Rice soup with meat and potatoes

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook rice soup with meat and potatoes? Rinse the pork thoroughly under running water, place it in a large saucepan, cover with cold water and put on fire. Bring the water to a boil, skim off any foam that forms, and add salt. Reduce heat, cover the pan with a lid and simmer the broth until the meat is cooked, from 40 minutes to 1.5 hours, depending on the size of the piece and part of the carcass. Both tenderloin and meat on the bone are suitable for soup.

2. STEP 2

   

   Prepare the vegetables. Peel the onion, cut into cubes and lightly fry in a frying pan in vegetable oil until transparent.

3. STEP 3

   

   Peel the carrots, grate them on a coarse grater and add to the onions. Fry the vegetables together for 5 minutes, stirring, over low heat.

4. STEP 4

   

   Wash the potatoes, peel and cut into medium cubes.

5. STEP 5

   

   Place the rice in a small bowl and rinse several times under running water. It is necessary to rinse the rice until the water becomes almost clear, then it will not stick together during cooking.

6. STEP 6

   

   Remove the finished meat from the broth with a slotted spoon and transfer to a dish to cool. Add diced potatoes and washed rice to the meat broth. Cover the pot and simmer over medium heat until the potatoes and rice are cooked through, about 20 minutes.

7. STEP 7

   

   At the final stage, add fried onions and carrots, chopped meat and horseradish (tomato sauce) to the soup. If necessary, you can add a little more salt to the soup. Leave the pot of soup on the heat for another 2-3 minutes to allow the soup to simmer thoroughly. When serving, season the soup with sour cream and serve with donuts. Bon appetit!

Comments on the recipe

ZUFA

04.11.2023

4.7

This rice soup is also good with beef.

Natalia M

04.11.2023

4.9

I made soup from pork, but I didn’t use the pulp, but ribs with a good layer of meat. The pork was steamed, I don’t like the specific smell, so I boiled the ribs with the addition of onions, carrots and parsley sprigs. This technique always helps me get rid of such a smell. I cooked the broth for about an hour, then I put everything on a plate, removed the meat from the bones, and threw away everything else. And I strained the broth into a clean saucepan, so I got a clear and tasty broth. Next, according to the recipe, I added potatoes, rice and frying. But I didn’t have any “crap”. After thinking that this dressing consists mainly of garlic, horseradish and tomato, I whipped it up. To do this, I mixed homemade ketchup with grated garlic, dug up a piece of horseradish in the garden (at least the ground wasn’t frozen)) and diluted everything with a little water. Excellent dressing! The soup turned out rich, satisfying and moderately spicy. Horseradish root and garlic gave the soup a new unusual taste. My husband liked it the most, of course) Thanks for the recipe!