Classic rice soup with pickles
Description
Hearty and aromatic soup. Let's remember together. Ladle into bowls and serve.
Instructions
- 1
Step 1
Place the chicken in water and boil until cooked. Remember to skim off the foam.
- 2
Step 2
Peel the onion and cut it into small cubes. Wash the carrot, peel it, and grate on a coarse grater.
- 3
Step 3
Fry the onion in heated oil until translucent.
- 4
Step 4
Add the carrots, stir, and cook for another 5 minutes.
- 5
Step 5
Cut the cucumbers into cubes. Drain them in a colander to remove excess liquid. Then add the cubes to a frying pan. Fry for a couple of minutes.
- 6
Step 6
Meanwhile, remove the cooked chicken from the broth. Discard the bones and return the meat to the pot. Also add the rinsed rice. Bring the soup to a boil, then reduce the heat to low.
- 7
Step 7
Then add the sliced potatoes to the broth.
- 8
Step 8
Add the sautéed mixture to the soup. Stir and continue cooking the dish under the lid for 15-20 minutes.
- 9
Step 9
Prepare the dressing separately. Mix soft butter with minced garlic and chopped dill. Add the dressing to the soup 2 minutes before it is done.
- 10
Step 10
Add salt and pepper to taste to the soup.