Vegetable soup with rice

Name: Vegetable soup with rice
Total time: 50 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 carrots, in thin strips; 1 kohlrabi, in thin strips; 1 parsnip or parsley root, in thin strips; 1/4 head Savoy cabbage, in thin strips; 2 tbsp butter; 4 tbsp rice, washed; 1.2 litres strong meat broth; 1 egg yolk; 2 tbsp sour cream; 1 tbsp butter; salt, pepper, fresh parsley

Time: 50 minutes4 servingsapprox. 230 kcal / serving (estimated)approx. 7 g protein / serving

Vegetable soup with rice is a light yet filling spring and summer soup in Hungarian cooking: carrots, kohlrabi, parsnip and Savoy cabbage sweated in butter, cooked in meat broth and finished with an egg yolk and sour cream liaison. Silky and fragrant, and children like it too.

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Method

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Clean the vegetables and cut them into thin strips. Melt the butter in a saucepan and sweat the vegetables covered over low heat, stirring often, for 10 minutes.
Add the washed rice and sweat for another 2-3 minutes together.
Pour in the hot broth, season with salt and pepper, and cook over low heat for 15-18 minutes until the rice and vegetables are tender.
For the liaison, whisk the egg yolk with the sour cream and the remaining butter until smooth.
Slowly stir a ladle of hot soup into the liaison to warm it, then stir it into the soup. Do not boil the soup again.
Sprinkle with fresh parsley and serve immediately.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Sweat the vegetables first, then simmer.
Don't boil the liaison.
With vegetable stock instead of meat broth it is vegetarian.
Best made with young, fresh vegetables.

Frequently asked questions

Vegan?

Use oil instead of butter, vegetable stock and no liaison.

How long does it keep?

2 days in the fridge.

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