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Tomato rice soup
1 serving
cook the main stock of roots: a small root of carrots, parsley, half turnips or a small swede, 1/4 of celery root. wipe the cooked vegetables through a sieve. boil 3/4 cup of rice washed in cold water, wipe. combine the mashed vegetables and rice with the broths, add 1/4 of a pound of tomato puree (if the tomatoes are fresh, then cut 5 pcs into slices, put out in oil and wipe). all boil together. fill with sour cream before serving.
cook the main stock of roots: a small root of carrots, parsley, half turnips or a small swede, 1/4 of celery root. wipe the cooked vegetables through a sieve. boil 3/4 cup of rice washed in cold water, wipe. combine the mashed vegetables and rice with the broths, add 1/4 of a pound of tomato puree (if the tomatoes are fresh, then cut 5 pcs into slices, put out in oil and wipe). all boil together. fill with sour cream before serving.
carrots to taste, parsley root to taste, turnip to taste, or rutabaga to taste, celery root - 0.25 pcs., rice - 0.75 cups, tomato puree - 100 g, or tomatoes - 5 pcs., sour cream to taste
