For soups, I cook meat broths in advance. First, I cooked chicken broth from a ham. I put the ham in a saucepan, poured water, and put it on the fire. Brought to a boil and drained the first broth. I poured fresh water, brought it to a boil. The foam will no longer be on the broth. I put the onion in the husk whole, cooked the broth until the chicken meat was ready. From the onion in the husk, the broth will turn into a beautiful golden color. At the end of the salt and put allspice peas. This is about 10 minutes before readiness. I don't like bay leaves in chicken broths. I took the meat out of the broth. When the broth has cooled, strain it through 2 layers of gauze. The broth on the chicken leg is fat. The excess fat was left on the gauze.
Cooking the soup will therefore take very little time. Put a saucepan with a strained broth of 1 liter on the fire, bring to a boil and spread the brown rice. I like soups thick and who likes thinner, pour more broth. You can top it up later, when you lay out the dressing. Brown rice is cooked longer than usual. After 15 minutes, I laid out the potatoes, cut into a small cube.
In parallel, I will cook vegetables in a saucepan for soup, while rice and potatoes are cooked. In a saucepan, I poured oil, warmed it up and put garlic 1 large tooth, cut into 2 parts and crushed with the flat side of a knife. Fried until golden brown for a minute, it gave its flavor to the oil. Next, I put the onion finely chopped, and removed the garlic (just threw it away). Gilding the onion. Carrot and pumpkin are divided into 2 equal parts. One part will be finely diced, the cubes will look nice in the soup, and the other half will be grated on a medium grater. Spread the cubes of pumpkin and carrot to the onion, simmer for 5 minutes, add the grated vegetables. We languish almost until ready.
We put cubes of red bell pepper. Simmer until the vegetables are ready, you can add a couple of spoons of broth. Everything is ready. The rice and potatoes were cooked, the vegetables were steamed. Fill the soup with vegetables. Bring to a boil, add salt if desired, not forgetting that the broth was salted and put allspice. Cook for a couple of minutes, covered with a lid, on a minimum heat. Like I said before: "I don't like bay leaves in chicken broths and soups." The soup is ready.
We pour fresh, just cooked. We spread the pieces of boiled chicken in the soup and pepper it with freshly ground black pepper. It can be red burning.
We're having lunch. Mentally. Brown rice can be replaced with any rice in the soup! It will also be delicious!