Meat soup - proven recipes. How to properly and tasty cook meat soup. Potato soup with meat

Beetroot soup is the younger brother of borscht. It's much faster and easier to prepare. If in our family I usually cook borscht, then my wife likes to cook beetroot soup. Read her very simple soup recipe. Ingredients for beetroot soup: 1.5 liters of meat broth with 500 gr. veal; medium beets; medium carrot; medium onion; a couple of medium potatoes; salt; pepper; Bay leaf; vegetable oil for fat. Preparing beetroot soup: Boil meat broth. If you take veal, the cooking time will be 50-60 minutes. Peel the vegetables: beets, carrots and onions. carrots and

I never thought that I would put this soup in dietary option. But it’s necessary, it means it’s necessary. We will cook soup based on diet broth. Otherwise, everything is very simple. And despite the modest range of ingredients, it turned out very tasty. If you are not on a diet, you can season the soup with sautéed onions and carrots. Ingredients for diet soup with egg: 1.5 liters of dietary broth, 3-4 potatoes, a couple of tablespoons of rice, one egg, salt, pepper. Preparation

I don’t know what affected me, whether it was the Novosibirsk spring, at least according to the calendar, or something else. But I wanted a light, simple soup. I wanted to sip some broth and have something floating in it. This is how this recipe came about. Ingredients for potato soup: veal 500 gr., two medium potatoes, one medium carrot, one small onion, a little dill, salt, vegetable oil for frying, water for broth. Cooking potato

Everyone who has ever been to sanatoriums, pioneer camps or been in hospitals knows this soup. And even when cooked by canteen chefs, you can eat it; moreover, it’s quite tasty for my taste. Is it possible to prepare “Field” soup at home and from the necessary ingredients, it turns out to be simply delicious. Ingredients for Field soup: Two liters of water or meat broth, 120-150 gr. brisket or bacon, half a glass of millet (cereals), medium onion, a couple of medium potatoes, salt,

When you need to cook very quickly tasty soup. Then a recipe for meatball soup will come to your aid. My parents fed me this soup since childhood, and now I myself prepare this soup for my children. Ingredients for the first recipe for soup with meatballs: Minced beef or homemade 150-200 gr., 1 onion, 1 carrot, cabbage 100 gr., buckwheat 2 tbsp. spoons, bay leaf, salt, pepper.

I have already written a couple of recipes on how to quickly prepare soup with meat in water, without broth. Now it's time to talk about real, nutritious, rich and delicious soups. Before cooking such soups, you need to cook the meat broth. Ingredients for meat broth: beef on the bone, water. Preparing meat broth: I take, for meat broth, beef knuckle. If

Another taste from childhood. For some reason, my mother always cooked mushroom soup with barley in exactly the same version as I’ll tell you now. I think it turns out to be a very successful combination of the taste of the consistency of mushrooms, pearl barley and fresh potatoes. Ingredients for mushroom soup with pearl barley: Boiled mushrooms (boletus or aspen boletus are best), pearl barley two tablespoons, a couple of fresh, medium potatoes, a medium onion and a small carrot, 500 gr. meat, bay leaf, salt, pepper, vegetable oil. Cooking mushroom

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Simple soup with meat. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to prepare Simple Meat Soup at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Simple soup with meat. Created for this purpose special recipes With detailed photos And step by step descriptions cooking steps. Following the written recipe, you can easily prepare this tasty dish and feel it beneficial features And impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook simple soup with meat, then we suggest you look at our other recipes.

Even scientists have proven that when regular use soup improves digestion. It becomes tasty and rich with the addition of meat, such as beef. Every housewife should have several of these recipes. Don't know what kind of beef soup to make? Choose any of the recipes below.

How to cook beef soup

Before how to cook beef soup, you need to choose the right meat. It may have a different structure. Veal is more tender, and in older animals the meat has a coarser tissue structure. For beef soup, you need to choose something between these two types, i.e. beef from young cattle. The meat of one-year-old animals is the most valuable, distinguished by its bright red color.

How long to cook beef

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

How to cook

Although every housewife cooks in her own way, there are still a few general rules:how to cook beef for soup. If you want to receive rich dish, then put the meat in cold water. For more light soup You can simply pour boiling water over the beef and set it to cook. Cooking recommendations are presented with the following step-by-step instructions:

Rinse the piece thoroughly under running water.
Then remove films and tendons.
Place on the bottom of the pan, fill with water.
Cook for about 1.5 hours.

Beef soup - recipe with photo

Choosing what soup to make from beef, you need to consider what ingredients this meat is combined with. Vegetables, herbs, cereals and even some fruits go great with it. Mushroom, cheese and creamy soups. Besides regular recipes Below you will find dishes from different national cuisines, for example, Georgian and Caucasian.

Beef broth

Will bring a lot of benefitsdelicious soup for beef broth , which not only has wonderful aroma And rich taste, but also aesthetic appearance. This dish is suitable even for those who adhere to proper nutrition. With vegetables, the soup turns out light, but you don’t have to remove the meat, then the hot one will be more satisfying. The choice is yours, and the recipe with the photo below will help you in preparation.

Ingredients:

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

Cooking method:

Rinse the meat, chop into pieces, place on the bottom of the pan along with peeled onions and carrots (only 1 piece each), salt, season with pepper, and add water.
After 1 hour, add diced potatoes to the broth, and remove the onions and carrots. If you want to light soup, then remove the meat too.
After a couple of minutes add rice.
Take a frying pan and fry chopped onion and grated carrots.
Place the roast into the pan.
Wash the greens, chop finely, add to the rest of the ingredients along with the bay leaves. Simmer for a couple more minutes.

Kharcho

This type meat is traditional for the recipe Georgian dish called kharcho. In his classic version are additionally used walnuts and tkemali sauce.Kharcho soup with beefsometimes it is prepared with pomegranates or just tomatoes. These ingredients may well be suitable instead of tkemali sauce. Such a replacement will not only prevent the dish from losing its flavor.

Ingredients:

red Bell pepper- taste;
suneli hops, bay leaf, salt - also to taste;
parsley, dill, cilantro - a couple of sprigs each;
garlic – 1 clove;
onions – 3 pcs.;
beef brisket – 500 g;
tomatoes – 600 g;
rice for soups – 4 tbsp;
water – 10 tbsp.

Cooking method:

Rinse the brisket and cut into medium-sized pieces. Next, place on the bottom of a pan with water, cook until half cooked for about half an hour, skimming off the foam.
Peel the onion, fry in a deep frying pan with the addition of fat that was skimmed from the broth. It takes 10 minutes to prepare.
Using a slotted spoon, remove the meat from the broth and place it in a frying pan with onions. Simmer covered for a third of an hour.
Pour boiling water over the tomatoes, peel them, cut them and place them in a frying pan. Simmer the dish for another quarter of an hour.
Then add the broth from the pan to the frying. After boiling, add rice.
Bring to a boil again, then add chopped garlic, pepper and finely chopped herbs.
Season the dish with spices, salt, add bay leaves.
Simmer the dish a little more.

Shurpa

One of the variations of the Uzbek national dish isbeef shurpa soup. In its traditional form, lamb is used for it, but with other meat it turns out no less tasty. There are a lot of cooking options different nations, but there is one thing common to everything - shurpa is a rich thick soup. You can prepare 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 and black pepper - to taste;
Bell pepper- 1 PC.;
potato tubers – 600 g.

Cooking method:

Rinse the meat pulp, then cut into large pieces.
Peel the potatoes, wash them, then chop them into cubes. They must be large, as in the photo.
Peel the onion, chop it into half rings, and then into quarter rings. Cut the carrots and pepper into medium slices.
Heat oil in a frying pan. Fry carrots, onions and peppers on it for 5 minutes.
Next, place the meat on top of the vegetables and cook for another 5-7 minutes, stirring.
Add tomato paste. Stir, fry for another 5 minutes, reducing heat to medium.
Place the roasted vegetables and meat on the bottom of the pan, add water so that it covers the grounds by 5 cm.
Bring to a boil, then add the potatoes, season with spices, pepper, salt and bay leaves.
Leave to simmer on low heat for another 40 minutes.

Pea

In one of the recipes for pea soup use beef. This dish is perfect even for baby food, because it has many benefits for the child’s body. The only long stage is preparing the peas. To get delicious homemade food it needs to be soaked in advance cold water. Step-by-step instruction, beef, is described in detail below.

Ingredients:

carrots with onions - 1 pc. for broth and 1 for frying;
beef, preferably on the bone – 400 g;
dill - a couple of sprigs;
vegetable oil – 3 tbsp;
potatoes – 200 g;
pepper and salt - to taste;
bay leaf – 4 pcs.;
dried peas – 1 tbsp.

Cooking method:

Rinse the peas thoroughly under running cold water, then soak for 2 hours.
Wash the meat, put it in a saucepan, add 1 peeled carrot and onion there. Pour in water and cook for about 2 hours, constantly skimming off the foam. At the end, add salt and bay leaf.
Next, remove the beef and cut into small portions.
Strain the broth, remove the onions and carrots from it, then put them back into the pan and add the potatoes, peas and meat.
Heat vegetable oil in a frying pan, fry the remaining carrots and onions until golden.
When the broth boils, add the roasted vegetables, simmer for another 7 minutes, then add the chopped dill.

With noodles

They turn out no less satisfying vermicelli soups. Especially original taste the dishes in which it is used differ Chinese noodles. This Asian soup with beef broth has a simply amazing aroma. Although more simple recipes no worse. One of these is presented below. Try cooking with itdelicious beef noodle soupcalled lagman.

Ingredients:

pepper, salt - to taste;
onion – 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:

Boil water in a saucepan, then add noodles. Cook for 3-4 minutes, then drain in a colander. When the water has drained, add vegetable oil.
Rinse the meat, cut into large slices, fry in a deep frying pan or cauldron with added oil. It takes 10-15 minutes to prepare.
Wash and peel the onion and radish. Finely chop the first vegetable, and chop the second into strips.
Send vegetables to beef along with tomato paste.
Pour broth or water over everything.
Simmer covered for about an hour, reducing heat to low.
When serving, add noodles.

Goulash

Another unusual recipe - Hungarian beef goulash soup. This dish is a cross between a soup and a stew, but is very easy to prepare. The richness is achieved due to the abundance of vegetables, which perfectly complement the meat. The main thing is not to overdry it, otherwise the product will become tough. Will help you with cooking step by step recipe from the photo below.

Ingredients:

vegetable oil – 40 ml;
hot peppers- 1 PC.;
paprika, herbs, pepper and salt - to your taste;
onion- 2 pcs.;
water – 2.5 l;
garlic – 5 cloves;
bell pepper- 1 PC.;
beef fillet – 700 g;
potatoes – 600 g.

Cooking method:

Rinse the fillet and chop into thin slices against the grain. Next, place in a frying pan with heated oil and fry over low heat.
Wash and peel all vegetables. Cut the potatoes into not too small cubes, chop the onion. Add these two products to the meat, sprinkle with caraway seeds, and fry for 10 minutes.
Separate both peppers, cut them into thin rings, and then into 4 more pieces, place them in a frying pan. Simmer the dish for another 10 minutes.
Finely chop the garlic, add it not all at once, but 3 times.
Sprinkle with spices, salt and pepper. Fill with not very hot water.
Throw in the potatoes and simmer covered for 40 minutes.

With potato

Almost any soup is complete without adding potatoes. This vegetable has already become almost a classic for such a hot dish. Cookbeef and potato soupit can be done in different ways. It turns out very appetizing if you add a large number of vegetables - cabbage, leeks, sweet peppers and carrots. Thanks to them and the 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 – ¼ head;
carrots – 2 pcs.;
water – 2.5 l;
olive oil– 2 tsp;
potatoes – 1 pc.;
parsley - a couple of sprigs;
beef meat – 500 g.

Cooking method:

Wash the onion and chop it into half rings. Peel the carrots, cut them into slices, and then cut them in half.
Wash the pepper, remove seeds, then chop into thinner strips.
Finely chop or crush the garlic.
Rinse the meat and cut into several pieces.
Take a large saucepan, pour in oil, fry the onion in it for a couple of minutes, then add carrots, peppers, and garlic. Simmer vegetables for 2-3 minutes, stirring.
Then pour in water and turn the heat to maximum. At the same stage, add the beef, parsley and bay leaf.
After boiling, reduce heat to low and simmer for about 2 hours.
Halfway through cooking, add diced potatoes and shredded cabbage. Remove the meat from the broth, cut it and send it back.
Simmer the dish until the cabbage and potatoes are ready.

On a beef bone

To prepare more rich and hearty broth It is recommended to take meat on the bone. In one of the original recipes, pearl barley is used in addition to it. Beef can also be combined with other cereals - rice or buckwheat. Also insoup for beef bone tomatoes are added, 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, preferably ribs – 300 g;
tomatoes – 2 pcs.;
pearl barley – 1/3 cup;
water – 2.5 l;
onions – 1 pc.

Cooking method:

Place the meat and water in a saucepan, cook the broth over low heat, remembering to remove the foam. When ready, remove the beef, separate the flesh from the bones and cut into cubes, send back to the boiling broth.
Wash the cereal, peel the onion and carrots, chop, and add everything to the meat.
Scald the tomatoes with boiling water, peel them, and process them into puree using a blender. Then add it to the broth too.
Season with spices to taste, salt and pepper.
Simmer the dish a little, and then add finely chopped herbs.

In a slow cooker

Much easier to cookbeef soup in a slow cooker, pricherecept wins among the rest and in terms of time. In addition, the taste of the dish is richer and more pronounced, and the products retain their beneficial properties better. The cooking technology is very simple. You just need to properly cut all the products, put them in the bowl of the device and turn on the program - “Soup”, “Stewing”, “Multi-cook” or “Cooking”.

Ingredients:

tomato paste – 1 tbsp;
onions – 2 pcs.;
potatoes – 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 taste.

Cooking method:

Wash the beef and cut it.
Pour oil into the multicooker bowl. Fry the meat in it, selecting the “Frying” mode for half an hour.
Next, rinse, peel and randomly chop all the vegetables.
After 10 min. put the onions and carrots into the bowl, fry a little, then add the garlic and tomatoes, add the paste and sugar, stir.
After the beep, add potatoes, zucchini and salt to the bowl.
Next add water. Set the timer for 1.5 hours in the “Extinguishing” mode.

Vegetable in beef broth

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

Ingredients:

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

Cooking method:

Fry the meat cut into pieces in a frying pan and season with spices.
Then transfer the beef to a pan of water.
Wash the vegetables and cut into arbitrary slices.
After half an hour, add potatoes to the broth first, then cabbage, carrots with onions and celery.
Cook for another half hour, and in 5 minutes. Throw in the peas until the end.

Delicious beef soup - cooking secrets

Each methodhow to make delicious beef soup, has its own characteristics, but a few general advice still exists. For greater richness, use a smaller pan. Products must be added strictly in the order indicated in the recipe. This will prevent the ingredients from being overcooked. It is better to salt the soup towards the end. Don't allow it to boil too quickly. Beef soups taste better when simmered.

Video: soup from beef ribs

SOUP WITH MEAT AND POTATOES

INGREDIENTS

beef (or any other meat) – 500 gr.;
carrots - 300 gr.;
onion – 300 gr.;
potatoes – 500 gr.;
vegetable oil – 50 gr.;
allspice;
butter – 30 gr.;
garlic;
fresh greens.

COOKING

Cooking soup with meat. Depending on the variety, cook it from 40 minutes to 1 hour. We wash the meat and cut it into portions so that it cooks faster. After boiling, reduce the heat. Cook by adding salt to the water and adding a few peppercorns.
When the meat is cooked, remove it from the pan and cut it into small pieces. Strain the broth.
Preparing the potatoes. We peel it and cut it into strips. Place in boiling broth and turn up the heat a little.
Peel and chop the onions and carrots. Cut the onion into half rings and the carrot into thin strips. We fry everything on butter 7 minutes, stirring constantly.
At the end of sautéing, add chopped garlic to the vegetables; one clove will be enough. Cook it with vegetables for 1 minute.
Place the sauté into the soup, add the chopped meat and cook for a few more minutes. The potatoes should become soft.
At the very end, add the greens. When the gas is turned off, cover for a few minutes and let the soup brew.

SOUP WITH CHICKEN, POTATOES AND MUSHROOMS

INGREDIENTS

chicken legs – 450 gr.;
potatoes – 450 gr.;
champignon mushrooms – 370 gr.;
carrots – 250 gr.;
onion – 350 gr.;
thin vermicelli – 100 gr.;
parsley;
ground black pepper;
butter – 35 gr.

COOKING

Boil the broth from chicken meat. Cook it for about 1 hour until the meat is completely cooked. So that the broth is transparent, cook it over low heat, and as foam appears, remove it with a slotted spoon.
When the meat is completely cooked, remove it from the soup, remove the skin and separate the pulp into fibers.
Prepare the potatoes, cut them into small cubes. Put it in the soup.
Place the frying pan on the fire. Melt half the butter and add finely chopped champignons. Fry them for 5 minutes. Place in broth.
We will use the rest of the oil to prepare the sauté. To do this, peel and cut the carrots and onions into small cubes and fry until the vegetables turn golden.
Place the meat in the soup.
Place the sauté in the broth and add vermicelli. Mix everything well so that the pasta does not stick together. Cook the soup until the vermicelli is almost ready. Add black pepper, chop the greens and pour into the pan, cook for another minute.
You can serve the soup with sour cream and herbs in a bowl.

The soup is served as a first course. It can be cooked high in calories or not, depending on the type of meat in it and the amount of oil in the sauté.
In addition to sour cream and herbs, put half a boiled egg on a plate.
To prepare a more dietary soup recipe, we use chicken fillet, or – lean veal. You don’t have to cook the sauté for soup, but use it raw carrots and onions. Vegetables are cut into either small cubes or more large pieces. In the case of finely chopped vegetables, add them to the soup along with potatoes. If you take coarsely chopped onions and carrots, you will need to cook them in the soup for at least half an hour.
The recipe without sauteing can be prepared from frozen vegetables; they should be cooked for 15 minutes. The main thing is to pre-cook a rich, clear broth.
We also prepare the recipe for potato soup with meat with tomato paste, which requires 30 grams. for a two-liter pot of soup. Place the pasta in a sauté pan and fry in a frying pan along with vegetables. This soup can be prepared with other vegetables, for example, parsley root, celery and leek. We also add beans and mushrooms.
We prepare a universal recipe for meat and potato soup as a puree soup. To do this, take the meat out of the broth. There should be one and a half times more vegetables than in previous recipes. When they are ready, pour the broth into another pan, grind the boiled vegetables using a blender and put them in the broth, add herbs and meat. You can add cream to this soup, then it will have more delicate taste and creamy consistency.
Cooking classic recipe meat soup with mushrooms. Pasta We don’t put it in it. Instead - 500 gr. forest mushrooms, which we fry in butter and put in the soup. It is best to cook this soup in beef or pork broth. It is served with sour cream and fresh herbs. Can be used dried mushrooms, then the soup will be even more flavorful.

Those who like a lot of vegetables in soup can add to the pan green beans, fresh tomatoes, green peas and canned corn. We also use bell peppers, broccoli or cauliflower.

We are preparing a recipe for meat soup with potatoes and meatballs, to which you can also add various vegetables. We boil the broth using any meat, we prepare meatballs from a mixture of pork and chicken meat. To make the soup richer and fattier, use only minced pork.
In addition to vegetables, you can add seafood to the soup prepared with chicken broth. For example – shrimp. If desired, this soup can be prepared with the addition of cream or processed cheese. The basis of this soup is clear chicken broth, which is cooked for 1 hour over low heat.
The broth can be prepared simultaneously from several types of meat. For example - veal, pork and chicken. After cooking, cut all the meat into small pieces and place in a pan. It can also be duck and lamb. You can prepare soup using quail broth with the addition of game.
If the soup is prepared using only lamb, first fry the meat in vegetable oil. Take a large amount of potatoes, carrots and fry the eggplants with fresh tomatoes, which we add at the end of cooking.

How to cook soup? How to cook soup with potatoes and any meat.

how to cook regular soup with meat?

take a pan of water, put the meat in it and put it on the fire. As soon as it boils, throw in the chopped potatoes, you can take the meat out and cut it, and throw it back in. Grate carrots and chop onions, fry it all and throw it into the soup. don't forget to add salt. add pepper (peas) and bay leaf. and cook everything. you can add more chicken cube. It turns out delicious too. Just make sure you don’t overdo it with salt.
One of those soups. Fry pork ribs.
While they are cooking, simmer the onions and carrots in a frying pan afterwards.
When the meat is almost ready, I add rice, potatoes, and stewed vegetables. IN
Lastly, I chop the tomato and add spices to taste:
salt, pepper, canned dill, bay leaf.
I like two soups with meat, bean soup and regular soup with buckwheat.
For beans
1) I pour a piece of meat with water and put it on the stove, while the meat is cooking, I peel the potatoes, cut them, throw them into the meat, then drain the water from a can of red beans, rinse them and add them to the pan, throw in a bay leaf, then prepare the frying ( I finely chop the onion and grate the carrots, then fry it all) and add it to the soup, wait another 15 minutes for everything to finish cooking. If desired, you can add fresh herbs and add salt naturally.
2) For regular buckwheat, everything is the same, only instead of beans, I sprinkle in a handful of buckwheat
Goulash soup (Gulyasleves)
Cut the meat into pieces, fry over high heat in fat until lightly crusted, add finely chopped onion, fry until the onion is soft. Add hot pepper, after a minute add paprika, quickly fry, pour in wine, evaporate by half. Pour in a liter of water, bring to a boil, cook over low heat for 1.5 hours. Peel the potatoes and turnips and cut into cubes. Make a chipette out of regular test For egg noodles. Add potatoes and turnips to the meat, cook until almost done (15-20 minutes). Peel the pepper, cut into squares, add to the soup (+ tomatoes, if you want), salt, pepper, add a spoonful of paprika, after 10 minutes add chipette. Serve hot.
800 g beef (shank); 2 tbsp. l. pork fat; 2 onions; 2-3 sweet peppers; 1 potato; 0.5 turnips; 2 tbsp. l. smoked paprika; a handful of chipettes; salt, black pepper
Ingredients for a simple soup with meat:
meat beef or pork 100-150 gr. , fresh cabbage 100 gr. , rice 1 tablespoon, onion 1 onion, 1 carrot, salt, bay leaf, pepper to taste, vegetable oil for frying.
Preparing soup with meat:
The soup is very simple and quick; if you are in a hurry and use pork or veal as meat, it can be prepared in half an hour. As always, I make soup with two broths. I cut the defrosted or chilled meat into small pieces (so that they cook quickly). I throw the meat into a pan of hot but not boiling water. I bring it to a boil, but don’t boil it. Then I drain the first broth, wash the pan, and rinse the meat under cold water. I pour cold filtered water into the pan. I haven't written before, I always use filtered water to avoid the smell of bleach. I put the boiled meat in cold water and put it on the fire.

If the meat is beef, then it needs to be cooked for half an hour. If it's veal, like mine, or pork. Then immediately add chopped cabbage and a tablespoon of rice to the meat. Cooking time for rice is 25 minutes, i.e. after 22 minutes you can season the soup with fried onions and carrots. We prepare the frying as always, cut the carrots, start frying first. Then add the chopped onion to the fried carrots.

2-3 minutes before readiness, add the roast to the soup. Salt, pepper, add bay leaf. Boil a little and the soup is ready.

I think you noticed that there are no potatoes in the soup. It's just a coincidence. Potatoes can be added to the soup about 15 minutes before they are ready to cook.

Eat Healthy!
Meat soup
1. Pour water (or boiling water), add meat, bring to a boil.

2. Add a whole onion or finely chopped onion and at the same time carrots (whole or julienned), parsley, radish, turnips, and beets. At the same time or earlier, vegetables such as legumes and sauerkraut are added to soups. But more often they are cooked separately, in parallel with the main soup in another container and mixed together towards the end of cooking.

3. After 30 minutes, you can add potatoes, wheat, rice, buckwheat.

4. 35-40 minutes after the start of cooking, you can add fresh cabbage different types, zucchini, etc.

5. After 45 minutes, 1 hour, tomatoes, pickles, apples (sour).

6. After 1 hour 20 minutes add spices (second onion or green onion, garlic, dill, and salt, etc.). At the same time or a little earlier, remove the onion, whole, from the soup so that it does not fall apart and its leaves, boiled with an unpleasant taste, do not spoil the soup. A Russian proverb says about such soup from a careless housewife: You will spit more than you eat.

It turns out that those who want to have an ideal figure should not eat exclusively chicken broth. There are many first courses that are rich in vitamins, easy to digest, and have a beneficial effect on the gastrointestinal tract. One of them is beef soup. What are the benefits of beef dietary meat and how to cook incredibly tasty beef soup- read the article.

Beef is considered one of the best views meat for centuries. Along with rabbit and chicken, it is one of the three most healthy dietary types of meat. Beef is allowed for pregnant women and children under one year of age; it is indicated for use in cases of anemia, high physical activity, patients with ulcers.

Where does this popularity come from? Beef is an excellent source of iron, which is necessary for the formation of blood cells. In addition, young meat is a storehouse of zinc, vitamin B12, and easily digestible protein.

Which beef to choose for soup?

There are two options for cooking soup: with meat or with bones (most often ribs). If you like soup with pieces of meat, it is better to choose beef brisket. The meat should be deep red in color, not lean, but with small patches of creamy white fat.

For those who prefer broth, stores sell ribs. They make it possible to get a flavorful, rich, but not too fatty first course.

Beef soup options with photos

There is no single classification because different cuisines around the world offer their answers to the question of how to make beef soup. But if you analyze all the options, you can get the following list of the most popular, most delicious and at the same time the most simple soups based on beef broth:

rice soup with beef;
bean soup with beef;
thick soup with beef and vegetables;
beef kharcho soup;
buckwheat soup with beef.

Any of these soups can be prepared either on the stove or in a slow cooker. The latter greatly simplifies the process, makes it possible to put all the products in a container and go about your business. Beef soup in a slow cooker turns out much tastier than cooked in regular saucepan, since it does not boil over high heat, but simmers slowly at a stable temperature.

What kind of beef soup to make is the housewife's choice, so we offer five different proven recipes. None of them require special culinary skills or expensive products, the main thing is the desire to cook for real delicious first dish!

Rice soup with beef

Ingredients:

water – 2.5 l;
beef (pulp) – 400 g;
steamed rice – 60 g;
carrots, onions – 1 pc.;
dill – 1 small bunch;
bay leaf – 1 pc.;
allspice – 4 pcs.;
Sunflower oil – 3 tbsp. l.;
salt, ground pepper, cumin.

Preparation:

Wash the beef under running water, cut into small oblong pieces, and place in a saucepan with cold water. Add bay leaf, allspice, salt and place on the stove. Cook covered (required!) over low heat for an hour and a half. While the broth is preparing, fry finely chopped onions and carrots over medium power until soft.

When the meat is ready, add rice to the broth and simmer on the stove until done. After this, add the fried vegetables, a finely chopped bunch of dill, caraway seeds, pepper, and salt if necessary. After boiling, leave the soup on the lowest heat for 4 minutes.

Bean soup with beef (cazuela)

You can replace rice with beans in the above recipe, but it is much more interesting to prepare a dish of Chilean cuisine - cazuela. In Chile, this first dish is comparable in popularity only to Ukrainian borscht. But in terms of ease of preparation, it is many times superior to borscht!

Ingredients:

water – 4 l;
beef ribs – 1.2 kg;
potatoes – 3 pcs.;
green beans – 200 g;
carrots, onions, corn cob, bell pepper – 1 pc.;
pumpkin – 300 g;
rice – 3 tbsp. l. (0.5 cup);
garlic – 2 cloves;
salt, pepper, oregano, paprika.

Preparation:

Place the washed ribs in a thick-walled pan, fill them with water, and put on gas. When the water boils, reduce the gas to minimum, skim off the foam, add oregano, finely chopped garlic, paprika, salt and pepper. How long does it take to cook beef for soup? No less than 1.5 hours. The longer the bones cook. the more aromatic and tasty the soup will be.

While the broth is cooking, wash, peel and chop the vegetables. Carrots - in strips, beans - in half along the pod, potatoes, pumpkin - in cubes, bell pepper - in cubes. The cob is cut into pieces according to the number of servings of soup.

After 1.5 hours, remove the ribs, strain the broth several times (until it clears) and return the bones to it. Add bell pepper and carrots. After 5-7 minutes - potatoes and rice. After 10 minutes, add corn and pumpkin, stir the soup and leave for 10 minutes again. Now add the last ingredient - beans. Cover with a lid and simmer on low heat for 15 minutes. When we put it on plates, make sure that all the ingredients get into each of the servings.

Thick soup with beef and vegetables

Beef soup, the recipe for which you are now reading, is best prepared for lunch for a male company. It's not greasy, but very filling thanks to rich broth and lots of vegetables.

Ingredients:

beef – 0.5 kg;
potatoes – 0.5 kg;
zucchini, carrots, onions, bell peppers, large tomatoes - 1 pc. each;
garlic – 3 cloves is enough;
butter – 1 tbsp. l.;
salt pepper;
vegetable oil – 2 tbsp. l.;
sugar – 1 tsp;
dill, parsley.

Preparation:

We wash the meat, cut into cubes and fry over high heat in a deep frying pan in a mixture of oils. Carefully add boiling water to cover the meat and simmer for 0.5 hours.

While the meat is stewing, cut the carrots, zucchini, onions and bell peppers into cubes. Grate one large potato, cut the remaining two into cubes.

After 30 minutes, add carrots and onions to the meat and simmer for another 10 minutes. Then add grated potatoes (this is what will give the soup thickness) and zucchini, simmer again for 10 minutes. Now it’s the turn of the diced potatoes. Place it in a frying pan and mix all the ingredients. Salt, pepper, add boiling water so that the water is level with the vegetables and meat. Cover with a lid and low heat simmer until the potatoes are ready.

When the potatoes are easily pierced, add bell pepper and grated tomato to the soup, sprinkle with sugar. Bring to a boil, sprinkle with herbs and leave to simmer for 40 minutes.

The result is a bright, tasty beef soup. It has a consistency similar to stew.

Beef kharcho soup

Ingredients:

beef on the bone – 1 kg;
water – 3 liters;
carrots, onions – 2 pcs.;
rice – 0.5 cups;
garlic – 1 small head;
tomato paste – 5 tbsp. l.;
sunflower oil – 5 – 6 tbsp. l.;
adjika - to taste;
dried herbs, ground pepper, salt, bay leaf.

Preparation:

Pour water into a saucepan, place pre-washed meat, one peeled onion and one peeled carrot into it. Salt, pepper, add a few bay leaves. Put on the fire, after boiling, collect the foam and cover the pan with a lid. The broth should be cooked for at least 2 hours.

When the meat is ready, remove it and the vegetables from the pan and strain the broth into another container.

Finely chop the garlic, grate the carrots, and cut the onion into thin half rings. Pour tomato paste into a frying pan, add garlic and fry for a couple of minutes. Add the onion, mix well and cook until soft. Add carrots to the mixture. After 5 minutes, add salt and dilute the frying with a ladle of broth. Let it boil and put the finished roast into the broth.

Separate the meat from the bone and cut into small pieces. We put it in the broth, put the washed rice there, dried herbs, adjika, if necessary, add pepper and salt. Simmer the kharcho soup over low heat until the rice is ready.