Summary

Ingredients

• salt
• 50 g rice (lon rain)
• 1 small onion (s)
• 1 potato (s), floury cooking
• 1 large red pepper (s), approx. 300 g
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 375 ml vegetable stock
• 2 tablespoon sour cream
• pepper
• Paprika powder, noble sweet

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Instructions

1. Bring 1/4 l of lightly salted water to the boil in a saucepan and cook the rice in it until al dente for about 20 minutes.
2. In the meantime, peel the onion and cut into fine cubes. Peel the potato and cut into 1 cm cubes. Quarter, clean and wash the pepper. Cut the quarters into small cubes.
3. Heat the olive oil, the onion. Add the potato and pepper cubes and sauté for 3 minutes while stirring. Mix the tomato paste with the vegetables and sauté briefly. Pour in the vegetable stock and bring to the boil. Cook the vegetables in a closed saucepan over medium heat for 15 minutes.
4. Remove 2 tablespoons of the vegetables and set aside. Finely puree the remaining vegetables with the broth and strain them through a sieve. Bring the soup to the boil again, stir in the sour cream and simmer for another 5 minutes. Season to taste with salt, pepper and paprika powder.
5. Drain the rice, drain briefly and stir into the soup. Divide between two preheated plates and place the vegetables that have been set aside on top.