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🍲 Classic Rice and Vegetable Soup with Beef

364 kcal · 30 min · 4 servings

Classic Rice and Vegetable Soup with Beef Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour 2.5 liters of water and the mustard into a large soup pot.
  2. 2. Stir the mixture and bring it to a boil.
  3. 3. Rinse the marjoram leaves under running water.
  4. 4. Peel the onion and cut it into quarters.
  5. 5. Rinse the meat briefly and pat it dry with kitchen paper.
  6. 6. Add the meat, onion quarters, two marjoram stems, cloves, bay leaves, peppercorns, and one teaspoon of salt to the pot.
  7. 7. Let the soup simmer gently covered on low heat for about one and a half hours.
  8. 8. Skim off the rising gray foam in between.
  9. 9. Wash, trim, and peel the carrots.
  10. 10. Cut the carrots diagonally into slices about one centimeter thick.
  11. 11. Trim the leek and wash it thoroughly.
  12. 12. Cut the leek diagonally into pieces about three centimeters long.
  13. 13. Lift the cooked meat out of the pot after the cooking time and place it on a plate.
  14. 14. Pour the mustard broth through a fine sieve into a bowl.
  15. 15. Measure 1.5 liters of the broth and pour it back into the pot.
  16. 16. Place the meat back into the broth.
  17. 17. Add the carrots and the rice.
  18. 18. Bring everything back to a boil.
  19. 19. Let the soup cook gently covered on low heat for about ten minutes.
  20. 20. Add the leek to the soup.
  21. 21. Cook the soup for another ten minutes until the rice is just tender.
  22. 22. Lift the meat out of the soup.
  23. 23. Remove any visible fat from the meat.
  24. 24. Slice the meat into thin pieces.
  25. 25. Season the rice and vegetable soup with pepper and a little salt to taste.
  26. 26. Serve the soup and place the meat slices on top.
  27. 27. Garnish the bowl with the remaining marjoram.
  28. 28. Serve the soup hot.

Nutrition per serving