The first meal at lunch is both healthy, satisfying, and tasty. In winter, hot soups, cabbage soup and borscht are ideal, and in the heat of the yard there will be okroshka, beetroot soup and other cold options. A rice soup will be appropriate in any weather.
It can be prepared on the basis of the broth from any meat or poultry, it can be built in the lean version - there is a recipe for all occasions. So bored soup with rice can not by definition. Especially if you stock up on original recipes.
“Student nostalgia”
So you can safely call the first dish based on canned fish: the one who lived in the hostel probably recalls with warmth an inexpensive, fast, tasty and satisfying rice soup. However, if you hate the idea of using, say, sardines in oil, you can first put out the mackerel you bought at the store.
Preparing a nostalgic soup as follows. The onion crumbles, the carrots are rubbed; frying is made from these vegetables. Water is boiled in the pan, where the 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 with the sauce. After a minute or two, frying is introduced. Salt, hold the pan on the stove for another minute - and you can have lunch. Those interested can add greens.
Recipe with photo: soup with rice and vegetables
Even the novice hostess will cook the simplest version of this first dish 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.
To start, we cook chicken broth for soup with rice. The recipe allows you to use any part of the bird, up to supersets and backs. When the meat is ready, it is removed from the bones and temporarily set aside. Vegetables are being prepared: they grate the peeled carrots, chop two onions, two colored peppers and cut into cubes for a couple of potatoes and small eggplants, and the tomatoes randomly.
The ingredients are added to the boiling broth in the following sequence:
- Onion, a little later rice.
- After 10 minutes, the potatoes.
- After 2-3 minutes - pepper with eggplant.
- After the rice is fully cooked - carrots, tomatoes and chicken.
Cooking continues for another 10-15 minutes, before being removed, chopped garlic with herbs is added. The pan is immediately removed from the heat, the rice soup under the lid is infused for about five minutes. Served with cereal bread - it tastes better.
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 mixed in a mixture of lean and butter, until a blush. When a crust appears, the shredded white part of the leek is added.
A pre-cooked broth is brought to a boil; a bundle of parsley tied with a string is lowered into it. At the same time, rice is falling asleep. When the cooking time indicated on the package with cereals expires, chicken with onions, pepper and salt are introduced into the pan.
Five minutes later, parsley is extracted per thread. Instead, pour grated cream cheese, stir quickly and intensively. When it is completely melted, the moment comes to set the table and call his family.
Kharcho soup with rice
For many, Georgian soup is the pinnacle of culinary creativity. And indeed, you can’t name the best soup with rice right away. There are many recipes for its preparation, we have chosen the best (in our opinion) option.
For beef we buy beef, let it take 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 the frying, a little tomato paste is added to it. Until everything comes to homogeneity, potatoes are diced in a pot of broth, and rice is immediately poured into the soup right behind it.
Now let's take care of the greens: finely chopped cilantro, mixed with crushed garlic, suneli hops and lemon juice. Finely chopped skinless tomatoes are dipped in this mixture.
When the rice is almost ready, chopped beef is added to the soup, followed by roasting. And how to boil - tomatoes with cilantro. After another 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 - an almost ordinary chicken soup with rice, only without potatoes. Subtlety in details: the chicken removed from the broth is disassembled into pieces, or fibers, and while rice is cooked, the most important thing is prepared.
In a pan put butter with the addition of sunflower and spices: turmeric, caraway seeds and coriander. When the butter has melted, you need to add coarsely chopped parsley with chopped onion and garlic cloves. You need to fry for about a minute. Then add apple slices.
Attention: fruit must be taken unsweetened. After five minutes of co-roasting, chicken is added. After about three minutes stirring, the contents of the pan are transferred to the soup pot. The taste is spicy, unusual and very pleasant.
A masterpiece of ordinary dishes
Even if you don’t have the time, mood or inspiration for culinary experiments, a seemingly primitive rice soup can be made the most desired dish. For example, meatballs made from meat that went into the broth. Or by offering to the first croutons.
For them, cubes cut from white bread are dried in the oven, sprinkled with vegetable oil and squeezed garlic. The result is simply delicious soup with rice: from the photo, you must agree, a very tasty dish is looking at you. Cooking it is very simple. It turns out hearty and tasty.