Soup with Rice and Olives
Rice soup in a new way, with interesting notes! Do you love olives and everything related to them? Then this recipe is definitely for you. And if you serve the soup with sour cream, you get a very interesting first course.
Updated : 20 July, 2026
Easy
About 30 min.
Ingredients
500 grams
Chicken
1 liter
Water
350 grams
Potato
3 tablespoon
Rice
55 grams
Olives
70 grams
Carrot
50 grams
Onion
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Greens
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In this recipe, the soup was made from chicken parts for broth. You can use any part of the chicken or take ready-made broth. First, place the chicken in a pot, cover with cold water, and put it over high heat with the lid closed. When it comes to a boil, remove the foam that forms with a large spoon and add salt to taste. Then reduce the heat to the lowest setting and cook for about 40 minutes. Adjust the thickness of the soup with water or broth to your liking. The first time, it is better to cook a small amount as a test so you can understand your proportions.
Step 2
Meanwhile, prepare the remaining ingredients for the soup. Peel the potatoes, carrot, and onion, then rinse them under running water. Rinse the olives from the brine.
Step 3
Cut the potatoes into small cubes or short sticks, whichever is more familiar to you. Chop the carrot and onion by hand into small pieces.
Step 4
Pour the rice into a small cup and rinse it several times until the water runs clear.
Step 5
When the chicken is ready, remove the meat from the broth. Add the chopped potatoes and rice to the pot. Bring to a boil over high heat, then reduce the heat to low and cook until the potatoes are tender, about 15–20 minutes.
Step 6
While the potatoes and rice are cooking, prepare the sautéed vegetables. Heat the vegetable oil in a pan. Add the onion and carrot, and sauté for a while until the vegetables become golden. Choose the level of browning according to your taste.
Step 7
Turn the heat under the pot to high, then immediately add the sautéed vegetables, bay leaf, and olives to the soup. After it comes to a boil, add the finely chopped herbs; parsley, dill, or young green onions work well. Remove the pot from the heat. Let the soup stand under a closed lid for at least 15–20 minutes.
Step 8
Pour the hot soup into bowls. Sprinkle with allspice if desired and decorate with a sprig of fresh herbs. You can add sour cream to taste.
Author note
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