Rice soup with vegetables and sour cream

Method

1. 1

   Preparing the vegetables

   Peel the carrots, parsnip and onion, then cut them into cubes or rounds, and chop the green pepper.

   10 min
2. 2

   Sweating the root vegetables

   Heat the fat or oil in a large pan and briefly fry the root vegetables in it.

   5 min
3. 3

   Adding water and simmering

   Pour about two litres of water over the root vegetables, then add the onion and green pepper and simmer for twenty minutes.

   20 min
4. 4

   Cooking the rice

   Scatter the washed rice into the soup and cook for about twenty minutes, until the grains are soft.

   20 min
5. 5

   Making the roux

   In a frying pan, toast the flour in fat until light golden, then season with paprika and finely chopped parsley, and finally loosen with cold water.

   5 min
6. 6

   Serving

   Stir the roux into the soup, mix in the sour cream, bring it to the boil once, then serve hot with fresh parsley.

   2 min