Beef Soup: Delicious Recipes

The content of the article

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• How to Make Beef Soup
• How much to cook beef
• How to cook
• Beef soup – recipe with photo
• On beef broth
• Kharcho
• Shurpa
• Pea
• With noodles
• Goulash
• With potato
• Beef bone
• In a slow cooker
• Beef broth vegetable
• Delicious beef soup – cooking secrets

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Even scientists have proven that digestion improves with regular soup. Tasty and rich, it is obtained with the addition of meat, for example, beef. Each hostess should have several such recipes. Not sure which beef soup to make. Choose any of the recipes below..

How to Make Beef Soup

Before you cook the soup with beef, you need to choose the right meat. It may have a different structure. Veal is softer, and in animals of advanced age meat has already a rough structure of tissues. For beef soup, you need to choose something between these two types, i.e. beef of young cattle. The meat of one-year-old animals is the most valuable, which is distinguished by a bright red color.

How much to cook beef

A feature of cooking beef soups is long cooking. On average, it is 1.5-2 hours. This time is enough for a piece weighing 0.5-1 kg, and frozen. A large piece can be cut into several small ones. How much to cook beef in soup in this case? Small pieces are boiled for about 40-50 minutes. The same time is required for beef semi-finished products or minced meat and meatballs from it.

How to cook

Although each housewife cooks her own way, there are still a few general rules on how to cook beef for soup. If you want to get a rich dish, then put the meat in cold water. For a lighter soup, beef can be simply poured with boiling water and cook. Cooking recommendations are presented by such step-by-step instructions:

1. Rinse thoroughly under running water.
2. Then clear of films and tendons.
3. Put on the bottom of the pan, pour water.
4. Cook for about 1.5 hours.

Beef soup – recipe with photo

When choosing which soup to cook from beef, you need to consider what ingredients this meat is combined with. Vegetables, greens, cereals and even some fruits are great for it. Original to taste are mushroom, cheese and cream soups. In addition to the usual recipes below you will find dishes from different national cuisines, for example, Georgian and Caucasian.

On beef broth

A lot of benefits will come from a delicious beef broth soup, which has not only a wonderful aroma and rich taste, but also an aesthetic appearance. This dish is suitable even for those who adhere to proper nutrition. The soup turns out to be light with vegetables, but the meat can not be removed, then the hotter will be more satisfying. The choice is yours, and in the preparation you will be helped by the recipe with the photo below.

Ingredients:

• potatoes – 6 pcs.;
• carrots – 2 pcs.;
• bay leaf – to taste;
• parsley – 1 small bunch;
• vegetable oil – 2 tbsp;
• water – 2 l;
• onion – 2 pcs.;
• salt, pepper – also to taste;
• rice – 1 tablespoon;
• young beef – 300 g.

Cooking method:

1. Rinse the meat, chop into slices, place on the bottom of the pan together with peeled onions and carrots (only 1 pc.), Salt, season with pepper, pour water.
2. After 1 hour, add potatoes cut into cubes into the broth, and get onions and carrots. If you want a light soup, then take out the meat too.
3. After a couple of minutes, pour rice.
4. Take a frying pan, fry chopped onion and grated carrot on it.
5. Send the frying to the pan.
6. Rinse greens, chop finely, toss with the rest of the ingredients along with the lavrushka. After a few more minutes.

Kharcho

This type of meat is traditional for a Georgian recipe called Kharcho. In its classic version, walnuts and tkemali sauce are additionally used. Kharcho soup with beef is sometimes prepared with pomegranates or just tomatoes. These ingredients may well be suitable instead of tkemali sauce. From such a replacement, the dish will not only not lose its flavor.

Ingredients:

• red peppers – to taste;
• hops-suneli, bay leaf, salt – also to taste;
• parsley, dill, cilantro – a pair of twigs;
• garlic – 1 clove;
• onion – 3 pcs.;
• beef brisket – 500 g;
• tomatoes – 600 g;
• rice for soups – 4 tbsp;
• water – 10 tbsp.

Cooking method:

1. Rinse the breast, cut into medium sized slices. Then place the pan with water on the bottom, cook until half cooked for about half an hour, removing the foam.
2. Peel the onions, fry in a deep pan with the addition of fat, which was removed from the broth. 10 minutes is enough for cooking.
3. Using a slotted spoon, remove the meat from the broth and put it in a pan with onions. Stew under the lid for a third of an hour.
4. Pour the tomatoes with boiling water, peel, cut and send to the pan. Stew the dish for another quarter hour.
5. Then pour the broth from the pan to the frying pan. After boiling enter rice.
6. Bring to a boil again, then add chopped garlic, pepper and finely chopped greens.
7. Season the dish with spices, salt, toss the lavrushka.
8. Darken the dish a little more.

Shurpa

One of the variations of the Uzbek national dish is beef shurpa soup. In its traditional form, lamb is used for it, but with other meat it turns out no less tasty. Different people have many cooking options, but there is one thing in common for all – Shurpa is a rich, rich soup. You can cook it using the recipe with the photo below.

Ingredients:

• beef pulp – 1 kg;
• bay leaf – 2 pcs.;
• carrot – 1 pc.;
• allspice – 3 pcs.;
• vegetable oil – 1.5 tsp;
• tomato paste – 3 tbsp;
• water – 2.5 l;
• onion – 1 pc.;
• zira – 1 tsp;
• salt with black pepper – to taste;
• sweet pepper – 1 pc.;
• potato tubers – 600 g.

Cooking method:

1. Rinse the meat flesh, then cut into large pieces.
2. Peel the potatoes, wash them, then chop them into cubes. They must be large, as in the photo..
3. Peel the onion, chop it in half rings, and then quarters of the rings. Cut carrots with pepper into medium slices.
4. Heat oil in a pan. Fry the carrots on it, with onions and peppers for 5 minutes.
5. Next, put meat on top of vegetables, cook for another 5-7 minutes., Stirring.
6. Add tomato paste. Stir, fry for another 5 minutes, reducing the heat to medium.
7. Transfer the grill from vegetables and meat to the bottom of the pan, pour water so that it covers the thick 5 cm.
8. Bring to a boil, then toss the potatoes, season with spices, pepper, salt and lavrushka.
9. Leave to simmer for another 40 minutes..

Pea

One recipe for pea soup uses beef. Such a dish is perfect even for baby food, because it has many benefits for the child’s body. The only long stage is the preparation of peas. To get a delicious home-made dish, you need to soak it in advance with cold water. Step-by-step instructions on how to cook pea beef soup are described in detail below..

Ingredients:

• carrot with onion – 1 pc. for broth and 1 for frying;
• beef, preferably on the bone – 400 g;
• dill – a pair of twigs;
• vegetable oil – 3 tbsp;
• potatoes – 200 g;
• pepper and salt to taste;
• bay leaf – 4 pcs.;
• dried peas – 1 tbsp.

Cooking method:

1. Rinse the peas thoroughly under a stream of cold water, then soak for 2 hours.
2. Wash the meat, put it in a pan, send 1 peeled carrot and onion there. Pour in water, cook for about 2 hours, constantly removing foam. Salt at the end, add bay leaf.
3. Next, remove the beef, cut into small portions..
4. Strain the broth, get onions with carrots from it, then send back to the pan and add potatoes with peas and meat.
5. Warm vegetable oil in a pan, fry the remaining carrots and onions on it until golden.
6. When the broth boils, add the vegetable frying, darken for another 7 minutes, then throw the chopped dill.

With noodles

No less nutritious are vermicelli soups. The dishes that use Chinese noodles are especially original in taste. This Asian beef soup has an amazing flavor. Although simpler recipes are no worse. One of these is presented below. Try it to make a delicious soup with beef and noodles called lagman.

Ingredients:

• pepper, salt – to taste;
• onions – 1 pc.;
• noodles – 400 g;
• beef pulp – 400 g;
• garlic – 6 cloves;
• tomato paste – 2 tbsp;
• vegetable oil – 30 ml;
• water – 2.5 l;
• radish – 1 pc.

Cooking method:

1. Boil water in a pot, then throw the noodles. Cook for 3-4 minutes, then recline in a colander. When the water drains, add vegetable oil.
2. Rinse the meat, cut into large slices, fry in a deep skillet or cauldron with the addition of oil. Enough for cooking 10-15 minutes.
3. Rinse onions with radish, peel. Finely chop the first vegetable, and chop the second with straws.
4. Send vegetables to beef with tomato paste.
5. Pour in broth or water.
6. Stew under the lid for about an hour, reducing fire to a minimum.
7. When serving add noodles.

Goulash

Another unusual recipe is Hungarian beef goulash soup. This dish is a cross between soup and stew, but cooking is very simple. The richness is obtained due to the abundance of vegetables that perfectly complement the meat. The main thing is not to dry it, otherwise the product will become tough. In preparation, a step-by-step recipe with the photo below will help you..

Ingredients:

• vegetable oil – 40 ml;
• hot pepper – 1 pc.;
• paprika, herbs, pepper and salt – to your liking;
• onions – 2 pcs.;
• water – 2.5 l;
• garlic – 5 cloves;
• bell pepper – 1 pc.;
• beef fillet – 700 g;
• potatoes – 600 g.

Cooking method:

1. Rinse fillet, chop thin slices against fibers. Next, send to a frying pan with heated oil, fry over low heat.
2. Rinse and peel all vegetables. Cut the potatoes into small cubes, chop the onion. Add these two products to the meat, sprinkle with caraway seeds, fry for 10 minutes.
3. Cut both peppers, cut into thin rings, and then into 4 parts, send them to the pan. Stew the dish for another 10 minutes.
4. Chop the garlic finely, add it all at once, but 3 times.
5. Sprinkle with spices, salt and pepper. Pour not very hot water.
6. Throw potatoes, stew under the lid 40 min.

With potato

Almost any soup is complete without the addition of potatoes. This vegetable has already become almost classic for such a hot dish. You can cook beef soup with potatoes in different ways. It turns out very appetizing if you add a large number of vegetables – cabbage, leeks, sweet peppers and carrots. Due to them and meat, the broth becomes rich and acquires a rich taste.

Ingredients:

• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• sweet pepper – 1 pc.;
• seasonings, salt and pepper – to taste;
• cabbage – ? head of cabbage;
• carrots – 2 pcs.;
• water – 2.5 l;
• olive oil – 2 tsp;
• potato – 1 pc.;
• parsley – a pair of twigs;
• beef meat – 500 g.

Cooking method:

1. Rinse the onion, chop in half rings. Peel the carrots, cut them into circles, and then them in half.
2. Rinse the pepper, peel the seeds, then chop thinner strips.
3. Chop or crush the garlic finely.
4. Rinse the meat, cut into several parts.
5. Take a large saucepan, pour in the oil, fry the onions on it for a couple of minutes, then toss the carrots, peppers, garlic. Stew vegetables for 2-3 minutes., Stirring.
6. Then pour water, and make the fire maximum. At the same stage, throw beef, parsley and bay leaf.
7. After boiling, reduce fire to a minimum, simmer for about 2 hours.
8. In the middle of cooking, add diced potatoes and chopped cabbage. Remove the meat from the broth, chop and send back.
9. Strain the dish until the cabbage with potatoes is ready.

Beef bone

To prepare a more rich and satisfying broth, it is recommended to take meat on the bones. In one of the original recipes, barley is used in addition to it. Beef is combined with other cereals – rice or buckwheat. Even in beef bone soup add tomatoes, which give the dish a bright color. Although you can use tomato paste instead.

Ingredients:

• pepper, dill or parsley, salt – to taste;
• carrots – 1 pc.;
• beef on the bone, better than ribs – 300 g;
• tomatoes – 2 pcs.;
• pearl barley – 1/3 st .;
• water – 2.5 l;
• onions – 1 pc..

Cooking method:

1. Send the meat and water into the pan, cook the broth over low heat, not forgetting to remove the foam. When ready, get the beef, separate the flesh from the bones and cut into cubes, send back to the boiling broth.
2. Rinse cereals, peel onions and carrots, chop, send everything to the meat.
3. Scale the tomatoes with boiling water, peel them, and mash them using a blender. Next, also lay in the broth.
4. Season with spices to taste, salt and pepper.
5. Dip the dish a bit and then add finely chopped greens.

In a slow cooker

It’s much easier to cook beef soup in a slow cooker, and the recipe wins among the others in time. In addition, the taste of the dish is more saturated and pronounced, and the products retain their beneficial properties better. The cooking technology is very simple. You just need to cut all the products correctly, put them in the appliance bowl and turn on the program – “Soup”, “Stewing”, “Multipovar” or “Cooking”.

Ingredients:

• tomato paste – 1 tbsp;
• onion – 2 pcs.;
• potato – 3 pcs.;
• garlic – 2 cloves;
• zucchini – 0.5 pcs.;
• sugar – 1 tbsp;
• beef – 300 g;
• water – 1.5 l;
• tomatoes – 2 pcs.;
• bell pepper – 1 pc.;
• potatoes – 3 pcs.;
• olive oil – 1 tbsp;
• salt to your liking.

Cooking method:

1. Rinse beef, cut.
2. Pour oil into the multicooker bowl. Fry the meat in it, choosing the “Frying” mode for half an hour.
3. Rinse, peel and chop all vegetables randomly..
4. 10 minutes later send onions with carrots to the bowl, fry a little, then add garlic and tomatoes, add pasta and sugar, mix.
5. After the sound signal send potatoes, zucchini to the bowl, salt.
6. Then pour water. Set the timer for 1.5 hours in the “Extinguishing” mode.

Beef broth vegetable

More dietary, but no less useful is beef soup with vegetables. This meat is not very fatty. The dish still turns rich thanks to vegetables. They can be different – ordinary or cauliflower, peas, beans, lentils, peppers, zucchini or celery. The meat is also suitable in any form – with or without fat, although it is better to eat bone-less for greater richness.

Ingredients:

• cauliflower – 300 g;
• potatoes – 3 pcs.;
• beef – 600 g;
• water – 2 l;
• celery – 1 pc.;
• green peas – 200 g;
• spices to taste;
• carrots – 1 pc.

Cooking method:

1. Fry chopped meat in a pan, season with spices.
2. Then put the beef in a pot of water.
3. Rinse vegetables, cut into arbitrary slices.
4. After half an hour, first add potatoes to the broth, then cabbage, carrots with onions and celery.
5. Cook for another half hour, and for 5 minutes. throw peas to the end.

Delicious beef soup – cooking secrets

Each way to make a delicious beef soup has its own characteristics, but some general tips still exist. For greater richness, you should use a smaller pan. It is necessary to lay products strictly in that sequence which is specified in the recipe. So the ingredients will not be digested. Salt soup is better near the end. Still not worth the boil. When languishing, beef soups are tastier.