Ingredients for Making Rice Soup
- Chicken (fresh fillet) 600 grams
- Rice 1/2 cup
- Potato 2-3 pieces (medium)
- Carrot 1 piece (medium)
- Onions 1 piece (medium)
- Salad pepper 1 piece (medium)
- Water 2-2.5 liters
- Parsley 1 bunch (small)
- Green onion 6-8 feathers
- Butter 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- Laurel leaf 2 pieces
- Main Ingredients: Potato, Onion, Carrot, Chicken, Butter, Rice
- Serving 10 Servings
- World Cuisine
A tablespoon, paper kitchen towels, a kitchen knife - 2-3 pieces, a cutting board - 2-3 pieces, a plate - 3-4 pieces, a bowl, a stove, a deep pan with a lid (capacity 4 liters), measuring cup for water, faceted glass (capacity 240 grams), colander, slotted spoon, frying pan, wooden kitchen spatula, soup ladle, deep plate.
Cooking Rice Soup:
Step 1: prepare the meat.
To begin with, we choose the meat from which we will cook the broth, in this embodiment, broiler fillet is used, a rather dietary part of the bird, but this is no less tasty and even healthy. Rinse it thoroughly, put in a bowl with cold running water and soak for 1 hourto get rid of most of the steroids, dietary supplements and other chemicals that the chicken is stuffed with. After that, the meat is washed again, dried with paper kitchen towels, put on a cutting board and peeled off the film, as well as cartilage. Then we send the fillet into a deep pan, fill it with the right amount of purified water and put on medium heat.
Step 2: Cook the broth.
After about 10-15 minutes, the liquid will begin to bubble and a rather dense coating of gray foam will appear on its surface. We remove it with a slotted spoon, reduce the fire level to a minimum, cover the pan with a lid and cook the broth of medium fat content with a low boil. It will take about 30 minutes.
Step 3: prepare the pic.
In the meantime, put the rice on the countertop and sort it out, removing any kind of rubbish. After that, we discard the grains in a colander, rinse thoroughly under thin streams of shower, leave in the sink on 5-6 minutesso that the glass is excess liquid, and transfer to a clean dish before use, let it dry.
Step 4: prepare vegetables and herbs.
Then, using a sharp kitchen knife, peel potatoes, onions, carrots, and lettuce cut off the stem and gut it from the seeds. We wash these products together with herbs, dry with paper towels, take turns putting them on a cutting board and continue preparation.
We immediately cut the potatoes into cubes of 1, 5-2 centimeters in size and put in a deep bowl with ordinary running water so that it does not darken.
We chop lettuce in the same way, but in smaller pieces - up to 7-8 millimeters.
Grind carrots, and onions into cubes of 5-6 millimeters.
Parsley with green onions is just finely chopped, we distribute all the slices into separate plates, put the rest of the products that will be needed for preparing the soup on the kitchen table, and proceed to the next step.
Step 5: cook rice soup - stage one.
In 30 minutes the chicken fillet will completely boil, remove it from the pan, transfer it to a plate and place it near the open window to cool faster. Then we increase the fire under the broth to an average level and pour potatoes with dried rice into the aromatic liquid.
Cook them 20 minutes until ready.
Step 6: preparing a gas station.
We don’t waste time in vain, turn on the next burner on medium heat, put a frying pan on it and put a piece of butter there. After a couple of minutes, when the fat is melted and slightly warmed up, pour chopped onion into it. Extinguish it until transparent 2-3 minutesstirring vigorously with a wooden kitchen spatula. Then add the grated carrots there and cook them together 3 minutes to softness.
Then we throw salad pepper into the pan and fry everything until a light coating of golden crust. As soon as they are browned, remove the dressing from the stove and transfer to a pan with boiled rice and potatoes.
Step 7: prepare the boiled meat.
Now check the boiled filet. Is it cold? Then, with the help of a table fork, we disassemble it into fibers or cut meat into portions of the desired size on a clean board and send it to the broth again.
Step 8: Cooking Rice Soup - Stage Two.
As soon as rice and all vegetables reach full readiness, season the soup with green onions, parsley, a bay leaf, to taste salt and black pepper. Mix everything to a homogeneous consistency and keep on medium heat for another 5 minutes. After that, turn off the stove, cover the pan with a lid and let the first hot dish brew. 7-10 minutes. After this time, with the help of a ladle, pour the soup in portions on deep plates and serve to the table.
Step 9: serve the rice soup.
After cooking, rice soup is infused and served in portions in deep plates as the first hot meal for dinner.
A wonderful addition to this hearty, rich and very aromatic mixture can be homemade bread, salad or sliced pickled, pickled or fresh vegetables.
Inexpensive, tasty and healthy! Enjoy it!
Enjoy your meal!
- A good, but not ideal substitute for butter - vegetable, but in this case the soup will turn out not so tender;
- a set of spices is not essential, season the dish with any spices that are suitable for chicken or vegetables;
- if desired, the soup can be cooked on ready-made meat or vegetable broth without meat;
- an alternative to parsley - cilantro or dill;
- very often for the broth use different parts of the bird or other meat, for example, chicken thighs, drumsticks, necks, wings, pork or beef flesh, as well as the neck and shoulder. But do not forget that these ingredients are cooked until ready for different times.