Rice soup with potatoes
Description
Perfect for lunch. The soup turns out excellent—aromatic, hearty, yet light at the same time. Of course, you'll need to hunt for leek and both types of celery, but it's worth it, believe me! I don't recommend substituting these vegetables with others—it will become a completely different dish. It might be no less tasty, but different. And one more essential rule—no matter how late you are or how much you'd like to simplify things, never add raw rice directly into the broth! Otherwise, the soup will become cloudy and sticky, while the charm of rice and potato soup lies precisely in its clarity. Well, that's basically it. Just follow the step-by-step photos—and everything will turn out perfectly for you.
Instructions
- 1
Step 1
Thoroughly wash the turkey wings, place them in a pot, cover with water, and set over medium heat. As soon as the broth comes to a boil, skim off the foam, add salt, a whole peeled onion, and a bay leaf. Simmer gently, covered, until the meat easily separates from the bones.
- 2
Step 2
Meanwhile, rinse and cook the rice. Do not cook it completely—rather, as the Italians say, "al dente," meaning "to the tooth": each grain should be soft on the outside, but slightly firm inside.
- 3
Step 3
Wash and slice the carrots. Has the broth been boiling for half an hour, or maybe even forty minutes? Then boldly add the carrots to the pot with the turkey!
- 4
Step 4
Cut the celery stalk into large pieces.
- 5
Step 5
And its root "relative" - in cubes.
- 6
Step 6
And don't forget the potatoes!
- 7
Step 7
Put both types of celery and potatoes into a pot with broth.
- 8
Step 8
Slice the leek into thin rings.
- 9
Step 9
Heat vegetable oil in a skillet and sauté the leek over medium heat for 2-3 minutes. It should not brown—just become soft!
- 10
Step 10
Is the turkey ready? Remove it from the pot using a slotted spoon and separate the meat from the bones.
- 11
Step 11
Add the sautéed leek, ground turkey meat, and rice to the broth. Don't forget to remove the onion piece! If you haven't done so yet—do it right now! :) Also, take out the bay leaf, otherwise the soup might taste bitter. Cover the pot with a lid and simmer the soup over low heat until the vegetables are fully cooked. Now you know how to make rice soup with potatoes. Serve it hot, with fresh bread and finely chopped herbs. Bon appétit and many more culinary victories! :)