Soup with rice and potatoes: quick, tasty and healthy. Cooking soup with rice and potatoes is a simple and quick process

Soup with rice and potatoes: quick, tasty and healthy. Cooking soup with rice and potatoes is a simple and quick process

Many of us don’t really like soups.

But they are not just healthy, but delicious.

Thanks to soups, our daily menu becomes more diverse, and the body receives a significant amount of nutrients and vitamins.

Preparing a dish is simple, and there are always suitable ingredients for it in the kitchen.

Using their various combinations you can make the soup attractive and original.

Rice and Potato Soup - General Cooking Principles

Soup is cooked with or without meat.

In the first case, boil the broth. In this case, boiled water should be drained and add fresh.

The meat can be in the soup until the end of cooking, or after cooking the broth is removed and added at the end of cooking.

In the meat broth, the formed foam can not be left. It is a coagulated protein that does not represent any nutritional value.

When potatoes are added to the soup, foam is also removed after boiling.

Rice must be rinsed several times before falling asleep in the soup.

All the vegetables that are put into the soup are washed, cleaned and cut according to a specific recipe. Most often, they are first stewed, and then sent to the saucepan.

Salt soup is best when meat is cooked and it's time to load vegetables and rice.

Vegetarian dish salted after adding potatoes.

In the soup, you can fill any spices and spices. Only need to do this carefully. Indeed, if you overdo it with spices, you can muffle the taste of both vegetables and meat.

The finished dish is generously decorated with fresh herbs: cilantro, parsley, dill.

1. Lemon soup with rice and potatoes

Easy and dietary soup without meat can be prepared very quickly. The dish will surprise with its unusual taste with a slight sourness.


• six Art. spoons of rice;

• two medium potatoes;

• one onion;

• two cloves of garlic;

• 1/3 teaspoon turmeric; • lemon;

• one and a half liters of water;

• four sprigs of cilantro fresh;

• Art. spoonful of olive oil;

• 1/2 tsp kitchen salt.

Cooking Method:

Place the garlic cloves in a blender. Add olive oil here. Grind the garlic.

Cut potatoes randomly.

Onion cut into small cubes. Pour into a saucepan.

Move the contents of the blender here. Add a little water and stew the onions with garlic for about four minutes.

Add turmeric and simmer another minute.

Add rice, then potatoes, mix. Pour water, wait until it boils. Salted.

Fire subtract and cook the soup for about twenty-five minutes.

Lemon zest to rub. Additionally chop with a knife. Send her to the soup. There also squeeze the juice from the lemon.

Cilantro shred, pour it into a saucepan. After a minute, the cooking of rice and potato soup is over.

2. Soup with rice and potatoes “Hearty”

Delicious and hearty soup is prepared simply with affordable and familiar to all ingredients.


• 0.3 kg beef pulp;

• Two onions;

• 0.400 kg of potatoes;

• 0.200 kg of carrots and tomatoes;

• two and a half liters of water;

• 0.15 kg of rice;

• two tsp of sea salt;

• h. Spoon spoon ground;

• 0.1 kg parsley;

• flour;

• 75 ml of vegetable oil.

Cooking Method:

Cut beef pulp into cubes of about two centimeters. Roll in flour.

Onions cut into half rings, and potatoes and carrots - into cubes with a side of half a centimeter.

In a saucepan with a thick bottom pour the oil. Well warm it up. Pour the meat pieces and fry.

Cover with onions and carrots. Continue frying.

Chop the tomatoes and add to the saucepan.

After a minute, pour cold water and mix.

When the water in the saucepan boils, add the potatoes.

Cover rice, mix and salt. Pour pepper.

Cook until cooked rice and potatoes. One minute before switching off, sprinkle with chopped greens.

3. Soup with rice and “Summer” potatoes

A rich soup full of vitamins and delicious vegetables.


• 350 grams of beef;

• two red tomatoes;

• one Bulgarian pepper;

• two potatoes;

• one third cup of rice;

• average onion;

• pinch of paprika;

• 0.1 liters of olive oil;

• kitchen salt;

• four sprigs of parsley and dill;

• three pieces green onions.

Cooking Method:

Cook salted beef broth. Remove meat from saucepan and cut it into small pieces.

Add rice and sliced ​​potatoes to boiling broth.

Free the tomatoes from the skin. Cut them into small pieces.

Bulgarian pepper and onion cut into half-hen. Fry them in a skillet using olive oil. Constantly stir the vegetable mixture. Add tomatoes and continue frying. To prichirchit

Pour the vegetable mixture in a saucepan, check for salt.

Boil until cooked. At the end add the pieces of meat.

Chop greens and put in a plate with a ready soup.

4. Soup with rice and potatoes “For men”

Rich and fragrant soup with a significant amount of meat is suitable for those who have a wonderful appetite and are not concerned about the calorie content of the dish.


• 0.7 kg of pork;

• five potatoes;

• 100 grams of rice;

• onion;

• carrot;

• parsnip root;

• celery;

• Lavrushka;

• greens of onion, parsley and dill;

• spoon of melted butter;

• olive oil;

• kitchen salt;

• 1/2 teaspoon hops-sunels.

Cooking Method:

Vegetables cut: potatoes - into large pieces, celery - into cubes. Onion head cut into half rings, parsnip root and carrot - straw.

Chop meat randomly and fry in olive oil. Add melted butter and continue frying.

Alternately add onions, carrots, parsnip root and celery to the meat pan.

Fry the mixture for about five minutes. Constantly stir, so that nothing is burned.

Pour the contents of the pan into a saucepan. To fill with water. Over high heat soup bring to a boil. After twenty minutes add rice and potatoes. Salt and throw laurel. When the soup begins to boil, you need to remove the foam formed from the potatoes.

The dish is cooked for another twenty-five minutes. During this time, all components must reach readiness.

A few minutes before turning off the plate, add hops-suneli to the soup. And for a minute - add chopped greens: onion and parsley with dill.

The finished soup with rice and potatoes need a little brew.

5. Soup with rice and potatoes “Country”

A quick soup that is easy to cook while out. Suitable for those who are not particularly picky about food.


• canned fish (saury or sardinella) in oil;

• 8 pcs. potatoes;

• carrot;

• onion head;

• half a cup of rice;

• bunch of cilantro;

• salt.

Cooking Method:

Prepare a saucepan with clean water. Boil, salt and add rice. Leave to boil for about fifteen minutes.

Onion head cut into small pieces, Carrot cut into strips. Fry both vegetables in a heated pan with butter until soft. Add a little water and leave to sauté.

Cut potatoes into straws. Add to saucepan with rice, which is already half ready.

Put the pieces of canned fish on a plate and knead. Add to saucepan with soup. Stir and check for salt.

Pour the vegetables from the pan into the soup and leave to boil until the potatoes are ready.

Already in a platter sprinkle with chopped cilantro.

6. Vegetarian soup with rice and potatoes

The composition of the dish includes turnips. When cooked, it combines well with the other ingredients and improves the taste of the soup.


• five potatoes;

• one turnip (300 grams);

• carrot;

• one sweet Crimean onion;

• on a spoonful of dried parsley and dill;

• kitchen salt;

• 4 tbsp. spoons of rice;

• two lavrushki;

• seasoning for soup.

Cooking Method:

Carrot and sweet onion cut into small cubes. Fry the vegetables on high heat, stirring constantly the contents of the pan.

Chop the potatoes and turnips into sticks. Pour into boiling water, salt.

Add rice Cook for about ten minutes.

Put laurelle, dried greens and vegetables from the pan into the soup. To mix everything.

Cook over medium heat until all the ingredients are cooked. A few minutes before the end add seasoning for soup.

Rice can be cooked separately and fall asleep in an already prepared dish.

7. Cheese and rice soup with potatoes

The dish is fragrant with a rich golden color, thick and nourishing.


• 700 grams of chicken wings and legs;

• 5 potatoes;

• onion;

• 100 grams of rice;

• 300 grams of mushrooms;

• processed cheese;

• 1/2 teaspoon basil, coriander, salt, pepper;

• dill;

• olive oil.

Cooking Method:

Peel and dice potatoes.

Chop the onion into half rings and divide into feathers.

Cut the carrot into thin straws.

Chop the dill.

Mushrooms cut into medium pieces.

Prepared meat pour water at room temperature, boil. Drain and refill the saucepan. Salt and cook on low heat.

Fry onions with carrots in olive oil. After ten minutes, add mushrooms to the pan and pour a little water. Pour into the vegetables all the spices. Stew for about ten to fifteen minutes.

After half an hour, put rice and potatoes in a saucepan with the meat.

Add dressing from the pan and mix well. Boil until cooked.

Melted cheese can be grated or finely chopped. Pour it into the saucepan for ten minutes before turning off the soup.

Add dill to the already prepared dish.

8. Soup with rice and potatoes “Children's”

A very simple but tasty first course diversifies the homemade menu. The soup is light and not greasy, but quite nutritious.


• three chicken wings;

• two potatoes;

• 1/3 cup rice;

• onion;

• half carrot;

• two boiled eggs;

• pinch of imeretinsky saffron; • h. Spoon of paprika (slices);

• garlic clove;

• Lavrushka;

• kitchen salt and pepper mix.

Cooking Method:

Cook salted chicken broth.

Cut potatoes and carrots into cubes, onions - slices.

Pour oil on the pan and heat it. Fry the onion and carrot until soft.

In a saucepan with broth pour potatoes and rice. Cook the soup on a slow fire for about twenty-five minutes.

When the potatoes are boiled, add steamed vegetables from the pan. Stir the soup.

Add pepper, saffron and paprika. Boil for about fifteen minutes.

At the very end of cooking add to the dish laurel, chopped garlic and chopped boiled eggs.

A saucepan with soup with rice and potatoes needs to stand for a while.

In a plate add greens.

Rice and Potato Soup - Tips and Tips

  • If the broth is not removed from the broth in time, it will sink to the bottom. You can correct the situation. It is necessary to pour a little cold water into the saucepan, this will cause the foam to float.
  • Beef meat will cook faster if it is slightly repulsed with a kitchen mallet. You can also add a spoonful or two of vinegar to the water.
  • The broth will remain transparent if immediately after boiling it is reduced to a minimum the fire.
  • Taste of soup with rice and potatoes will improve a slice of dry cheese or a spoon of ghee.
  • Steamed vegetables and roots give the dish a golden or amber color.
Comments (0)
Popular articles