Lean Pickle with Rice and Olives Recipe
Delicious and rich soup-pickle with rice and olives, it turns out quite thick, hearty and flavorful! It is prepared simply and quickly, diversifies the usual list of first courses, saturates and gives color to your day.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Cooking products:
  2. For a delicious and rich vegetable broth, use more varieties of vegetables. Prepare the vegetables: finely chop the onion and pepper (if fresh), carrot, celery root and tomato, grate on a coarse grater. In a saucepan (~ about 3 liters), in a small amount of vegetable oil, put out the vegetables for 5-7 minutes under the lid, at medium heat, immediately add a little salt and pepper.
  3. Cut the pitted olives into rings, add them to the pan with the vegetables, and also add the dried (chopped vegetables). Cook under the lid for another 5-7 minutes.
  4. Next, pour the tomato puree into the vegetable dressing, cook for another 3-5 minutes.
  5. Prepare the zucchini : cut into cubes (in ingr. the weight of a whole zucchini)from a young zucchini, the skin can not be cut, and the seed part is better not to use (so that it does not turn the soup-pickle into a porridge-like appearance). In a saucepan with vegetables, put the chopped zucchini (on top of the zucchini, add a little salt and pepper)…
  6. … and brown rice (wash), pour a couple of tablespoons of oil over the rice, mix the contents of the pan, the rice should be soaked in vegetable dressing. Pour in hot water (boiling water) ~1.5 liters, cook the soup until the rice is ready, 30 minutes.
  7. Delicious and rich soup-pickle is ready!
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