Tomato Soup with Rice

Tomato Soup with Rice

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If you plan to serve the soup as a meal in itself, increase the quantity of minced beef, add a few diced fresh tomatoes and enrich with soured cream.
Servings: 4
Calories: 400


  • 2 onions
  • 2 tablespoons olive oil
  • 8 oz minced steak
  • 5 oz long grain rice
  • 1 3/4 pints tomato juice
  • salt and freshly milled black pepper
  • 1 teaspoon caraway seeds
  • pinch each of sugar and cayenne
  • 2 tablespoons chopped parsley to garnish


  • Finely dice the onions. Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time. Add the minced beef and rice and fry for a few minutes, stirring occasionally.
  • Add the tomato juice, season with salt and pepper, then bring to the boil.
  • Cover the pan and reduce the heat, then simmer for 20 minutes. Finally season with caraway seeds, sugar and cayenne and sprinkle with chopped parsley.
Calories: 400 kcal
Carbohydrates: 43 g
Protein: 14 g
Fat: 20g
Saturated Fat: 6 g
Cholesterol: 41 mg
Sodium: 58 mg
Potassium: 776 mg
Fiber: 2 g
Sugar: 10 g
Vitamin A: 1117 IU
Vitamin C: 45 mg
Calcium: 58 mg
Iron: 2 mg
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