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Rice soup with meat and potatoes

Rice Soup with Meat and Potatoes

From everyday ingredients, for any day with the whole family! Rice soup with meat and potatoes is a first course that warms and fills you up on a cold winter day. It's not hard to make at all — the process is standard, and even a beginner cook can handle it.

Nika

Recipe author

Composition / ingredients

Servings:

Pork

700

Potatoes

Rice

Carrots

Onion

Tomato sauce (khrenovina — spicy tomato-horseradish relish)

400

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 25 % 3 g

Carbohydrates 50 % 6 g

61 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

How do you make rice soup with meat and potatoes? Rinse the pork well under running water, put it in a large pot, cover with cold water, and set it over heat. Bring to a boil, skim off the foam, and salt. Lower the heat, cover the pot, and cook the broth until the meat is done — anywhere from 40 minutes to 1.5 hours, depending on the size of the cut and the part of the animal. Both tenderloin and bone-in meat work for this soup.
Step 2:

Prep the vegetables. Peel the onion, cut it into cubes, and lightly sauté it in vegetable oil in a skillet until translucent.
Step 3:

Peel the carrot, grate it on the coarse side, and add it to the onion. Sauté the vegetables together for 5 minutes, stirring, over low heat.
Step 4:

Wash and peel the potatoes and cut them into medium cubes.
Step 5:

Put the rice in a small bowl and rinse it several times under running water. Rinse until the water runs almost clear, so the rice won't stick together as it cooks.
Step 6:

Lift the cooked meat out of the broth with a slotted spoon and set it on a plate to cool. Add the diced potatoes and the rinsed rice to the broth. Cover the pot and cook over medium heat until the potatoes and rice are done, about 20 minutes.
Step 7:

At the end, add the sautéed onion and carrot, the meat cut into small pieces, and the khrenovina (the spicy tomato-horseradish relish). Add more salt if needed. Leave the pot on the heat another 2–3 minutes so the soup simmers through. Serve with a spoonful of sour cream and pampushki (garlic dinner rolls) on the side. Enjoy!

In winter you can use store-bought khrenovina, but in the season of ripe, juicy tomatoes you can make it at home. The horseradish and garlic in this spicy relish give it an unforgettable taste and aroma, and a spoonful of sour cream gives the soup a mellow note. This soup is also good to eat in fall and winter to support and strengthen the immune system, since horseradish and garlic have a warming, antiviral effect.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick soup or thin), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, that means if it's your first time, don't make a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small batch, you can dial in both the liquid and the ingredient proportions to your taste. After that, like most experienced cooks, you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.