Beef Soup with Rice and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg beef brisket
- 1 bay leaf
- some carnation
- some allspice grains
- salt and pepper
- nutmeg
- 1 large onion (s)
- 2 cloves garlic)
- 3 carrot (s)
- 0.25 ¼ celery
- 1 leek stick (s)
- 1 parsnip (s)
- 250 g rice
- Maggi
- Chives rolls
Print Recipe
Pin Recipe Instructions
- Place the meat in a large stock pot with 3 liters of cold water. When I cook, it creates a brown foam, which I skim off. Now I add the spices, the diced onion and garlic cloves and turn the stove down so that my soup boils weakly.
- After about 2.5 hours I take the meat out, put the remaining chopped vegetables and the rice in the pot and cook the soup for another 30 minutes. In the meantime, I remove the fat from my meat, cut it into cubes and give it it back to the soup.
- I add a dash of Maggi and chives rolls on the plate.
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