How to cook regular soup with meat. Potato soup with meat

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 place 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, such as Georgian and Caucasian.

Beef broth

Will bring a lot of benefitstasty soup on beef broth , which not only has a 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;
khmeli-suneli, 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 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 water 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 original recipes in addition to it, pearl barley is used. Beef can also be combined with other cereals - rice or buckwheat. Also insoup for beef bone tomatoes are added, which give the dish 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 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 properties better. beneficial features. 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

Meat soup - general principles of preparation

Currently, about two thousand different meat soups are known, each National cuisine can boast of his culinary masterpieces. Main principle preparing meat soup - naturally, a large amount of meat included in the dish. This could be pork, beef, veal, offal, bacon, sausage, ham, lamb, etc. If you need to prepare a delicious first course, you can get rabbit meat. Meat soups with meatballs - small balls of minced meat. As additional ingredients you can use noodles, rice, barley, buckwheat, legumes, etc. Besides standard set vegetables (potatoes, carrots, onions, tomatoes and peppers) zucchini, cauliflower and broccoli, spinach, celery, eggplant and other vegetables are used. Meat can be cut immediately in portioned pieces and put it to boil or cook the meat in a whole piece, then take it out and cut it in small pieces. Meat soups are served with sour cream, herbs, cheese, bread and chopped garlic. Meat soups should be served hot.

Meat soup - preparing food and utensils

First of all, you need to process the meat: rinse, remove veins and films and cut (you can cook it as a whole piece). The finished broth is usually filtered. Vegetables are washed, peeled and cut into cubes, strips or small slices. It is not recommended to cut potatoes too large. Separately prepare carrot-onion frying with the addition additional ingredients(tomato paste, zucchini, spices, pepper, etc.). If the soup is served with big amount greens or cheese, you need to sort out the greens in advance, select only good and limp branches and chop them finely. The cheese should be grated on a coarse or medium grater into a small bowl.

From the dishes you will need a saucepan, a frying pan, knives, a cutting board, a grater and other necessary kitchen utensils. If you need to strain the broth, you need to prepare clean, ironed gauze. Meat soups are served in deep plates.

Meat soup recipes:

Recipe 1: Meat soup

This meat soup contains fresh cabbage, potatoes, tomatoes, carrots, onions and spinach. You can use any meat (pork, beef, veal, etc.). This meat soup is perfect for everyday lunches, and if you prepare a large pan at once, the soup will last for several days.

Required ingredients:

Half a kilo of meat in this case beef is used;
400 g fresh white cabbage;
400 g potatoes;
2 carrots;
1 onion;
Parsley root;
100 g spinach;
200 g tomatoes;
Salt pepper;
Bay leaf;
1 tablespoon of vegetable oil.

Cooking method:

We wash the meat, cut it into pieces, fill it with cold water and set it to cook. After boiling, remove the foam and reduce the heat. Cook the meat until done. Chop the root, carrots and onions, fry in vegetable oil until golden brown. Remove the top leaves from the cabbage, wash the rest and cut into small squares. Place cabbage in boiling broth, after 10 minutes peeled and diced potatoes. After 15 minutes, add the roast and cook the soup until the cabbage and potatoes are ready. We cut the tomatoes into slices, wash the spinach and tear them with our hands. Add the tomatoes, spinach and bay leaf 5 minutes before the end of cooking. Add salt and pepper to taste, stir the soup thoroughly, turn off the heat and leave to simmer. Serve meat soup with sour cream and rye bread.

Recipe 2: Spanish Meat Soup

This delicious first course contains several meat products(brisket, bacon, sausage, chicken, pork leg), vegetables and spices. This meat soup will especially appeal to men who prefer hearty and nutritious meals with plenty of meat.

Required ingredients:

400 g brisket;
240 g lamb shoulder;
Half a kilo of ham;
120 g bacon;
4 pork ear;
1 pork leg;
120 garlic sausage;
240 g chicken;
Peas – 120 g;
1 clove of garlic;
100 g each of potatoes, carrots and cabbage;
80 g onions;
Salt;
Black ground pepper;
Greenery.

Cooking method:

Fill the peas with water and leave to soak for one day. Take all the meat (except chicken), put it in a saucepan and fill it with cold water. Bring water to a boil and add peas. Chop the greens and garlic and add along with salt to the soup. Cook the meat soup for about 2 hours low heat. Then add the chicken and chopped garlic sausage and cook everything together for another half hour. Then add chopped onion, grated carrots and shredded cabbage. Peel the potatoes, cut them and put them out after 20 minutes. Cook the soup until done. Then let it sit for half an hour, take out all the meat and cut it into portions. We strain the broth itself. Place meat and vegetables on portioned plates and pour in broth.

Recipe 3: Meat Soup with Swiss Cheese

The small amount of ingredients in this dish does not mean that the soup will be unsaturated or not filling enough. On the contrary, such a meat soup with several types of cheese turns out to be very refined, sophisticated and tasty.

Required ingredients:

600 g meat (pork);
700 g swiss cheese;
2 tablespoons green grated cheese;
4 chicken eggs;
1 stale bun.

Cooking method:

We wash the meat, add water and set to cook until done. Strain the finished broth. Cut off the crust from the bun, and rub the bun itself onto coarse grater. Boil the eggs hard, separate the whites from the yolks, grate the yolks. Grate the cheese on a coarse grater. Place all the ingredients in a bowl, add a small amount of broth and mix thoroughly. Then gradually pour the mixture into the broth, stirring continuously. Cook the soup for another half hour. Serve ready dish with pieces boiled meat.

Recipe 4: Meat soup with bacon and zucchini

Very tasty meat and bacon soup. The dish can be served to festive table and simply cook to diversify the usual weekday menu. The soup contains vegetables, bacon, beans and rice.

Required ingredients:

60 g unsmoked bacon;
1 onion;
1 tbsp. l. chopped parsley;
2 sage leaves;
4 small celery roots;
1 small carrot;
4-5 potatoes;
1 small zucchini (about 120 g);
250 g cabbage;
2 tomatoes;
1 tbsp. l. butter;
Half a cup of dry beans;
One and a half glasses of meat broth;
Half a glass of rice;
Salt, ground black pepper - to taste;
2-3 tablespoons of grated Parmesan.

Cooking method:

Peel carrots, potatoes, celery and zucchini and cut into thin strips. Finely chop the parsley, sage leaves and bacon. Finely chop the cabbage, remove the skin from the tomatoes and chop the pulp small cubes. Place a knob of butter in a large saucepan and add the onions, carrots, celery and bacon. Simmer all ingredients for about 10 minutes, stirring constantly. Then lay out the potatoes, zucchini and undercooked beans and fill everything with meat broth. Cook the soup under closed lid an hour and a half. Then add tomatoes, cabbage and rice, salt and pepper the dish to taste, add sage and cook the soup for another 20 minutes. Serve the dish with chopped parsley and grated Parmesan cheese.

Recipe 5: Meat soup with capers

This simple meat soup can be prepared every day. The dish is cooked on meat bones, also includes onions and capers.

Required ingredients:

Meat on the bone – 600 g;
Capers – 300 g;
Onions – 2 pcs.;
Tomato puree – 80 g;
1 tbsp. l. fat;
80 g sour cream;
A third of a lemon;
Salt;
Green onions.

Cooking method:

We wash the meat, add water and set the broth to boil. As soon as the broth is ready, take out the meat and put it in a separate plate. Chop the onion, sauté and place in boiling broth, also add tomato puree. 10 minutes before the end of cooking, add the capers. Cut green onions into small rings. Separate the meat from the bone and cut into small portions. Serve meat soup with a piece of meat, a slice of lemon, sour cream and green onions.

— After boiling the meat broth, you should carefully remove the foam with a slotted spoon; it is recommended to strain the finished broth;

— When cooking the broth, you can add a few parsley or celery roots, a whole peeled onion and carrots. Roots and vegetables are removed from the finished broth;

— The most dietary meat soups are made from rabbit, veal and offal. One serving of lean meat soup contains only about 50 calories;

— To make the dish cleaner, healthier and lower in calories, after the first boil it is recommended to drain the water and refill the meat clean water and re-boil the broth;

- On average, meat is cooked for about 40 minutes - during this time you can prepare to chop the remaining ingredients;

— Meat soups, cooked in pots, are not only aromatic and rich, but also very elegant. This dish can be safely served at the holiday table;

- In order for the broth to be transparent, clean and without an unpleasant aftertaste, you should not allow it to boil strongly. You also need to periodically remove excess fat.

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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 useful dietary types 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, and in 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:

IN thick-walled pan Place the washed ribs, fill them with water, and turn on the 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, big tomato– 1 pc.;
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 simmer over low heat until the potatoes are done.

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.

No full meal is complete without a first course.

A regular soup with meat and potatoes can be varied with additional ingredients and in various ways preparations. Let's talk about recipes for the first course with meat broth.

Soup with meat and potatoes: basic principles of preparation

The main ingredients are meat and potatoes. The broth can be cooked with poultry, pork or beef, depending on your preferences and desires.

The meat can be boiled in one piece, then removed from the broth and cut into pieces. Allowed to be cut into portions raw meat and boil it in broth in pieces.

During the first fifteen minutes of preparing the broth, it is important to skim off any foam. Then the broth will turn out clear and clean. If you still missed the boiling point, do not bother to strain the broth after the meat is completely cooked.

While the broth is cooking, prepare the remaining ingredients. First of all, potatoes. It is peeled and cut into slices, pieces or strips.

Onions are sautéed with carrots in vegetable oil. Added to soups various cereals– rice, lentils, peas, as well as pasta– vermicelli.

The cereal should be washed well and left in water for a while.

Vegetables and cereals are added to the broth after cooking the meat.

At the end of cooking, the soup requires spices, seasonings, dry herbs and salt.

The first course is served with herbs, sour cream, mayonnaise, and cream.

Small crackers are great as a complementary ingredient, maybe with garlic.

Potato soup with meat

Ingredients:

Three hundred grams of chicken meat;

Three potatoes;

One carrot;

One onion;

Two bay leaves;

Cooking method:

The chicken meat is washed under running water, dried and cut into medium-sized pieces.

Pour water into a large saucepan and place meat in it. They bet on slow fire. When boiling, remove the foam with a slotted spoon.

While the broth is cooking, prepare the vegetables. Peel onions, carrots and potatoes. The carrots are grated, the potatoes are cut into cubes or slices, the onions are finely chopped.

When the broth is cooked, take the meat out of it and cut it into smaller pieces. Vegetables are added to the broth. After boiling, salt, add seasonings and spices.

Place the chopped meat in a saucepan a few minutes before it’s ready and let it boil. Before serving, soup with meat and potatoes is sprinkled with fresh herbs. You can season it with sour cream.

Soup with meat, potatoes and lentils

Ingredients:

Three hundred grams of veal meat on the bone;

Two liters of broth;

One glass of red lentils;

One onion;

One carrot;

Three potatoes;

One tea spoon of turmeric;

Half a tea spoons of dry basil;

Lavrushka.

Cooking method:

Broth is made from meat on the bones, then it is filtered. The meat is separated from the bone and cut into pieces.

The onions are peeled and cut, the carrots are grated. Vegetables are sautéed in a frying pan with hot oil.

The lentils are thoroughly washed in a sieve.

The prepared ingredients are added to the broth. Let it boil and add diced potatoes. After boiling, add spices.

Ready soup let it brew. Serve with fresh herbs, You can season with cream.

Cream soup with meat, potatoes and mint

Ingredients:

Chicken leg;

Four table. spoons of red lentils;

Five potatoes;

Leek;

Two feathers of garlic;

Mint leaves;

Red Tabasco;

Half a tea spoons of paprika;

Allspice and peas;

Lavrushka;

One liter of water;

Olive oil.

Cooking method:

The chicken leg is washed under running water, placed in a pan of water and boiled for about twenty minutes. I add pepper and bay leaf to the broth.

Leeks are cut into thin rings. The garlic is peeled and passed through a press.

Peel the potatoes and cut into small cubes.

The lentils are washed and left in water.

Mint leaves are finely chopped, leaving a few for decoration.

Remove meat and spices from the boiling broth. The pulp is cut from the bone and placed in the broth. Add potatoes and cereal.

On olive oil sauté onions mixed with garlic. The frying is added to the boiling broth. Salt, add paprika, mint leaves and red tabasco.

When all the ingredients boil and simmer, puree the soup with a blender or mixer. Once cooled, pour into portioned plates and garnish with fresh mint.

Soup with meat and potatoes on beef broth

Ingredients:

Half a kilogram of beef pulp;

Two liters of water;

Six to seven potatoes;

Two onions;

Carrot;

Two tables. spoons of vegetable oil;

Parsley;

Ground pepper, salt.

Cooking method:

The meat is cut into medium-sized pieces and placed in a large pan of water. After boiling, remove the foam with a slotted spoon, reduce the gas and finish cooking the meat.

The potatoes are peeled and cut into strips.

Onions and carrots are chopped and fried in oil until half cooked. The prepared products are placed in the broth with the meat. Boil the soup until done. At the end, spices and chopped herbs are added. You can season with low-fat cream.

Soup with meat, potatoes and celery

Ingredients:

Three chicken legs;

Celery stalk;

Bulb;

Lavrushka;

Peppercorns;

Two small carrots;

Three feathers of garlic;

Three potatoes;

Dry herbs;

Two hundred grams of fresh green peas;

Salt, spices.

Cooking method:

The meat is placed in a pan with cold water. Add a celery stalk cut in half, a whole peeled onion, peppercorns, and bay leaves. Bring to a boil over high gas, skim off the foam and leave over low heat.

While the broth is boiling, peel and cut the carrots into thin strips, finely chop the onion and garlic. The potatoes are peeled and cut into slices.

When the broth is cooked, take the meat out of it, strain the broth through a sieve or cheesecloth and wash the pan.

Then pour sunflower oil into the pan and put it on gas. Place chopped carrots and onions in it and fry for several minutes. Dried herbs are added at the end.

After this, strained broth is poured into the pan, potatoes are thrown in, and salt is added. Bring to a boil and cook until the potatoes are ready. Meanwhile, the meat is removed from the bones and cut into slices. It is added at the end of cooking the soup and brought to a boil again. The soup is allowed to stand and poured into plates. Sprinkle with chopped herbs and season with sour cream.

Soup with meat and potatoes “Tomato”

Ingredients:

Half a kilogram beef pulp;

Canned tomatoes;

Six potatoes;

Two onions;

Fresh cilantro;

Sunflower oil.

Cooking method:

The meat is cut into pieces, sprinkled vegetable oil, mix. Heat the oil in a large, preferably cast iron, pan. Place the meat there and fry, stirring. Add chopped onions and sauté until golden.

Then fill everything with water and add softened tomatoes. Cook the soup over low gas for about twenty minutes. Then add the potatoes cut into strips, cover and cook until the potatoes are ready. At the end of cooking, add cilantro.

Soup with meat and potatoes “After the ball”

Ingredients:

Cold cuts(beef, pork);

Half a kilogram of boiled carrots;

Half a kilogram of boiled potatoes;

Two onions;

Four eggs;

7-8 slices stale white bread;

One tomato;

Two tables. spoons of butter;

Five table. spoons of grated cheese;

Parsley, dill;

Salt, sour cream.

Cooking method:

The meat is cut into pieces, fried in a pan with melted butter, finely chopped onion is added, boiling water is poured over and cooked for ten to fifteen minutes. Then add diced vegetables to the soup, add salt and bring it to a boil. Remove from heat, add finely chopped eggs, previously hard-boiled.

Place fried cubes of bread into the soup poured into bowls, sprinkle with grated cheese and herbs. Season with sour cream. You can put a slice of tomato on each plate.

Beef soup with potatoes

Ingredients:

Eight hundred grams of beef pulp;

One kilogram of potatoes;

Two fresh carrots;

One onion;

Two feathers of garlic;

Three table. spoons of vegetable oil;

Dill, dried or fresh;

Lavrushka;

Salt, pepper, spices.

Cooking method:

The meat is cut into medium-sized pieces and placed in a pan of boiling water. Immediately throw in the bay leaf and spices.

While the broth is cooking, peel and cut the potatoes large pieces.

Carrots are chopped on a track or cut into strips. Sauté with onions and garlic. Add vegetables to the soup and cook for another twenty minutes, add salt. At the end of cooking, sprinkle with herbs. Mayonnaise and cream are suitable for dressing in portioned plates.

Soup with meat and potatoes “Onion Mountain”

Ingredients:

¾ kilogram of beef;

Three liters of water;

½ kilogram of leeks;

One hundred grams of vermicelli;

Five to six potatoes;

Three to four chicken eggs;

Parsley, salt.

Cooking method:

The meat is cut into pieces, poured with cold water, and brought to a boil. If necessary, skim off the foam, add salt and continue cooking until tender. Then add the potatoes cut into strips, and fifteen minutes later - chopped leeks and vermicelli. Cook over low heat until done.

When serving, sprinkle the soup with chopped eggs and finely chopped herbs.

Soup with meat and potatoes “Grass near the house”

Ingredients:

2.5-3 liters of meat broth;

Two hundred and fifty grams of nettle;

Two hundred and fifty grams of sorrel;

One hundred and fifty grams of leeks;

Four table. spoons rice cereal;

One carrot;

Five potatoes;

One parsley root;

Two small onions;

Four table. spoons of fat;

Four to six chicken eggs;

Parsley and dill;

Lavrushka;

Sour cream for dressing.

Cooking method:

Boiled meat broth. Meanwhile, the cereal is washed well and left in water. Finely chop the carrots, chop the parsley and onion. Place in broth. The nettles are scalded with boiling water, the sorrel leaves are washed and chopped leek. Also added to soup. Add diced potatoes. Salt and cook for some time. Add bay leaf and after five minutes remove from heat.

Before serving, season with sour cream, sprinkle with finely chopped herbs and eggs.

Soup with meat and potatoes: tricks and useful tips

Poultry broth cooks faster than pork or beef broth.

Without bringing the meat to a boil in the water, drain the “first” broth and pour clean water into the pan. This way you will get rid of harmful substances and dirt in the meat.

To make the broth light and transparent, strain it through a sieve or cheesecloth folded in half.