Pickle is most often prepared with pearl barley, but rice is also great for this first course. Today I propose to cook a vegetable version without meat – as light and low-calorie as possible.
Ingredients
- Vegetable broth (or water) – 1.5 l
- Fig - 100 g
- Potatoes - 4 pieces
- Cucumber pickle - 100 ml
- Cucumbers (salty) – 4 pieces
- Leek - 1 piece
- Celery - 1 piece
Step-by-step cooking recipe
Finely chop all the vegetables, including potatoes and cucumbers.
Send rice and vegetables to boiling broth or water. Cook until tender.
Add the pickles and pickle, season the pickle to taste, boil and remove from heat.
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