Today I will offer you my version simple soup for every day, which I cook in my family quite often. Soup with rice, potatoes and meat - hearty, aromatic, exactly what you need for a good lunch first course. This is a soup for every day, but a soup worthy of your attention!
Let's prepare the products according to the list.
Rice soup with meat and potatoes, you can cook it with beef and pork. I will cook pork soup. The thickness of the soup is determined by the amount of rice in it. If you want a thicker soup, add more rice. I prepare vegetable frying for soup only in vegetable oil, but you can do it in butter or in a mixture of both oils, if desired.
Place the meat in a saucepan and fill it with water. Place the pan on the fire and let the water boil.
When a film - foam - begins to form on the surface of the water, it must be removed with a slotted spoon so that the soup turns out transparent. I prefer to drain this water. Rinse the meat under running water. Rinse the pan, put the meat back in it and pour boiling water over it.
Cook the meat in the broth for another 20 minutes. Then add rice and finely diced potatoes. Salt the soup to taste. You can add soup seasoning or ground black pepper at this stage.
Cook the soup over medium heat until the rice, meat and potatoes are completely cooked for another 20-25 minutes.
While the main ingredients of the soup are being prepared, let's prepare the frying. To do this, cut the onion into cubes and grate the carrots on a medium grater. Finely chop the parsley with a knife.
Fry the onions and carrots in vegetable oil in a frying pan for 5-8 minutes, until the vegetables are soft.
Add frying to the finished soup. Let the soup boil and remove it from the heat.
Add fresh parsley to the soup and let it brew for 10-15 minutes.
Pour the finished soup with rice, potatoes and meat into portioned bowls and serve with fresh bread!
Bon appetit!
It seems that there is no special wisdom in how to cook rice soup with meat. And yet, the result is sometimes not pleasing: sometimes the soup turns out cloudy, sometimes it turns into porridge, especially on the second day. How to avoid these troubles and get really tasty, aromatic and transparent meat soup with rice, let's talk today.
Meat soup with rice and potatoes is a very simple, hearty, unpretentious first course that can be eaten by both children and adults.
You can cook it not only with meat, but also with chicken broth. No special skills are required for cooking, anyone who wanted to cook it :).
If you already have 2 liters of fragrant beef broth, then the soup will be cooked in a matter of minutes. If not, then let's start with the broth, which, although it takes a long time to cook, does not require constant standing and vigil over it.
So let's start cooking potato soup with rice and meat broth.
It is best to use beef to cook rice soup. Beef soup with rice and potatoes is one of the win-win options.
Strain the finished broth. For soup you will need 2 liters. Cook the meat soup with rice and potatoes for a total of about 25 minutes.
Peel the onions and carrots, wash and chop. Finely chop the onion with a knife, grate the carrots on a coarse grater.
Peel the potatoes, wash them and cut them into small pieces.
Place the broth on the fire and bring to a boil. During cooking, it is better not to cover the soup with a lid and cook over low heat so that the broth does not become cloudy. Place potato pieces into the boiling broth. Bring to a boil and cook for 5 minutes.
At the same time, pour about a liter of water into another saucepan and also bring to a boil. This is one of the secrets to the transparency of rice soup. The rice does not need to be thoroughly washed; it is enough to simply cook it a little separately, so that you can then add perfectly clean rice to the soup. Pour the rice into boiling water and cook over medium heat for 5-7 minutes.
Add onions and carrots to the saucepan and cook for another 5 minutes.
Meanwhile, place the rice in a colander and rinse with cold water. Slightly cooked rice will wash off much faster than raw rice and will not cloud the soup at all.
You can proceed further in two ways. If the soup is being cooked to eat now, then simply add the rice to the soup and cook the soup until the potatoes and rice are ready.
But I usually prepare soup for two days, and anyone who has ever stored rice soup knows that the rice continues to swell in the liquid, and the next day there will be soup instead of soup. rice porridge. Therefore, the second saucepan comes to my rescue again. I pour several ladles of the contents of the main pan over the rice and cook in parallel until done.
If the rice is cooked separately, then when it is ready, drain the broth from it and return the drained broth to the main pan so that the broth from the rice remains in the soup. Store the rice separately and simply add it to the plate before serving.
Everyone loves rice soup; it is tasty, nutritious and healthy. To add some variety everyday dish, today we will prepare rice soup with beef without potatoes. For example, I couldn’t even imagine soup without potatoes, I thought this was an integral component of any soup, but it turned out that no, soup without potatoes can be very rich, tasty and satisfying. I suggest you check this out too.
Rice soup is the most common first course. Therefore, in order to get away a little from the banality and prepare rice soup a little extraordinary, and at the same time tasty, we will prepare rice soup with beef, without the usual ingredient in the first course - potatoes.
The soup recipe makes 6 servings, cooking time 3 hours.
First, I’ll tell you a few secrets of making rice soup with beef:
To prepare rice soup we will need the following ingredients:
Cooking method:
Pre-soak the rice for 20 minutes and rinse with running water until the water becomes clear.
Cut the beef into small pieces, pour 2.5 liters of cold water, add bay leaf, allspice, and salt. Bring to a boil and cook over low heat for 1.5 hours, stirring occasionally and removing foam.
Finely chop the onion and carrots and fry in vegetable oil until golden brown.
When the broth is ready, you need to add the rice prepared in advance and cook until tender for 5-10 minutes.
Then add fried onions and carrots, salt and pepper to taste into the soup. Sprinkle with dill.
That's it, our beef rice soup is ready! Bon appetit!
Tender, rich, satisfying, healthy - all these epithets rightfully belong to a dish that, without a doubt, should be in the daily diet of every person and this, of course, is freshly brewed soup.
There are so many recipes for making soup that you can make a new one every day throughout the year. Any country in the world can confidently say that it is their classic soup the most delicious. And this, most likely, is not far from the truth, because every nation has its own food preferences.
For example, in hot Spain they give priority to gazpacho, a dish of ripe bright tomatoes and peppers seasoned with garlic and olive oil. This soup is served cold and is great in the summer.
In Germany, preference is given to nutritious, rich soups in which the main ingredient is meat or fish. A prominent representative of such a soup is eintopf. In Japan, miso soup is considered the most popular and beloved. Business card France is . Georgian cuisine famous for its kharcho.
In general, as you understand, all kinds of soups are important, all kinds of soups are needed!
In this topic we offer you a fairly simple but nevertheless tasty, hearty beef soup with rice. It can be called a version of the Georgian soup kharcho.
Ingredients
Since our soup will be made with beef broth, let's start with the meat. In this case, we have beef from the shank without bone. It is usually used for stewing, as it turns out very soft and tender.
We wash the meat thoroughly and then leave it in cold water for 15-20 minutes. Then we transfer it to a pan with cold water and set to cook. We watch until it boils and skim off the resulting protein foam.
After boiling, you can cover the lid and reduce the heat to low. We will cook the meat broth for about an hour and a half until the meat is completely cooked. Don't forget to add a little salt so that the meat gets its share of salt.
By this time, peel and cut the potatoes into small cubes.
Take round rice and wash it a couple of times.
Remove the finished meat from the broth, and add prepared potatoes and rice to it. Cook these two ingredients at the same time.
We immediately begin preparing the remaining vegetables involved in the preparation of beef soup with rice. Peel, wash and finely chop the onion and bell pepper. Grate the carrots on a fine grater.
We send all the vegetables to the heated and watered vegetable oil frying pan
Sauté with the lid closed for 5-6 minutes.
Cut the tomato in half and grate it into three, discard the skin.
Add the tomato to the sautéed vegetables, stir and fry for a couple more minutes.
Place the vegetables in a saucepan, add salt, pepper and dried celery.
Cut the meat into portions.
Add to the soup along with chopped garlic and taste. Boil for a couple of minutes and the rice soup with beef is ready. Let it brew for 7-10 minutes and you can serve.
step by step recipe with photos
Even children will enjoy this rich and satisfying soup with beef and rice. To prepare it, it is best to choose fresh meat without fat, with gloss and a pleasant aroma. Remember that the beef is cooked for at least two hours so that it is cooked and becomes soft and tender in taste. If desired, you can add potatoes, tomatoes, bell peppers and other vegetables, spices, and seasonings to the first course. Choose steamed rice, adding it 10 minutes before the dish is ready along with frying. If you like a more colorful dish, then use tomato paste.
1. Wash the beef in water, cut off the veins and films from it, remove excess fat, leaving a little for richness of the broth, if any. Cut the pulp into ribbons so that it cooks faster. You can cut the meat in any way convenient for you: into cubes, into ribbons, or cook in a whole piece.
2. Place the beef slices in a saucepan and cover with cold water. Add bay leaves and peppercorns. Place on the stove and boil for 2 hours, remembering to remove the foam 5-10 minutes after the water boils in the container, otherwise you will end up with a cloudy, dirty broth.
3. While the beef is cooking, peel the carrots along with the onions, cut both vegetables into small cubes and sauté in sunflower oil for 5-7 minutes. Wash the rice and add it to the pan with the meat after it is cooked along with frying. Don't forget to add salt and pepper, add chopped dill or parsley.
