Beef soup with potatoes; regular recipe 5 manufacturing options

Beef soup with potatoes - regular recipe + 5 cooking options

We are glad to welcome “In Your Own Home” dear guests and subscribers! Do you feel the smell coming from our culinary section? It is the fragrant beef soup that invites you to the table. Let's find out how to prepare regular meat bone soup.

Crafting recipe

Video recipe

Benefit and harm

Even after heat treatment, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, iron, zinc, and amino acids are retained in the meat. Therefore, it is useful to use the product to prevent anemia and increase hemoglobin levels. Per 100 grams of product there are 254 kcal and 25.8 grams of protein, which is needed for the growth and construction of body cells. Therefore, the dietary product is especially useful for nursing, pregnant women and for those who adhere to a diet (Diet is a set of rules for human consumption of food) and proper nutrition.

The only negative is cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms, with the exception of nuclear-free ones) . That's why everything is great in moderation. Also, don't eat beef less than 2 hours before bed. Although this is a dietary food, the stomach still needs time to digest the food.

5 other options

• Vietnamese Pho Bo with beef

This Asian taste will appeal to the most daring and desperate. Why brave? Because what’s in the bowl are thin slices of raw beef meat. Why desperate? Therefore, hot peppers, green onions, lime and basil in an ensemble with spices will be remembered for you forever. You will soon learn about what spices to add and how to properly prepare this soup in our section.

• With tomato and sweet pepper

It would seem like an accessible set of vegetables: sweet peppers, carrots, tomatoes. But in combination with boiled veal, a sweet and sour strong broth comes out. This ordinary, but quite hearty soup will pave the way to the heart of a hungry man.

The next hot dish is veal bean soup. This protein favorite will break all records among similar competitors.

• With beef and champignons

Learn how to make this creamy, savory beef broth with the freshest mushrooms and a splash of ale. I'm sure you haven't tried the first dish in this interpretation yet.

• Country soup with beef and vegetables

Try the rustic meat and vegetable soup with frozen or fresh corn and green peas. It is better to cook it the day before and serve it the next day, when it has steeped. Find out how the main ingredient in this recipe is prepared in a special way.

Useful tips

1. To give the broth a golden color, I bake the onion in its peel in a dry frying pan.
2. A very important condition for making the broth transparent is to make sure that it does not bubble, but languishes, gurgling slightly.
3. To keep the soup clear, do not cover it tightly with a lid while reheating.
4. Place the meat and vegetables in cool water; with gradual heating, the beef will give the taste and benefit to the broth.
5. Water is extremely important for taste. The softer it is, the tastier the broth.
6. To make the broth beautiful and tasty, you must soak the raw meat in water for several hours. If possible, it would be great to change the water 1-2 times during this period of time. Then all the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) will leave the meat and the broth will turn out transparent.
7. If you don't remove the foam from the broth just right, it will become cloudy. But the situation can be improved: just add cool water, bring to a boil and skim off the foam.
8. Some thrifty housewives prepare from one piece of meat not only the first, but also the second dish and even snacks. For example, boiled beef is used for navy-style pasta, pancakes with meat, or added to salads.

Conclusion

Now we have prepared the first hot dish with a beef bone. We learned 8 culinary subtleties of making soup with this ingredient. Thanks to detailed photos, we clearly saw the method of preparing the main regular dish and 5 different options using beef broth.

What tricks do you use in making roast dishes? Share your recipes with us in the comments!

Beef soup

Soup “Shurpa”

A very fragrant, tasty and satisfying soup.

Thick German soup “Pichelsteiner”

I love recipes with a story or a captivating title. Well, I came across this recipe on the Internet. The preamble was as follows: Bismarck Stew – also called “Pichelsteiner” – is a rich thick soup that is prepared with 3 different types of meat. He was especially fond of the German Chancellor Bismarck when he was vacationing in the Bavarian resort of Bad Kissingen. Thick and satisfying, “Pichelsteiner” is included in the golden collection of the 100 most recognizable recipes from different countries of the world. In his honor, in the German town of Regen, a holiday has been held for 130 years with night boat rides, a costume procession, a colorful fair and fireworks. Well, do you think I could resist such a recipe? Naturally not! I have prepared it. extremely tasty and satisfying, but... I thought it was a bit simple. I started to find it. and found it. And what I found, more about that below.

Austrian goulash soup

When I came across this recipe in the “Culinary Workshop” magazine, I just felt it would turn out delicious! I have prepared it and I hasten to share with you a delicious thick soup that combines both the 1st and the 2nd.

Soup “Pashket”

The most beloved and most delicious soup. My grandmother's recipe, which she prepared all her life and which she, in turn, inherited from her grandmother. She prepared it mainly for holidays; The soup is remembered to this day by all the relatives and friends who came to visit her. This recipe is extremely difficult to find on the Internet, I found almost a couple of mentions that “Pashket” is a specifically Astrakhan dish, and it was previously prepared, mainly from the freshest fish in a Russian oven. We cook it in the oven with meat or chicken, and it turns out extremely tasty. The thick, rich soup simmers under the dough, which in turn is saturated with that smell! I’ll be honest, this dough is my favorite part of the dish)

Soup “Almost Korean”

There is already a similar recipe on the website, but mine differs in the method of preparation. I would like to offer it for you, in case it suits someone’s character.

Soup “Estofado”

“Estofado” is a very thick soup, which in Mexico is served as the first and second course. The best way to complement it is with toasted cornbread.

Goulash soup in a slow cooker

This recipe was simply created for the VITEK VT-4203 SR multicooker. Firstly, it needs to be simmered for an extremely long time, secondly, at a low temperature, thirdly, while it is languishing, you can do the most pleasant thing you love. My husband fell ill with this soup during our first trip to Thailand. It so happened that for 3 years we were not able to go there again, he often remembered that beloved goulash soup that was prepared for him in Tai, and so, in January, we were able to go to our beloved magical land and, first of all, how we arrived in Pattaya, the husband practically rushed to his beloved German named Hugo, who runs a small restaurant on the outskirts of the town. And, naturally, he ordered goulash soup, which he had missed for 3 years, and I ordered my favorite shrimp, the recipe for which I had already published on Povarenka’s pages. SO, come in, I’ll show you what my husband missed so much. According to tradition, they let me into the holy of holies - into the kitchen of this restaurant - and showed me how they create this miracle. But it turned out to be extremely simple))) Maybe it sounds surprising that I am offering a recipe for a Hungarian soup prepared by a German in Thailand, but it was so delicious for us that I simply cannot help but share this recipe with you.

Bean soup “Nimble”

The title says it all - the soup is extremely simple and quick to make, it goes great in our family, my son practically constantly asks for more! Try it, you will like it!

Soup with dumplings “Homemade”

Delicious, homemade, meat soup with fragrant dumplings. Cooking and eating this soup is a complete pleasure, help yourself!

Super tender beef

Everyone cooked fish and chicken in a sleeve, but did you stew beef in a sleeve? This thought came to my mind on Saturday. Very fast, the taste is great, and you eat the meat with sponges!

Beef soup .
Beef soup Nutritionists advise including soup in your daily menu. And not only because of the ability of soups to restore stomach function. With soups, you can restore your own weight, getting rid of extra pounds, because the first courses do not have many calories and, at the same time, they are extremely satisfying.

Beef soups are especially popular. It is a source of iron, valuable proteins and other nutrients.

When choosing beef for soup, focus primarily on color. The meat of one-year-old animals, which is much better suited for making soups, has a striking, rich reddish color. But it’s better not to take black meat - darkening indicates the animal’s advanced age, which means the piece will be hard. The highest and first grade meats are best suited for soup.

In soups, beef mixes well with various vegetables, cereals, mushrooms, herbs and, of course, seasonings.

The beef is placed in cool water and boiled patiently. Beef cut into pieces is cooked for about an hour, a whole piece - an hour and a half, no less.

It is best to cook beef broth soup in an enamel, clay or fireproof glass container. Pots with thick walls are ideal. Cook the beef under a closed lid.

Beautiful options for beef soups are soup with beef and mushrooms, soup with beef and vegetables, beef soup with cheese and, of course, the usual Georgian kharcho.

Helpful tips:
– The less water in the pan, the richer the soup will be.
– The placement of goods depends on the time of production - after the beef, hard vegetables are placed, then medium ones, later soft ones.
– Beef soup should only be cooked over low heat.
It will turn out to be the most rich and tasty. – It’s better to salt the soup 6-8 minutes before it’s ready.

Beef soup with potatoes and noodles

Now we offer you a recipe for an extremely tasty first course - Beef Soup with Potatoes and Noodles. This soup is extremely easy to prepare and tastes simply wonderful. In addition, it is extremely filling, which is important. For production, ordinary, inexpensive products will be useful.

Beef soup with potatoes and noodles

For this soup we need a piece of beef, preferably on the bone. With a small streak of fat, for a rich broth. The older the beef, the redder the meat and the longer it will take to cook it. Keep this in mind when making broth.

So, let's prepare a delicious lunch: light and tasty beef soup.

Ingredients:

• Beef -400 gr
• Potatoes - 3-4 pieces
• Pasta -80 gr
• Onion -1 onion
• Tomato paste - 1 tbsp
• Bell pepper - 1 pepper
• Spices (bay leaf, peppercorns)

Place the beef meat in a saucepan and cook the broth for 1.5 -2 hours, depending on whether the beef is young or ancient.

When the meat is ready, remove it from the pan.

Peel the potatoes and cut them into fairly large pieces. Throw them into the broth. While the potatoes are cooking, prepare the roast for the beef soup.

To fry, finely chop the onion and fry it until golden and transparent. Add peeled and chopped bell peppers and tomato paste or ketchup. Lightly fry everything.

We throw any ready-made pasta into the soup; you can also create homemade noodles without the help of others. We used ready-made homemade noodles.

Throw a handful of noodles into the potato soup. Please note that the noodles increase in size when cooked, so do not add too much, otherwise you risk getting an extremely thick soup.

Cook the noodles for 5 minutes. Add the prepared roast to the soup, add salt, add spices (bay leaf and peppercorns, maybe a pinch of thyme) and leave to cook for another 2-3 minutes.

Meanwhile, cut the previously boiled beef into small pieces and place on plates.

Pour the finished soup, you can sprinkle it with finely chopped herbs (dill, parsley).

That's all, beef soup with potatoes and noodles is ready! Savory, light and fragrant. Your family and guests will be satisfied.

Beef soup with potatoes and vermicelli

Even an inexperienced housewife can cook beef soup with potatoes and noodles. In this case, you don’t have to fry it and the soup can be completely considered dietary.

What I definitely advise you to do is to drain the first broth, wash the meat again and fill it with fresh water. The exception is if your meat is homemade and you are 100% convinced of its quality.

You can cook the meat as a whole piece, but it is more convenient to immediately cut it into pieces, so that after cooking you can relax and pour the soup into portions.

Ingredients

Beef – 250 g

Potatoes – 3-4 pcs.

Vermicelli – 90-100 g

Salt, pepper - to taste

Bay leaf – 1 pc.

Peppercorns – 4-5 pcs.

Parsley - for serving

Butter – 20 g

• 53 kcal
• 1 hour 5 minutes
• 1 hour 5 minutes

Photo of the finished dish

Step-by-step recipe with photos

To make soup with beef, noodles and potatoes, prepare the necessary ingredients from the list.

Thoroughly wash the meat, place on a cutting board and cut into pieces.

Pour water over the meat, bring to a boil and let it simmer for about 5 minutes. Then drain the water, wash the meat again and add fresh water. Place the pan on the fire. Bring the meat to a boil again. If foam appears, collect it with a slotted spoon or spoon. Salt the water and cook the meat for 30 minutes.

Peel the onions and carrots, cut the onions into cubes, carrots into slices or strips.

Peel and cut the potatoes into cubes.

First put the onions and carrots into the pan with the meat and cook for 10-15 minutes. After this time, check the readiness of the meat: if it is already relatively soft, then you can add potatoes to the pan. Cook for about 15 minutes.

If the potatoes are ready, add vermicelli and peppercorns to the pan.

Stir vermicelli into the soup and bring to a boil. Turn off the fire.

Add bay leaf and a knob of butter to the soup if desired. Cover the soup with a lid and let it brew.

Pour the finished beef soup with potatoes and noodles into bowls, sprinkle with ground pepper and chopped parsley.