Ingredients
- 1 Hungarian smoked sausage (about 200 g), chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 sweet green pepper, chopped
- 1 tsp each salt and pepper
- 1 tsp oregano
- 1 tsp thyme
- 3 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 cup parboiled rice
- 6 cups beef stock
- 3 cups water
Steps
- Heat oil in large skillet.
- Fry sausage, onion, garlic, carrots, celery, green pepper, salt, pepper, thyme and Worcestershire sauce in skillet for about 5 minutes. Scoop everything into slow-cooker.
- Add beef stock, water and rice to slow-cooker.
- Cover and cook on low for about 4 hours.
- Tip: You may find that the liquid evaporates too much. If this is the case, just add in more water, as required, until you reach the consistency you desire. The soup is flavourful enough to handle the extra liquid.
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Non- Slow-Cooker Variation:
If you don't have a slow-cooker, or just want to finish faster, use a large saucepan or pot and follow steps 1 and 2. Then add stock, water and rice to saucepan. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes.
