Light vegetable soup is perfect for feeding all family members, from early spring to cloudy autumn days. Adding lean beef meatballs will add nutritional value and flavor to the dish.
Ingredients:
- Beef - 350 g;
- Round rice - 4 tbsp. l.;
- Carrots - 2 pcs;
- Zucchini - 300 g;
- Cauliflower - 350 g;
- Tomatoes - 4 pcs;
- Celery - 1 stalk;
- Onion - 1 pc;
- Vegetable oil;
- A large bunch of fresh herbs;
- Salt and spices to taste;
- Bay leaf, provencal herbs;
- Homemade sour cream - for serving.
Preparation:
- In summer, you don't want to stand at the stove, so we will try to shorten the cooking process and washing unnecessary dishes as much as possible. Take a saucepan (not enamelled) with a thick bottom. Add vegetable oil to it and put it on the stove to warm up.
- First of all, rinse the rice well, pour boiling water over it. Now the rice can be boiled in hot water or heated in the microwave for a couple of minutes. Then rinse thoroughly - this technique will allow the broth to remain light and transparent, and not cloudy from starch.
- Chop the onions very finely and add to the oil. You can add a little ginger or chili, chopped garlic.
- After the onion is soaked in oil and has a golden crust, add the chopped carrots to it. By the way, you can rub it on a grater, then it will cook faster.
- Make minced meat from a piece of lean beef. It is advisable to pass it through a meat grinder twice. We will not add the egg, season only with spices, salt, Provencal herbs and fresh herbs.
- After the carrots have stewed a little, add the chopped celery and, after a few minutes, the finely diced tomatoes and a whisper of sugar. There will be no sweetness in the soup, and tomatoes will give more juice and aroma.
- We form meatballs from prepared minced meat.
- Add half-cooked rice to vegetables, pour vegetables with cereals with water. As soon as the broth begins to boil, send the formed small meatballs, cauliflower and chopped zucchini to the pan. Salt, season with spices and cook for about 10-15 minutes until tender.
Remove the finished soup from the hot stove, add some fresh herbs and let it brew. Serve with thick sour cream and aromatic bread.
