Mushroom soup with rice and egg
Description
The soup is easy and quick to prepare. I'll tell you now. Serve the soup hot.
Instructions
- 1
Step 1
1. Thoroughly rinse the mushrooms under running water and cut them into pieces.
- 2
Step 2
2. Pour water over the mushrooms and boil until cooked. Remove the mushrooms from the broth with a skimmer, add water (up to 3 liters), and bring the mushroom broth to a boil.
- 3
Step 3
3. Peel the potatoes and cut them into cubes. Add them to the boiling broth.
- 4
Step 4
4. Chop the onion into cubes and sauté for a couple of minutes in vegetable oil.
- 5
Step 5
5. Add the grated carrots and sliced bell pepper to the sauté, and cook the vegetables until tender.
- 6
Step 6
6. Add tomatoes and adjika, simmer with vegetables for a couple of minutes.
- 7
Step 7
7. Sort and rinse the rice. Add it to the soup with the mushrooms and potatoes. Cook for 10 minutes.
- 8
Step 8
8. Beat the eggs with a fork.
- 9
Step 9
9. Combine the sautéed mixture with the soup. Stir well.
- 10
Step 10
10. Slowly pour the eggs into the soup in a thin stream, stirring with a spoon. Add the herbs.
- 11
Step 11
11. Mushroom soup with rice and egg is ready!