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Soup with rice and baked vegetables

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Soup with rice and baked vegetables
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Servings: 6

Step-by-Step Cooking Instructions

Step 1

Soup with rice and baked vegetables

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

Soup with rice and baked vegetables

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

Soup with rice and baked vegetables

Peel vegetables. Cut the pepper and tomatoes into strips, finely chop the garlic (can be passed through a garlic press).

Step 4

Soup with rice and baked vegetables

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

2 liters of water
2 pcs. medium size red pepper
3 pcs. tomatoes
4 garlic cloves
1 bulb
6 Art. l. round grain rice
salt
1/2 h. l. paprika
cayenne pepper, thyme, savory, bay leaf
vegetable oil for frying

Categories

Post Fasting soup Soup Soup with rice
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