Buckwheat soup with beef

Buckwheat soup with beef

Ingredients

Beef – 350 g

Buckwheat – 3 tbsp.

Potatoes – 1 pc. (big)

Ground dark pepper - to taste

Vegetable oil – 1 tbsp.

Parsley – 5 g

• 51 kcal
• 50 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

I think every family has its own favorite buckwheat soup recipe. I quite often cook this soup in water, without meat, but if I have a good piece of meat and time, then I cook buckwheat soup with beef.

You can cook the beef in the broth in advance, then it will take about 20 minutes to make the soup itself, which is enough time to quickly feed the family a hot dish for lunch.

We will prepare all the products according to the list. You can take beef on the bone, or the pulp - at your request and according to your wallet.

Place the beef in a saucepan, fill it with 1.5 liters of water, you can add bay leaf and aromatic pepper. Cook the beef over medium heat for 20-25 minutes, skimming off the foam that appears on the surface of the broth so that the broth comes out clear. Be sure to salt the meat halfway through cooking. To make the meat cook faster, you can cut it into small pieces.

Peel the potatoes and cut into cubes.

When the beef has cooked for 20 minutes, add the potatoes to the pan.

We will sort out the buckwheat and rinse it under running water.

Add buckwheat to the pan and cook the soup for another 15 minutes or until the potatoes are completely cooked.

While the soup is cooking, we will create a vegetable dressing for the soup. To do this, cut the onions into quarter rings and cut the carrots into strips.

Pour vegetable oil into a frying pan and fry the vegetables, stirring, for 7-8 minutes.

We check the readiness of the potatoes by cutting a piece with a knife. If the potatoes are ready, add the dressing and cook the soup for another 5 minutes, taste the finished soup for salt and, if necessary, add more salt.

Turn off the heat and add chopped parsley to the soup. Let the soup sit for 10 minutes before serving.

We arrange the pieces of beef into portioned plates and pour our buckwheat soup.

Buckwheat soup with beef turns out hearty and very tasty.

Buckwheat soup with beef

Hearty and tasty soup. Its highlight is that it is prepared with stewed beef, and not boiled. It turns out quite spicy. My significant other's favorite soup. Come in, maybe you will like it too!

Ingredients for “Buckwheat soup with beef”:

• Buckwheat - 1 cup.
• Beef – 800 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 4 teeth.
• Puree tomatoes - 250 g
• Vegetable oil - 3 tbsp. l.
• Salt - to taste
• Reddish hot pepper (I use a mixture of coarsely ground peppers (dark, reddish hot, aromatic). I didn’t find the mixture in the ingredients.) - to taste
• Greens (Dried. (I have a ready-made mixture of “Caucasian herbs”)) - to taste

Production time: 80 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Buckwheat soup with beef”:

Cut the beef into cubes. Not small.

Heat vegetable oil in a frying pan. Place 1 clove of garlic, sliced, a mixture of peppers, dried herbs (I use a ready-made mixture of “Caucasian herbs”). When the garlic is browned, they usually take it out, but I didn’t do that, I like it that way. Dip the beef into the bubbling, fragrant oil. The meat must lie in a single layer in the pan so that it is fried and not stewed.

Fry the meat on all sides and pour in bubbling (specifically bubbling) water so that the meat is completely covered. Reduce the heat so that the meat simmers very little. Cover with a lid and simmer for an hour to an hour and a half. (Depends on the meat). It is customary to salt the meat at the end of stewing. I always add salt before adding water. Contrary to all the legends, this does not make it hard and dry; it has been tested by time. But it salts out better. To my taste, meat salted at the end remains under-salted and requires additional salting on the plate, which is even more harmful. But you will certainly be able to salt the meat when you consider it necessary. I'm just sharing my experience, maybe someone will be curious.

The meat is stewing. At this time, cook the buckwheat until tender in a large amount of salted water.

Cut the onion into half rings, cut the carrots into cubes, sauté the vegetables in vegetable oil. I add a little more pepper and dried herbs to the vegetables.

Next you need to add tomato to the vegetables. I listed pureed tomatoes in the ingredients. I actually use homemade tomato. In fact, the same pureed tomatoes. You can use homemade tomato sauce to taste. If you don’t have anything like that, then simply grind the tomatoes through a meat grinder or chop them in a blender. 2-3 medium tomatoes will come in handy.

Add tomato to vegetables. I also add a little store-bought ketchup for some sourness. Simmer everything together for 7-10 minutes.

Place the finished meat along with the liquid into the prepared buckwheat, add the roasted vegetables there, and boil everything together for 5-7 minutes.
Turn off the fire. Immediately, put chopped garlic into the hot soup, close the lid and let it brew for about 20 minutes. That’s it, the tasty, fragrant, hearty soup is ready. Bon appetit!

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March 20, 2019 virgola71 #

March 20, 2019 PYMA-2016 # (recipe creator)

March 20, 2019 Miss #

March 20, 2019 PYMA-2016 # (recipe creator)

March 20, 2019 Demuria #

March 20, 2019 PYMA-2016 # (recipe creator)

March 20, 2019 gorschkovaov #

March 20, 2019 PYMA-2016 # (recipe creator)

March 20, 2019 PYMA-2016 # (recipe creator)

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Beef soup

Beef is considered dietary meat, which is perfectly absorbed by the human body, contains vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and minerals. You can cook tasty, satisfying and healthy first courses from it. Now we will prepare buckwheat soup recipe with beef. The soup is prepared in beef broth. We will cook it from meat on the bone. When boiled, the bone gives the broth a rich taste. You need to cook it for 1.5-2 hours over low heat, covered with a lid. Be sure to add the pulp, then the dish will be even tastier. We will also add vegetables and buckwheat, they will add satiety, smell and taste to the dish. Frying vegetables or not is up to everyone; with blanched vegetables the soup is tastier, but not healthier. Spices will help give the yushka a smell: basil, cumin, bay leaves, fresh herbs. So let's start making it.

Ingredients

• Beef – 500 g.
• Potatoes – 6 pcs.
• Buckwheat – 4 tbsp
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt – 1.5 tsp
• Bay leaf – 1 pc.
• Coriander – 0.5 tsp
• Water – 3 l.

How to make beef soup

Place the beef on the bones and the meat cut into pieces into the water. Bring to a boil and drain the first water with all the dirty foam. Fill it with water again and wait until the water boils. Then, reduce the heat to a leisurely simmer and cover with a lid. Cook over low heat for 1.5 hours. If foam appears, remove it with a slotted spoon.

Add chopped onions and carrots to the pan. Cook until the vegetables are soft.

Add buckwheat, stir and cook for 15 minutes until half cooked.

Add diced potatoes and cook until done.

As soon as you put the potatoes in, add the bay leaf and dry coriander.

Pour the soup into a bowl and serve. Bon appetit!

Buckwheat soup with beef. Tried and tested recipe

If you want to prepare a delicious and healthy first course, we suggest trying the recipe for buckwheat soup with beef. A photo and detailed description of the manufacturing process will help novice housewives cope with the task. Buckwheat, as is clear, is a dietary product that allows us to add a significant amount of minerals, iron, vitamins to our body (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) PP, iodine , proper carbohydrates and so on. As for meat, it is recommended to use lean beef for the recipe. But if you wish, you can create a soup with chicken, pork, smoked duck ribs or lamb pulp.

Ingredients needed

• 680 g meat;
• 160 g buckwheat;
• one large carrot;
• onion;
• a few cloves of garlic;
• two huge potatoes;
• salt;
• sunflower oil;
• ground dark pepper;
• a pair of bay leaves;
• spices for soup;
• water.

Description of the process of making buckwheat soup with beef

The main ingredients that are included in the recipe for the first course include meat (it is better if it is on the bone, for example, ribs), buckwheat and vegetables. In addition to potatoes, onions and carrots, you can add half a dried celery root, sweet bell pepper or hot chili pepper to the soup. In addition, a huge amount of dried or fresh herbs is welcome.

Bouillon

First you need to thoroughly wash the meat and fill it with cool water. The key to proper buckwheat soup with beef is a well-cooked broth. Add a bay leaf and a few peppercorns to the water, put on fire and cook for 50 minutes. As soon as foam appears on the water, remove it and slightly reduce the gas. Pepper and bay leaf can be removed from the broth after 20-25 minutes of cooking. During this period of time they will give off their own scent.

While the ribs are cooking, let's start with the vegetables. For the recipe for buckwheat soup with beef, you will need a couple of huge potatoes, which should be peeled and cut into small cubes. We will add the potatoes to the broth at the fortieth minute of cooking the meat. Peel the onion and chop it very finely, chop the carrots on a grater. We make traditional frying for soup in sunflower oil.

Other products

Before adding buckwheat to the broth, rinse it under running water a couple of times. Some housewives, when preparing buckwheat soup with beef, strain the broth before adding vegetables and cereals, removing a piece of meat. You can take out the meat after production, disassemble it into fibers and send them back to the soup. Which specific option to choose is up to you.

After potatoes and buckwheat have been added to the broth, it is cooked for another 15-20 minutes. During the manufacturing process, add salt to taste. To finish, add a couple of crushed cloves of garlic and finely chopped fresh herbs to the soup. Turn off the fire. Let the buckwheat soup with beef brew for a little while. Serve with croutons and a small spoonful of homemade sour cream.

Individual manufacturing

There are a lot of options for soup with buckwheat, but there are several tips, features and aspects of production that are the same for all recipes for this first course:

• The amount of buckwheat must strictly correspond to that indicated in the recipe. The group tends to absorb water even when the welding process is completed.
• To obtain a dietary soup, it is recommended to combine a small amount of potatoes, buckwheat and chicken in the soup. You can also reduce calorie content by not frying it. Onions and carrots are added immediately to the broth.
• To make the broth clear and light, add the onion. Just remember to pull it out at the end of production.
• To get a very rich smell of buckwheat, fry the grains in a dry frying pan and only then add to the broth.
• For production, use the freshest cereal. Always pay attention to the expiration date indicated on the packaging. (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) leave buckwheat .