| Recipe from the Black Countess Rice and Herb Soup Ingredients1 onion400 g beets2 tablespoons extra virgin olive oil160 g rice for soups30 g grated parmesan cheese chilli 1 tablespoon chopped parsley Preparation Peel the onion and slice it very thinly. Fry it with oil over a very low heat until it becomes transparent; if necessary, add 1-2 tablespoons of broth. In the meantime, clean the beets: remove the damaged parts and trim the stalks, wash them in plenty of fresh water, then drain them and cut them into strips. Pour the broth over the sauté and bring to a boil. Add the beets and the rice and, from the moment the soup starts to boil, let it cook for another 15-18 minutes, depending on the quality of the rice. When the rice is cooked, remove the soup from the heat and leave it to cool slightly, then add the chopped parsley and parmesan cheese. Season to taste with a pinch of chilli pepper. |
