Monastery puree soup
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Dietary puree soup of rice and tomatoes with potatoes is typical monastic food: simple, nutritious, light, satisfying and healthy!
To prepare monastery puree soup, you will need only fresh or frozen ground tomatoes. Greenhouse, “plastic” fruits will not give that special pleasant taste.
When preparing this dish, keep in mind that rice swells significantly over time. The soup immediately after cooking and the soup after an hour have different thicknesses. It is advisable to choose crumbly varieties of potatoes.
There is no frying in this dish; the taste of the soup may seem empty. Adding sour cream, spices, a little vegetable oil, and fresh herbs individually to each serving will be very helpful.
Monastic puree soup is ideal for the Lenten period.
Ингредиенты
Water - 1 l
Potatoes - 200 g
Tomatoes - 250 g
Short grain rice - 0.5 cups
Salt - 1 tsp.
Spices and fresh herbs - to taste
Рецепт
1. Potatoes must be peeled and cut into small slices. Place the chopped potatoes in the pan where you will cook the soup. At this stage, you can add finely chopped onions or leeks along with the potatoes. For those who don’t eat onions, I suggest adding a little asafoetida at the end of cooking.
2. Pour boiling water over the potatoes and cook for 10-15 minutes. It should soften completely.
3. Meanwhile, prepare the tomatoes. This can be done in two ways. Wash the fruits, remove the peel from them, and grind the pulp itself into a puree using a blender. Or cut the tomatoes into quarters and grate them on a fine grater, leaving only the skin. To prepare the soup, you will only need pureed tomato pulp.
4. Drain the broth from the finished potatoes into a separate container; you will still need it. Add crushed tomatoes and use a blender to puree the tomatoes and potatoes.
5. Pour back the potato broth, add rice, salt the soup, add spices to taste (for example, ground black pepper). After boiling, cook for another 20 minutes. At the end of cooking, if desired, you can add chopped herbs, preferably parsley.