Rice soup

1. Vegetables wash and clean. Potatoes we cut not very long straws. Cut the onion less often. Mo Ingredients:

• water or chicken broth - 2 liters
• rice - 0,75 Cups
• bow - 1 piece (medium)
• carrots - 1 piece (medium)
• spring greens - 1 Glass (chopped, your favorite)
• salt, spices - 1 To taste (your favorite)
• oil - 1-2 Art. spoons (vegetable or creamy)
• potatoes - 2-3 pieces (medium)

Instructions

1. Vegetables wash and clean. Potatoes we cut not very long straws. Cut the onion less often. Carrots three on a large grater or cut with small straws. 2. From the carrots, onions and butter we cook the most ordinary roast. Attention! Pass the vegetables over medium heat, stirring frequently until they turn golden. You can not make a roast dark! 3. Water or broth is brought to a boil. At the same time, in a pot of boiling liquid, we throw potatoes and cooked roast. Boil the next soup for 7-8 minutes. 4. Add salt and spices to the soup, as well as chopped greens. Let's boil. 5. Now it's time for rice - mine it and immediately send it to the soup. Cook on medium heat for another 7-9 minutes (see the readiness of rice). Done! Balm for the stomach and the joy of all the home is served hot. It is advisable to eat soup fresh, otherwise it can turn into a mess.

Servings: 4-5