Aromatic tomato soup with rice and vegetables
Ingredients
- 4-6 potatoes
- 1 pepper
- 1 onion
- 1 carrot
- 2 cloves garlic
- 4000 ml water
- 3-4 tbsp vegetable oil
- Salt, to taste
- Black pepper, to taste
- 150 g rice
- 3 tbsp tomato paste
- 2 bay leaves
- herbs, to taste
Utensils
- knife
- cutting board
- grater
- pan
- frying pan
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Core the peppers, wash them and cut them into small pieces.
- Peel the onions and chop them finely.
- Peel the carrots and grate them on a coarse grater.
- Peel the garlic cloves and chop them very finely.
- Pour water into a saucepan and bring to the boil.
- Add the potatoes, bring to the boil again and then cook for about 10 minutes.
- Meanwhile, heat the vegetable oil in a frying pan.
- Add the onions and cook for about 1-2 minutes sauté.
- Add the carrots and fry for approx. 2-3 minutes.
- Then add the paprika and roast for approx. 2-3 more minutes.
- Then season with salt and pepper.
- And add the tomato paste and stir in.
- For the Finally add the garlic and sauté for about 2-3 minutes.
- Add the rice to the saucepan with the potatoes and cook for about 10 more minutes.
- After the time has elapsed, transfer the sautéed vegetables from the frying pan to the saucepan.
- Salt pepper and bay leaves and simmer for a few more minutes until the potatoes and rice are done.
- Stir in the chopped herbs and simmer for about 5 minutes.
- Then turn off the stove and let the soup stand covered for a while.
- Remove bay leaves from the soup before serving and serve with bread.
