Turnip soup

Preparation of ingredients:

- Peel leeks from excess leaves and roots; divide lengthwise into two parts, then cut into half rings half a centimeter thick. Rinse well under running water and dry with a towel.

- Chop garlic in a convenient way. It is necessary that it comes out with about one teaspoon of crushed garlic.

- Peel the turnips, remove the roots. Cut into half rings, like leeks.

- Divide the chard into leaves and stems, rinse. Chop everything roughly, do not mix.

- Cut lemon into half rings, peel off the films. Then finely chop together with the peel.

- Grate the parmesan.

Cooking soup:

Heat oil in a medium saucepan, add rice. Cook for about 2-3 minutes, stirring intensively, until the rice is lightly browned.

Add the leeks and stir-fry for another 2-3 minutes until the onion is soft.

Then add turnips, chard stalks, garlic and chili pepper. Cook in the same way, stirring intensively for 2-3 minutes.

Now it's your turn to add lemon, vegetable broth and, if necessary, adjust the required amount of soup by adding water. Add salt and pepper to taste and let boil over medium-high heat. Stir in the process so that vegetables and rice do not burn to the bottom.

As the soup boils, put it on languor and cook, stirring constantly for as long as necessary so that the rice becomes the desired softness. Try it on the tooth.

A couple of minutes before cooking, add the chard leaves.

In the meantime, you can cook pita bread:

It's best to start this when the soup is set to boil.

Turn on the oven at ~ 200 degrees.

Cover the baking sheet with parchment, and the parchment with pita bread in the unfolded form.

Put an even layer of parmesan on top.

Send to the preheated oven for 6-8 minutes. The parmesan will melt and soak the pita bread, the pita will be lightly browned and ready.

Serve ready-made hot soup with sour cream and cheese pita bread.

Bon appetit!