Créé avec l’IA
Beef Spare Rib, Beet and Rice Soup
100 min 515 kcal par portion Facile
Ingrédients
4 Portions
- Edible trimmed beef spare rib meat450 g
- Uncooked white rice140 g
- Beets, peeled and cubed500 g
- Worcestershire sauce30 ml
- Yellow onion, diced100 g
- Carrots, sliced100 g
- Reduced-sodium beef stock1 liter
- Olive oil5 g
Instructions
- 1
Cut the beef spare rib meat into bite-sized pieces and pat it dry.
- 2
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
- 3
Add the beef in a single layer and brown it for 5–7 minutes, turning occasionally. Work in batches if necessary to avoid overcrowding the pot.
- 4
Add the diced onion and sliced carrots. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
- 5
Stir in the Worcestershire sauce and scrape up any browned bits from the bottom of the pot.
- 6
Pour in the beef stock and bring it to a boil. Reduce the heat to low, cover partially, and simmer for 60–75 minutes, or until the beef is nearly tender.
- 7
Add the cubed beets and simmer for 15 minutes.
- 8
Rinse the rice under cold running water until the water is mostly clear, then add it to the pot.
- 9
