Soup with rice: various variations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

First courses at lunch are he althy, satisfying and tasty. In winter, hot soups, cabbage soup and borscht are ideal, and in the heat, okroshka, beetroot and other cold options will come to the court. And soup with rice will be appropriate in any weather.

It can be made with any meat or poultry broth, it can be built in a lean version - there is a recipe for all occasions. So by definition, soup with rice cannot get bored. Especially if you stock up on original recipes.

Student nostalgia

So you can safely call the first dish based on canned fish: those who lived in a hostel probably fondly remember inexpensive, quick, tasty and hearty soup with rice. However, if you are sick of using, say, a sardine in oil, you can pre-stew store-bought mackerel.

The nostalgic soup is being prepared as follows. The bulb crumbles, the carrot is rubbed; These vegetables are fried. Water is boiled in a saucepan, where cubes of potatoes and rice are laid (we take everything by eye, depending on the preferred density of the dish).

When the products are almost ready, fish is added along withsauce. After a minute or two, roasting is introduced. S alt, hold the pan on the stove for another minute - and you can have dinner. Those who wish can add greens.

Recipe with photo: soup with rice and vegetables

The simplest version of this first course, even a novice hostess will cook with her eyes closed. But it's much more pleasant to supplement the basic recipe with some simple ingredients and see an unprecedented delight on the part of relatives.

First, cook the chicken broth for soup with rice. The recipe allows you to use any parts of the bird, up to soup sets and backs. When the meat is ready, it is removed from the bones and temporarily set aside. Vegetables are being prepared: peeled carrots are rubbed, two onions are chopped, two multi-colored peppers and a couple of potatoes and small eggplants are cut into cubes, tomatoes - randomly.

The ingredients are added to the boiling broth in the following order:

1. Onion, a little later fig.
2. Potatoes in 10 minutes.
3. After 2-3 minutes - pepper with eggplant.
4. After fully cooked rice - carrots, tomatoes and chicken meat.

Cooking continues for another 10-15 minutes, before removing, chopped garlic with herbs are added. The pan is immediately removed from the heat, the soup with rice under the lid is infused for about five minutes. Served with grain bread - so delicious.

Both rice and cheese

Chicken fillet is more suitable for the next recipe. A third of a kilo of meat is cut relatively finely and stewed in a mixture of lean andbutter, until blush. When the crust appears, the chopped white part of the leek is added.

Pre-cooked broth is brought to a boil; a bunch of parsley tied with a thread falls into it. Rice is added at the same time. When the cooking time indicated on the package with cereals has elapsed, chicken with onions, pepper and s alt are introduced into the pan.

After five minutes, parsley is removed by a string. Instead, add grated processed cheese, stir quickly and intensively. When it is completely melted, the moment comes to set the table and call the family to him.

Kharcho soup with rice

Georgian soup for many is the pinnacle of culinary creativity. And indeed, you can’t name the best soup with rice right off the bat. There are many recipes for its preparation, we have chosen the best (in our opinion) option.

For the broth we buy beef, even if it takes longer to mess with it. When the meat reaches readiness, you need to remove it from the liquid and leave to cool.

Chopped onion is fried in butter, at the end of frying a little tomato paste is added to it. While everything comes to homogeneity, cubed potatoes are placed in a pot with broth, almost immediately rice is poured into the soup.

Now let's deal with the greens: finely chop the cilantro, mix with crushed garlic, suneli hops and lemon juice. Finely chopped, skinless tomatoes are dipped into this mixture.

When the rice is almost ready, chopped beef is added to the soup, followed by frying. And when it boils - tomatoes with cilantro. Afterthe next boiling, the fire decreases, and the kharcho languishes on the stove for about 10 minutes. Before serving, the soup should still be infused under the lid, but not on the burner.

Gourmet

Actually, the main recipe is quite primitive - almost ordinary chicken soup with rice, only without potatoes. Subtlety is in the details: the chicken taken out of the broth is disassembled into pieces or fibers, and while the rice is cooking, the most important thing is being prepared.

Butter is put in a frying pan with sunflower oil and spices: turmeric, cumin and coriander. When the butter is melted, you need to add coarsely chopped parsley with finely chopped onion and garlic cloves. It takes about a minute to fry. Then apple slices are added.

Attention: the fruit must be taken unsweetened. After five minutes of joint frying, chicken is added. After three minutes of stirring, the contents of the pan are transferred to the soup pot. The taste is spicy, unusual and very pleasant.

Masterpiece from an ordinary dish

Even if you don't have the time, the mood, or the inspiration for culinary experiments, seemingly primitive rice soup can be made into the most desirable dish. For example, having built meatballs from meat that went to the broth. Or offering croutons to the first one.

For them, cubes cut from white bread are dried in the oven, sprinkled with vegetable oil with squeezed garlic. The result is simply delicious soup with rice: from the photo, you must admit, a very appetizing dish is looking at you. It is very easy to cook it. It turns outhearty and delicious.