rice soup
As rice soup refers to various soups with rice .
variants
- Rice soup (historical): Rice is cooked in meat broth and butter. In addition, you mix meat broth with flour and boil it up. Then mix the two together and heat and season it before serving. Typical items are cooked celery or kohlrabi slices .
- Rice soup (historical): The soup is poured over the meat when serving. Sugar roots were recommended for the health diet .
- Rice soup (historical): A creamy water soup in which crushed rice is boiled in water. Lemon, white wine , sugar and salt are added to the cooking liquid . When serving, roasted bread cubes or macaroons are added as a deposit .
- Bouillon soup with a mountain of rice: You shape the boiled rice in a soup plate into a mountain and pour the bouillon ( broth ) over it at the table .
- Scrambled rice is a one- pot dish in which the rice is cooked in the cooking liquid. It is typically prepared in beef or poultry broth.
Cooked rice is used as an insert for various soups such as tomato soup and fruit soup , and is partly part of the name.
Individual evidence
- ^ A b Mathilde Ehrhardt: Large illustrated cookbook for the simple bourgeois and the finer table . Reprint of the 1904 edition. Bechtermünz / Weltbild, Augsburg 1995, ISBN 3-89350-873-2 , p. 188 .
- ↑ Johanna Katharina Morgenstern-Schulze : Reading book for prospective female servants . Second part. Hemmerde and Schwetschke, Halle 1790, section rice soup and veal , p. 197–198 ( digitized at uni-goettingen.de).
- ^ Mathilde Ehrhardt: Large illustrated cookbook for the simple middle-class and the finer table . Reprint of the 1904 edition. Bechtermünz / Weltbild, Augsburg 1995, ISBN 3-89350-873-2 , p. 207 .