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 Tomato Soup with Rice and Mussels Recipe
My mom always said, "Eat right and don't forget about soups." So I thought I hadn't cooked one of my favorite soups for a long time. How all this is being prepared, see below.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. These are the products that we will use today.
    These are the products that we will use today.
  2. Our mussels.
    Our mussels.
  3. Cut the onion into cubes.
    Cut the onion into cubes.
  4. Grate the carrots.
    Grate the carrots.
  5. Heat the oil and fry the onion and carrot until soft.
    Heat the oil and fry the onion and carrot until soft.
  6. It's such a wonderful spinach.
    It's such a wonderful spinach.
  7. Wash the spinach, dry it and cut into strips. Peel the tomatoes and add them to the pan along with the juice, as well as spinach.
    Wash the spinach, dry it and cut into strips. Peel the tomatoes and add them to the pan along with the juice, as well as spinach.
  8. Cook over medium heat, stirring constantly, for 5-7 minutes. Remove from heat and allow to cool slightly. I had enough patience for 15 minutes.
    Cook over medium heat, stirring constantly, for 5-7 minutes. Remove from heat and allow to cool slightly. I had enough patience for 15 minutes.
  9. And while it was cooling down, I uncorked the wine.
    And while it was cooling down, I uncorked the wine.
  10. So, now mechanize the process. Transfer the vegetable mixture to a blender or, like me, a puree mixer. It all turned into a mash. To what state is a matter of taste. Someone likes lumps and texture, someone wants very small, think for yourself. Pour the puree into a saucepan, add a couple of glasses of water and bring to a boil. Reduce the heat. Keep cooking.
    So, now mechanize the process. Transfer the vegetable mixture to a blender or, like me, a puree mixer. It all turned into a mash. To what state is a matter of taste. Someone likes lumps and texture, someone wants very small, think for yourself. Pour the puree into a saucepan, add a couple of glasses of water and bring to a boil. Reduce the heat. Keep cooking.
  11. Heat the oil in a separate frying pan. I like olive oil or grape seed. Fry the rice for a minute. Pour in the wine, add sugar and wait for the alcohol to come out - 5 minutes. Add to the soup pot. Cook until the rice is soft.
    Heat the oil in a separate frying pan. I like olive oil or grape seed. Fry the rice for a minute. Pour in the wine, add sugar and wait for the alcohol to come out - 5 minutes. Add to the soup pot. Cook until the rice is soft.
  12. Now take the tomato and cut into strips. Squeeze out the garlic with the plane of a knife and chop. Cut the spinach into thin strips. Add everything to the mussel soup and cook for another 10 minutes.
    Now take the tomato and cut into strips. Squeeze out the garlic with the plane of a knife and chop. Cut the spinach into thin strips. Add everything to the mussel soup and cook for another 10 minutes.
  13. It's done. We leave it for refueling in oil, salt and pepper.
    It's done. We leave it for refueling in oil, salt and pepper.
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