The soup can be cooked in any broth: vegetable, chicken, beef, or pork. The broth can be cooked in advance and you will save cooking time. For the broth, I will take today parts from a whole chicken, which I usually leave after cutting it for soups and broths, and this is the back, the wings. When cooking broth for soup, I add to it a whole onion in the husk, from it the color of the broth becomes Golden. Not salting. Remove the chicken and onion from the broth, strain it, pour 1, 2 liters into a pan, bring to a boil and spread a handful of rice. I usually use brown rice, but I did not have it and took the Kuban round. Cook the rice in the broth until ready, do not salt. In parallel in a saucepan with a thick bottom, I’ll put out the vegetables and then cook the soup. You can stew the vegetables in any deep pan or saucepan, and then put them in a pan with the broth and rice. I put the frozen vegetables in a colander, poured cold water over them, and let it drain. I poured olive oil, warmed it and put 2 cloves of garlic, crushed with the flat side of a knife. Fry the garlic for a minute, so that it gives the flavor to the oil. It can be removed, I’ll do it later. Next, we send finely chopped onions. Fry it until soft just a little.
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