Lemon-rice soup is an interesting combination of meat broth and sour lemon flavor. This soup can be served warm, but more often it is served cold. Due to the addition of lemon, the soup is not stored in Polish for a long time - it is better to cook several servings at a time, so that you can finish eating it in a day or two.
Pick your recipe
You will need
- - 200 g of bones for the broth;
- - 1 glass of rice;
- - 3/4 cup sour cream;
- - 1 lemon;
- - 50 g of parsley root;
- - 1 carrot;
- - 1 tbsp. a spoonful of flour, butter;
- - salt.
Instruction manual
1
From the bones, cook a sufficiently strong saturated broth by adding parsley root and carrots, cut into large pieces.
2
Boil rice separately. It is not recommended to cook it - it should turn out friable for soup.
3
Strain the broth.
4
Fry the flour in butter, add the broth to it, bring to a boil, pour the rice.
5
Peel the lemon, cut into thin slices, add to the soup, add salt to taste. Boil for about 5 minutes, then let the soup stand under the lid for the same amount.
6
Pour the prepared lemon-rice soup in Polish on plates, season with sour cream.
note
It takes about 60 minutes to cook the meat soup, boil the rice and the soup itself.
Useful advice
With one lemon, the taste of the soup should turn out to be slightly sour. You can adjust the taste by adding less or more lemon to your liking.