Orache Soup
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Vegetables Romanian
Quick seasonal soup.
Ingredients
1 onion
1 carrot
1 parsley root
1 slice celery root (about 50 g)
4 heaping tablespoons rice
400 g orache (4-5 bunches)
150 g sour cream
1 level tablespoon flour
1/2 lemon
1 tablespoon chopped tarragon (or lovage)
2 tablespoons oil
salt
How to prepare orache soup
- In hot oil, sauté the finely chopped onion, carrot, celery and parsley root cut into cubes. When the onion has softened well, add 2.5 l of water and bring to a boil. Add salt. Cook the vegetables for 10 minutes.
- Add the rice and let it cook for another 5 minutes.
- Clean the washed orache of stems. If the leaves are large, cut them into strips, otherwise leave them whole. Add the orache to the soup and continue to cook for 5 minutes.
- Mix the sour cream with flour and add 4 ladles of hot soup over it, stirring constantly.
- Turn the heat to low under the soup so that it no longer boils. Pour the tempered sour cream into the soup in a thin stream while stirring the soup constantly. Leave the soup on low heat for another 5 minutes. Keep stirring during this time and be careful not to let it boil.
- Turn off the heat under the soup. Adjust the salt. Add lemon juice to taste (I added 4 tablespoons). Add the chopped tarragon. Cover the soup with a lid and let it rest for 10 minutes.
