The “Rice Soup” is the first recipe in the book “Aşçıbaşı” (The Chef, 1898) by Mahmud Nedim bin Tosun. Very easy to prepare, yet delicious. A late Ottoman Era recipe, this soup was the preferred cure for many winter illnesses. With beef stock and pepper as the main ingredients, it’s not hard to imagine how it could have helped alleviate some of the symptoms.
Rice Soup with Beef Stock
- 1.2 to 1.5 litres 5 or 6 cups of Beef Stock
- One handful of rice
- 1.5 tablespoon of Clarified Butter or regular butter
- 1 full teaspoon of tomato puree see notes for tomato
- 1/2 teaspoon Cayenne Pepper
Wash the rice in a sieve.
Bring the beef stock to a boil in a saucepot. Close to boiling point add the rice in.
Stir occasionally and check to see how the rice are cooking. When the rice swell and start to split, begin preparing the oil sauce.
Melt the Clarified Butter in a pan and add the tomato puree and stir.
When the tomato puree is melted, add the Cayenne Pepper and mix it to blend well.
Add this sauce to the saucepot. Add salt to taste and close the lid. Lower the heat and let cook.
When ready, fill bowls with the soup. Sprinkle with ground black pepper, lemon and finely chopped parsley. Serve.
Tips and Tricks for Rice Soup
For the related tips and tricks on this dish, check: