Contrast green soup

Category: First meal
Contrast green soup

Ingredients

Rice 2 tbsp. l.
Small carrot 1 PC.
Choice of greens 4 bundles
chicken broth 1 l
Apricots 2 pcs.

Cooking method

  • From the herbs, I took nettle, sorrel, parsley and onion feathers.
  • Tear off the nettle leaves and pour boiling water over them.
  • Heat some vegetable oil in a saucepan, add carrots and chopped green onions in it. Add washed rice, pour over hot broth, bring to a boil. Get the nettle, squeeze and cut into strips and dip into the soup. Add a cup and a half of nettle infusion there. Salt the soup and cook until the rice is cooked. Add chopped parsley, bring to taste, remove from heat and leave for 10-15 minutes to infuse.
  • So the soup is ready.
  • Where is the contrast, you ask?
  • And to achieve contrast, we will act as in advertising: a little cunning, a little laugh, a little sourness.
  • I, along with sour cream, added several pieces of frozen apricots to each bowl of hot soup. Straight ice. They immediately chilled the soup, but not all of it, but locally. And ... so we got two soups in one bowl.
  • That is, you must understand that I am not advertising the soup that I cooked, but the opportunity scoop two soups with one spoon at once - comfortably warm green cabbage soup and cold botvinia seasoned with apricot sourness.

The dish is designed for

2-3 servings

Nana
Just be sure to wear gloves. Otherwise, the handles will be vava. Nettle bites.
Rada-dms
I read the recipe and realized that there is something in it! An interesting and consistent combination of rice, apricots and herbs. Thanks for the recipe!
Premier
Mercy!
Tumanchik
Quote: Rada-dms
An interesting and consistent combination of rice, apricots and herbs.
I will support - interesting, very interesting! In any case, not beaten! Thank you!
Premier
Ira, thank you for your support.
In fact, it turned out very interesting in taste - apricot with nettles. In general, apricot is combined with any herbs to taste, as with any spices. I have already checked this on all sorts of jams and sauces for meat.
But the main find in this soup is frozen pieces. They defrost quickly, but do not spread like ice from liquid or mashed potatoes. And if you don't stir the soup, then you can really eat two soups from one plate.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers