Rice and Potato Soup: A hearty treat. Video
Delicious and aromatic soup with potatoes and rice is what you need for a hearty lunch. And so that such a dish does not get bored, you can diversify it with other ingredients. Thus, you can prepare not only ordinary rice soup, but also pickle and kharcho.
Rice and potato soup: recipe video
Ingredients: – 500 g of lamb or beef; – 3 liters of water; – 4 potatoes; – 1 tbsp. a spoonful of tomato paste; – 1 head of onion; – hot pepper to taste; – 1 tbsp. spoon of tkemali; – 3 cloves of garlic; – salt and black pepper to taste; – 2/3 cup of rice.
To make kharcho soup aromatic and tasty, use young lamb
Wash the meat, put in a saucepan, cover with water and bring to a boil over high heat. After that, carefully remove the foam, reduce the heat and cook for 1,5-2 hours. Remove the meat, refrigerate and cut into large pieces. Put chopped potatoes in boiling broth, bring to a boil again and remove the foam.
Fry the onion in vegetable oil, add tomato paste, tkemali and ½ glass of water to it. Boil for 4 minutes and add to soup. Season with salt and pepper to taste. Rinse the rice thoroughly and add to the saucepan. Cook until tender. A few minutes before the end, put pieces of boiled meat, chopped garlic and hot peppers in the soup.
You can also add a little hops-suneli and chopped walnuts to kharcho.
Ingredients: – 2 liters of chicken broth; – 200 g of boiled chicken; – ½ cup rice; – 3 potatoes; – 1 carrot; – 1 head of onion; – greens; – salt and black pepper to taste.
Bring the broth to a boil and add the diced potatoes. Cut the carrots into thin strips and the onions into cubes. Fry vegetables in a little vegetable oil until golden brown and add to soup. As soon as the potatoes have softened a little, add salt to the soup and place the thoroughly washed rice in it. Cook the soup until the rice and potatoes are tender. Finally, add the chopped chicken, black pepper and herbs.
Ingredients: – 500 g of beef, pork or lamb; – 3 liters of water; – 4-5 potatoes; – onion; – 1 carrot; – 4 pickles; – 50 ml of brine; – 2/3 cup rice; – salt to taste; – parsley.
Wash the meat, put in a saucepan, cover with water and bring to a boil. Skim off the foam, reduce heat, and boil until tender. Take it out and transfer to a plate, and add the chopped potatoes to the broth. Meanwhile, cut the onion into cubes and the carrots into strips. Fry them in vegetable oil, put the frying in the soup along with the washed rice.
When the potatoes and rice are almost ready, add the chopped pickles, boiled meat and brine to the soup. Season the soup with salt and pepper, boil for a few minutes and remove from the stove. Pour the prepared pickle into plates and decorate with herbs.