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2 packets of steamed Makfa rice in packets
1 large onion
2 large carrots
1 clove of garlic
2 stalks of celery
2 tbsp of butter
1,4 l of chicken or vegetable broth
1 kg of tomatoes
1/2 tsp of cut-up thyme leaves
120 ml of cream or sour cream for service
time 50 minutes
Additional properties For kids
1. Pour water in a saucepan, add salt and bring to a boil. Shake the packets with rice and gently lower them into the water. Reduce heat and cook rice for 15-20 minutes until half-ready. Let cool slightly and remove the rice from the packets. Set aside.
2. Peel the onions, the carrots and the garlic, mince the onion and the garlic, cut the carrots and the celery into pieces. Heat the butter in a deep stewpot and fry the vegetables for 5-7 minutes until the onion is transparent.
3. Place the tomatoes in boiling water for a minute, then remove the skin and the seeds, and cube the tomatoes. Pour the broth into the stewpot, add the tomatoes and the thyme, salt and pepper. Bring to a boil, reduce heat and cook on low heat for 20 minutes.
4. Add the rice and heat up the soup. Add cream or sour cream and serve.
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