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Rice soup with beef

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	normal/manageable
Number of people:	12
Ingredients:	750g beef (breast, cross rib or leg disc) 5 carrots (carrots) 1 medium celery root, possibly the green 2 leeks (Allium) 1 bunch of fresh curly parsley Salt Pepper 3 tablespoons canola oil 6 cups of rice Beef broth 0.5 L water

Preparation:

Cook the beef in a large enough pot in beef broth and salt until tender. Then cut the meat into small cubes. Wash and cut the carrots and celery (you can use the leaves as well if you want) into large cubes Carrots and celery (who likes can here the green turn blank) cut into large cubes. Wash and clean the leek and cut into slices. After the meat is cut, add the vegetables. If you want, add a piece of parsley as well. If the vegetables are cooked, take them out and cut into smaller pieces. If you do not like celery, take it out, the soup will still have its taste. Cut the parsley and celery and return to the soup. If you want to add some flavour to the lean meat, you can add some rapeseed oil, then season with salt and pepper. Cook the rice separately and add to the soup before serving.