Rice Soup with Cabbage and Apple

Prepare all necessary ingredients.

Peel and grate the carrots on a coarse grater. Peel the onion and cut it into small pieces.

In the soup pot, heat the vegetable oil. Add the chopped onion and carrot. Sauté, stirring, over medium heat for 3-4 minutes until soft.

Finely shred the young cabbage and add it to the pot with the sautéed onion and carrot.

Sauté the vegetables, stirring, for 10 minutes over low heat.

Rinse the rice and add it to the pot with the vegetables. Add paprika, allspice, and black ground pepper, then stir. Pour in hot water and add salt. Bring the pot's contents to a boil and cook over low heat for 20 minutes.

Rinse the apple, cut it into 4 parts, remove the core and peel. Grate the apple pulp on a fine grater. Add the grated apple and mustard to the soup pot. Stir. Bring the soup to a boil once more and remove from heat. Let the soup steep for 15 minutes before serving.

When serving, each portion can be complemented with fresh herbs, if desired. Bon appétit!