Beef and Rice Soup

Ingredients for Beef and Rice Soup

  1. Beef (pulp) 300 grams
  2. Vegetable oil 1/2 cup (or to taste)
  3. Onion 1 piece
  4. Tomato 1 piece (large)
  5. Ground red pepper to taste
  6. Carrot 1 piece
  7. Potato 1-2 pieces
  8. Rice 1 cup
  9. Water 1-1.5 liters
  10. Ground paprika 1/4 teaspoon
  11. Caraway seeds 1/4 teaspoon
  12. Salt 1 tablespoon (or to taste)
  13. Ground black pepper to taste
  14. Dried basil 1 teaspoon
  15. Dried mint 1/2 teaspoon
  16. Fresh greens (dill, cilantro) for decoration
  17. Garlic 1 clove
  • Main Ingredients: Beef, Rice
  • Serving 8 servings


Saucepan (better cauldron), spatula, kettle, kitchen knife, cutting board, tablespoon, disposable paper towels, ladle.

Cooking beef and rice soup:

Step 1: cut the meat.

Take a good piece of beef, without excess fat, bones and thick veins. Defrost it at room temperature, rinse with cold running water and wipe with paper towels.

When cutting meat and all other ingredients for this soup, try to keep the pieces the same size, so the texture of the dish will be uniform.

Step 2: fry the meat.

In a cauldron, heat vegetable oil (you can take ghee, but it will take less).

When the oil warms up well, put the pieces of beef in it. Fry everything until golden brown, stirring often.

Step 3: add onion to the meat.

While the beef is fried, quickly peel the onion, rinse with cold water and crumble very finely.

Add the onion slices in the cauldron to the meat and mix. Fry until the onion is a clear golden color. Do not forget to mix so that nothing burns.

Step 4: add garlic to the meat.

Peel the clove of garlic and chop it finely.

When the meat and onions turn golden, add garlic to them and, while stirring, fry everything together for a couple more minutes.

Step 5: add the tomato.

Rinse the tomato, dry it, cut the stem. Cut the vegetable into thin slices.

Add the pieces of tomato to the cauldron and mix well. When the tomato is fried and becomes softer, stirring, try to crush it. This will give the taste a stunning color.

Add paprika, ground red pepper, black pepper, caraway seeds and salt to the cauldron. Mix everything thoroughly.

Step 6: add the carrots.

Peel the carrots, rinse thoroughly and cut into small cubes.

Pour the carrot slices into the cauldron to the other ingredients and, mixing well, fry it a little.

Step 7: pour water.

Pour the meat and vegetables with hot water, mix and bring to a boil.

After the soup boils, reduce the heat, making it medium-low and let everything simmer quietly for 40-60 minutes. Sometimes come up and mix the contents of the cauldron so that nothing burns.

Step 8: add the potatoes.

While the soup is boiling softly, prepare the potatoes. To do this, it needs to be peeled, washed and cut into small cubes.

After 40-60 minutes of cooking, add potatoes to the soup, mix and continue to cook until the potatoes are softer, that is, about 20 minutes.

Step 9: add the rice and bring the soup to the ready.

Rinse the rice thoroughly with running water. Add rice to the cereal and mix.

Add dried greens to the soup with beef and rice and continue cooking until the rice is ready (just do not digest). At this stage, you can cover the cauldron with a lid.
If it seems to you that there is not enough broth in the soup, add a little hot boiled water.

Check the soup for taste, if it has enough salt and spices, if everything is fine, then boldly remove it from the heat and serve it on the table!

Step 10: serve beef and rice soup.

Serve the soup with beef and hot rice, garnished with herbs and a little sour cream. Tasty, aromatic and satisfying! Everything, as I said at the very beginning, be sure to try.
Enjoy your meal!

Recipe Tips:

- You can season the prepared soup with natural yogurt, then the dish will come out light and soft to taste.

- You can pre-peel the tomato from the skin. To do this, make a cross-shaped incision on the tomato, pour boiling water over it, and then cool sharply. In the place where the tomato was cut, the peel will swell.