Rice soup
Description
Perfect for lunch. 1. Wash and peel the vegetables. Cut the potatoes into not-too-long strips. Finely chop the onion. Grate the carrots on a coarse grater or slice into thin strips. 2. Prepare a regular sauté using carrots, onion, and oil. Attention! Sauté the vegetables over medium heat, stirring frequently, until they turn golden. Do not let the sauté become dark! 3. Bring water or broth to a boil. At the same time, add the potatoes and prepared sauté into the pot with boiling liquid. Simmer the future soup for about 7–8 minutes. 4. Add salt, spices, and chopped herbs to the soup. Bring to a boil. 5. Now it's time for rice—rinse it and immediately add it to the soup. Cook over medium heat for another 7–9 minutes (depending on the rice's readiness). Done! Serve hot as a balm for the stomach and a delight for the whole family. It's best to eat the soup fresh, otherwise it may turn into mush. The soup is ready to serve.