Cut the peeled roots into cubes, put in a saucepan, lightly fry in oil, add 2 cups of broth and cook under a lid over low heat for 5-10 minutes. Then put chopped peas or beans in a saucepan and cook for another 10 minutes. Then add chopped sorrel and let it boil for 2-3 minutes.
Boil the rice separately in a saucepan. When serving, put boiled rice and vegetables in a plate, pour over the broth and sprinkle with parsley.
Broth with roots and rice
Serves: 8 People
Prepare Time: 40
Cooking Time: -
Calories: -
Difficulty:
Easy
Broth with roots and rice
Ingredients
Directions
Cut the peeled roots into cubes, put in a saucepan, lightly fry in oil, add 2 cups of broth and cook under a lid over low heat for 5-10 minutes. Then put chopped peas or beans in a saucepan and cook for another 10 minutes. Then add chopped sorrel and let it boil for 2-3 minutes.
Boil the rice separately in a saucepan. When serving, put boiled rice and vegetables in a plate, pour over the broth and sprinkle with parsley.