sugar: 15 g
   • Water: 450 ml
   • Rice: 20 g
   • Cream: 50 g

2. Serve cold.