First courses

Recipe: Rice and bean soup with stewed meat

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Category: First courses

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Rice and bean soup with stewed meat — a hearty homemade lunch

A rich soup where stewed meat provides the “right” meat broth, rice makes the dish tender, and beans make it thick and very satisfying. Perfect for lunch/dinner when you need something quick and tasty.

Rice and bean soup with stewed meat, made according to a Ukrainian recipe, is a warm, rich first course that combines the comfort of home cooking with quick preparation. Stewed meat provides a rich broth and pieces of meat without long cooking, while rice makes the soup soft and thicker. Beans add heartiness and a pleasant texture, making this soup perfect for lunch or dinner on a cold day. Carrot and onion sauté enhances the aroma, while bay leaves and pepper complete the flavor bouquet. If desired, you can make the soup more “Ukrainian” by adding a little garlic and greens at the end. This is the perfect recipe when you want something delicious, simple, and hassle-free.

 

• 🍲 Dish: first course
• ⏱️ Time: 25–35 min
• 🥣 Servings: 6–8
• 🔥 Difficulty: easy
• 🥫 Base: stewed meat (pork/beef/chicken)

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Advantages:

• ✅ Quick to prepare — no long cooking of meat
• ✅ Hearty and nutritious: beans + rice + stewed meat
• ✅ Affordable ingredients and consistent results
• ✅ Tastes “like home cooking,” even on a weekday

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Ingredients for a 5-liter pot

• ✅ Canned meat (pork, beef, or chicken) — 1 can with a content of = 550 g.
• ✅ Canned beans — 1 can of 200-250 g.
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• Tip: drain the beans through a colander and rinse them — this will make the taste cleaner.
• ✅ Rice — 120–150 g (about 2/3 cup)
• ✅ Potatoes (small) — 3 pcs.
• ✅ Carrot — 1 pc.
• ✅ Onion — 1 pc.
• ✅ Oil — 1–2 tbsp. (for frying, if you have time)
• ✅ Bay leaves — 2 pcs.
• ✅ Black peppercorns — 5–7 (or 3 allspice berries — recommended)
• ✅ Salt — 1 heaping tablespoon (then adjust to taste)
• ✅ Water — 4 liters (to fill a 5-liter pot)
• ✅ Greens (dill/parsley) — to taste
• ✅ Garlic — 3 cloves (optional, but worth it!)
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• Optional (to your taste, if you have time and are making a roux):
• ✅ Tomato paste — 1 tbsp (add to the roux if you have time)
• ✅ Paprika — 1 tsp (gives a nice aroma)

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Step-by-step cooking process

• 🔹 1) Preparation
• Cut the potatoes into cubes.
• Grate or finely chop the carrots.
• Finely chop the onion.
• Rinse the rice 2–3 times until the water runs clear.
• Drain and rinse the beans.
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• 🔹 2) Broth base
• Pour 4 cups of water into a saucepan and bring to a boil.
• Add the bay leaf, pepper, 1 tablespoon of salt, onion, and boil for 3-5 minutes.
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• 🔹 3) Potatoes + rice + carrots + the entire contents of the canned stew
• Add the potatoes and immediately add the rice, carrots (if not fried), and the entire contents of the canned stew.
• Cook for 10–12 minutes over medium heat (until the potatoes are almost done).
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• 🔹 4) Sauté (separately, if you have time)
• Fry the onion in a pan for 2–3 minutes, add the carrots for another 3–4 minutes.
• If you add tomato paste (this is to your taste, but you can also leave it out, then the taste will be milder), add it to the sauté and heat for 30–40 seconds.
• Transfer the sautéed mixture to a saucepan.
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• 🔹 5) Add the beans
• Add the beans and stir.
• Cook for 3–5 minutes (canned beans are already cooked, so they don't need long).
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• 🔹 6) Finishing touches
• Taste for salt and add more if necessary.
• Add the greens and (if desired, but it's very tasty!) 3 cloves of garlic (pressed).
• When it boils, turn off the heat immediately and let it steep for 5-10 minutes under the lid — the taste will be even better.

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Tips

• 🔹 If you want it thicker, add a little more rice (up to 170 g) or another half a can of beans.
• 🔹 If you like it spicy, add a pinch of ground black pepper or paprika at the end.
• 🔹 It is very tasty to serve with black bread/croutons, and for a “homemade” touch — a spoonful of sour cream (optional, but nice).

 

The soup is ready!

Let's enjoy this delicious soup with rice and beans from stewed meat, made according to a Ukrainian recipe!

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