Ingredients
1 small zucchini
1 onion
1 carrot
3-4 tbsp rice
2 eggs
salt, parsley, celery, dill
3-4 tbsp olive oil or sunflower oil
Photo added on
Photo author
sbt03
Method
Zucchini, onions and carrots are finely chopped and put in boiling water (about 1.5 liters). Once softened, add the rice, fat and spices. The soup boil until ready rice - approximately 10 minutes. If necessary, make up with water to desired consistency. About 20 minutes after removing from heat and bind with the beaten eggs with a little vinegar and sprinkle with chopped parsley.
Containers:
Difficulty
Easy
Tested
1 user
Comments
An easy, light and delicious summer soup.
Thank you Ina, fall under the easy recipes :)
Maggie sounds stahotno go and put her on the stove
My grandmother makes such supichka and today I decided to do lunch. Currently simmer on the stove :): D Very tasty, light and easy :)
Sveta, now is the season for this supichka may be consumed cold :)
For dinner, eat it hladnichka and with croutons becomes more palatable :)
Eee super Svetlana and put your picture :)
Yes, yesterday uploaded it :) I think well received :) Glad you liked and thus :) I think these days do it again, just to utilize zucchini in the fridge :)
I quite zucchini use in your menu this season, but I guess I just prefer them home :)