Soup of zucchini and rice - II type

Submitted by enr on 27 Jul 2010
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
Soup of zucchini and rice - II type
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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.
1 user
27 Jul 2010


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 :)