Soup with rice and olives

Step-by-step cooking

1. Step 1:

   

   In the recipe, the soup was prepared from a chicken soup set. You can use any part of the chicken or take a ready-made broth. So, first of all, put the chicken in a saucepan, pour cold water, send it to a high heat under a closed lid. When boiling, remove the resulting foam with a large spoon, add salt to taste. Then reduce the heat to a minimum and cook for about 40 minutes.

2. Step 2:

   

   At this time, prepare the rest of the products for the soup. Peel potatoes, carrots and onions, rinse under running water. Rinse the olives from the brine.

3. Step 3:

   

   Cut potatoes into small cubes or small cubes, as you are more accustomed to. Cut carrots and onions by hand in a small way.

4. Step 4:

   

   Pour rice into a small cup and rinse several times until clear water.

6. Step 5:

   

   When the chicken is ready, remove the meat from the broth. Put the sliced potatoes and rice in a saucepan. Bring to a boil over high heat, then reduce the heat to a minimum and cook until the potatoes are ready (this will take about 15-20 minutes).

7. Step 6:

   

   While the potatoes and rice are cooking, cook the roast. Heat vegetable oil in a frying pan. Add onions and carrots, saute for a while until the vegetables have a golden hue. Determine the degree of frying to your taste.

8. Step 7:

   

   Make the fire under the pan to the maximum, immediately send the roast, bay leaf and olives to the soup. After boiling, add finely chopped greens (parsley, dill or young green onions are good). Remove the pan from the heat. Let the soup brew under a closed lid for at least 15-20 minutes.

9. Step 8:

   

   Pour hot soup on plates. Sprinkle with allspice if desired and garnish with a sprig of fresh herbs. You can add sour cream to taste.