Lenten menu should be varied and useful. Thick pumpkin soup - a great dish for the spring diet, because the pumpkin - a pantry vitamins and minerals, which we have lacked in the early spring. Be sure to cook pumpkin with rice dumpling soup lunch.
It is particularly important that the spring body is not suffering from beriberi, this will help balanced eating right. The pumpkin contains B vitamins, beta-carotene, more than a dozen trace elements, including magnesium, zinc, potassium, calcium. This fruit perfectly retains all its beneficial properties throughout the winter and spring can become for us a real salvation from lack of vitamins. Find a simple recipe for a delicious and beautiful soup, mashed pumpkin.
Pumpkin soup with rice dumplings
INGREDIENTS
Pumpkin - 1 kg
Potatoes - 2 pcs
Rice - 100 g
2-3 tbsp. tablespoons vegetable oil
fresh dill
Salt, spices to taste
3-4 garlic zubochka
Pumpkin seeds - 1 tbsp. a spoon
COOKING
1. Pumpkin flesh into small cubes, peel and cut the potatoes finely.
2. Boil vegetables in boiling water for about an hour.
3. Separately boil rice in 1 cup of water, until the rice absorb water. Mix it with rice milled dill, salt, form balls, dumplings.
4. Boiled pumpkin and potatoes are whipped into a puree, add vegetable oil, salt and pepper to taste and bring to a boil. In the boiling broth to put rice dumplings as they emerge - add chopped garlic and fresh herbs, boil for 5 minutes and you can bring to the table.
And find out how to cook a delicious vegetable soup with papmushkami.
