Rice chowder

1 serving


Rice chowder should be white, so potato tubers should be peeled and diced. Girasol does not need to be peeled, its peel takes on the color of mother of pearl when boiling. Grate celery and parsley on a fine grater. Finely chop the bulbs and introduce them into the chowder. Bay leaves and allspice will give the chowder a pleasant aroma. Grind the rice into flour on a grinder. If there is no grinder, you can pass it through a meat grinder 2 times, but then you need to cook it a little longer and introduce it into the chowder only after potatoes. The rice, ground into flour, is brewed in chowder for 1 minute, so it can be injected by the readiness of the potatoes. Sprinkle rice chowder beautifully with green peas and bright berries of lingonberries or cranberries. If you cook in summer, you can add 3-4 berries of black and red currants. Children especially like this kind of soup.