Broth with vegetables and rice

Broth with vegetables and rice - Russian Soup Recipe

How to Cook & Prepare Broth with vegetables and rice:

1 ½ litres clear broth 50 g string beans or
1 carrot green peas in pods
1 onion 1 tblsp butter
1 turnip 3 tablsps rice or pearl
1 parsley root barley
50 g sorrel minced parsley

Scrape and dice the vegetable roots. Saute slightly in a saucepan and add 2 cupsful bouillon. Cover with a lid, simmer for 5 to 10 minues, add the peas or beans which have been cut up. Simmer for another 10 minutes and add the sorrel which has also been cut up. Simmer for 2 or 3 minutes. Salt to taste.
Cook the rice separately. Put cooked rice and vegetables into each plate, pour in the bouillon, sprinkle with parsley and serve.

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