Rice Soup with Beef Broth
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ½ kg beef bones
- 2 large carrot (s)
- 2 parsley root (s)
- 1 piece (s) celery
- 1 broccoli
- parsley, fresh
- 1 ½ liters water
- salt
- 200 g lon rain rice
Print Recipe
Pin Recipe Instructions
- Put the soup bones with the water in an appropriately large saucepan and boil for about 2 hours or more. Add salt to taste right from the start. I had bones that made a strong broth.
- Then take the bones out of the broth and add the cleaned, cleaned and chopped soup vegetables. Cook the vegetables al dente and only then add the rice. Many cook the rice extra. But I`m not doing this because I want the sloppy stuff in the broth. The rice takes about 15 minutes to soften.
- Then you can garnish the rice soup with parsley and serve.
- Good Appetite!
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