The soup with vegetables, ham and rice turns out to be quite satisfying, despite the fact that it is not cooked in meat broth. Strips of ham are added to each serving, which perfectly complement the taste of vegetables and rice. Hot chili peppers add piquancy to this soup. Vegetable soup with ham and rice can be seasoned with sour cream when serving.

Summary

Ingredients

• White cabbage – 120 g
• Tomatoes – 250 g
• Rice – 70 g
• Ham – 200 g
• Onions – 100 g
• Carrots – 100 g
• Garlic – 1-2 cloves
• Chili peppers (I have dried) – 0.25 pc. or to taste
• Butter – 25 g
• Vegetable oil – 30 ml (2 tablespoons)
• Ground black pepper – to taste
• Ground paprika – 1 teaspoon
• Salt to taste
• Fresh parsley – 15 g
• Sour cream (for serving, optional) – 80 g
• Water – 1.2 l

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Instructions

1. Essential products.

   

2. Peel the onions and cut them into cubes. Peel and grind the garlic.
3. Peel and rub the carrots on a coarse grater.
4. In a saucepan or thick-walled saucepan, melt the butter, add the vegetable oil. We spread the onion with garlic and fry for 5-7 minutes, until transparent and light golden brown.
5. Then add chili pepper, ground paprika and black ground pepper to the pan.
6. Fry for 1-2 minutes.
7. Add carrots to the pan.
8. Fry for about 5 more minutes until the carrots are soft.
9. Chop the cabbage into strips.
10. Put the cabbage and washed rice into a saucepan.
11. Fill everything with water, add salt to taste, bring to a boil and cook over low heat for 10 minutes.

    

12. Cut the tomatoes into small cubes.
13. Add tomatoes to the soup.
14. Cook for another 10 minutes and remove the pan from heat.
15. Cut the ham into strips or cubes.
16. Grind the parsley. Pour the finished soup into plates. Put ham in each portion and sprinkle with chopped parsley. You can also sprinkle the soup with black pepper. Serve with sour cream if desired. Enjoy your meal!