When you need to feed your family quickly, rice soup in cans comes to the rescue. You can preserve it not only in summer, but also at any other time of the year when you have time. It is better to close it in a container of a small volume, so that it is enough for exactly one time.
Ingredients
Step-by-step cooking recipe
Chop the parsley, peeled potatoes and onions. Grate the carrots on a grater
Fry onions and carrots in a deep cauldron.
Add potatoes, washed rice and parsley.
Pour in hot water and boil everything together for 30 minutes.
Add vinegar, ground pepper, salt and remove from heat after a minute.
Pour the hot soup into the prepared jars, roll up and turn upside down.
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