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.
Servings Prep Time
3 10minutes
Cook Time
40minutes
Servings Prep Time
3 10minutes
Cook Time
40minutes
Ingredients
For Soup
White crackers
Instructions
  1. 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.
  3. We send rice to the pan. Stir and let the rice soak.
  4. 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.
  6. 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.
  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.
  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.
  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.
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