Rice soup with vegetables

The soup turns out to be very tasty, aromatic and healthy.

Ingredients

• water (vegetable broth) 3 l
• brown rice 0.75 glass (s)
• onion 1 pc.
• carrots 1 pc.
• zucchini 1 pc.
• eggplant 1 pc.
• sweet pepper 1 pc.
• tomatoes 1 pc.
• potatoes 2 - 3 pcs.
• garlic (cloves) 3 pcs.
• dill 0.5 bunch (a)
• vegetable oil 6 tablespoons
• ground cardamom 1 pinch (s)
• salt to taste
• freshly ground black pepper to taste

Directions

1. Rinse brown rice thoroughly under running water.
2. Boil the water, add a little salt and add rice to it. Cook over medium heat for 35–40 minutes (with all the vegetables in total).
3. Peel the onions and carrots, cut into strips.
4. Heat vegetable oil in a frying pan and fry the onions and carrots until soft.
5. Peel the potatoes, wash, cut into cubes. After 15 minutes from the beginning of cooking the rice, put potatoes in the soup.
6. Wash the zucchini, dry, cut into strips. Put the zucchini in the soup.
7. Wash the eggplant, dry it, cut into strips. Place the sliced ​​eggplant in a saucepan.
8. Pepper to remove seeds and partitions, wash, dry, cut into small pieces.
9. Pour boiling water over the tomato, then cold water. Remove the skin from the tomato and cut into pieces.
10. Put fried carrots, onions, peppers and tomatoes in the soup.
11. Wash and dry the dill. Peel the garlic. Finely chop the dill and garlic.
12. Add chopped herbs and garlic to the soup. Salt to taste, add ground cardamom and black pepper. Bring to a boil, cook for 2-3 minutes and turn off the heat.