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Fast soup (lean) (serves 4)
4 servings
fold the rice, diced potatoes, finely chopped onions, carrots and parsley roots, grated over a coarse grater, a spoon of oil, pour over the water (not to the very top) and cook until the potatoes and rice are soft. simultaneously boil 2 hard-boiled eggs and cool. dissolve the yolks on the remaining butter, cut the whites into a false coat and lower everything into the soup. fill with chopped greens. as soon as the soup boils, remove from the heat and salt, let stand 5 - 8 minutes. serve with sour cream to the table.
fold the rice, diced potatoes, finely chopped onions, carrots and parsley roots, grated over a coarse grater, a spoon of oil, pour over the water (not to the very top) and cook until the potatoes and rice are soft. simultaneously boil 2 hard-boiled eggs and cool. dissolve the yolks on the remaining butter, cut the whites into a false coat and lower everything into the soup. fill with chopped greens. as soon as the soup boils, remove from the heat and salt, let stand 5 - 8 minutes. serve with sour cream to the table.
onions - 1 pc., carrots - 1 pc., parsley root - 1 pc., potatoes - 4 pcs., eggs - 2 pcs., sour cream - 1 glass, parsley greens to taste, dill to taste, rice - 6 tbsp. spoons, butter - 2 tbsp. spoons
