Nutritious vegetable soup with rice and meat
Ingredients
- 500 g pork meat
- 1 celery root
- 2 l water
- 1-2 onions
- 1 bell pepper
- 1-2 sticks celery
- 1 parsnip
- 1 carrot
- 1-2 tbsp vegetable oil
- 100- 120 g rice
- 180 ml sour cream
- 1 tbsp flour
- 1½ lemons
- 1 tbsp dried tarragon
- Salt, to taste
- Black pepper, to taste
- Herbs, to taste
Utensils
- knife
- cutting board
- pan
- ladle
- grater
- frying pan
Instructions
- Cut the pork into approx. 2½ cm pieces.
- Have the celery root.
- Place the meat in a saucepan along with the halved celery root.
- Pour in cold water, bring to the boil and simmer over medium heat for approx Simmer for 45 minutes.
- Regularly skim off the foam that forms on the surface.
- Cut the onion, bell pepper and celery into small pieces.
- Grave the parsnip and carrot on a coarse grater.
- All in a pan with Fry the oil for 8-10 minutes.
- Add the sautéed vegetables and rice to the soup.
- Bring to the boil, reduce the heat to minimum and cook for another 20-25 minutes.
- Remove the celery root from the soup.
- The sour one Mix the cream with the flour and a few spoonfuls of stock from the saucepan.
- Pour into the soup in a thin stream, stirring constantly.
- Squeeze the juice from one lemon and add to the saucepan along with the tarragon, salt and black pepper.
- The soup for Cook an additional 10 minutes.
- Sprinkle with chopped herbs before serving.
