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Rice-Bean Soup Recipe
Very satisfying, delicious, fragrant, thick soup.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Lenten Soup
Meat additive (on optionally)
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Lenten Soup
Meat additive (on optionally)
Instructions
  1. For the soup, I used boiled dry beans and raw rice. Pour hot water into a saucepan, put the beans and put them to cook.
    For the soup, I used boiled dry beans and raw rice.
Pour hot water into a saucepan, put the beans and put them to cook.
  2. Rice.
    Rice.
  3. Oil was poured into a frying pan, finely chopped onions, grated carrots were laid out, flour was poured in.
    Oil was poured into a frying pan, finely chopped onions, grated carrots were laid out, flour was poured in.
  4. Fry over low heat, then transfer to a saucepan.
    Fry over low heat, then transfer to a saucepan.
  5. Wash the rice and put it in the soup. Add all the spices, seasonings and sugar. I also added tomato paste. You can put more liquid on this amount.. Vegetable soup is ready.
    Wash the rice and put it in the soup.
Add all the spices, seasonings and sugar.
I also added tomato paste. You can put more liquid on this amount..
Vegetable soup is ready.
  6. For those who do not observe the fast, I added a fragrant, spicy ham to the soup. Cut it into thin slices.
    For those who do not observe the fast, I added a fragrant, spicy ham to the soup.
Cut it into thin slices.
  7. If desired, you can add sour cream.
    If desired, you can add sour cream.
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