How to make
Start off with the preparation of aromatic and dense broth for the soup.
The vegetables are washed, peeled and placed whole in a large pot along with the beef bone, parsley stalks, olive oil, salt, black pepper and bay leaf.
Pour plenty of water and boil the broth for 30 minutes over medium heat.
The potatoes and carrots are removed (optionally you can remove part of the parsnips). Cut them into cubes.
The broth is strained and only the beef bone is returned back into it. When it boils again, add the meat, which needs to be cut into small pieces (slightly larger than for soup). Boil over low heat, until the beef is ready - it should be tender and soft.
Pour the chopped boiled vegetables back into the beef broth, add a spoonful of two chopped parsley and when it boils, add the rice. Cook until it's al dente or slightly below the indicated time of the package and that way until the time of serving it will continue to cook, even if pulled away from the heat, it will not fall apart and become mushy.
The beef bone is removed.
The finished beef soup with rice is left aside for 5-10 minutes and that way the rice will absorb the required amount of liquid and the flavors will combine well.
Before serving, sprinkle the beef soup with more fresh parsley.
Enjoy your meal!
