Quick Lenten soup with rice. Lenten rice soup. Tomato soup with grains

It is not necessary to cook the soup with meat or chicken broth, or add butter or cream to make it thick and satisfying. A meatless first course can also be nutritious. You need to “play” a little with the usual ingredients and make it a little thicker than usual.

This lean rice soup has a very rich taste and, thanks to its rich composition, can quickly and for a long time satisfy even the strongest hunger. The basis of rice soup is vegetables that charge you with vigor and energy: potatoes, carrots and onions, tomato juice or tomatoes in their own juice. For flavor, sweet peppers are added (fresh, frozen, canned, and even lecho are suitable), and frozen green peas are added for freshness and color. Rice will give the dish its characteristic thickness. Give preference to round varieties of this healthy cereal: they are rich in starch and will make the broth especially rich.

Spices will add even more depth to the taste: turmeric, dried herbs, chili and black pepper, as well as dried porcini mushroom powder. By the way, you can safely prepare rice soup based on mushroom broth, because mushrooms are a real salvation from taste boredom during the fasting period.

Cooking time: 30-35 minutes / Yield: 2 liters

Ingredients

• round rice 100 grams
• potatoes 2 pieces
• 1 carrot
• onion 1 piece
• sweet pepper 100 grams
• frozen green peas 100 grams
• tomato juice 1 glass
• vegetable oil 2 tbsp. spoons
• dried porcini mushroom powder 2 teaspoons
• dried garlic 0.5 tsp
• turmeric 0.5 tsp
• Italian herbs 0.5 tsp
• chili pepper pinch
• salt, black pepper to taste.

Preparation

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Cut the onions and carrots into small cubes, after peeling them.



Heat the vegetable oil in a thick-walled saucepan and add the onions and carrots. Cook, stirring, over medium heat until soft, and then add the potatoes, cut into cubes about a centimeter in size.



Chop the bell pepper and add it to the vegetables in the pan.



Add spices and seasonings to vegetables.



Cook for 5-6 minutes, stirring. Then pour tomato juice into the soup.



Let the juice boil and add rice to the vegetable base.



Add water to the pan to obtain a total volume of about two liters.
Cover the pan with a lid and reduce heat to low. Cook the soup until the rice is cooked.
At the very end, add green peas and turn off the heat.



Lenten rice soup is ready.

I don’t know about you, but for me soup appears in a series of homemade dishes from time to time. There are several favorites, alternating with each other. For example, this one, or this one, or this one is also a favorite. Today's Lenten Rice Soup may also add to the list of favorites. It is still new to me, although it has already managed to make a pleasant first impression.

I think there are no less recipes for lean soups than there are stars in the sky. This is such a diverse category of dishes that I don’t even hope to master it even halfway. But this does not mean that you should stop there, that is, with the simple soups you already know and love and not try new ones. I was hooked on this recipe for lean rice soup because it contains tomato juice, and from the experience of making kharcho soup, I already know that rice plus tomato juice is a very tasty combination. I was also surprised by the bright green spots of the peas; I thought it was very appetizing.

Lenten rice soup, as it turns out, is easy and simple to prepare. Even the frying is done in the same pan in which the soup is subsequently cooked. Everything will take you no more than 30 minutes. Here we go?

Cooking time: 30 minutes

Number of servings – 6

Ingredients:

• 1 large carrot
• 2 medium potatoes
• 1 glass of tomato juice (250 ml)
• 3 glasses of water
• 4 tbsp. rice
• 20 ml sunflower oil
• Bay leaf
• 100 g frozen peas
• 0.25 tbsp ground paprika
• fresh herbs for seasoning soup
• salt, pepper to taste

Lenten rice soup, recipe step by step

Let's start preparing lean rice soup by peeling and cutting potatoes and carrots. Cut the peeled potatoes into medium cubes, and the carrots into smaller cubes.

Add a little sunflower oil and diced carrots to the pan in which the soup will be prepared. Fry the carrots over medium heat, stirring frequently, for about 3-4 minutes.

Then add potatoes and bay leaves to the carrots and continue to fry the vegetables for a couple of minutes.

Next we need tomato juice. I have a homemade one, but I rolled it up. Measure out 250 ml of juice (one glass). You can also use store-bought tomato juice or homemade fruit juice, or canned tomatoes in their own juice.

Pour a glass of juice into the pan with the vegetables.

Add water. I needed 3 glasses of water for this amount of ingredients. Then the lean soup with rice will be of medium thickness.

Add a quarter tablespoon of ground paprika to the pan; it will add piquancy and aroma to the soup.

Add 4 tablespoons of rice and cook the soup over low heat under a loosely closed lid until the rice is completely cooked, that is, about 20 minutes from the moment the liquid boils.

Five minutes before the end of cooking the lean soup with rice, add about 100 g of frozen green peas to the pan.

At the end of cooking, salt and pepper the soup to taste (about 0.3 tablespoons of salt), and also season it with finely chopped fresh herbs.

Lenten rice soup is an absolutely everyday dish, but no less tasty. This is the first soup that my mother taught me to cook. A lot of time has passed since then, but this soup is still a frequent guest on our table. Over the years, I learned to experiment with products and began to add mushrooms, zucchini, green beans, green peas or fresh corn to the basic ingredients - rice, potatoes, onions and carrots.

Of course, this soup is an excellent first course for Lent, although I often cook it on ordinary days along with.

Let's prepare all the ingredients and start preparing lean soup with rice.

Peel the potatoes and cut them into medium cubes.

Add washed rice, salt and ground black pepper to the potatoes.

IMPORTANT! I always boil water in an electric kettle before I start preparing soups; I prefer to pour boiling water over the vegetables after cutting, this way I save my time. You can simply boil water in a saucepan first and then add potatoes and rice to it.

Pour 1.5 liters of boiling water over our vegetables. Place the pan on the fire, let the water boil again and reduce the heat to medium. Cook the soup for 15 minutes until the potatoes and rice are completely cooked.

In the meantime, prepare the frying mixture for the lean rice soup. To do this, cut the onion and bell pepper into small cubes, and grate the carrots on a medium grater.

We put the frying pan on fire. Pour vegetable oil into it and let the oil warm up. After this, put the vegetables in the pan and fry them for 5-7 minutes until soft. Now let's add green peas, you can also take them frozen.

Add diced tomatoes or tomato puree. If your tomatoes are not very bright in color and not rich in taste, add a little tomato paste, half a teaspoon will be enough. Cook for another 5-7 minutes after boiling.

Test the potatoes and rice for doneness. As soon as they are ready, add the roast to the soup. Let the soup boil again. Taste the soup again for salt, adding more salt if necessary.

Add finely chopped parsley to the soup and remove the soup from the heat.

Pour the lean rice soup into portioned bowls and serve.

Bon appetit!

Numerous soups with rice will help diversify your usual home menu. Most of these dishes are allowed to be tasted even by the youngest family members - children over 1 year old. Any type of cereal is suitable for making soup.

Ingredients: large potatoes, 130 g pork, half a carrot and bell pepper, ½ l filtered water, salt, 1 tbsp. l. white long rice.

1. The meat is removed from fat, cut into small pieces and sent to cook. Be sure to remove foam from the surface of the liquid.
2. After 15-17 minutes, the washed cereal is poured into the container and cooked over high heat for 8-9 minutes. Then the heating of the stove decreases.
3. Next, all the vegetables specified in the recipe are added to the broth - peeled and cut into small pieces.
4. The soup is boiled until the potatoes are soft and salted.

You can add any spices to the dish, as well as dried herbs.

With added potatoes and meat

Ingredients: 350-400 g piece of pork, 4-5 tbsp. l. white rice, fresh parsley, salt, 130 g potatoes, dried vegetables for soup.

1. Place small pieces of meat into a pan of boiling water. As soon as the liquid boils, the foam is removed from its surface. If you do not do this, you will not be able to achieve transparency in the broth.
2. After 20-25 minutes of cooking, potato cubes, washed rice, salt and dried vegetables are added to the pan.
3. In another half hour, the soup with rice, potatoes and meat will be completely ready.

The first course is served in portions with fresh parsley.

Rich chicken soup with rice

Ingredients: 4-5 wings, 2 tomatoes, 230 g potatoes, half a glass of white rice, medium carrot, onion, 3 liters of purified water, salt.

1. Broth is made from the wings. Next, the meat is removed from them and returned to the water, and the bones are thrown away.
2. Vegetables (onions and carrots) are finely chopped and sauteed in any oil - they should become golden.
3. The potatoes are cut into strips and sent to the broth. When the vegetable softens, about 6-7 minutes before the dish is ready, pour the washed cereal and pieces of tomatoes along with the skin into it.

Chicken soup is delicious served with rice along with sour cream and croutons.

With meatballs

Ingredients: 420 g mixed minced meat, 2 pcs. onions, carrots, 4-5 potatoes, a large egg, half a glass of round rice, table salt, freshly ground pepper.

1. Chopped vegetables, except potatoes, are fried in hot oil until tender.
2. The cereal is removed from spoiled grains, washed to clean water and, together with potato strips, is sent to boil in salt water.
3. After 15 minutes, you can add meatballs to the broth. They are made from minced meat mixed with salt, egg and pepper. The balls should be the size of a walnut.
4. The meatballs go into the pan along with the fried vegetables.

After another 15-17 minutes, the soup with meatballs and rice will be completely ready.

Soup kharcho

Ingredients: 430 g beef on the bone, 4 tbsp. l. white rice, 3 pcs. onions, 3-4 tomatoes, a head of garlic, salt, a mixture of fresh herbs (cilantro, dill, parsley).

1. Beef is cooked for 100-120 minutes. You can add bay leaves and black peppercorns to the broth for flavor. The finished liquid is filtered and returned to the pan.
2. The meat is removed from the bone, finely chopped and fried along with onion cubes. When the ingredients are browned, pour a little broth from the pan onto them. The mass is stewed for 8-9 minutes.
3. After adding pieces of peeled tomatoes, stewing continues for the same amount of time.
4. The strained broth is brought to a boil and the contents of the frying pan are transferred to it. Pour washed rice into the future soup and add salt. You can immediately add crushed garlic and chopped fresh herbs.

After a couple of minutes of cooking, the beef kharcho soup with rice is turned off, covered with a lid and left to steep for 20 minutes.

Tomato soup with grains

Ingredients: large chicken fillet, carrots, 2-3 potatoes, onion, 3 tbsp. l. white rice, 2 tbsp. l. tomato paste, 2 liters of purified water, rock salt.

1. The fillet is filled with cold water and cooked until tender.
2. After 17 minutes, washed rice and potato cubes are added to the chicken. The ingredients are cooked until the vegetable is soft.
3. The remaining chopped vegetables are fried in hot oil. Then tomato paste is added to them and cooking continues for a couple more minutes. The mass is salted and transferred to the broth.

The soup is cooked until done and served hot with fresh dill for lunch.

Fish first course with rice

Ingredients: large potatoes, 1 pc. onions, carrots, medium young zucchini, 330 g hake, 90 g steamed cereal, salt, bay leaves.

1. The fish is cleaned of all excess (head, fins, tail, scales), after which it is cut into pieces and sent to boil with salt and bay leaves.
2. After 10-12 minutes, you can move all the peeled and finely chopped vegetables into the pan. If there is no need to count calories, onions and carrots can be pre-fried in butter.
3. When the vegetables are almost ready, pour the washed rice into the soup.

After another 10-12 minutes of cooking, you can pour the treat into portions and serve for lunch.

Milk rice soup

Ingredients: 330 ml of whole cow's milk and the same amount of filtered water, 2 tbsp. l. sugar, ½ tsp. fine salt, a piece of fatty butter.

1. Milk and water are brought to a boil, salt and sugar are poured into it. The dry ingredients must be completely dissolved in the liquid.
2. Next, the cereal is poured into the milk, washed to clean water. After this, the soup is cooked for 15-17 minutes.
3. If the consistency of the treat turns out to be too thick, you can dilute it with hot milk.

Add butter to taste to the finished milk soup with rice.

Classic pickle

Ingredients: a little less than half a kilo of beef on the bone, 2 large carrots, onions (2 pcs.), salt, 280 g of barrel cucumbers, granulated garlic, 2 tbsp. l. white rice, a couple of potatoes, a slice of butter, half a glass of cucumber pickle.

1. Beef is cooked with 1 carrot and onion for 110-120 minutes. You can immediately add salt to the broth. The onion needs to be pierced in several places with a knife and only then placed in the pan.
2. The finished broth is filtered. The meat is removed from the bones and the bones are discarded.
3. Cubes of the remaining onion, straws of raw carrots and pickled cucumbers are fried in butter. Then chopped meat and brine are added, and all components simmer together for several minutes. You can immediately salt them and sprinkle them with garlic.
4. Washed rice and potato cubes are added to the broth.
5. After 6-7 minutes you can add frying

The soup is immediately turned off, covered with a lid and left to infuse.

Mushroom soup

Ingredients: 4 liters of chicken broth, half a glass of long rice, 280 g of fresh mushrooms, 4 pcs. potatoes, tomatoes, 1 pc. onions, carrots and sweet peppers, 2 large eggs, a pinch of saffron powder, 2 tsp. spicy adjika, table salt.

1. Fresh mushrooms are cut into medium pieces and lightly fried in hot oil.
2. Separately, other chopped vegetables are fried, sprinkled with salt and saffron. Tomatoes are first peeled.
3. Mushrooms are laid out for frying and the stove is immediately turned off.
4. The potato strips are cooked until soft. Along with it, washed rice is poured into the pan.
5. When the potatoes are half ready, frying, salt and adjika are added to the future soup.
1. Potato strips and rice washed until clean water are put into the pan to boil.
2. When both products reach half-cookedness, frying prepared from chopped garlic, carrots and onions is added to them.
3. The contents of the frying pan go into the future soup along with green peas. There is no need to defrost it first.
4. All that remains is to boil the first dish for a couple of minutes and season with spices.