Rice soup with fresh herbs
4 servings
55 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Boil rice in 1 liter of salted boiling water for 15 minutes, then drain in a colander.
- Long-grain parboiled rice: 100 g
- Salt: to taste
2
Wash the celery stalks and chop them finely.
- Celery stalk: 400 g
3
Chop the greens together with parsley and dill.
- Parsley: 3 sprigs
- Dill: 3 sprigs
4
Cut the white part of the leek and 4 cm of the green part lengthwise, wash the layers, and slice into half-rings.
- Leek: 2 stems
5
Heat oil in a pot, add leeks, and sauté for 5 minutes.
- Olive oil: 2 tablespoons
- Leek: 2 stems
6
Add celery stalks and pour with cold broth.
- Celery stalk: 400 g
- Chicken broth: 1 l
7
Bring to a boil, reduce heat, and simmer covered for 30 minutes.
8
Cut the zucchini into cubes.
- Zucchini: 1 piece
9
Chop the garlic.
- Garlic: 2 cloves
10
Add zucchini, greens, and garlic to the soup, bring to a boil, then add the cooked rice.
- Zucchini: 1 piece
- Garlic: 2 cloves
- Parsley: 3 sprigs
- Dill: 3 sprigs
- Long-grain parboiled rice: 100 g
11
Add salt, pepper, lemon juice, and boil for 5 minutes.
- Salt: to taste
- Ground white pepper: to taste
- Lemon juice: 5 ml
12
Sprinkle with chopped mint and cook for another 5 minutes.
- Mint: 1 bunch
