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Pickle with beef and rice

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1278
Kitchen Russian
Calorie content 119.8 kcal
Portions 8 port.
Cooking time 75 minutes
Proteins * 4.3 gr.
Fats * 4 gr.
Carbohydrates* 25.1 g
* per 100 gr. product
Pickle with beef and rice
Content

Pickle with beef and rice is a new version of the soup that has long become traditional for many families. Usually it is prepared with pearl barley, but there are days when there is no time at all, and then rice can easily replace the long barley in preparation. The result is a fragrant, rich soup, perfect for cold winter days.

Ingredients

Cooking process

step 1 out of 9
Cut the beef into small pieces, cook for half an hour, periodically removing the foam.
step 2 out of 9
We wash the rice until the water is transparent.
step 3 out of 9
Peel and cut the potatoes into small cubes.
step 4 out of 9
Add rice with potatoes to a saucepan with meat, cook for 20 minutes over low heat.
step 5 out of 9
Cut pickled cucumbers into strips.
step 6 out of 9
Peel the onions and carrots, finely chop the onion, rub the carrots on a coarse grater. First put onions in a pan, fry in vegetable oil until browning, then carrots and cucumbers. Stir, reduce heat, simmer all for 5 minutes.
step 7 out of 9
Add tomato paste and cucumber pickle to the vegetables in the pan, add sugar and a pinch of salt, bring to a boil over low heat.
step 8 out of 9
We send vegetables from the pan to the pan, add seasoning, bay leaf and chopped garlic. Add salt to the soup if necessary. We boil for another 10 minutes, then remove the pickle from the heat and let it brew for another 15 minutes.
step 9 out of 9
Pour the pickle with beef and rice into plates, add sour cream and herbs. Bon Appetit!

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