Rice Soup ('Reissuppe')
Rice Soup ('Reissuppe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup basmati or jasmine rice
- 1.5 lb (680 g) beef ribs
- 1 medium-sized onion, halved
- 1 bay leaf
- 6 cup water
- 1 tsp sugar
- salt, to taste
- black pepper, to taste
- a handful of dill sprigs, for garnishing
Instructions
- 1
Soak the rice in plenty of water for half an hour. Drain and set aside.
- 2
Blanch the beef ribs in boiling water for 2-3 minutes to remove excess scum. Drain the water and return the beef ribs into your cooking pot along with the soaked rice, onion, and bay leaf. Cover with 6 cups of water and bring to a boil. If using a pressure cooker, cook the soup on the high-pressure setting for 35 minutes. If using a regular stockpot, simmer the soup gently over the lowest possible heat for about 3 hours.
- 3
Remove the beef ribs, onion, and bay leaf from the soup. Cut or tear the meat into small pieces and set aside. Season the soup to taste with sugar and salt.
- 4
For serving, ladle the soup into individual soup bowls and garnish with freshly ground black pepper, a few pieces of meat, and a few dill leaves.