Carrot-tomato-rice soup with pork ribs broth

Category: Yeast bread
Carrot-tomato-rice soup with pork ribs broth

Ingredients

Pork ribs 300-400g
carrot 1small
a tomato 1 large meaty
red paprika (bell pepper) 1/4
rice handful
garlic
ground pepper
hot pepper
parsley dill
salt
hazel
a piece of butter

Cooking method

  • I cut everything into small cubes and only rub the carrots with shavings on a coarse grater.
  • Serve with sour cream.


Gin
how do you cook? do you fry? Boil the broth first or put it all together in a saucepan? or in some order? and how long to cook?
I'm not kidding, I just rarely cook soups. in your photo - it's appetizing, I'm afraid that if I do it somehow in my own way, then either something will be undercooked, or something will fall apart ... in general, disclose the technology
DonnaRosa
Quote: Gin

how do you cook? do you fry? Boil the broth first or put it all together in a saucepan? or in some order? and how long to cook?
I'm not kidding, I just rarely cook soups. in your photo - it's appetizing, I'm afraid that if I do it somehow in my own way, then either something will be undercooked, or something will fall apart ... in general, disclose the technology
I don't recognize any frying. I just cook everything.
I load everything almost simultaneously into the ready-made broth.
The meat is cooked for about 50-60 minutes, if I cut it small, then less is possible.
Is that rice a little earlier. And vegetables in the finished broth are cooked pretty quickly.
Rice then comes in hot soup, covered.
Herbs and oil at the end of cooking.
All my soups are for people with sensitive stomachs.
Soup without potatoes, which is also good for the stomach.

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