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Solyanka with rice

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1171
Kitchen Russian
Calorie content 83.8 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 3.1 gr.
Fats * 4.2 gr.
Carbohydrates* 17.3 g
* per 100 gr. product
Solyanka with rice
Content

Hearty meat hodgepodge with rice will help satisfy your hunger at lunchtime. You can use cold meats in this soup. The recipe uses potatoes, which is not often found in the preparation of hodgepodge.

Ingredients

Cooking process

step 1 out of 13
Pour in the required amount of rice. If measured with a glass, then you need about 1/3 of a glass.
step 2 out of 13
Pour a liter of water into a saucepan and bring to a boil. Rinse the rice with cold water. When the water in the pot boils, add the wet rice to it.
step 3 out of 13
Peel the onions and carrots. Cut the onion into cubes of a standard size, coarsely grate the carrots.
step 4 out of 13
Heat vegetable oil in a frying pan and sauté onions and carrots. Add a third of a glass of water to the pan, simmer a little.
step 5 out of 13
Add tomato paste to vegetables, stir. Bring the mixture to a boil and after 2 minutes. turn off the fire.
step 6 out of 13
Cut the peeled potatoes into small cubes. When the rice is half cooked, add the potatoes to the broth.
step 7 out of 13
Cut sausages, boiled meat, ham or other meat products into strips to fit into the glass.
step 8 out of 13
When the potatoes are boiled in the broth, add the cold cuts.
step 9 out of 13
Chop the pickled cucumbers into cubes and also send to the hodgepodge.
step 10 out of 13
Cut the olives into slices and add to the saucepan.
step 11 out of 13
Put the frying pan into the soup, stir, bring the hodgepodge to a boil, cook for 1 minute. and off.
step 12 out of 13
Finely chop the clove of garlic and washed herbs and add to the soup. Let it brew for about 20-30 minutes.
step 13 out of 13
Pour the rice hodgepodge into portioned plates and serve.

Bon Appetit!

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