Lean pickle with rice

Lean pickle with rice will appeal not only to those who follow the church canons, but also vegetarians and vegans. In general, the soup turns out to be very light, low-calorie, and at the same time gives a long-lasting feeling of satiety. A great idea for all those who dream of losing extra pounds! By the way, the dish can be made even more aromatic and tasty if you cook it in a good vegetable broth, which contains several types of roots. Or add more aromatic herbs (oregano, thyme, tarragon, parsley) at the end of cooking. In general, it is definitely worth cooking lean pickle with rice, at least as a pleasant experiment!

Ingredients

• medium-sized potatoes - 4 pcs.
• medium-sized carrots - 1 pc.
• celery root - 100 g
• rice - 120 g
• drinking water - 1.5 l
• pickled cucumbers - 400 g
• leeks - 1 stalk
• bay leaf - 1 pc.
• peppercorns - 2 pcs.
• dill - 2 branches
• salt, ground black pepper - to taste

Directions

1. Prepare the ingredients for the lean pickle with rice. Wash potatoes, carrots and celery root thoroughly, peel and cut into small cubes.
2. Rinse the rice
3. Pour the rice for the pickle into a fine sieve and dip in a large bowl of water. Rinse it thoroughly. Change the water. Repeat this process until the water becomes clear.
4. Boil vegetables for 5 minutes
5. Pour drinking water into a pot. Put on high heat and bring to a boil. Season with salt to taste, add prepared vegetables and cook for about 5 minutes over medium heat.
6. Add washed rice and stir. Cook for 5 minutes. Cut the pickled cucumbers into cubes. If the fruits are very large, peel them and cut out the center with seeds.
7. Add bay leaves
8. Peel the leeks, cut in half lengthwise and cut into half rings. Place in a pot of lean pickle. Add bay leaves, peppercorns and cook for 5 minutes.
9. Add cucumbers and dill
10. Wash the dill, dry and chop. Put cucumbers, dill in the pickle, salt and pepper. Cook over low heat for 10 minutes. Close the pot of soup and leave on the off hot stove for 10 minutes.