Light vegetable soup perfectly will be suitable for food of all family members, since early spring about autumn cloudy days. Addition in it of quenelles from low-fat beef will add nutritiousness and taste to a dish.
Ingredients:
- Beef – 350 g;
- Rice round – 4 tablespoons;
- Carrots – 2 pieces;
- Squash – 300 g;
- Cauliflower – 350 g;
- Tomatoes – 4 pieces;
- Celery – 1 stalk;
- Onion – 1 piece;
- Vegetable oil;
- Big bunch is fresher than some greens;
- Salt and spices – to taste;
- Bay leaf, Provence herbs;
- Home-made sour cream – for giving.
Preparation:
- There is no wish to stand at a plate in the summer therefore we will try to reduce as much as possible process of preparation and washing of excess ware. We will take the pan which is (not enameled) with a thick bottom. We will add to it vegetable oil and we will put to be warmed on a plate.
- First of all we will well wash out rice, we will fill in it with boiled water. Now rice can be boiled thoroughly in hot water or to warm up a couple of minutes in the microwave. Then carefully to wash out – this reception will allow broth to remain light and transparent, but not hazy from starch.
- We will very small chop up onions and we will add to oil. It is possible to add a little ginger or chili pepper, the crushed garlic.
- After onions become impregnated with oil and will get a golden crust, to add to it the cut carrots. By the way, it can be rubbed on a grater, then it will quicker prepare.
- To make forcemeat of a piece of low-fat beef. It is desirable to pass it via the meat grinder twice. We won't add egg, we will season only with spices, I will merge, Provence herbs and fresh greens.
- After carrots a little are stewed, to add the cut celery and, several minutes cut by a small cube tomatoes and a pinch of sugar later. The sweet in soup won't be, and tomatoes will give more juice and aroma.
- We form the prepared forcemeat quenelles.
- We add the rice brought to semi-readiness to vegetables, we fill in vegetables with grain water. As soon as broth begins to begin to boil, we send the created small quenelles, a cauliflower and the cut squash to a pan. We salt, we season with spices and we cook about 10-15 minutes until ready.
Remove ready soup from a hot plate, pour a little fresh greens and allow to infuse. Give with dense sour cream and fragrant bread.