Carrot and rice puree soup
4 servings
60 minutes
Carrot puree soup with rice is a delicate and warming dish of Russian cuisine that combines the sweet taste of carrots and the softness of rice. Its history is rooted in the traditions of simple yet nutritious soups popular among peasants. Carrots, rich in vitamins, give the soup natural sweetness while rice makes the texture silkier. This soup is ideal for children and adults alike, especially on cool days when one craves something warm and cozy. It pairs wonderfully with crispy croutons that add a pleasant contrast to the creamy consistency of the puree. Thanks to milk and butter, the soup acquires a light creamy note, making it even more comforting and rich. Such a soup not only warms but also fills with energy while remaining easy to digest.
1
Cut the cleaned and washed carrots into thin slices, place them in a pot, add 1/4 cup of water, 1 tablespoon of oil, 1 teaspoon of salt, and the same amount of sugar, and simmer for 5-10 minutes.
- Carrot: 800 g
- Water: 5.3 glasss
- Butter: 3 tablespoons
- Salt: 2 teaspoons
- Sugar: 1 teaspoon
2
After that, add the washed rice, pour in 5 cups of water, cover with a lid, and cook on low heat for 40-50 minutes; then strain through a sieve along with the broth, setting aside 2 tablespoons of cooked rice (without carrots) for garnish.
- Rice: 0.8 glass
- Water: 5.3 glasss
3
Dilute the obtained puree with hot milk and salt to taste. When serving, add butter to the soup and include cooked rice. Serve croutons with the soup.
- Milk: 2 glasss
- Salt: 2 teaspoons
- Butter: 3 tablespoons
- Rice: 0.8 glass
