Ingredients
Lenten Soup
- 130 gram Rice
- 350 gram Beans (red mottled, boiled)
- 2.5 liters Water (hot)
- 1.5 tablespoons Flour
- 4 tablespoons Olive oil
- 1 tablespoon Sugar
- Spices (Bay leaf, salt, black pepper, red hot pepper)
- 1.5 teaspoons Roots (dried, ground-carrots, parsley, celery, parsnips)
- Seasoning (herbes de Provence, a mixture of peppers)
- 2 pieces Onion
- 1 piece Carrot
- 70 gram Tomato paste
Meat additive (on optionally)
- 150 gram Ham
- Sour Cream (20%)
Instructions
- 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.
- Rice.
- Oil was poured into a frying pan, finely chopped onions, grated carrots were laid out, flour was poured in.
- Fry over low heat, then transfer to a saucepan.
- 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.
- For those who do not observe the fast, I added a fragrant, spicy ham to the soup. Cut it into thin slices.
- If desired, you can add sour cream.