Lean and at the same time very hearty soup is easy to prepare. Corn oil, which is a dietary product, adds value to this recipe.
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You will need
- 2 l of water
- 200 g of rice
- 4 potatoes
- 1 carrot
- 1 small onion
- 1 bell pepper
- 300 g frozen chopped champignons
- 1 clove of garlic
- 3 tablespoons of corn oil
- half a teaspoon of salt
- a few peas of black and white pepper
- parsley
Instruction manual
1
Peel potatoes, carrots, garlic, onions and bell peppers. Cut potatoes and carrots into strips. Grate the garlic on a coarse grater. Finely chop the onion with a knife.
2
Rinse the rice in running water and put in a deep bowl, pour boiling water. Insist 30 minutes.
3
Fry the mushrooms in a pan for 10 minutes with the addition of 1 tablespoon of corn oil.
4
Add carrots, onions, bell peppers and garlic to the mushrooms. Stew all the ingredients for 7 minutes.
5
Add salt and rice to a pot of boiling water. Cook for 15 minutes.
6
Add mushrooms and vegetables to the rice. Bring to a boil, add pepper and 2 tablespoons of corn oil. Cook another 5 minutes. Before serving, garnish the soup with chopped parsley.
note
For the first dishes, it is better to use peppercorns rather than ground pepper. Ground is more suitable for main dishes, and peas, in a few minutes of cooking, will give a bright taste and aroma to the dish.
Useful advice
Round grain rice is best for this recipe.