100 g steamed long-grain rice
1 medium squash
400 g petiole celery
2 small stalks of leek
2 cloves of garlic
juice of half a lemon
1 small bunch of mint
1 liter of vegetable broth
2 tbsp. olive oil
salt, white pepper
- Pour rice with 1 liter of salted boiling water, bring to a boil, cook over medium heat for 15 minutes, fold on a sieve.
- At celery, cut the base, rinse the petioles thoroughly and cut into 1 cm slices. Set aside the leaves.
- Cut the white part of the leek and 4 cm of the green part in half, rinse, cut into thick half rings, put in a pan with oil, fry over medium heat, 5 min. Add celery, fill with cold broth. Bring to a boil over medium heat, reduce heat to low and cook for 30 minutes under the lid.
- Zucchini cut in half, cut into slices 5-7 mm thick. Crush, peel and chop the garlic along with celery leaves. Put prepared vegetables in soup, bring to a boil, pour rice. Add salt, pepper and lemon juice, cook for 5 minutes.
- At the mint, remove the stems, chop the leaves finely, pour into the soup. Cook under the lid for another 5 minutes. Serve immediately.
On a note:
You can make changes to this recipe. Take zucchini instead of squash, and tarragon instead of mint. Or use not fresh, but dried mint, as the Turks and Greeks do. Only it should be dried no earlier than last year, otherwise the soup will have bitterness, which is completely useless here. If the celery has too hard fibers on the outside of the spine, cut them with a knife to peel the vegetables.