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Minced beef soup

Ground Beef Soup

A very hearty soup with ground beef, tomato, and rice. It's made much like kharcho (a Georgian soup), only it isn't spicy-hot — the flavor is closer to a meatball soup. You don't shape the meat into meatballs, though; in this soup it should stay loose and crumbly, like grains. Ground beef soup cooks quickly, since already-ground meat needs far less time.

Elena

Recipe author

Composition / ingredients

Servings:

Ground meat (beef)

350

Potatoes

300

Carrots

Onion

150

Tomato paste

Vegetable oil (for frying)

Fresh herbs (green onion, dill)

Table salt

Dry spices

Rice

Garlic

Bay leaf

Water

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 40 % 4 g

Carbohydrates 40 % 4 g

58 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather all the ingredients from the list, peel and wash the vegetables, and get started. Pour 2 liters of water into a pot and set it over the heat.
Step 2:

While the water comes to a boil, cut the onion into small cubes.
Step 3:

Cut the carrot into small cubes as well.
Step 4:

Pour the vegetable oil into a skillet, add the onion and carrot cubes, and stir. Set the skillet over high heat and fry, stirring, for 5 minutes.
Step 5:

Next, add the ground beef to the skillet and keep frying, stirring, for about ten minutes.
Step 6:

Meanwhile, cut the potatoes into large cubes.
Step 7:

Add the diced potatoes to the boiling water in the pot and cook for 10 minutes over medium heat.
Step 8:

Add the spices to the ground meat with the onion and carrot.
Step 9:

Stir the meat and cook for another 5 minutes over medium heat.
Step 10:

Meanwhile, rinse the rice and drain the water.
Step 11:

Ten minutes after the potatoes, add the rice to the pot and cook for another 5 minutes.
Step 12:

Five minutes after the rice, take the skillet of browned meat with onion and carrot off the heat and transfer it into the pot.
Step 13:

Now add salt to the soup and stir.
Step 14:

Next, drop a bay leaf into the soup and keep cooking over low heat for another ten minutes.
Step 15:

Meanwhile, stir the tomato paste into a little water.
Step 16:

Finely chop the fresh herbs.
Step 17:

Put the garlic through a press.
Step 18:

Pour the resulting tomato mixture into the soup and bring it to a boil.
Step 19:

After the tomato, add the pressed garlic to the pot.
Step 20:

After the garlic, scatter the chopped herbs into the soup and stir well again.
Step 21:

Cover the pot and let it bubble for no more than a minute, then take it off the heat.
Step 22:

Ladle the hot ground beef soup into bowls and serve for lunch.