Beef soup with rice and vegetables

Description

The recipe won't take much time. Preparation: Cut the beef into 1.5 cm cubes. Heat vegetable oil in a frying pan and brown the meat, stirring, until golden—about 5 minutes. Transfer the beef to a plate. Slice the carrots into half-rings. Finely chop the onion and garlic, add them to the same frying pan where the beef was cooked, and sauté for about 10 minutes. Add the carrots and cook for another 5 minutes. Pour in 100 ml of broth and stir well with a spoon. Transfer the mixture to a saucepan, add the beef and the remaining broth. Add thyme, salt, and simmer for 30 minutes. Then add rice and cook until tender. Remove thyme sprigs from the soup. Sprinkle with chopped parsley and serve immediately. The soup is ready to serve.

Instructions