Olive Soup - Recipe With Photo Step By Step

Table of contents:

Olive Soup - Recipe With Photo Step By Step
Olive Soup - Recipe With Photo Step By Step

Video: Olive Soup - Recipe With Photo Step By Step

Video: Olive Soup - Recipe With Photo Step By Step
Video: Cream of Potato Soup 2023, June

Soup from the category "I made it from what was," or a spicy lean soup made from products lying around in the kitchen.


Water - 700 ml

Olives - 70 g

Rice - 50 g

Parsnip - 1 pc.

Parsley - 1 pc.

Tomato paste - 2 tablespoons

Vegetable oil - 1 tbsp.

Salt to taste

  • 44 kcal
  • 30 min.
  • 30 min.

Photo of the finished dish

Step by step recipe with photo

This olive soup has four main ingredients: water, olives, tomato paste and rice. Everything else is absolutely arbitrary - take what you have, and if there is nothing, then the already listed four will be enough in extreme cases.

Cook rice for 10 minutes from the moment it boils.

While the rice is boiling, finely chop the onion and the aromatic root vegetable (in this case, celery, well, I don’t have carrots! Outside there is a hurricane, I sit at home, eat up the leftovers, poor and unfortunate …).

We fry the onion with celery in a little vegetable oil until any stage you want: from transparency to brownish. Then add 2-3 tablespoons of tomato paste to the pan.

We cut the olives, if you have not yet cut them.

Stir the olives into the tomato paste and onions and wait for the rice to cook.

After 10 minutes of cooking, turn off the heat and add everything else to the rice. Stir well and let it brew for another 10 minutes. This is a modest minimum!

At the very end, always after it has been brewed, salt the soup with olives to taste (before that, its taste is still incomprehensible, and olives are also quite salty). The longer the soup stands over 10 minutes, the more the rice will swell and the thicker it will seem.

I think that lovers of Italian cuisine immediately realized that the soup with olives is prepared, in essence, on the same principle as the famous putanesca sauce. So, his taste, of course, is less down-to-earth than that of puttaneski, but much more delicious than one might assume given what kind of nonsense this soup is made of.

Important additions to the recipe

Instead of parsnips, you can take carrots, parsley, celery, or nothing at all.

Popular by topic