Summary

Ingredients

• 1 sachet rice (25 g)
• 3 pepper (s), red, yellow and green
• 2 onions)
• 300 g Cabanossi
• butter
• 1 can tomato (s), peeled
• 0.5 tube ½ tomato paste
• 500 ml vegetable stock
• 1 cup sour cream
• 1 bunch parsley
• salt and pepper
• Chilli powder
• sugar
• basil

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Instructions

1. Prepare the rice according to the instructions on the packet. Clean the peppers and onions and cut into small cubes. Also cut the Cabanossi into cubes.
2. Heat some butter in a saucepan and fry the sausage together with the onion cubes until the onions are colored. Then fry the diced peppers briefly. Then stir in the tomatoes, vegetable stock and tomato paste and bring the soup to a boil. Simmer gently over a low heat for about 10 minutes, until the pepper pieces are cooked but still firm to the bite. Now season with salt, pepper, chilli, sugar and a little basil. Finally add the rice to the soup and let it get hot.
3. Divide the soup on plates, put a tablespoon of sour cream and some chopped parsley on each plate.
4. The soup is easy to prepare and actually tastes best the next day when it is warmed up.