Soup with rice and olives
Description
The soup is simple and quick to prepare. I make the soup using chicken broth from chicken thighs, but you can use any chicken parts to make the broth, or even previously prepared broth. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients before you start cooking. Peel the potatoes, carrots, and onion, then rinse them under running water.
- 2
Step 2
Place the chicken drumsticks in a saucepan and cover with water. Bring to a boil and simmer for 45 minutes.
- 3
Step 3
Rinse the rice in cold water and add it to the pot with the chicken broth. Cook for 15 minutes. If desired, you can remove the chicken drumsticks from the pot and place them on a plate.
- 4
Step 4
Add potatoes cut into small cubes.
- 5
Step 5
Chop the onion into small cubes and grate the carrot on a coarse grater. Sauté the chopped vegetables in a skillet with vegetable oil until soft.
- 6
Step 6
Add the sautéed vegetables to the soup 10 minutes after the potatoes.
- 7
Step 7
Immediately add the olives, making sure to drain off excess liquid beforehand.
- 8
Step 8
After the olives, add finely chopped parsley, salt, and khmeli suneli. Remove the pot with the finished soup from the stove after 5 minutes.
- 9
Step 9
Serve the hot soup with olives and rice in individual bowls and bring to the table.