Clear tomato soup with rice

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat the olive oil in a pot and sauté the onion in it. Add tomato paste and let it sweat. Add bay leaves and peppercorns and deglaze with 1 litre water. Let it boil up.

2. 2

   Wash the bones and add to the soup. Cover and let it cook at low heat for about 1 hour. From time to time, use a skimmer to skim off the foam that has formed. Season with salt and pepper. Remove the bones and pour the soup through a sieve. Let it cool down and remove the solidified fat. Cook the rice in boiling salted water for about 20 minutes. Clean, wash, quarter and seed the tomato and cut the flesh into small cubes. Pour tomato soup through a sieve again and heat it up.

3. 3

   Let it cool down and remove the solidified fat. Cook the rice in boiling salted water for about 20 minutes. Clean, wash, quarter and seed the tomato and cut the flesh into small cubes. Pour tomato soup through a sieve again and heat it up. Add rice and tomatoes to the soup and season again. Pour into soup bowls and garnish with parsley leaves

Nutrition Facts

KCAL
70 kcal

CARBS
10 g

FATS
3 g

PROTEINS
1 g