To prepare a delicious and nutritious zucchini soup, we need a few simple yet essential ingredients. We start by washing the zucchini well, then peeling it and cutting it into suitable cubes. This will add a creamy texture and a sweet taste to our dish. In addition to zucchini, we will use a colorful bell pepper, which will bring extra flavor and color, along with a medium onion, which will provide a subtle yet aromatic taste.
In a large pot, we bring about 2 liters of water to a boil. We add the chopped zucchini, the washed and halved bell pepper, as well as the whole onion, cut just at the surface to allow the flavors to reveal themselves. We sprinkle salt to taste and let the ingredients boil over medium heat until the zucchini becomes soft, about 15-20 minutes. When the zucchini is cooked, we remove the bell pepper and onion from the water, leaving the zucchini in the soup, which will become the base for our soup.
Next, we prepare the roux, which will thicken the soup and give it a pleasant consistency. In a frying pan, we heat 2-3 tablespoons of oil, add 2 tablespoons of flour, and stir continuously to avoid lumps. We add a splash of water, mixing well until the roux turns slightly golden. This will bring a special flavor to our soup.
Once the roux is ready, we take the soup with the zucchini and gradually pour it over the roux, stirring vigorously to combine the two preparations. We put everything back on the heat and wait for it to reach the boiling point. Once the soup starts to boil, we add the washed rice, one teaspoon for each serving we want to serve. The rice will absorb the flavors of the soup and make it even more filling.
After the rice is cooked, which will take about 15 minutes, we crack an egg into a bowl and beat it lightly. We add a tablespoon of sour cream and mix well, then we take a bit of hot soup from the pot and incorporate it into the egg and sour cream mixture. This technique will prevent the egg from curdling and will add a creamy note to the soup. We pour the mixture back into the pot, stir gently, and let the soup boil for a few more minutes.
Finally, we sprinkle a lot of freshly chopped dill, which will provide a fresh taste and unmistakable aroma. We serve the soup hot, alongside a slice of fresh bread, to enjoy every spoonful. This zucchini soup with rice is not only delicious but also full of nutrients, ideal for a hearty and comforting meal.
In a large pot, we bring about 2 liters of water to a boil. We add the chopped zucchini, the washed and halved bell pepper, as well as the whole onion, cut just at the surface to allow the flavors to reveal themselves. We sprinkle salt to taste and let the ingredients boil over medium heat until the zucchini becomes soft, about 15-20 minutes. When the zucchini is cooked, we remove the bell pepper and onion from the water, leaving the zucchini in the soup, which will become the base for our soup.
Next, we prepare the roux, which will thicken the soup and give it a pleasant consistency. In a frying pan, we heat 2-3 tablespoons of oil, add 2 tablespoons of flour, and stir continuously to avoid lumps. We add a splash of water, mixing well until the roux turns slightly golden. This will bring a special flavor to our soup.
Once the roux is ready, we take the soup with the zucchini and gradually pour it over the roux, stirring vigorously to combine the two preparations. We put everything back on the heat and wait for it to reach the boiling point. Once the soup starts to boil, we add the washed rice, one teaspoon for each serving we want to serve. The rice will absorb the flavors of the soup and make it even more filling.
After the rice is cooked, which will take about 15 minutes, we crack an egg into a bowl and beat it lightly. We add a tablespoon of sour cream and mix well, then we take a bit of hot soup from the pot and incorporate it into the egg and sour cream mixture. This technique will prevent the egg from curdling and will add a creamy note to the soup. We pour the mixture back into the pot, stir gently, and let the soup boil for a few more minutes.
Finally, we sprinkle a lot of freshly chopped dill, which will provide a fresh taste and unmistakable aroma. We serve the soup hot, alongside a slice of fresh bread, to enjoy every spoonful. This zucchini soup with rice is not only delicious but also full of nutrients, ideal for a hearty and comforting meal.
Ingredients
The filling of stuffed zucchini 1 bell pepper 1 onion salt to taste dill 2 tablespoons of flour (sifted) 2 tablespoons of oil sour cream rice (a teaspoon per serving) egg