Rice soup with beef
4 servings
70 minutes
Beef rice soup is a cozy, hearty dish rooted in European culinary traditions. The tender, aromatic broth made from beef shanks infuses the rice and vegetables, creating a harmony of flavors. Soft beef, sweet carrots, tender potatoes, and a hint of white pepper make the soup rich and warming. This soup is perfect for cold days when you crave something nourishing and homely. Parsley adds freshness to complete the flavor palette. The dish is versatile – it can be served as a light lunch or used as a base for a more complex multi-component dinner.
1
Pour water into the pot, add the pre-washed meat, and place it on the fire.
- Beef shank: 300 g
- Water: 2 l
2
After boiling, remove the foam and reduce the heat.
3
Cook the broth on low heat until the meat is tender (about 50 minutes).
4
Remove the meat from the broth, separate it from the bone, and chop it finely.
- Beef shank: 300 g
5
Slice the potatoes into rounds.
- Potato: 2 pieces
6
Bring the broth to a boil, add the potatoes. After skimming off the foam, reduce the heat.
- Potato: 2 pieces
7
Then boil the rice separately for 7 minutes. Until half-cooked.
- Brown rice: 50 g
8
Grate the carrot on a coarse grater and chop the onion into small cubes.
- Carrot: 1 piece
- Onion: 1 piece
9
Add the chopped meat, vegetables, and partially cooked rice to the broth.
- Beef shank: 300 g
- Potato: 2 pieces
- Brown rice: 50 g
- Carrot: 1 piece
- Onion: 1 piece
10
Salt and pepper.
- Salt: to taste
- Ground white pepper: to taste
11
Chop the parsley.
- Parsley: 30 g
12
After 5 minutes, add parsley and turn off the heat.
- Parsley: 30 g
