Olive Soup

Fat Berta
Translated by
Fat Berta
Olive Soup
17/12/2014
Favorites
Cook
Add
Report
Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
Servings
5
"A true master is unbeatable - he`ll whip you up a fantastic Olive Soup in no time."

Ingredients

  • olives - 12.5 oz (350 g), Kalamata, (pitted)
  • carrots - 1
  • rice - 1 head
  • oil - 1 tbsp
  • flour - 1 tsp
  • tomato sauce - 2 tbsp
  • parsley - 2 bunches
  • oregano
  • black pepper - ground
  • salt - 1 tsp (5 g)
measures

How to make

Chop the onions and carrot finely and put them in a pot with 1 tbsp heated oil. Braise for about 3 min, then add a handful of rice and 1 tsp flour.

Braise for about another minute, stirring well, then add the olives and about 4 1/5 cups (1 L) of water. Once it comes to a boil, add the finely chopped parsley stalks and season with oregano, black pepper and salt.

Boil about 20 min. or until the rice is cooked. Toward the end, add 2 tbsp tomato sauce and stir. Remove from the heat and add the finely chopped parsley leaves.

Rating

4
50
41
30
20
10
Give your rating:

Top recipes

Facebook
Favorites
Twitter
Pinterest