The most delicious zucchini soup
During zucchini season, be sure to try our other zucchini soup suggestions or our cream of zucchini soups.
Ingredients · Servings 6
- zucchini - 3 medium-sized /1 kg/
- carrots - 1 large /100 g/ coarsely grated
- fresh onion - 1 bunch /5 stalks/, finely chopped
- tomato paste - 1 tbsp.
- oriz - 100 g /½ teaspoon/
- oil - butter
- salt - finely ground sea salt
- red pepper - ½ tsp
- egg yolks - 2 pcs.
- brashno - 1 tbsp is equal to
- yogurt - 250 g
- dill - 1/3 bunch
Method · 35 min
- The zucchini is cut into small cubes without peeling them.
- In a large saucepan, I heated 4 tablespoons of oil and 1 tablespoon of butter and added the finely chopped onion and grated carrot, adding salt.
- I stirred and cooked until they softened and the carrot turned a beautiful color. When that happened, I added the tomato puree, stirred, and added the zucchini, cut into small cubes.
- I added salt, stirred, and after 1 minute, sprinkled with the red pepper and added the washed and drained rice.
- I gave it a final stir and poured in 3 liters of boiling water. I cooked the zucchini soup on 4 out of 6 levels on my stove with the lid slightly ajar.
- When the rice was cooked, I added the filling. I prepared it by mixing the two egg yolks well with the spoonful of flour in a bowl and adding the yogurt.
- I stirred it very well until it was smooth. I added a little of the hot rice soup to it to even out the temperature, then poured it into the pot.
- I waited for the soup to boil again and after 2-3 minutes I removed it from the heat. I added the finely chopped dill and a little more butter.
- I served the most delicious zucchini soup, slightly cooled, with a smile.
- Enjoy your meal!
- As you know, I cook in larger quantities. If you are cooking for two, you can halve the ingredients.
