Celery soup with rice and sour cream

1 serving


Peel, cut, brown the celery roots in oil. Boil 100g rice, combine with celery, spread with any vegetable decoction (or milk), let boil. Remove from the stove, add 0. 5 cups of sour cream, loosened with 2 yolks and 2 tablespoons of oil, warm up without boiling. Serve, sprinkle with chopped dill and parsley.