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Rice and Tomato Soup with Garlic and Herbs

Hearty and tasty, with a subtle note of spices, herbs, and garlic—a quick soup. This one is a real lifesaver: super fast and surprisingly delicious.

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Rice tomato soup with garlic and herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 3 g
Fats 25 % 2 g
Carbohydrates 38 % 3 g
39 kcal
GI: 33 / 0 / 67
  • Pour 2 liters of water into a pot and set it to boil. Heat the vegetable oil in a skillet and sauté the onion, then add the chicken fillet cut into small pieces, the carrot, and the tomato sauce. Let it stew. Add the rice to the boiling water and let it cook for 2–3 minutes, then add the contents of the skillet and cook for 5 minutes more. Stir in the dill and the garlic (chopped or pressed), and season with salt and pepper. Turn off the heat. It's delicious with croutons or lavash.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Steamed rice - 123  kcal/100g

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