Description
Even if we are in the country - hot has not been canceled. Especially when not all dug up and planted, hand require a lot. Hence, the food should be nourishing and delicious - with meat and quick - in half an hour. Every good hostess always keeps in reserve Bank of corned beef, it's what we use. Note the time?!
Ingredients
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Figure
60 g
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Stew
0.66 can
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Onion
1 piece
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Carrots
1 piece
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Potatoes
1 piece
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Tomato
1 piece
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Vegetable oil
1 tsp
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Salt
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Sugar
1 tsp
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Seasoning
2 tsp
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Garlic
3 tooth
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Dill
0.25 coup
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Mint
Cooking
Put 1 liter of water on the fire. To cook all foods. I use the stew of her own making.
In the cauldron in vegetable oil fry the onion cut into half rings. Carrots grate on a coarse grater and add to the onions.
With corned beef remove the fat (to taste) and add to the vegetables, therefore, uses a minimal amount of vegetable oil. The water is boiling, add salt and put it in a bag of rice. Put the timer at 30 minutes.
Sauté carrots and onions until transparent. Pour in a large kettle 1 ladle of broth from the rice.
Potatoes clean, cut into cubes, put in the cauldron. Simmer 10 minutes at low boil.
Add the stew. Mix well, simmer on medium heat.
Tomato wash, cut into slices and put in the cauldron. The riper the tomato, the tastier.
Add seasoning. To boil the kettle.
Wash, dry and chop the dill. Grind the garlic.
Pour 1,5 l of boiling water. Add sugar, it will improve the taste when cooking with fresh tomatoes. Cook for another 5 minutes. Season with salt to taste.
The rice is ready. Gently lay the rice out of the package. Add the herbs with the garlic, bring to boil and remove from heat.
While the soup was cooked, I still managed to fry the carrots and onions for the salad, "Heartbreaker", so 30 minutes is not so little.
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