Pickle with rice vegetarian
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Cut carrots, celery root and onion into small cubes, and potatoes into cubes. Next, we cut cucumbers into small cubes and put them in a saucepan in a small amount of water until half-cooked.
Rice must be boiled almost to readiness. All vegetables, except cucumbers, should be fried. Bring the vegetable broth to a boil and add potatoes to it. As soon as you notice that the potatoes are almost ready, add boiled rice, bay leaf, vegetables and cook the ingredients until they are ready.
At the end of cooking, it remains to add cucumbers to the soup (along with the water in which they were stewed) and salt to your taste. The food is ready to eat!
Serve the pickle with rice to the table. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Fortified boiled white 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
