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Soup with rice and baked vegetables
Cooking
Step 1
Rinse peppers, tomatoes, garlic, do not peel. Place in a heat-resistant form and send to a preheated oven on the upper level at a temperature of 220 degrees. Peel the onion, cut into half rings. Rinse rice.
Step 2
Heat oil in a frying pan, fry the rice for 2 minutes, stirring constantly, transfer to a bowl. Then fry the onion until tender. Bake vegetables until "burnt" appears.
Step 3
Peel vegetables. Cut the pepper and tomatoes into strips, finely chop the garlic (can be passed through a garlic press).
Step 4
Put rice, a pinch of thyme into boiling water and cook until half cooked. Then add onions, peppers, tomatoes and garlic. 5 minutes before the end of cooking, season with salt, pepper, savory and bay leaf and bring to full readiness. Allow to steep for a few minutes before serving.
Ingredients
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