Preparation time: 45 minutes.
Servings : 4
1 serving: 151.2 kcal. proteins - 4.7 g, fats - 0.5 g, carbohydrates - 31.9 grams
To enhance the taste at the same time as cucumbers in the pickle you can add a glass of cucumber pickled through the cheesecloth.
Products:
- 4 small pickled cucumbers
- 4 small potatoes
- 1 carrot
- 50 g of root celery
- 1 stalk of leek
- 0.5 cups of rice
- 2 bay leaves
- greens of dill and parsley
- salt, pepper to taste
- Boil 1.5 liters of water, add salt to taste. Potatoes, carrots and celery root should be cleaned, cut into cubes of medium size and put in a pan with boiling water. Cooking 7 min.
- Rinse the leeks carefully. Cut the green part into small squares, white part with thin rings. Add to the soup and cook for 3 minutes.
- Cucumbers to peel, cut and enter into the pickle. Bring the soup to a boil, reduce the heat and cook for 10 minutes. Remove from heat, add chopped greens, season with salt and pepper to taste. Cover and let stand for 7 minutes.