Soup with rice and olives

Step-by-step preparation

Cooking time: 55 mins

1. STEP 1

   

   In the recipe, the soup was made from a chicken soup kit. You can use any part of the chicken or use ready-made broth. So, first of all, put the chicken in a saucepan, add cold water, and put it on high heat with the lid closed. When boiling, remove any foam that has formed using a large spoon and add salt to taste. Next, reduce the heat to low and cook for about 40 minutes.

2. STEP 2

   

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

3. STEP 3

   

   Cut the potatoes into small cubes or small pieces, as you prefer. Chop the carrots and onions into small pieces by hand.

4. STEP 4

   

   Place the rice in a small cup and rinse several times until the water runs clear.

5. STEP 5

   

   When the chicken is ready, remove the meat from the broth. Add chopped potatoes and rice to the pan. Bring to a boil over high heat, then reduce the heat to low and cook until the potatoes are tender (this will take about 15-20 minutes).

6. STEP 6

   

   While the potatoes and rice are cooking, prepare the frying. Heat vegetable oil in a frying pan. Add onions and carrots, sauté for a while until the vegetables turn golden. Determine the degree of frying according to your taste.

7. STEP 7

   

   Turn the heat under the pan to maximum, immediately add the roast, bay leaf and olives to the soup. After boiling, add finely chopped herbs (parsley, dill or young green onions work well). Remove the pan from the heat. Let the soup simmer with the lid closed for at least 15-20 minutes.

8. STEP 8

   

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

Comments on the recipe

ELENA1961

29.10.2023

4.7

I love olives and black olives, but I usually don’t open two jars at once, so I added what I had on hand to the soup. I also had some homemade herbed tomato Sugo sauce. The sauce enriched the taste of the soup, but the clarity of the broth disappeared. I liked the overall combination. Pearl, thank you for the recipe. First time I ate rice soup with olives, delicious!