• Beef – 350 g;
  • The round rice – 4 tbsp;
  • Carrots – 2 PCs;
  • Zucchini – 300 g;
  • Cauliflower – 350 g;
  • Tomatoes – 4 PCs.;
  • Celery – 1 stalk;
  • Onion – 1 piece;
  • Vegetable oil;
  • A large bundle of fresh herbs;
  • Salt and spices – to taste;
  • Bay leaf, herbes de Provence;
  • Homemade sour cream – for filing.


  1. In the summer do not want to stand at the stove, so we will try to minimize the cooking process and wash the excess liquid. Take a pan (not enameled) with a thick bottom. Will add vegetable oil and let it heat up on the stove.
  2. First, well wash the rice, fill it with boiling water. Now the rice can be boiled in hot water or to warm up a couple minutes in the microwave. Then rinse thoroughly – this will allow the soup to remain light and transparent and not cloudy from the starch.
  3. Onions finely chop and add the oil. You can add a little ginger or chili pepper, chopped garlic.
  4. After the onions will soak the oil and become Golden brown, add chopped carrots. By the way, it is possible to RUB on a grater, then she cooked faster.
  5. From a piece of lean beef to make beef. It is desirable to pass through a meat grinder twice. Egg we are not going to add, just seasoning spices, salt, herbs de Provence and fresh herbs.
  6. After the carrots a little stew, add the chopped celery and after a few minutes of finely diced tomatoes and a whisper of sugar. Sweetness in the soup and the tomatoes will give you more juice and flavor.
  7. Formed meatballs are prepared from minced meat.
  8. Add to the vegetables brought to half-cooked rice, pour the vegetables with barley water. As soon as the broth starts to boil, put in a pan formed small meatballs, the cauliflower and the chopped zucchini. Salt, season with salt and pepper and cook for about 10-15 minutes until tender.

Ready soup remove from hot plate, add some fresh herbs and let stand. Serve with thick sour cream and aromatic bread.