Composition / ingredients
Step-by-step cooking
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Last summer, my husband and I were in Turkey, where we were served Turkish soup at one of the dinners at the hotel. To be honest, this food impressed me so much that when I arrived home I decided to cook this dish on my own. It turned out very well. If you want to try this first dish, follow the simple instructions of the recipe. So, we start by thoroughly rinsing the rice and then putting it in a saucepan with ready-made broth, butter and the right amount of salt. We put the saucepan on a moderate heat. Now chop all the tomatoes (except one) in a blender, filter, discarding the skins, into the broth. The remaining one tomato is peeled from the skin, cut into small cubes and put into the broth. So we cook our soup for about 15 minutes. After this time, we remove the soup from the stove, pour it on plates, sprinkle with herbs if desired and let it cool. When the soup finally cools down, we serve it in this form to the table. I'm sure this cold first course will not leave anyone indifferent. Enjoy your appetite and your loved ones!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
