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| | Description | | This original name conceals light rice soup with bright lemon taste. | | | Method | | Cook bones and vegetables in 5 l water until done and strain. Dress with lightly fried flour with sour cream, sugar and salt. Cook rice separately, then wash it under cold water, add 2 c boiling water and butter, cover and leave in a preheated oven for 25 minutes. Don’t stir. Slice lemon finely and put in the broth before serving. Put rice in plates and pour over broth.
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| | Ingredients | | 1 kg veal bones.2 ea onion.1 ea carrot.1 ea parsley.1 ea celery.2 c sour cream.1 tb flour.50 g butter.2 c rice.2 ea lemon.sugar.salt. |
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