Usuba
Rice Soup with Egg and Green Peas
Light and nutritious soup with potatoes, rice, and egg. Vegetables are sautéed separately, which gives the dish a rich flavor. Green peas and sliced boiled eggs add freshness and color.
- Total
- 60 min
- Standard serving
- 211.3 g
Ingredients
Total 6
Instructions
- 1
Step 1
Boil water in a pot. Add sliced potatoes. After boiling, cook for 1–2 minutes.
- 2
Step 2
Add rice (5–6 tablespoons). When the water boils, add a bay leaf, salt, pepper and seasonings to taste. Cook for 10–15 minutes until the rice is tender.
- 3
Step 3
While the rice is cooking, chop the onion and carrot. Fry them in oil until soft and golden.
- 4
Step 4
Boil eggs hard-boiled (3–4 eggs per medium pot). Cool, peel and chop.
- 5
Step 5
When the rice is ready, add the fried onions and carrots. Bring to a boil. Add canned green peas, chopped eggs and herbs to taste. Season to taste with citric acid or fresh lemon juice.
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