Leek soup with minced beef and rice

Ingredients for 6 servings:

• 250 g minced beef
• 1 ½ liters of water
• ½ stalk(s) leek
• 1 carrot(s)
• 2 medium-sized potatoes, floury
• 1 handful of rice
• 1 tsp, heaped seeds, (dill)
• e.g. salt and pepper
• n. e.g. herbs, e.g. E.g. parsley
• n. B. spice(s), e.g. sweet paprika

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

First, slowly add the minced meat to 1.5 liters of boiling water, breaking it up into small pieces with your fingers. Or you can form small balls and add them to the water. While the minced meat is simmering, wash the leek, cut it into half rings, and add it directly to the minced meat. Now peel the carrot, cut it into thin slices, and add it to the pot. Peel the potatoes, cut them into small cubes, and add them to the water along with the rice. Add the dill seeds and a pinch of salt. Let everything simmer until tender. Once everything is tender, season with herbs and spices. Serve with baguette. If you like, you can add sour cream. Alternatively, you can use frozen or dried dill tips instead of dill seeds. Or both. By the way, I always freeze carrots and leeks in slices or rings. This makes the soup even quicker.