Spinach soup with rice and cheese
Method of preparation
Ingredients · Servings 4
- spinach - 400 g
- rice - 2 tbsp.
- water - 1 liter.
- garlic - 1 head of onion
- carrots - 1 pc.
- mint - a pinch of fresh
- olive oil - 1 tsp.
- that
- cheese - 200 g
- egg yolks - 1 pc.
- yogurt - 100 g
Method · 40 min
- Clean and chop the spinach. Blanch it for 3 minutes in boiling salted water. Drain in a colander.
- Finely chop the onion and carrot.
- Pour one cup of olive oil into a saucepan, add the chopped vegetables and fry.
- Add the spinach. Pour in about 1 liter of warm water, add salt, cover with a lid and cook the nutritious spinach soup for 10-15 minutes.
- Add the washed rice and continue cooking until done.
- Before removing the rice soup from the heat, add a generous pinch of finely chopped mint.
- Beat the yolk with 100 g of yogurt.
- Pour it into the soup, stirring vigorously until it is homogenized.
- Serve the spinach soup with rice and cheese, sprinkling generously with cheese beforehand.
- Have a nice day!
Clean and chop the spinach. Blanch it for 3 minutes in boiling salted water. Drain in a colander.
Finely chop the onion and carrot.
Pour one cup of olive oil into a saucepan, add the chopped vegetables and fry.
Add the spinach. Pour in about 1 liter of warm water, add salt, cover with a lid and cook the nutritious spinach soup for 10-15 minutes.
Add the washed rice and continue cooking until done.
Before removing the rice soup from the heat, add a generous pinch of finely chopped mint.
Beat the yolk with 100 g of yogurt.
Pour it into the soup, stirring vigorously until it is homogenized.
Serve the spinach soup with rice and cheese, sprinkling generously with cheese beforehand.
Have a nice day!
