Rice Soup with Squid and Tomato Juice
Soups • European
Description
Recipe taken from a book titled 'Seafood Made Simple'.
Ingredients
- Squid 20 oz
- Rice 5 oz
- Onion 4 pieces
- Butter 4 tablespoons
- Spiced Tomato Juice ½ cup
- Garlic 1 head
- Mild Chili Spice 1 piece
- Khmeli-suneli to taste
- Parsley to taste
- Salt to taste
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Add the prepared rice to the boiling broth obtained from cooking the squid and simmer until partially cooked.
Step 2
Finely chop the onion, place it in a pot with melted butter, bring to a boil, and sauté for 3–4 minutes, then pour in the tomato juice, stir, and cook on low heat for 8–10 minutes.
Step 3
When the oil takes on an orange-red color, combine the onion with the oil and tomato juice with the rice and continue cooking the rice until fully cooked.
Step 4
At the end of cooking, add diced boiled squid, chili pepper, and bay leaf.
Step 5
Season the finished soup with crushed garlic mixed with salt.
Step 6
When serving, sprinkle the soup with dried spicy herbs (khmeli-suneli) and finely chopped fresh parsley or dill.
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