Today I will offer you my version of a 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 can be prepared with beef or 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!
Can be cooked for lunch today rice soup with meat(or without meat if you are fasting). The combination of rice, meat and vegetables in soup is a classic that is near and dear to our hearts. A piece of rye bread with garlic would not be out of place here. A delicious and simple lunch for your table.
Ingredients:- 300-350 gr. meat (pork, beef or veal)
- 1/2 tbsp. short grain rice
- 3 potatoes
- 1 carrot
- 1 onion
- sunflower oil
- ground black pepper
- black peppercorns
- oregano (or other spices of your choice)
- Bay leaf
- You can add fresh herbs according to the season
Preparation:
- We wash the meat and set it to cook.
- When it boils, remove the foam. As when preparing other soups with meat (,), if desired, you can drain the first broth and refill the meat with water. Salt, add ground pepper and peas. Cook until done.
- While the meat is cooking, peel the vegetables (potatoes, onions, carrots). Finely chop the onion, cut the potatoes into cubes, and grate the carrots on a coarse grater. Fill the potatoes cold water so as not to get dark.
- We're preparing a fry. To do this, fry onions and carrots in heated sunflower oil.
- We take out the finished meat, cut it into portions and throw it into a pan with broth.
- Add potatoes and washed rice there. Cook the soup over low heat until the rice and potatoes are ready.
- Add the rice soup, add oregano and bay leaf, cook for another 5 minutes.
- Serve
If you need to prepare a hearty and nutritious lunch, then soup with rice is the ideal dish to cook. Today it is very a large number of various soups with the addition of rice, but nothing can replace its classic and beloved look with potatoes.
Even novice housewives can easily cook this soup with rice and potatoes. Everyone usually has all the ingredients in their home. This soup is usually prepared from chicken or beef. Beef meat makes the broth much juicier and fattier. You can also add various spices and seasonings to the soup, but even without them it will be very tasty and aromatic.
Below we offer a recipe for making soup with rice, potatoes and meat.
Recipes for other rice soups:
- and chicken - recipe;
- pickle cooked on the stove - recipe;
- pickle in a slow cooker - recipe;
- and meatballs - recipe.
Soup with rice and potatoes recipe with meat (beef) recipe
Ingredients needed to prepare rice and potato soup:
- Rice (1 small glass).
- Potatoes (4 medium pieces).
- Beef meat (500 g).
- Bow (one).
- Parsley (small bunch).
- Carrots (one).
- Water (2.5 liters).
- Salt, pepper, bay leaf (to taste).
Recipe - Step 1
Pour water into a large saucepan. The meat should be washed thoroughly and placed in water. The pan must be placed on the stove, set to medium heat. You need to cook the meat for up to two hours. As soon as the water boils, add salt. During cooking, it is necessary to remove the deposits that have formed on top of the water. If the meat has a bone, then after preparing the meat you will need to strain the broth through a sieve.
Recipe - Step 2
While the meat is cooking, you can prepare all the remaining ingredients. The onion must be peeled and finely chopped. The carrots must also be peeled and grated through a coarse grater. Vegetables need to be lightly fried in vegetable oil.
Recipe - Step 3
Potatoes should be washed and peeled well. Next, the potatoes must be cut into thick strips. To prevent a black coating from appearing on the potatoes, they should be filled with cold water for a while.
Recipe - Step 4
Rice should be washed thoroughly under running water. To prevent the rice from boiling over during cooking, the water must be drained.
Recipe - Step 5
After the meat is cooked, you can continue preparing the soup. The meat must be removed from the broth and coarsely chopped. After which, it should be added back to the broth along with the chopped potatoes. After about 5 minutes, add fried vegetables and rice to them. Everything should be cooked for no more than 15 minutes. The soup is ready when the rice becomes soft. A few minutes before cooking, you can add parsley and bay leaf to enhance the taste.
The soup should be served hot with rice, potatoes and meat. If desired, you can also add a little dill or black pepper to it.
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. Today we’ll talk about how to avoid these troubles and get a truly tasty, aromatic and clear meat soup with rice.
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 preparing potato soup with rice in meat broth.
Rice soup with meat recipe with photo
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. You don’t need to thoroughly rinse the rice; you just need to 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, drain 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 rice porridge instead of soup. 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.
A rich and very satisfying soup with beef and rice will surely please men - there really is a lot of meat in it!
Sautéed fresh tomatoes and bell peppers will be a great addition to this soup. If they are not available, tomato paste will do. For taste, you can add a little lecho to the roast.
And the soup owes its unusual spicy taste and aroma to the khmeli-suneli seasoning.
Compound:
- Water – 3-3.5 l
- Meat tenderloin (beef or veal) – 500-600 g
- Potatoes – 4 pcs.
- Rice – 0.5 cups
- Carrots – 1 pc.
- Onions – 1 pc.
- Tomato paste – 1 tbsp. spoon
- Khmeli-suneli – 1 teaspoon (can be replaced with your favorite spices)
- Salt - to taste (about 1.5 teaspoons)
- Bay leaf – 3 pcs.
Preparation:
Rinse the meat under running cold water and cut into small cubes. Meat tenderloin (boneless) is best suited for soup.
Pour water into a saucepan and put it on fire. Add the meat as soon as the water boils - it will be juicier.
To give the broth a richer taste, add a peeled onion, half a carrot and a stalk of celery. We cook these vegetables only with meat and remove them as soon as it’s time to add the rest of the ingredients.
Leave the broth to simmer over low heat for forty minutes. Let's keep an eye on the foam.
While the broth is cooking, let's start filling the soup.
We sort out the rice and rinse it in a colander under running water.
Wash the potatoes, peel and cut into small cubes. Rinse in cold water to remove excess starch.
After forty minutes, remove the vegetables (onion, celery and carrots) from the meat broth and add the prepared potatoes and rice and cook until tender for twenty minutes. So the total cooking time for beef and rice soup will be one hour.
Preparing vegetables for dressing. Peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add vegetables. Sauté them under a closed lid over low heat for ten minutes. Stir the vegetables so they don't burn. After ten minutes, add tomato paste, mix and leave to simmer under the lid for another five minutes.
If you want to fry with bell peppers, add them to the pan at the same time as the carrots and onions.
If you add tomatoes instead of tomato paste, then you don’t need to sauté them - just peel them, cut them into small cubes and add them to the soup at the same time as the finished sautéing.
Add lecho, like tomato paste, to the pan about five minutes before the vegetables are ready.
We add vegetables sautéed with tomato paste to the soup with meat and rice five minutes before it is ready. Salt, add suneli hops. Mix everything.
Remove the soup with meat and rice from the heat. The recipe, as you can see, is simple! Add washed bay leaves. Cover with a lid and let sit for five minutes.
Beef and rice soup is ready!
It should be served hot, garnished with herbs - fresh or dried.
Bon appetit!
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