Lean pickle with rice
Lenten pickle with rice will appeal not only to those who follow church canons, but also to vegetarians and vegans. And in general, the soup turns out to be very light, low-calorie, and at the same time gives a long-lasting feeling of satiety. A great idea for everyone who wants to part with those extra pounds! By the way, the dish can be made even more fragrant and tasty if you cook it on a good vegetable broth, which includes several types of roots. Or add more aromatic herbs (oregano, thyme, tarragon, parsley) at the end of cooking. In general, lean pickle with rice is definitely worth cooking, at least as a pleasant experiment!
Ingredients
Servings 4 servings- medium-sized potatoes - 4 pcs.
- medium-sized carrots - 1 pc.
- celery root - 100 g
- rice - 120 g
- drinking water - 1.5 l
- pickles - 400 g
- leek - 1 stalk
- bay leaf - 1 pc.
- peppercorns - 2 pcs.
- dill - 2 sprigs
- salt
Cooking
Step 1
Prepare the ingredients for the Lean Rice Pickle. Wash potatoes, carrots and celery root thoroughly, peel and cut into small cubes.
Step 2
Pour the pickle rice into a fine sieve and place it in a large bowl of water. Rinse thoroughly. Change the water. Repeat this until the water becomes clear.
Step 3
Pour drinking water into a saucepan. Place over high heat and bring to a boil. Salt to taste, put the prepared vegetables and cook for about 5 minutes over medium heat.
Step 4
Add washed rice and stir. Boil 5 minutes. Cut pickled cucumbers into cubes. If the fruits are very large, peel them and cut out the middle with seeds.
Step 5
Peel the leeks, cut in half lengthwise and cut into half rings. Put in a saucepan with lean pickle. Add bay leaf, peppercorns and cook for 5 minutes.
Step 6
Wash the dill, dry and chop. Put cucumbers, dill, salt and pepper in a pickle. Cook over low heat for 10 minutes. Close the soup pot and let it sit on the switched off hot stove for 10 minutes.