Broth with roots and rice
8 servings
40 minutes
Broth with roots and rice is a cozy and warming dish from Italian cuisine, where the traditions of natural ingredients and simple recipes have been valued for centuries. The combination of aromatic meat broth, tender rice, and sweet roots creates a harmony of flavor enriched by the light acidity of sorrel and the freshness of green peas. This dish is perfect for restorative nutrition, especially in cooler weather. It cooks quickly and easily while retaining maximum benefits from natural vegetables. When served, the broth is enriched with parsley greens, adding freshness and depth of flavor. Such soup can be enjoyed as a light lunch or dinner, and its nutritional value makes it an excellent choice for maintaining strength and energy.
1
Cut the cleaned roots into cubes, place them in a pot, lightly fry in oil, pour in 2 cups of broth, and cook covered on low heat for 5-10 minutes. Then add the chopped pea pods or beans and cook for another 10 minutes. After that, add the chopped sorrel and let it boil for 2-3 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Turnip: 1 piece
- Parsley root: 1 piece
- Vegetable oil: 1 tablespoon
- Meat broth: 2.5 l
- Snap peas: 50 g
- Sorrel: 50 g
- Salt: to taste
2
Boil the rice separately in a pot. When serving, place the cooked rice and vegetables in a plate, pour broth over it, and sprinkle with parsley.
- Rice: 3 tablespoons
- Meat broth: 2.5 l
- Parsley: to taste
