Soup with rice - general principles and methods of preparation
Rice is not only rice porridge or pilaf, it is also very tasty soups. They are prepared with the addition of meat, mushrooms, chicken, fish, vegetables, milk and even fruit, you can always choose a soup to your taste. Rice is added for satiety, density, sometimes they replace potatoes. And although this is not the main ingredient in the soup, it often plays the role of the first violin. For example, it is difficult to imagine the popular Georgian kharcho soup without rice, which is known far beyond the borders of Georgia and is loved by many people. Or pickle. It seems that there is not much rice there, and if it is not put, then the pickle will not look like itself. For the preparation of soup, you can use any rice, but medium-grain or long-grain is considered the most suitable.
Rice Soup - Food Preparation
Before putting rice in the soup, it is not necessary to soak it, because in large quantities of water, it will boil quickly. But it’s necessary to sort through, removing damaged grains and other garbage. As well as rinse. Rice is washed several times with cold water, which removes dust and excess starch. Then it is put in soup, according to the recipe.
Rice Soup - The Best Recipes
Recipe 1: Rice Meat Soup
Hearty, hearty, wintery, delicious soup with meat and rice. For its preparation use any meat - beef, pork, chicken, pulp or bone. What is in the house. When the meat is cooked, it is separated from the bones. You can add a few tablespoons of fresh or canned green peas to this soup. Children will especially like this - peas look interesting in soup and taste good.
Ingredients: 2.5-3 liters of water, 0.5 kg of meat, 200 g of rice, 2 onions, 3 cloves of garlic, 1 carrot, 3 medium potatoes, a couple of tablespoons tomato paste, vegetable oil for frying, spices, salt, a bunch of greens.
Cooking method
The washed meat is divided into portions and put in a pan. Pour cold water and place on the stove. As the broth boils, do not forget to remove the foam, then turn down the heat and let the meat continue to cook.
After half an hour, add washed rice and after another 10 minutes - diced potatoes. While our soup is boiling, it is necessary to fry.
Finely chop the onion, sauté in oil. As it turns golden, it's time to add the grated carrots, chopped garlic, ground pepper and tomato paste. The aromatic mass must be extinguished for about five minutes, then transferred to a pot with soup. At the same stage, green peas are added if you decide to put it. Salt the soup, add a few leaves of parsley or, to your taste, other spices, and cook until the meat and rice are soft. Add chopped greens to the plate.
Recipe 2: Fish Soup with Rice
This delicious soup is not prepared entirely from fish, but from canned fish. Even a novice hostess can cook it. This soup is often cooked in every family - it is tasty, boiled quickly, not costly. And the products are simple and always at hand. A sort of soup-rescue.
Ingredients: ½ cup of any rice, 2 cans of canned fish in oil (any), 6-7 medium potatoes, a couple of small carrots, 1 onion, if any - greens (fresh or dried) parsley or dill, bay leaves - 2-3 pcs. , pepper and salt.
Cooking method
Allow to boil water (2.5 l), add rice and potatoes, diced, after fifteen minutes - chopped onions and carrots. Ten minutes later, put herbs, spices, fish from a jar along with butter, salt. Let it boil for five minutes and turn it off. If you grind the fish in a jar with a fork, the soup will turn out with a richer flavor.
Recipe 3: Soup with Rice
Easy, fast, vegetarian soup. To prepare it, special skills are not required. But, nevertheless, it turns out delicious. It can be prepared in the morning before work. And even though it is believed that breakfast soup is not entirely comme il faut, it’s much more useful than a morning cup of coffee with a cigarette or an unknown sausage. It would be good to serve croutons for the soup - dried white bread and crumble the greens.
Ingredients: for 1 liter of broth or water: ½ cup long-grain rice, 1 carrot, onion, 1 tomato, 1 clove of garlic and 1 potato, spices, salt to taste, fresh herbs.
Cooking method
Put water. At this time, chopped peeled vegetables: onions - as you like, carrots - in fairly large cubes, cubes in cubes slightly larger than carrots, flatten the garlic.
As the water boils, toss spices, garlic, a couple of parsley, a little salt and carrots with onions. After waiting for the liquid to boil, reduce the heat and boil for five minutes. Put potatoes and cook soup for 15 minutes with a slight boil, then pour in rice and cook until soft last. Usually it takes 10-15 minutes, the main thing is not to digest the rice. At the very end of cooking, literally in a minute, add the soup to the desired condition, sprinkle with herbs and serve.
Recipe 4: Mushroom Rice Soup
Soup recipe for mushroom lovers. It can be cooked from dried, fresh or frozen mushrooms. Dried mushrooms must first be poured with boiling water for 15 minutes and allowed to swell. Fresh mushrooms are indicated in the recipe, but you can add chanterelles, porcini and other mushrooms. Soup is cooked in water or broth. Mushroom or meat broth can be cooked from natural products or add cubes. To enrich the taste of the soup, it is sure to serve sour cream and sprinkle with herbs.
Ingredients: 1.5 l of water, 0.3 kg of fresh mushrooms, 80 g of rice, 50 g of plums. oil, 1 onion, salt, sweet red pepper (paprika) and ground black, sour cream, fresh parsley.
Cooking method
In melted butter, fry finely chopped onions, add red and black pepper at the end. In a pan with onions, put randomly chopped fresh mushrooms and simmer for 20 minutes, then pour water (broth). As it boils, add rice and cook until it is ready. At the end, add salt to the soup.
Soup with rice - useful tips from experienced chefs
If you want the broth in the soup to remain transparent, you must boil the rice in another bowl until half-cooked.
Rice soups are best cooked at once, since they cook pretty quickly. From frequent heating, the taste of the dish deteriorates, and rice turns into porridge, which does not affect the appearance of the soup in the best way.
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