| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1.5 liters Water
- 250 gram Beef (on the bone)
- 2 pieces Champignons
- 100 gram Dressing (Dressing for the pickle Maggie)
- Salt ( to taste)
- Black pepper (to taste)
- 2 pieces Potato
- 1/3 bunch Greenery (dill, parsley)
- 2 pieces Bay leaf
- 3 tablespoons Rice
Ingredients
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Instructions
- Wash the beef, put it in a saucepan, pour cold water, bring to a boil and cook for about 25-30 minutes.
- Peeled potatoes.
- Cut the mushrooms into pieces (as you like).
- Rinse the rice. Cut the potatoes into cubes. Put the potatoes in the boiling broth and cook for 10 minutes. Then enter the washed rice and cook for another 7-8 minutes.
- Add chopped mushrooms to the soup and cook for 5-7 minutes. Then add the maggi marinade dressing, bay leaf and cook for 5 minutes. At the end, salt to taste (I did not add salt), pepper. Remove the bay leaf from the soup.
- Serve with sour cream.
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