Print Recipe
 Lenten Potato Soup with Rice Recipe
Thick and hearty soup on fasting days with potatoes, rice and vegetables with tomato paste. Spicy, thanks to cinnamon and coriander.
Course Diet Food Dishes, First Course Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
For Soup
White crackers
Course Diet Food Dishes, First Course Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
For Soup
White crackers
Instructions
  1. Prepare the products for the soup.
    Prepare the products for the soup.
  2. Take a soup pot with a thick bottom, in which you can fry food, and then cook the soup. Pour in the oil, heat it up and put the finely chopped onion and add the carrots, grated on a medium grater. Fry under the lid on low heat for a few minutes.
    Take a soup pot with a thick bottom, in which you can fry food, and then cook the soup. Pour in the oil, heat it up and put the finely chopped onion and add the carrots, grated on a medium grater. Fry under the lid on low heat for a few minutes.
  3. We send rice to the pan. Stir and let the rice soak.
    We send rice to the pan. Stir and let the rice soak.
  4. Then add the potatoes, cut into small cubes.
    Then add the potatoes, cut into small cubes.
  5. Fry the vegetables with rice for 10-12 minutes on low heat and under a lid.
    Fry the vegetables with rice for 10-12 minutes on low heat and under a lid.
  6. Put the tomato paste, stir, fry for another 3 minutes.
    Put the tomato paste, stir, fry for another 3 minutes.
  7. We need to prepare 2 liters of boiling water to pour the base. The soup will turn out thick. I bring it to a boil over low heat, cover and cook until the rice is ready. That's another 15 minutes.
    We need to prepare 2 liters of boiling water to pour the base. The soup will turn out thick. I bring it to a boil over low heat, cover and cook until the rice is ready. That's another 15 minutes.
  8. Put spices in the finished soup: ground coriander, cinnamon, allspice, bay leaf and freshly ground pepper. Stir and cook for a couple more minutes. The soup is ready.
    Put spices in the finished soup: ground coriander, cinnamon, allspice, bay leaf and freshly ground pepper. Stir and cook for a couple more minutes. The soup is ready.
  9. Loaf slices cut into squares, sprinkle with coriander and basil, pour olive oil and put in the oven, preheated to t - 180 C, for 10 minutes. The crackers are ready.
    Loaf slices cut into squares, sprinkle with coriander and basil, pour olive oil and put in the oven, preheated to t - 180 C, for 10 minutes. The crackers are ready.
  10. Serve the soup by adding crackers to it. Crackers are fragrant and delicious. This is an addition to the soup, you can not do them.
    Serve the soup by adding crackers to it. Crackers are fragrant and delicious. This is an addition to the soup, you can not do them.
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