Rice and cabbage soup doesn't demand any unique ingredients and special efforts. Its recipe is simple and available even to the inexperienced cook, and components of soup are stored in stocks practically at each hostess.
Ingredients
For preparation of tasty soup from rice and cabbage standard ingredients will be necessary for you for any meat soup – water, meat, vegetables. The lack of potatoes and roasting of vegetables not only will impact to soup unique relish, but also will make it low-calorie and useful. So, it is required to you: 0.5 kg of low-fat meat, 2.5 l of water, one big bulb, one big carrots, 0.5 kg of cabbage (it is possible to use the Beijing cabbage), a glass of rice, two tomatoes, one paprika, bay leaf, salt, spices, greens to taste.
Broth
Take a big pan and cook broth. Best of all meat of mutton or beef will approach, however it is possible to take ordinary chicken. If you don't chase decrease in caloric content of a dish, also pork will approach. You cook on slow fire a baking plate a cover that water didn't boil away, but you watch that meat was well boiled thoroughly. As soon as meat is cooked, it is possible to begin to add other ingredients.
"Stuffing"
Carrots need to be cut thin straws, but not too long that it was convenient to eat. Onions are cut small. Scrape paprika seeds and cut on squares. Cabbage is sliced by straws. It is necessary to tinker with tomatoes – it is necessary to husk them. For this purpose drench tomatoes with boiled water or place for 20 seconds in the boiling broth then pull out from water – it will be husked easily. Cut the cooled-down tomato in cubes. It is better to prepare ingredients in advance or to cut vegetables in preparation time of broth in order that also not to overdo broth on fire, and in the course of mixing of products nothing was digested.
It is the best of all for Rees to bring to that state at which broth won't become hazy, and will remain beautiful and transparent. For this purpose take rice and carefully wash its baking plate with cold water until water doesn't become transparent. Scald rice boiled water, shift it in a strainer and let's dry.
Mixing
Add bay leaf, carrots, onions and also spices to the ready boiling broth. Best of all cilantro, parsley, fennel and also fragrant black pepper will approach. As soon as broth begins to boil again, make fire less and leave for ten minutes. In ten minutes add rice and carefully mix everything. Leave for five minutes. Further add cabbage, tomatoes and paprika. In fifteen minutes, soup will be ready. It is possible to serve such soup with sour cream and fresh green onions.