Print Recipe
 Vegetable Soup with Rice and Chicken Recipe
This soup will be an excellent first course and will help to diversify the menu.
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil the rice until tender for 30 minutes. Pour the rice out of the water and let it drain. Boil hard-boiled eggs.
    Boil the rice until tender for 30 minutes. Pour the rice out of the water and let it drain. Boil hard-boiled eggs.
  2. Cut the chicken breast into cubes, carrots into strips. Pour in 1 liter of water and bring to a boil. Put carrots, chicken and a pinch of rosemary in the water. Add salt and cook for 5 minutes. Remove from the heat and strain, leave the carrots and chicken separately.
    Cut the chicken breast into cubes, carrots into strips. Pour in 1 liter of water and bring to a boil. Put carrots, chicken and a pinch of rosemary in the water. Add salt and cook for 5 minutes. Remove from the heat and strain, leave the carrots and chicken separately.
  3. Cut the bell pepper into slices, finely chop the celery.
    Cut the bell pepper into slices, finely chop the celery.
  4. Scald the tomato with boiling water and remove the skin. Cut into large pieces.
    Scald the tomato with boiling water and remove the skin. Cut into large pieces.
  5. Put the tomato in the strained broth.
    Put the tomato in the strained broth.
  6. Heat vegetable oil in a frying pan and put carrots and chicken on it. Lightly fry and add the bell pepper and celery. Cook for about 5 minutes.
    Heat vegetable oil in a frying pan and put carrots and chicken on it. Lightly fry and add the bell pepper and celery. Cook for about 5 minutes.
  7. Put the finished roast in the broth and cook for 5 minutes. Remove from the heat. If necessary, add more salt to the soup if necessary.
    Put the finished roast in the broth and cook for 5 minutes. Remove from the heat. If necessary, add more salt to the soup if necessary.
  8. Pour the necessary amount of broth with roast into a cup, add 1-2 tablespoons of boiled rice. Garnish with chopped herbs and half an egg.
    Pour the necessary amount of broth with roast into a cup, add 1-2 tablespoons of boiled rice. Garnish with chopped herbs and half an egg.
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