How to make
The zucchini are cut into small cubes without peeling them.
In a large pot I heated 4 tbsp. oil and 1 tbsp. butter and added the finely chopped spring onion and the grated carrot, by salting them.
I stirred and cooked until they softened and the carrot released its beautiful color. When that happened, I added the tomato puree, stirred and added the diced zucchini.
I salted, mixed and after 1 minute sprinkled with paprika and added the washed and strained rice.
I gave it a final stir and poured 3 liters of boiling water over it. I boiled the zucchini soup on the 4th out of 6 degrees on my stove with the lid slightly ajar.
When the rice was cooked, I added the thickener. I prepared it by mixing the two yolks well with the spoonful of flour in a bowl and adding the yogurt.
I mixed very well until smooth. I put some of the hot soup with rice in it to even out the temperature, then poured it into the pot.
I waited for the soup to boil again and after 2-3 minutes I removed it from the heat. I added the finely chopped dill and a little more butter.
I served the most delicious zucchini soup slightly cold with a smile.
Enjoy your meal!
As you know, I cook larger quantities. If you are cooking for two, you can reduce the products by half.
