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Soup with rice and olives

Rice Soup with Olives

A fresh take on rice soup, with some intriguing flavors! Love olives and everything about them? Then this recipe is just for you! And if you serve the soup with a dollop of sour cream, you've got a really interesting first course!

Pearl

Recipe author

Composition / ingredients

Servings:

Chicken (or 800 ml chicken broth)

500

Potatoes

350

Rice

Olives

Carrot

Onion

Vegetable oil

Salt

Fresh herbs

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 36 % 12 g

Carbohydrates 36 % 12 g

187 kcal

GI: 58 / 42 / 0

Cooking method

Cooking time: 55 min

Step 1:

I made this soup with a chicken soup pack, but you can use any part of the chicken or start with ready-made broth. First, put the chicken in a pot, cover it with cold water, and set it over high heat with the lid on. When it comes to a boil, skim off the foam with a large spoon and season with salt to taste. Lower the heat to a minimum and cook for about 40 minutes.
Step 2:

Meanwhile, prep the rest of the ingredients. Peel the potatoes, carrot, and onion and rinse them under running water. Rinse the olives to remove the brine.
Step 3:

Cut the potatoes into small cubes or sticks, whichever you prefer. Cut the carrot and onion into smallish pieces by hand.
Step 4:

Put the rice in a small cup and rinse it several times until the water runs clear.
Step 5:

When the chicken is done, lift the meat out of the broth. Add the diced potatoes and the rice to the pot. Bring to a boil over high heat, then lower to a minimum and cook until the potatoes are tender (about 15-20 minutes).
Step 6:

While the potatoes and rice cook, make the sauté. Heat the vegetable oil in a skillet, add the onion and carrot, and sauté until the vegetables turn golden—cook them to your liking.
Step 7:

Turn the heat under the pot up to high and add the sauté, the bay leaf, and the olives. Once it boils, stir in finely chopped herbs (parsley, dill, or young green onion are all good). Take the pot off the heat and let the soup rest, covered, for at least 15-20 minutes.
Step 8:

Ladle the hot soup into bowls. Sprinkle with allspice if you like and garnish with a sprig of fresh herbs. Add sour cream to taste.

You can use green olives, black olives, or both in this soup. They're actually fruit from the same tree at different stages of ripeness: green olives are firmer and contain less oil, while black olives are fully ripe—richer and more buttery. The longer the soup rests, the tastier it gets! Enjoy!