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Tomato Rice Soup

Yields1 ServingPreparation20 minsCooking3 hrsTotal3 hrs 20 mins

This filling soup was often on the menu of lumbercamp. If prepared a day ahead broth can be degreased.

Soupe au riz

 1 lb (500 g ) 2 thick slices of beef shank
  2 large onions, 1 chopped finely
  a handfull of celery leaves
 ¾ cup (150 g) white rice
 1 ½ tsp (7 ml ) salt
  A pinch of pepper
 1 cup (250 ml) peeled and chopped tomatoes or chopped canned tomatoes
1

In a large casserole, put beef, the whole onion and celery leaves. Add 12 cups (3 liters) of cold water, bring to a boil, skim the residu that form on the surface, reduce heat, cover and simmer for about 3 hours until the meat comes off the bones easily. Let cool and refrigerate many hours if you want to degrease the broth before proceeding with remaining steps.

2

Remove the congealed fat on top of the broth. Remove meat and reserve. Remove onion and celery leaves with a skimmer or strain broth with a colander and put back the broth in the cass

3

Add the chopped onion, the rice, the salt and the pepper. Bring to a boil, reduce heat, cover and simmer 45 Minutes. Ajdd the tomatoes and simmer 20 Minutes.

4

In the meantime: bone meat and tear in small pieces. Refrigerate while the soup is simmering.

5

Add the meat to the soup and simmer 3 Minutes and serve. The soup can be refrigerated for 5 days and frozen.