Tomato Rice Soup

First courses with the addition of a large number of tomatoes are popular in different countries. Somewhere they are served hot, somewhere cold. In some countries they are made with meat, in others - from plant ingredients only. One of the most satisfying and delicious options for dishes of this category is tomato soup with rice. It can also be meat, fish, mushroom, vegetable, which allows to diversify the family menu. The bright color of this dish causes appetite, expressive taste and moderately thick texture make it a favorite of many.

Cooking Features

Even the beginning hostess can cook tomato soup with rice groats. Knowing a few moments will allow her to get the expected result.

Tomato soup can be cooked from both fresh and canned tomatoes. However, the taste of such dishes will be different. The food will come out of canned tomatoes less thick, its taste and aroma, although remotely, will resemble the taste and aroma of the marinade, in which the vegetables were closed. Also for the preparation of soup can be used tomato puree and tomato paste, diluted with water. When using these products to the taste of the finished dish, it is not always possible to understand whether it is made from fresh tomatoes or from tomato puree.
For cooking soup, it is best to select ripe red fruits of fleshy varieties. Of these, the food will be thicker, more palatable and brighter in appearance.
To make the consistency of the soup smoother, beat tomato pulp with a blender or grind through a sieve and then add it to the soup. If you want to get slices of tomatoes in the soup, it is advisable to just cut the flesh into small pieces.
Before adding to the soup, the tomatoes must be peeled from the skin. It will be easy to do this if the pre-washed fruits are cut crosswise on the side opposite the stem, and dipped for 2 minutes in boiling water. Then the fruit must be shifted to cold water so that they cool faster, and the skin is removed from them by pulling on the peeling ends.
Some housewives remove not only skin from tomatoes, but also pulp with seeds, which makes the consistency of the finished dish even more tender. To remove the sacks of seeds, the tomato is cut in half, after which extra fragments are removed with a small spoon.
Vegetables are often passaged before being added to rice soup. This makes the food more fragrant and tasty, but increases its caloric content.

Rice soup with tomatoes can be cooked in water or broth, with the addition of beef, pork, poultry meat, meatballs, mushrooms, fish. There are many variations of food, and the technology of its preparation does not always remain identical. To obtain the expected result, you should follow the recommendations accompanying the selected recipe.

Vegetable cheese with rice

Composition:

rice - 100 g;
tomatoes - 0.5 kg;
water - 1, 25 l;
carrots - 100 g;
onions - 100 g;
refined vegetable oil - 40 ml;
garlic - 2 cloves;
dried paprika, salt, fresh greens - to taste.

Method of preparation:

Boil water, pour the previously washed rice into it, cook it for 20 minutes. Prepare other ingredients during this time.
Peel the onion, cut into small cubes.
Scrape carrots, wash. Blot with a napkin. Grind grated with large holes.
Boil in tomatoes, peel, cut into small cubes.
Heat oil in a pan. Put onions and carrots in it. Fry them until golden brown.
Add tomatoes. Stew vegetables 5-7 minutes. Salt, season, transfer to saucepan with boiling rice.
5 minutes after the soup starts to boil again, add garlic and minced greens that have been poured through a press. Boil the soup for another couple of minutes and remove from the heat.

Instead of fresh tomatoes, you can use canned ones to make this soup. Especially well suited tomatoes in their own juice. If you want the dish to be more satisfying, add a couple of potatoes in it, cut them into small cubes and put them in a saucepan 5 minutes after the rice.

Chicken Soup with Tomatoes and Rice

Composition:

chicken breast - 0, 5 kg;
tomatoes - 0.5 kg;
water - 2 l;
rice - 80 g;
potatoes - 0, 35 kg;
onions - 150 g;
refined vegetable oil - 30 ml;
salt, spices, fresh herbs - to taste.

Method of preparation:

Wash the chicken breast, put in a saucepan, cover with water.
Set the pan on medium heat. Wait until the water boils. Boil the breast for 10 minutes, removing the foam protruding on it from the surface of the water. Add salt and spices, reduce heat.
Boil the breasts for 40-45 minutes on low heat, covering the pan with a lid.
Take the chicken breast out of the broth, strain the broth.
Peel the potatoes, cut them into cubes of about 1 cm in size, put them in a saucepan with broth. Add rice. Put the pan with the broth on the fire. Bring to a boil. Cook for about 20 minutes.
Slice tomatoes, add hot water, peel, cut into small pieces.
Free onion from the husk, cut into small pieces.
In hot oil, fry onion until golden brown, add tomato slices to it, stew them for 10 minutes.
Add tomato paste to broth, mix.
Chicken breast peel, skin is separated from the bones, cut into small pieces, return to the soup.
Cook the soup for another 5 minutes.

Spreading the soup on plates, sprinkle it with finely chopped greens, this will make it even more fragrant and appetizing.

Rice soup with tomatoes and meatballs

Composition:

water or meat broth - 2 l;
minced meat - 0, 3 kg;
chicken egg - 1 pc .;
tomatoes - 0.5 kg;
onions - 100 g;
carrots - 100 g;
green beans (frozen) - 100 g;
green peas (frozen) - 100 g;
rice - 100 g;
refined vegetable oil - 40 ml;
salt, spices - to taste.

Method of preparation:

Peel the tomatoes, remove the bags of seeds from them. Put the pulp in the bowl of the blender and grind to a state of mashed potatoes. In the absence of a blender, you can rub the tomato pulp through a sieve.
Peel carrots, rub.
Onion, freeing from the husk, cut into small cubes.
Heat oil in a pan. Put onions and carrots in it. Fry them until the onions are golden in color.
Add tomato puree to onions. Stew vegetables 5 minutes.
Put minced meat in a bowl, add salt and spices, a raw egg. Knead the minced meat with your hands and form balls of about 1, 5-2 cm in diameter.
Boil water or broth. If cooking in water, add salt and spices.
Dip rice in broth, cook for 15 minutes.
Add the beans, without defrosting.
Wait for the contents of the pot to boil again, add the green peas. Boil the soup for 5 minutes.
One by one, put meatballs in a pot of boiling soup. Wait until they float to the surface. Cook the soup after this for another 5 minutes.
Remove the pan from the heat, let the soup stand under the lid for 10-20 minutes.

The soup made with this recipe is popular with both children and adults. It turns out bright, fragrant, tasty and satisfying. By analogy with this soup, you can make the first dish with fish meatballs, but you will need to cook it in fish broth, not meat. Spices for fish and meat soup, it is also advisable to use different.

Tomato soup always turns out bright, fragrant, with an expressive taste. It will be more satisfying if rice is added to it. Tomatoes and rice create a harmonious union. Tomato-rice soup is tasty by itself, even if it is cooked in water, using a minimal set of vegetables. Having added it with meat, fish, chicken or mushrooms, you receive even more tasty and nourishing food. Often tomato and rice soup is complemented with meatballs, almost everyone likes this dish, especially children are not indifferent to it.