Introduction

A hearty and comforting soup, perfect for a cold winter’s day. This creamy beef and rice soup is made with tender chunks of beef, flavorful vegetables, and a tangy egg and lemon sauce.

Ingredients

  • 1.2 kg beef for soup, cut into large chunks
  • 2 leeks, sliced into thin rounds
  • 2 dry onions, chopped into small pieces
  • 3 carrots, chopped into small pieces
  • 2-3 stalks celery, chopped into small pieces
  • 1 cup soup rice
  • Salt and pepper to taste
  • 2 eggs
  • 2 lemons

Instructions

  1. Finely chop the vegetables using a knife.
  2. Rinse the beef and place it in a pot. Cover it with water and let it simmer until the beef is tender. Skim the surface occasionally.
  3. Once the beef is cooked, add the chopped vegetables and let them simmer for 20 minutes. Add more water if necessary.
  4. Add the rice, salt, and pepper to the pot. Let the rice cook for 12-15 minutes or until it’s tender.
  5. Prepare the egg and lemon sauce by beating the eggs and mixing them with lemon juice. Dilute the mixture with some of the soup broth.
  6. Pour the egg and lemon sauce into the pot and stir gently.

Serving Ideas

  • Serve the soup hot, garnished with chopped fresh herbs like parsley or dill.
  • Offer a side of warm bread or crackers for dipping into the soup.
  • Add a squeeze of fresh lemon juice for extra flavor.

Side Dishes Ideas

  • A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette.
  • Grilled or roasted vegetables, such as asparagus or Brussels sprouts, tossed with olive oil and seasonings.
  • A side of warm pita bread with a dollop of tzatziki sauce.

Nutrient Values (approximate per serving)

  • Calories: 450
  • Protein: 35g
  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 400mg
  • Cholesterol: 60mg