Pickle with rice

Swap the traditional barley for rice and your favorite soup will cook faster. And the taste will be much softer.

Ingredients

• Beef on the bone 500 g
• Water 2 500 ml
• Onion 2 pieces
• Bay leaf 1 piece
• Salt taste
• Carrot 1 piece
• Vegetable oil 2-3 st. spoons
• Salted cucumbers 3-4 pieces
• Tomato paste 1 tbsp. a spoon
• Potato 2-3 pieces
• Rice 120 g
• Sugar 1-2 tsp
• Ground black pepper taste
• Dill 2-3 branches

Directions

1. Pour the beef with cold water, bring to a boil. Skim off the foam and grease, make it a little fire.
2. Peel one onion and add it whole to the pot along with the bay leaf. Boil the broth for 70–90 minutes.
3. Peel and cut the second onion into small cubes. Cut the carrots into thin strips or grate on a coarse grater.
4. Heat vegetable oil in a frying pan, fry the onion until transparent in 2-3 minutes. Add carrots and cook for 3-4 minutes more.
5. Grate pickles on a coarse grater or cut into small cubes
6. Add tomato paste to vegetables and cook for 1-2 minutes. Add cucumbers, stir and fry covered over low heat for 10-15 minutes.
7. Strain the broth through a fine sieve, remove the onion and lavrushka. Cut the meat into pieces.
8. Peel and cut the potatoes into small cubes. Rinse the rice several times in cold water.
9. Salt the broth to taste and bring to a boil. Add rice and cook, stirring occasionally, for 10 minutes.
10. Add potatoes. After 5 minutes, add the frying and sugar, pepper and salt to taste.
11. Cook the soup for another 10-15 minutes, until the rice and potatoes are tender.
12. Finely chop the dill, add it to the soup and stir. Remove the pickle from the stove and let it brew under the lid for 5-10 minutes.