Meat soup recipe. How to cook a regular soup with meat

Step 1: prepare the meat.

Thoroughly rinse the pork and veal under running water and spread on a cutting board. Using a knife, we clean the meat from veins and films. Now cut the ingredients into medium pieces and put them in a clean pan.

Step 2: prepare the carrots for the broth.

Using a knife, peel the carrots and rinse thoroughly under running water. Then put the vegetable on a clean plate and leave it aside for a while.

Step 3: prepare the onion for the broth.

With a knife, peel the onion from the husk and rinse thoroughly under running water. Now we transfer it to a container with carrots. Attention: for the preparation of the broth, we will definitely use vegetables, since they will give it aroma and a beautiful color.

Step 4: prepare the meat broth.

Before preparing the soup, we need to cook the broth. To do this, fill the pan with pieces of meat with ordinary cold water so that it completely covers the main components of approximately by 12-15 centimeters. Attention: the amount of liquid depends on how rich the broth will be. But this is a matter of taste. For example, I like when the soup turns out to be liquid, so I add more water. So, put the container on medium heat and cover with a lid. When the liquid just begins to boil, be sure to use a slotted spoon to remove the resulting foam from its surface and throw it into the sink. Then add a little salt, peeled carrots, onions, and black peppercorns to the pan and Bay leaf. Mix everything well with a tablespoon, reduce the heat to a minimum and cook the broth under the lid. In the meantime, prepare all the ingredients for the soup. Important: in general, pork and veal broths cook very quickly, about 25-35 minutes depending on the cooker. Therefore, be sure to check the readiness of the meat from time to time (it should become soft) and mix all the ingredients.

Step 5: prepare the rice.

Pour the rice into a sieve and rinse under running water. Do this until the liquid becomes clear. Immediately after this, we leave the cereal aside so that excess water can drain from it.

Step 6: Prepare the Potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the component on a cutting board and chop into cubes. We move the finely chopped vegetable into a deep bowl and fill it with ordinary cold water so that it completely covers it. This must be done so that the potatoes do not change color when exposed to air.

Step 7: Prepare the onion for the soup.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate.

Step 8: Preparing the Carrots for the Soup

Peel the carrots with a knife and rinse well under running water. Then, using coarse grater, grind the component directly on the cutting board. carrot shavings pour into a clean bowl.

Step 9: Preparing the Bell Peppers

We wash bell pepper under running water and place on a cutting board. Using a knife, remove the stem and seeds. Then grind the component into cubes and pour into a clean plate.

Step 10: Prepare the roast.

Pour into the pan a large number of vegetable oil and put on medium heat. When the container with the contents warms up well, pour chopped onions and carrots into it. From time to time, stirring with a wooden spatula, fry the vegetables until soft. Immediately after that, add diced bell peppers to the pan and continue to cook everything again. 7–10 minutes. Attention: do not forget to stir the frying with improvised equipment all the time so that the components do not burn at the base. When the onion becomes transparent and acquires a soft brown color, and the pepper is soft, turn off the burner and set the container aside.

Step 11: Preparing the Greens

We wash the parsley under running water, shake off excess liquid and spread it on a cutting board. Finely chop the greens with a knife and pour into a free saucer. Attention: this component in the soup is not necessary to add at all. But I love it when first courses smell fresh and summery, so I always add greens. in 5 minutes until ready and before serving to the dinner table.

Step 12: Prepare the meat soup.

When the broth is ready, add chopped potatoes and washed rice to it. Mix everything thoroughly with a tablespoon and wait for the liquid to boil again. Immediately after that, we pinpoint 15 minutes and cook soup. After the allotted time, pour the vegetable frying into the pan. Again, mix everything well and cook the dish 5 more minutes.

At the end, turn off the burner, and cover the container with a lid and leave it aside. Let the meat soup brew a little.

Step 13: Serve the meat soup.

Using a scoop, pour the meat soup into deep plates, sprinkle with fresh herbs if desired and serve to the dinner table along with slices of bread.
Enjoy your meal!

To prepare meat soup, you can also use beef, chicken, rabbit meat, turkey and even lamb with liver;

To make the soup very fragrant and juicy, it is best to cook it over low heat in a special pot. But a cauldron or pan with a thick bottom is also suitable;

To add spice and piquancy to the dish, you can add chopped garlic, pickled olives and sour cream to it just before serving.

This food is rich in iron, protein, vitamins and essential nutrients. Such food is preferred by those who are trying to stick to weight loss diets and adherents. healthy eating. Recipes for beef soups are very diverse. They are cooked with vegetables, rice, beans, herbs, noodles, mushrooms and, of course, aromatic spices. Many of these dishes are found among the recipes of oriental cuisine.

The five most commonly used ingredients in recipes are:

In this case, unusual ingredients and many spices can be added to them. This helps diversify the daily menu and pleasantly surprise lovers. spicy dishes. For children, you can cook soup puree. Such food turns out to be satisfying and useful for a growing organism. Beef meat should be cooked carefully, strictly observing the technology and cooking time. This will depend on how final result. To make the broth more satisfying and rich, it is best to pour less water and cook on the slowest fire. This is a long process, but the result will meet all expectations. Absolutely everyone will like this soup.

Beef broth - a healthy and flavorful base with low content fat. Excellent workpiece for future culinary creations. What soup to cook on beef broth? The choice is huge, I will look at 10 delicious and quick step by step beef broth soup recipes.

The number of cooking options at home is limited only by the available ingredients, the amount of free time, culinary skills and the imagination of the hostess.

The best way to cook soup beef pulp or meat on the bone. Before cooking, remove pieces of fat, tendons and film. Properly made beef broth turns out to be transparent, with a rich aroma. It is this broth that is suitable for cooking soup.

Light beef broth soup with vermicelli

Ingredients:

Water - 2 l,
Beef (pulp) - 0.5 kg,
Carrots - 1 piece,
Onion - 1 piece,
Potato - 3 large tubers,
Vermicelli - 2 handfuls,
Green onions, dill, parsley - to taste,
Salt pepper.

Cooking:

Preparing meat pulp for cooking. I immediately cut into pieces, carefully wash. I don’t cook whole, but sliced so that it cooks faster and then I don’t have to catch the beef.
I cook on medium heat. When the broth boils, remove the foam and reduce the heat to slow. I only add salt at the end.
While the beef is cooking, I am preparing vegetable frying for soup. I clean my onions and carrots. I cut the onion into rings, chop the other vegetable with a coarse grater. First I fry the onion, then add the grated carrots. Carefully interfere, pass over low heat.
Peel the potato tubers and cut into cubes. When the beef is cooked, I send the potatoes. After 15 minutes I add the passivation.
I put pasta in the soup, I throw a bay leaf, I interfere. I increase the fire to a strong one so that the "worms" do not stick together.
After two minutes, lower the temperature of the stove. Let the soup brew for 10 minutes. I add spices, salt to taste.
Ready soup from beef broth I impose on plates. I decorate with greens.

Great lunch is ready!

Useful advice. For baby food instead of frying, add fresh chopped vegetables.

Vegetable soup with beef broth

To prepare a rich soup with the addition of vegetables, you will need a large number of ingredients and a ready-made broth for beef meat.

Ingredients:

Beef broth - 2.5 l,
Potatoes - 4 things,
Carrots - 1 piece,
Bulgarian pepper - half a vegetable,
Onion - 1 head,
Pickled ginger - 3 tablespoons,
Celery - 2 stalks,
Pickled mushrooms - 100 g,
Lemon - a few slices
Pepper, salt, fresh herbs- taste.

Cooking:

I take a 3 liter pot. I pour the finished broth, cover with a lid. I set the fire to medium.
I'm preparing vegetables. Peel potatoes and cut into cubes. Carrot rub on a grater. I finely chop the onion and ginger, cut the celery into pieces, chop the mushrooms finely. I clean the seeds from the Bulgarian pepper, grind it.
I cook onion-carrot frying in vegetable oil in a separate frying pan. I interfere, pass on low heat.
After boiling the broth, add the potatoes. After 10 minutes, I lower the frying and the rest of the crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon wedges. I turn off the stove, leave the soup to infuse, tightly closing the lid.

Video recipe

Serve the dish seasoned with fragrant herbs.

Shchi on beef broth

Prepare a delicious and nutritious soup in a large pot for 8 servings in beef or chicken broth. Part of the ingredients will be used to prepare the basis for cabbage soup - a fragrant broth.

Ingredients:

Beef - 1 kg,
Carrots - 4 things,
Onions - 4 pieces,
Cabbage - 600 g,
Medium sized potatoes - 6 tubers,
Lavrushka, salt, pepper - to taste.

Cooking:

Wash and peel carrots and onions for the broth base. I put it in a saucepan, send the washed and veined meat there. I'm pouring cold water. When the broth “fits” (boils), I turn off the fire. I carefully remove the foam. Salt to taste.
I take out the vegetables from the pan, take out the meat and leave to cool. While the beef is cooling, I work on other ingredients. I start with potatoes. Mine, cut into strips. Shredded cabbage. I add vegetables to the broth.
I cut the cooled meat into pieces. I cook the roast in a separate bowl with not large quantity oils. The main thing is to stir in time and not overdo it.
I send meat pieces and passivation in cabbage soup only after cooking potatoes.
After 8-10 minutes, I throw pepper and parsley into the pan for flavor, add a little salt.

Videos cooking

It turns out nutritious and fragrant soup! Treat family members by decorating the dish with chopped herbs (parsley or dill, to your taste) and sour cream.

Pea soup

Ingredients:

Water - 2.5 l,
Meat on the bone - 0.5 kg,
Potatoes - 4 things,
Onion - 1 head,
Carrots - 1 piece,
Peas - half a glass,
Garlic - 1 clove,
Vegetable oil - 4 large spoons,
Peppercorns, black ground pepper, salt, lavrushka - to taste.

Cooking:

High-quality beef broth is an important component of the future pea soup. Carefully my beef, put it in large saucepan. I add cold water and spices to taste. Cook over medium heat for 120-150 minutes. I get rid of foam formations with a slotted spoon.
I take the beef out of the broth. Boiled meat will quickly separate from the bone base. I follow a simple process. I'm waiting for it to cool down. Then I cut and send the pieces back to the broth.
I wash pre-soaked peas in running water. I put it in a cooking container. I salt the dish. I reduce the fire to minimum. Boil the peas until soft.
I send peeled and diced potatoes. I cook for about 15 minutes.
Passing carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the products from burning. I send passivation to the soup.
Cook for 5 minutes, remove from stove. I add a finely grated garlic clove for flavor.

How to make mushroom soup

Ingredients:

Water - 2 l,
Meat on the bone - 600 g,
Champignons - 200 g,
Carrot - half fruit
Potatoes - 6 pieces,
Onion - 1 head,
Black peppercorns - 5 pieces,
Bay leaf - 2 things,
Salt, basil, sour cream - to taste.

Cooking:

Wash the meat thoroughly. I send it to the pan to cook for 2 hours. After boiling, I reduce the fire, avoiding strong boiling of water. I take off the foam.
Cooking vegetables for mushroom soup. I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onion, but do not cut it. I cut the mushrooms into slices.
I take out meat from the broth, send potatoes, a whole head of onion, and grated carrots into a container. After the potatoes are ready, I throw in black pepper, mushrooms, parsley. I cook for 10 minutes.
I salt the soup, take out the boiled onion and bay leaf. In the finished dish, their presence is not necessary, as they gave off a pleasant aroma.

Soup is best served fresh. I put it on the table, decorating with basil and a spoonful of low-fat sour cream.

Borscht in beef broth

Let's cook together traditional first a dish of Eastern Slavs, designed for 10 servings. It will turn out very tasty. Try it!

Ingredients:

Meat broth (pre-prepared) - 2 l,
White cabbage - 150 g,
Onions - 2 pieces,
Potato - 6 tubers,
Carrots - 1 piece,
Beets - 1 piece,
Tomato juice - 200 g,
Vegetable oil - 50 ml,
Prunes - 3 things,
Garlic - 3 cloves,
Salt, spices - to taste.

Cooking:

Pour the finished broth into a saucepan. I turn on the fire.
I peel beets and carrots, rub on a grater.
Passing carrot-onion vegetable mix. First, I fry the onion in vegetable oil, stirring thoroughly. I add carrots. Cook until the onions are golden brown. At the end I add half of the grated beets, pour tomato juice, reduce the fire to a minimum and the carcass.
I throw the remaining chopped beets into a boiling broth along with potatoes cut into large cubes.
After 7-10 minutes of cooking, I add the crumbled part of the cabbage head to the potatoes, passirovka.
When all the borscht ingredients are cooked, the time will come for prunes, dried fruits, which will give extraordinary taste dish. Wash thoroughly, cut into 4 parts each and send to the soup. Pepper and salt to taste. I take a special press (“garlic press”) and skip 2 cloves.
I turn off the soup. I let it brew for 20 minutes, tightly closing the lid. I serve borscht on the table.

Cooking a light sorrel soup

Ingredients:

Beef broth - 4 l,
Potato - 4 large tubers,
Eggs - 2 pieces,
Sorrel - 1 bunch,
Sour cream - 50 g,
Dill, parsley, salt - to taste.

Cooking:

I put the broth on the stove. Bring to a boil over medium heat.
In a separate container, boil 2 eggs for 8-10 minutes.
Peel potatoes, cut into small cubes. I send the vegetable to the boiling broth. I bring the potatoes to a state of readiness.
Shinkuyu sorrel and other greens (celery, parsley or dill). I pour it into soup.
Cook for 5 minutes, then add chopped eggs on a grater.

Light sorrel soup I serve with sour cream. Top with half a boiled egg.

Potato soup

Ingredients:

Water - 3 l,
Beef - 400 g,
Potatoes - 3 pieces,
Carrots - 2 pieces,
Onion - 1 piece,
Garlic - 2 cloves,
Tomatoes - 2 pieces,
Vegetable oil - 1 tablespoon,
Salt, black peppercorns, herbs - to taste.

Cooking:

I put the previously prepared beef broth, filtered through a nylon sieve, on the stove.
I clean and cut vegetables. I start with potato tubers and carrots. I cut one carrot into circles, I leave the other for frying.
I send the chopped potatoes and carrots to the broth (it should boil slightly).
I peel the onion and cut it into rings, rub the carrots on a coarse grater. I send vegetables to passivate in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
I'm making tomatoes for soup. I peel the vegetables from the skin, cut into small cubes. I send it to the carrot-onion mixture. I only add salt at the end. I cover with a lid, turn on the minimum fire and simmer for 8 minutes.
While the passivation was being prepared, the potatoes and carrots were cooked. I drop vegetable stew. I add pepper, I throw lavrushka. I crush the garlic through a press and send it to the broth. I cook for 10 minutes.

Video recipe

Fragrant and rich potato soup with tomatoes is ready. Serve on the table, sprinkling greens on top and flavoring with a spoonful of sour cream. Eat for health!

How to make bean soup

Ingredients:

Beef broth - 1.5 l,
Beans - 300 g,
Potatoes - 3 things,
Onion - 1 head,
Black pepper - 4 peas,
Bay leaf - 1 piece,
Salt, parsley root - to taste.

Cooking:

To speed up the process of cooking the soup, I fill the beans with cold water in the evening and leave them to soak.
In the morning I wash the beans, pour hot water and cook until half cooked. I drain the water, pour the warmed beef broth. I throw a peeled onion head (whole) into the broth. I put it to boil.
I'm peeling potatoes. I cut it into pieces and send it to the broth. I clean the parsley root and chop. I throw it in a saucepan. I cook meat broth with beans and other ingredients over medium heat.
I add spices and salt to the soup 5 minutes before the end of cooking.
I turn off the stove, let the soup “walk” for 30-40 minutes.
I decorate the prepared dish with herbs and sour cream.

Meat Soup - General Cooking Principles

Currently, about two thousand different meat soups are known, and each national cuisine can boast of its own culinary masterpieces. The main principle of cooking meat soup is, of course, a large amount of meat included in the dish. It can be pork, beef, veal, offal, bacon, sausage, ham, lamb, etc. If you need to cook a delicious first course, you can get rabbit meat. Meat soups with meatballs are very popular - small balls of minced meat. As an additional ingredient, you can use noodles, rice, pearl barley, buckwheat, beans, etc. In addition to the standard set of vegetables (potatoes, carrots, onions, tomatoes and peppers), zucchini is used, cauliflower and broccoli, spinach, celery, eggplant and other vegetables. Meat can be cut portioned pieces and put to boil or boil the meat in a whole piece, then take it out and cut it into 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 dishes

First of all, it is necessary to process the meat: rinse, remove veins and films and cut (you can also cook a whole piece). Ready broth is usually filtered. Vegetables are washed, peeled and cut into cubes, straws or small slices. Potatoes are not recommended to be cut too large. Separately, carrot-onion roast is prepared with the addition of additional ingredients(tomato paste, zucchini, spices, peppers, etc.). If the soup is served with a lot of greens or cheese, it is necessary to sort out the greens in advance, select only good and sluggish twigs and chop them finely. 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 the broth needs to be strained, you need to prepare a clean ironed gauze. Meat soups are served in deep bowls.

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 meals, and if you cook a large pot right away, the soup will last for several days.

Required Ingredients:

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

Cooking method:

We wash the meat, cut into pieces, pour cold water and set to boil. After boiling, remove the foam and reduce the fire. Cook the meat until done. Grind 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. Put the cabbage into the boiling broth, after 10 minutes peeled and diced potatoes. After 15 minutes, spread the roast and cook the soup until the cabbage and potatoes are ready. Cut the tomatoes into slices, wash the spinach and tear with your hands. We spread the tomatoes with 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 infuse. Serve meat soup with sour cream and rye bread.

Recipe 2: Spanish Meat Soup

This splendid 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 pig ears;
1 pork leg;
120 garlic sausage;
240 g chicken;
Peas - 120 g;
1 clove of garlic;
100 g of potatoes, carrots and cabbage;
80 g of onions;
Salt;
Ground black pepper;
Greens.

Cooking method:

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

Recipe 3: Swiss Cheese Meat Soup

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

Required Ingredients:

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

Cooking method:

We wash the meat, fill it with water and set to cook until tender. Strain the finished broth. We cut off the crust from the roll, and rub the roll itself on a coarse grater. We cook hard-boiled eggs, separate the whites from the yolks, rub the yolks on a grater. We rub the cheese on a coarse grater. Put all the ingredients in a bowl, pour a small amount of broth and mix thoroughly. Then gradually pour the mixture into the broth, stirring constantly. We cook the soup for another half an hour. Serve ready meal with pieces boiled meat.

Recipe 4: Meat Soup with Bacon and Zucchini

Delicious bacon meat soup. The dish can be served with festive table and just cook to diversify the usual weekday menu. The composition of the soup includes vegetables, bacon, beans and rice.

Required Ingredients:

60 g unsmoked bacon;
1 onion;
1 st. 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 st. l. butter;
Half a cup of dry beans;
One and a half glasses 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 parsley, sage leaves and bacon. Thinly chop the cabbage, remove the skin from the tomatoes and cut the flesh into small cubes. Put a piece of butter in a large saucepan and put onions, carrots, celery and bacon. Simmer all ingredients for about 10 minutes, stirring constantly. Then we spread the potatoes, zucchini and undercooked beans and pour everything with meat broth. Cook the soup under a closed lid for 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 cooked at least every day. The dish is cooked on meat bones, it also includes onion and capers.

Required Ingredients:

Meat on the bone - 600 g;
Capers - 300 g;
Onion - 2 pcs.;
Tomato puree - 80 g;
1 st. l. fat;
80 g sour cream;
a third of a lemon;
Salt;
green onion.

Cooking method:

We wash the meat, fill it with water and set the broth to boil. As soon as the broth is ready, we take out the meat and put it in a separate plate. We chop the onion, pass it and put it in a boiling broth, also add tomato puree. 10 minutes before the end of cooking, lay out the capers. Cut the green onion into small rings. The meat is separated 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 obtained from rabbit, veal and offal. One serving of lean meat soup contains only about 50 calories;

- To make the dish cleaner, healthier and low-calorie, after the first boil, it is recommended to drain the water, re-fill the meat with clean water and boil the broth again;

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

— Meat soups, cooked in pots, are not only fragrant and rich, but also very elegant. Such a dish can be safely served at the festive table;

- In order for the broth to turn out transparent, clean and without an unpleasant aftertaste, a strong boil should not be allowed. You also need to periodically remove excess fat.

Post this to yourself:

Even scientists have proven that regular use soup improves digestion. Delicious and rich, it is obtained with the addition of meat, for example, beef. Every housewife should have several of these recipes. Don't know what soup to cook with beef. Choose from any of the recipes below.

How to cook beef soup

Before how to cook beef soup, the meat must be chosen correctly. It may have a different structure. Veal is more tender, and in elderly animals, the meat already has a coarse tissue structure. For beef soup, you need to choose something in between these two types, i.e. young cattle beef. The meat of one-year-old animals is the most valuable, which is distinguished by a bright red color.

How long to cook beef

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

How to cook

Although each hostess 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 put the meat in cold water. For more light soup beef can simply be poured with boiling water and put to boil. Cooking recommendations are presented in the following step-by-step instructions:

Rinse the piece well under running water.
Then clean from films and tendons.
Place in the bottom of a saucepan, fill with water.
Cook for about 1.5 hours.

Beef soup - recipe with photo

Choosing what kind of beef soup, you need to consider what ingredients this meat is combined with. Vegetables, herbs, cereals and even some fruits are great with it. Mushroom, cheese and creamy soups. Apart from conventional recipes below you will find dishes from different national cuisines, for example, Georgian and Caucasian.

In beef broth

Will bring a lot of benefitstasty soup in 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 to be light, but you can not take out the meat, then the hot one will turn out to be more satisfying. The choice is yours, and the recipe with the photo below will help you prepare.

Ingredients:

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

Cooking method:

Rinse the meat, cut into pieces, place on the bottom of the pan along with peeled onions and carrots (only 1 each), salt, season with pepper, pour water.
After 1 hour, add diced potatoes to the broth, and remove the onions and carrots. If you want to light soup then take out the meat too.
After a couple of minutes, add rice.
Take a frying pan, fry the chopped onion and grated carrot on it.
Send the roast to the pan.
Rinse the greens, finely chop, toss to the rest of the ingredients along with the parsley. Soak for a couple more minutes.

Kharcho

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

Ingredients:

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

Cooking method:

Rinse the brisket, cut into medium-sized pieces. Next, place a pot of water on the bottom, cook until half cooked for about half an hour, while removing the foam.
Peel the onion, fry in a deep frying pan with the addition of fat, which was removed from the broth. It takes 10 minutes to prepare.
Using a slotted spoon, remove the meat from the broth and send it to the pan with onions. Simmer covered for a third of an hour.
Pour boiling water over the tomatoes, peel, cut and send to the pan. Simmer the dish for another quarter of an hour.
Then pour 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 greens.
Season the dish with spices, salt, throw lavrushka.
Darken the dish a little more.

Shurpa

One of the variations of the Uzbek national dish isbeef shurpa soup. In the traditional form, lamb is used for it, but with other meat it turns out no less tasty. There are a lot of cooking options among different peoples, but there is one thing that is common to all - shurpa is a rich thick soup. You can cook it using the recipe from 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 tablespoons;
water - 2.5 l;
onion - 1 pc.;
zira - 1 tsp;
salt with black pepper - to taste;
Bell pepper- 1 PC.;
potato tubers - 600 g.

Cooking method:

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

pea

One of the recipes for pea soup use beef. Such a dish is perfect even for baby food, because it has a lot of benefits for the child's body. The only long stage is the preparation of peas. To get delicious homemade dish it must be soaked in cold water beforehand. Step-by-step instruction, beef, described in detail below.

Ingredients:

carrots with onions - 1 pc. for broth and 1 for frying;
beef, better on the bone - 400 g;
dill - a couple of branches;
vegetable oil - 3 tablespoons;
potatoes - 200 g;
pepper with 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, send 1 peeled carrot and onion there. Pour in water, cook for about 2 hours, constantly removing the foam. At the end, salt, add bay leaf.
Next, remove the beef, cut into small portions.
Strain the broth, remove the onion and carrot from it, then send it back to the pan and add potatoes with peas and meat.
Heat the vegetable oil in a frying pan, fry the remaining carrots and onions in it until golden.
When the broth boils, add the vegetable frying, then simmer for another 7 minutes, then throw in the chopped dill.

with noodles

No less satisfying vermicelli soups. Especially original taste different dishes in which it is used Chinese noodles. This Asian-style soup with beef broth has a simply amazing flavor. Although more simple recipes nothing worse. One of these is shown below. Try to cook itdelicious soup with beef and noodlescalled lagman.

Ingredients:

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

Cooking method:

Boil water in a pot, then add the noodles. Cook for 3-4 minutes, then drain in a colander. When the water drains, add vegetable oil.
Rinse the meat, cut into large slices, fry in a deep frying pan or cauldron with the addition of oil. It takes 10-15 minutes to prepare.
Rinse 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 in broth or water.
Simmer covered for about an hour, reducing the heat to a minimum.
When serving, add noodles.

Goulash

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

Ingredients:

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

Cooking method:

Rinse the fillet, chop into thin slices against the fibers. Next, send to a frying pan with heated oil, fry over low heat.
Wash and clean all vegetables. Don't cut the potatoes too much small cubes, chop the onion. Add these two products to the meat, sprinkle with cumin, fry for 10 minutes.
Cut both peppers, cut into thin rings, and then send them into 4 parts, send them to the 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, pepper. Pour not very hot water.
Throw potatoes, simmer covered for 40 minutes.

With potato

Almost any soup is not complete without the addition of potatoes. This vegetable has already become almost a classic for such a hot dish. Cookbeef soup with potatoescan be different. It turns out very appetizing if you add a large amount of vegetables - cabbage, leeks, sweet peppers and carrots. Due to them and meat, the broth becomes rich and acquires a rich taste.

Ingredients:

bay leaf - 2 pcs.;
garlic - 2 cloves;
sweet pepper - 1 pc.;
seasonings, salt and pepper - to taste;
cabbage - ¼ head;
carrots - 2 pcs.;
water - 2.5 l;
olive oil- 2 tsp;
potatoes - 1 pc.;
parsley - a couple of branches;
beef meat - 500 g.

Cooking method:

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

On beef bone

To prepare more rich and hearty broth It is recommended to take meat on the bone. In one of the original recipes barley is used in addition to it. Beef is also combined with other cereals - rice or buckwheat. Also inbeef bone soupadd tomatoes, which give the dish a bright color. Although you can use tomato paste instead.

Ingredients:

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

Cooking method:

Send the meat and water to the pan, cook the broth over low heat, not forgetting to remove the foam. When ready, take out the beef, separate the flesh from the bones and cut into cubes, send back to the boiling broth.
Rinse the cereal, peel the onion and carrot, chop, send everything to the meat.
Scald the tomatoes with boiling water, remove the skin from them, process them into puree using a blender. Next, also lay in the broth.
Season with spices to taste, salt and pepper.
Darken the dish a little, and then add finely chopped greens.

In a slow cooker

Much easier to cooksoup with beef in a slow cooker, pricherecept wins among the rest and in time. In addition, the taste of the dish turns out to be more saturated and pronounced, and the products retain their beneficial features. The technology of preparation is very simple. It is only necessary to cut all the products correctly, put them in the bowl of the appliance and turn on the program - “Soup”, “Stew”, “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:

Rinse beef, cut.
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. send the onion and carrot into the bowl, fry a little, then throw the garlic with the tomatoes, add the pasta and sugar, mix.
After the beep, send potatoes, zucchini, salt to the bowl.
Next pour in 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 to be rich thanks to vegetables. They can be different - cabbage or cauliflower, peas, beans, lentils, peppers, zucchini or celery. Meat is also suitable in any form - with or without fat, although it is better to eat 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:

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

Delicious beef soup - cooking secrets

For each method,how to make delicious beef soup, has its own characteristics, but a few general advice still exists. For more richness, use a smaller pan. It is necessary to lay the products strictly in the sequence indicated in the recipe. This way the ingredients won't overcook. It is better to salt the soup towards the end. Still do not allow a rapid boil. When languishing, beef soups are tastier.

Video: soup from beef ribs