Soup with Rice and Cheese Dumplings

Prepare all the ingredients. Rinse the rice, thoroughly wash the vegetables. For faster preparation of the soup, it is convenient to use ready-made broth, pre-prepared and frozen sautéed carrots and onions.

Pour the broth into a saucepan and heat it up, bring it to a boil. If there is no ready-made broth, make it. You can use both meat (chicken or beef) and vegetable broth.

Peel and dice the potatoes.

Put the ready-made frozen sautéed carrots and onions into the boiling broth. If there is no ready-made sauté, then peel the carrots and chop the onions. Grate the carrots, chop and sauté the vegetables in a frying pan with vegetable oil until almost cooked (10-12 minutes). Add the rinsed rice to the soup, bring the soup to a boil and cook for 5 minutes.

Add potatoes to the soup with rice and cheese dumplings, bring to a boil and cook for another 6-8 minutes.

For the cheese dumplings, any hard cheese such as Russian or Dutch will do. Grate the cheese on a fine grater, add flour, a pinch of salt and an egg. Mix until smooth. Cheese dumplings are suitable for any other soup and especially loved by children.

With wet hands, form round or oval dumplings from the resulting mixture. You can create a pattern on them using a fork.

Add the dumplings to the soup and cook for another 5 minutes after boiling.

Remove the soup with rice and cheese dumplings from the heat, let it rest for a while and serve, garnished with fresh herbs. Bon appétit!