Creole rice and tomato soup

1 serving


Rinse the rice well, drop into a saucepan with 1 cup of boiling salted water and cook at a low simmer until tender. Rinse the processed chicken carcass, separate the meat from the bones and cut into cubes. Pour the bones and neck with water, bring to a boil, remove the foam, salt, reduce the heat, cook strong broth, adding bay leaf and allspice at the end of cooking, and strain it. Peel the sweet pepper from the seeds, rinse well and finely chop. Cut pork lard without skin into small pieces. clean the onion and celery, wash, grind, put in a pan with the warmed oil and fry until light golden. Then add the chicken meat, sweet pepper and speck and continue to fry for a further 7-10 minutes. After that, pour everything into a saucepan with boiling broth, salt and cook for another 40 minutes. Rinse the tomatoes, lower for a few seconds in boiling water, peel, cut in half, remove the seeds, and cut the flesh into cubes, put in the soup and cook for a few more minutes. Put boiled rice in a soup bowl, pour it with soup, sprinkle with herbs and serve