Soup jelly orange

2 orange

3 Art. l. boiled rice

3 Art. l. sugar

1-2 Art. l. starch

sour cream

Good wash oranges, cut peel, chop it into small pieces.

Pour into the pan cooled boiled water (0.8 L), put the zest, bring to a boil over medium heat, then add 2 tablespoons sugar, boil on low heat for 20 minutes, remove from heat, let cool and strain broth it.

Put the strained broth on the stove and bring to a boil, add the starch (pre-dissolve it in 100 ml of cooled boiled water) and cook until thick, then remove from heat, add the cooled boiled rice, stir.

Medium-sized slice of orange pulp, sprinkle with 1 tbsp sugar and leave for 15 min.

Next jelly orange soup is poured into a plate before serving decorated with slices of orange, dressed with sour cream.