Rice soup is not necessarily the usual pickle, fish or kharcho. Rice can be added to any light soup, it will make it much more satisfying and nutritious.
Selected step-by-step recipes will tell you in detail how to cook light rice soup in chicken broth with cabbage, meatballs or seafood.
General principles of cooking soups with rice using step-by-step recipes
• The question of choosing rice for soup is not fundamental. You can use both long grain and round grain grits. Sometimes soups are cooked with steamed rice, but their taste is significantly different, since such cereal has a specific smell.
• To make rice soup wonderfully tasty, and even appetizing, you should follow some rules. First of all, rice needs to be sorted out - only solid, well-ground grains are left. Impurities in the form of husks and stones are removed, as well as crushed and tainted, dark or speckled black grains. After that, the sorted grits are thoroughly washed in running cold water. To do this, rice is poured into a colander and washed, stirring it with hands, until crystal clear water flows out of it. This is done in order to wash away the powder formed in the grinding process from the rice. If rice is not rinsed, then this fine dust will thicken the broth.
• Rice quickly comes to readiness and therefore for the soup it does not need to be soaked in water beforehand.
• There are many variations on such a popular topic as soups with rice. Step-by-step recipes describe in detail how to prepare a dish with raw cereal, or cooked rice separately. At what stage, and after what components, add it to the soup so that the grains do not boil soft. The main thing you should not forget about, if the soup is boiled without potatoes, then ready-made rice should be half as much as liquid. If vegetables are added to the soup, then even less.
• Soups with rice, step-by-step recipes of which are described below, are not recommended to be cooked in a large volume and it is advisable to do this almost before use. When stored for a long time, rice swells, and after repeated heating, it boils down even more. Soup not only loses the taste, but can also turn into porridge.
Cabbage soup with rice: a step-by-step recipe for a light first chicken
Step-by-step recipe for a light soup with rice. Despite the fact that the dish is cooked in broth, it can be considered dietary, although it will remain quite nutritious. The soup is not filled with vegetable roasting, in order to reduce calories, the skin is removed from the chicken. Fresh cabbage, tomatoes and potatoes increase nutritional value.
Ingredients:
• one large leg;
• two tablespoons of round grain rice;
• small carrot;
• 200 gr. fresh white cabbage;
• large onion;
• mid-size tomato;
• two small potatoes;
• finely chopped dill - 1 tbsp. l .;
• 1.5 liters. drinking water.
Preparation:
1. In cool water, wash the legs, chop off the lower cartilage at the leg, remove the skin. Re-rinse, put in a 2-liter pot. Fill the legs with water (1.7 l.), Put the pot on the fire. When heated, foam will appear on the surface of the broth, which must be carefully cleaned. Its residues at boiling will mix with the broth, which can lead to clouding.
2. We clear carrots, we remove from a bow all peel. When it boils, put vegetables in the pan, reduce the heat so that the surface of the broth is only slightly agitated and close the pan. Cooking forty minutes. Occasionally lift the lid to control the process. If you cook the broth with intensive boiling, it can turn out turbid and much of the liquid will boil away.
3. While preparing the basis of the soup, prepare the vegetables. We clean and cut potatoes into thin pieces, chop cabbage. With a tomato takes off the skin, cut the flesh into small cubes.
4. As a rule, flour is deposited on the rice grains during grinding, if such rice is laid in a clear broth, it may become cloudy. Pour the cereal into a sieve and rinse until completely clear water runs out of it. At the end of the process, leave the cereal in it to get all the moisture. The ingress of raw water in the broth is undesirable.
5. Check the chicken - pierce the meat with a knife edge. If the blade enters easily, remove the legs and set aside to cool. We broach the broth, taking a sample, add it and drop the cabbage into it. Boil with a slight boil for five minutes, put potato sticks in a saucepan with cabbage, add rice to sleep, stir well and bring to a boil. Then, turning down the heat, cook until the vegetables are soft. 6. As soon as the potatoes are soft, add dill and slices of fresh tomato. Boil the soup for five minutes, then turn off the heat and serve.
Light meat soup with rice: a step-by-step recipe for the first with meatballs
Hearty, aromatic, easy-to-make soup with rice and meatballs. In a step-by-step recipe, it is cooked in water, with small meat balls. Stuffing is made from lean beef, so the soup can feed even small children. Water can be replaced with bone broth.
Ingredients:
• three large potatoes;
• small onion;
• rice - 2.5 tbsp. l .;
• 200 gr. lean ground beef;
• half of the average carrot;
• four spoons of highly purified oil;
• a small leaf of laurel;
• one third teaspoon of dried parsley.
Preparation:
1. After peeling potatoes, we cut the tubers lengthwise into plates, then cut them into cubes or cubes.
2. Stuffing minced meat, put it in a bowl, sprinkle a little, carefully knead. Moistening hands, we form small round meatballs. In size they should correspond to the size of a small walnut.
3. Pour into a saucepan 1.5 liters of drinking water. It is advisable to take a two-liter capacity, so that after the introduction of all components, the soup does not overflow. We place the pot with water for maximum heating, waiting for boiling.
4. Put the potatoes in boiling water. As far as education, we remove the foam rising from the potato and wait for the re-boiling. At the first sign of boiling, reduce heat and cover the pan.
5. Wash rice. This should be done carefully until clean water comes out. Well washed cereals creaks slightly, if it is slightly squeezed in a fist. Put the rice in the pan, five minutes after the potatoes. We continue to cook, not letting the soup boil, until potatoes and cereals are half cooked. When boiling violently rice may burst, that only muffled broth.
6. Cooking vegetable roasting. Dice cut onions. Pour the oil into the pan, put out the onion and set on a small fire. Pass, constantly stirring, to transparency. Largely three carrots, add to the onions, when its pieces become “glass”. Fry until the carrots are completely soft and the vegetables get a nice golden color. 7. To the potatoes that have come to the half-ready, we lower the meatballs and lavrushka. Add the fire, waiting for the boil. Foam will rise from the meat, we remove it as it is formed. In a boiling soup lay out roasting, reduce heat. Cook for ten minutes without letting it boil - meatballs from meat are cooked quickly. At the end add salt and dried parsley to the soup (dill can).
8. Give the soup to stand for at least a quarter of an hour, then serve with sour cream or mayonnaise.
Delicious rice soup: a step-by-step seafood recipe
Step-by-step recipe for a delicious, simple soup with seafood rice and vegetables. The basis can be taken as water and chicken broth. Chicken soup will get more saturated and nutritious. Chicken meat in the soup is not used, so cooking broth is better on the wings or necks of poultry.
Ingredients:
• mussels, squids, shrimps or ready-made set “Sea Cocktail” - 400 gr .;
• 250 gr. fillet of large sea fish;
• green beans - 300 gr .;
• two small celery stalks;
• 400 gr. tomatoes in tomato juice;
• small onion;
• garlic;
• a glass of rice;
• two liters of water, and better - lean chicken broth;
• 3 tablespoons soy, salty sauce;
• refined oil;
• a mixture of spicy herbs (oregano, thyme, parsley) - 3 tsp;
• dry chilli pepper (ground).
Preparation:
1. Putting seafood in a bowl or colander, defrost, then thoroughly wash. To speed up the process, you can briefly pour water.
2. We sort out the rice, remove the impurities in the form of litter and unsuitable, spoiled grain. Poured over the rump into the pan and thoroughly wash. Then, the bay with cool water, we add a little bit and put it on a strong fire. Immediately after boiling we reduce the temperature and cook until ready. Cooking, not allowing to boil intensely, without covering with a lid. Before boiling we try to stir frequently, and after as little as possible. Cook rice until cooked, about twenty minutes. After that we recline on a sieve or colander, and, rinsing with warm water, carefully decant its remnants.
3. Peel two small garlic teeth and onions. With canned tomatoes, remove the peel. Green string beans, if it is frozen, scalded with boiling water. We wash celery stalks and fish, dry them. Bean stalks cut into pieces, celery - medium-sized slices, fish fillet in small pieces. 4. In a frying pan, preferably with a non-stick coating, pour 2 full spoons of butter and place on a small fire. Melenko crumble garlic and onions, pour in the heated oil. Stir fry for 5 minutes. Finely chop the tomatoes, put them to the onion, simmer the whole mass for two minutes. We spread beans and celery to vegetables. As soon as the contents of the pan begin to boil, add the fish and simmer everything together under the lid for at least a quarter of an hour.
5. Boil two liters of purified water. If there is a light chicken broth, it is better to cook the soup on it. Put fish stewed with vegetables into boiling liquid, add soy sauce, add spices and lavrushka - one small leaf. Put thawed seafood and dried rice in a saucepan, add some salt to your taste and wait for boiling. Lowering the heat, boil one and a half minutes, remove from the stove, give some time to stand.
Tips for making rice soup with step-by-step recipes - tips from experienced chefs
• Long grain rice less starchy. If you boil the soup with it, rinse the grits enough. It is advisable to boil round-grain rice after washing until half cooked, and then wash it again.
• Boiled rice is put into the broth almost at the end, when the main components of the soup had time to reach readiness. If this is done earlier, the rice dishes will be boiled out into porridge, the soup will turn out to be muddy, and the taste of the dish will suffer.
• The use of steamed rice speeds cooking. But It is worth noting that such croup can change not only the taste, but also the flavor of the soup, since it has its own stable taste and specific smell.
