Rice Soup with Vegetables – Reissuppe mit Gemüse

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Rice Soup I think everybody knows somehow. It is an often cooked stew all over the world. Today, I want to show the middle German version with the typical spices used here and self-made chicken broth as basis. Even if it seems to be a simple dish there is much work to do for it. If you don’t want to cook the boiling hen, you can buy chicken broth from grocery store, of course.


Preparation Time Cooking Time Serves
30 minutes 90 minutes 6 persons

Ingredients

*1 boiling hen 1.5kg (3lbs)
*1 whole celeriac, diced
*250g (1/2 lb) Carrots sliced
*1 kohlrabi,diced
*2 onions , large sliced
*2 leeks,sliced
*1kg(2lb) waxy potatoes, peeled and diced in small cubes
*350g(2 cups) white rice
*salt,pepper
*lovage
*fresh parsley
*allspice

Rice soup from fresh chicken broth

I think rice soup everybody knows somehow, but for this recipe we want to use self made chicken broth, because it tastes much better than the finished product from the grocery store.

For first you need a large stockpot.
Thaw your boiling hen and rinse under cold water.
Place the hen into the stockpot.
Add the celeriac dices, kohlrabi dices, lovage and allspice.
Fill up with 2.5l cold water. Spice with salt and pepper and heat on the stove.
Let the chicken boil in the stockpot now. When it starts to boil you can taste and spice another time with salt and pepper. Please don’t taste before the stock hasn’t boiled, because of the raw chicken meat.
The hen has to boil now for nearly 90 minutes. When the skin starts to rip and peels from the meat, the hen is done.
Take the chicken off the stock and let it cool.
In-between take a second stockpot and a strainer and pour the chicken stock through the strainer.
Reheat the stockpot with the broth.
Add the carrots and the potato dices and let them cook in the chicken broth.
While the broth is boiling remove the foam from time to time with a slotted spoon.
The rice has to be cooked in a separate saucepan or in a rice cooker. Cook the rice with enough water, add salt, some allspice and one or the bay leaves.
When the hen is cool enough remove the skin and peel of the meat from the bones. Cut the meat into dices.
Finally add the meat dices and the rice to the stockpot with the chicken broth. Reheat all together and let boil for 3 or 4 minutes so all ingredients are really hot.
Ladle on the individual serving dishes or in a soup tureen.
Enjoy your meal or better say “Guten Appetit!”

reissuppe

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