Rice and cabbage soup does not require any unique ingredients or special efforts. Its recipe is simple and accessible even to an inexperienced chef, and the components of the soup are kept in stocks by almost every housewife.
Ingredients
To make a delicious rice and cabbage soup, you will need the standard ingredients for any meat broth - water, meat, vegetables. The absence of potatoes and frying vegetables will not only give the soup a unique taste, but also make it low in calories and healthy. So, you will need: 0.5 kg of lean meat, 2.5 liters of water, one large onion, one large carrot, 0.5 kg of cabbage (you can use Chinese cabbage), a glass of rice, two tomatoes, one bell pepper, bay leaf, salt, spices, herbs to taste.
Bouillon
Take a large saucepan and boil the broth. Lamb or beef is best, but you can use regular chicken. If you're not looking for a calorie cut, pork is fine. Simmer under the lid to keep the water from boiling away, but make sure the meat boils well. Once the meat is cooked, you can start adding other ingredients.
Filling
Carrots should be cut into thin strips, but not too long for easy eating. Chop the onion finely. Peel the bell peppers and cut into squares. The cabbage is chopped into strips. You will have to tinker with tomatoes - you need to remove the skin from them. To do this, pour boiling water over the tomatoes or place them in boiling broth for 20 seconds, then remove them from the water - the skin will come off easily. Cut the cooled tomato into cubes. It is better to prepare the ingredients in advance or cut the vegetables during the preparation of the broth, so that the broth is not overexposed on the fire, and nothing is overcooked during the mixing process.
It is best to bring rice to a state in which the broth does not become cloudy, but remains beautiful and transparent. To do this, take the rice and rinse it thoroughly under cold water until the water becomes clear. Scald the rice with boiling water, put it in a strainer and let it dry.
Mixing
Add bay leaves, carrots, onions, and spices to the finished boiling broth. Cilantro, parsley, dill, and allspice are best. Once the broth boils again, turn the heat down and let sit for ten minutes. After ten minutes, add the rice and mix thoroughly. Leave it on for another five minutes. Next, add the cabbage, tomatoes and bell peppers. The soup will be ready in fifteen minutes. You can serve this soup with sour cream and fresh green onions.
