Soup with Celery and Rice
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- parsley root
- celeriac
- handful dried celery greens
- lemon
- stakan rice or pearl barley
- stakan sour cream
- celery leaves
Instructions
- Cook and strain a white beef bouillon.
- Cook long-cut parsley and celeriac roots with dried celery greens until tender.
- Add lemon, sour cream, cooked rice/barley and celery leaves in the tureen; serve.