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Beef and rice soup on a broth cube

Beef and Rice Soup with Bouillon Cubes

A wonderful recipe even for picky eaters! Tasty, quick, and a little different! It's especially good with fresh, juicy onion, and it comes together fast. This is a very tasty, filling rice-and-meat soup that cooks up quickly. The recipe comes from my mom, who taught me how to make it. The ingredients that form its base are almost always on hand at home. You can use any meat for it, including meat on the bone.

Galina

Recipe author

Composition / ingredients

Servings:

Bouillon cubes

Dry spices

Carrot (or 2)

Rice (or 70)

Sour cream

200

Beef

200

Potatoes

Salt

Onion

Ketchup

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 21 % 5 g

Carbohydrates 63 % 15 g

119 kcal

GI: 87 / 13 / 0

Cooking method

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Here's how to start. Trim the fat from the beef, cut it into small pieces, and set it to cook in lightly salted water. While the meat cooks, peel the potatoes and cut them into small cubes. When the meat is done, add the potatoes and 2 bouillon cubes. While the potatoes cook, rinse the rice well. Once the potatoes are half done, add the rinsed rice and cook until everything is tender. Next comes the sauté, made of sour cream, ketchup, carrot, and onion. Grate the carrot on the medium side of a grater, chop the onion finely, and fry everything in a heated skillet with sunflower oil. When it's lightly browned, add the ketchup and fry a little longer, stirring. Then stir in the sour cream and let it simmer briefly. I also add a bay leaf, a few peppercorns, some dried vegetables, and salt if needed. Stir the sauté into the pot and let the soup simmer a bit more. DONE!