- Beef with bone - 600 Grams
- Tomatoes - 900 Grams
- Rice - 1/2 cup
- Peas (fresh or frozen) - 1 glass
- Bulb - 1 piece
- Root of parsley - 1 Piece
- Carrot - 1 piece
- A small piece of celery root - 1 piece
- Fresh basil - - To taste
- Salt, pepper - - To taste
Prepare all the necessary ingredients. If you use frozen peas - it must be thawed. Pour in a pan of 2.5 liters of water, we put there a piece of beef with bone and cook on medium heat for about 1 hour. When beef becomes soft - then you can proceed to the next step. While the beef broth is brewed, we need to blanch the tomatoes. To do this, we make cross-cuts on tomatoes and throw them into boiling water. We stand tomatoes in boiling water for 20 seconds. Immediately after this, we put the tomatoes in cold water and remove the skin from them. Blanched tomatoes are blended with a blender. When the meat broth is ready, pierce onions in several places and throw them into the pan. Carrots, parsley and celery are cut into large pieces and added to the broth. We cook for another 20-25 minutes. At the end of this time, we take the vegetables from the saucepan with a noise. We also take the beef from the broth, separate the meat from the bone and cut it into cubes. Add the chopped beef back into the broth, bring to a boil. Add the thoroughly washed rice, mix and cook for 10 minutes with medium boiling. Then we add peas. And immediately after the peas - tomato puree. Solim. Season with black pepper and dried or fresh basil. We cook for another 5-10 minutes - and remove it from the fire. We pour out on plates and serve. Bon Appetit! :)
Servings: 6-8