The soup is simple and tasty with meat. How to cook a regular soup with meat

Beef broth is a healthy and flavorful low-fat base. An excellent preparation for future culinary creations. What kind of 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.

It is better to cook soup from 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 the pasta in the soup, throw in the bay leaf, and stir. 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.
I put the finished beef broth soup on plates. I decorate with greens.

Great lunch is ready!

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

Vegetable soup with beef broth

To prepare a rich soup with the addition of vegetables, you will need a large number of ingredients and ready-made broth on 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 - to 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 slices. 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 pour 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 a little oil. 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 a 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, ground black pepper, salt, parsley - to taste.

Cooking:

High-quality beef broth is an important component of the future pea soup. Thoroughly wash the beef, put it in a 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 the traditional first course of the 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.
I pass the carrot-onion vegetable mixture. 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 heat to a minimum and stew.
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 add an unusual taste to the 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.

I serve light sorrel soup on the table 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'm throwing stewed vegetables. 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 legumes, 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.

Even scientists have proven that regular consumption of 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 get a rich dish, then lay the meat in cold water. For a lighter soup, beef can simply be poured with boiling water and boiled. 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 cream soups are original in taste. In addition to the usual recipes, below you will find dishes from different national cuisines, for example, Georgian and Caucasian.

In beef broth

Will bring a lot of benefitsdelicious soup with beef broth, which not only has a wonderful aroma and rich taste, but also an aesthetic appearance. Such a 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 a 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 of meat is a traditional recipe for a Georgian dish called kharcho. In its classic version, walnuts and tkemali sauce are additionally used.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 - to 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;
sweet 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 uses 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 a delicious homemade dish, you need to soak it in advance with cold water. 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

Vermicelli soups are no less satisfying. Dishes that use Chinese noodles are especially distinguished by their original taste. This Asian-style soup with beef broth has a simply amazing flavor. Although simpler recipes are no 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 hard. A step-by-step recipe with a photo below will help you in cooking.

Ingredients:

vegetable oil - 40 ml;
hot pepper - 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. Cut the potatoes into not too 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 a more rich and satisfying broth, it is recommended to take meat on the bones. 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 properties better. 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 peas - 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 tips still exist. 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: beef rib soup

Meat (beef or poultry) - 300 gr.
Potatoes - 4 pcs.
Carrot - 1 pc. (small)
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Greens, salt, spices - to taste
Optional - celery root

Potato soup with meat is a win-win option for a lunch menu. In order to make your work a little easier, you can first prepare the broth for two to three days. And then on its basis to cook different soups. Thus, you and your family will eat deliciously and diversify the menu.

In order for potato soup to turn out delicious, it is necessary to approach the choice of meat with responsibility.

For meat broth, the brisket and shoulder blades are very suitable. If you're going to cook soup in bone broth, take the pelvic bones. But, the main condition is that the meat must be fresh and from a young animal.

It should be noted that the calorie content of soups on meat broth is quite large. Therefore, if you really like meat soups, but you don’t need extra fat, take dietary poultry meat. In order to make the broth less greasy, first boil the meat for a few minutes, and then drain the water and rinse it. Pour clean water and set the broth to boil directly for the soup.

Simple and delicious

We offer the easiest recipe for potato soup for beginner housewives.

Regardless of which meat you choose, you must first rinse it. Our soup will be cooked from beef. Already washed and cut into portioned pieces of beef, put in a saucepan and set to boil

At first, you will have to stay close to the pan in order not to miss the foam. If you remove excess fat and foam, the broth will turn out to be transparent and more tasty. The meat will cook for about an hour and a half.

20 minutes before cooking, salt (not necessary before, otherwise the meat will become tough) and throw a whole onion. Thus, she will add flavor to the soup and picky family members will not have to catch boiled onions from the plate.

When the meat is cooked, remove the onion, and put chopped carrots and celery root in its place. Let the vegetables simmer for 5 minutes, and in the meantime, prepare the potatoes and peppers.

Add potatoes and chopped peppers to the soup, check again for salt and leave to cook until the vegetables are fully cooked, this is another 15-20 minutes.

The soup is ready! Now let it brew a little. Finely chop the herbs and add them to the soup bowl.

Cooking delicious potato soup

You can make soup new every time not only with the help of cereals. Prepare mashed potato soup. You will learn how to cook such a soup in the following recipe.

Meat (better on the bone)
Potato
Carrot
Cream is not fatty (can be replaced with milk)

Such a soup can be prepared on the water, it will still be delicious in its own way. But meat is meat, so we prepare meat broth.

Let the meat cook for 1.5-2 hours. Again, don't forget to skim off the foam.
While the meat is safely cooked, prepare the frying. There is nothing complicated here, just fry finely chopped onions and carrots in vegetable oil.
In the process of cooking the broth, boil the potatoes (you can not cut it, but throw it whole). Remove boiled potatoes and let cool.
Check the meat. If it is already ready, we take it out and separate it from the bone.
Put the resulting meat pieces back into the pan, add the fried vegetables.
Finely chop green onion feathers.
Peel the cooled potatoes and add cream. Can't find cream, add milk.
The resulting creamy puree and onion are sent to the meat. Check for salt, add pepper to taste and leave to cook for another 10 minutes, no more.

Delicious rich soup with a pleasant texture is ready.

The percentage of fat content of cream in this recipe is not critical. It all depends on how fat you want your puree soup to be.

Soup can be cooked with meatballs

Meat soup can be prepared with meatballs. The taste of the soup will not suffer, but the amount of cooking time will be significantly reduced.

Minced meat (very tasty mixed minced meat) - 250 gr.
Semolina - 1 tbsp.
Potatoes - 3 pcs.
Onion - 1 pc.
Small carrot - 1 pc.

Cooking steps:

Add semolina (instead of eggs), salt, spices to taste into minced meat and form small balls called meatballs.
Onions and carrots can be fried, or simply boiled.
When the water boils, carefully lay out the meatballs, salt and leave to cook for 10 minutes.
Add potatoes, a few bay leaves and continue to cook.
When the potatoes are almost ready, toss the fry and boil for a few more minutes.

The soup is ready! Delicious and most importantly fast.

how to cook a regular soup with meat?

take a pot of water, put meat in it and put it on fire. as it boils, throw the chopped potatoes, the meat can be pulled out and cut, and thrown back. grate the carrot and chop the onion, fry it all and throw it into the soup. don't forget to salt. add pepper (peas) and bay leaf. and cook everything. You can also add a chicken cube. also tastes good. Just make sure you don't overdo the salt.
One of those soups. Fry the pork ribs.
While they are cooking, stew onions and carrots in a pan after them.
When the meat is almost ready, I put rice, potatoes, stewed vegetables. AT
Lastly, I cut the tomato and put spices to taste:
salt, pepper, canned dill, parsley.
I love two soups with meat, bean and regular with buckwheat.
For beans
1) I pour a piece of meat with water, put it on the stove, while the meat is cooking, peel the potatoes, cut them, throw them to the meat, then drain the water from the can of red beans, rinse it and add it to the pan, throw the bay leaf, then cook the fry ( finely chop the onion and rub the carrot, then fry it all), and add it to the soup, wait another 15 minutes for everything to cook. if desired, you can throw fresh herbs well and salt naturally.
2) For the usual with buckwheat, everything is the same, only instead of beans, I pour a handful of buckwheat
Goulash soup (Gulyasleves)
Cut the meat into pieces, fry over high heat in fat until light brown, add finely chopped onion, fry until the onion is soft. Add hot pepper, after a minute add paprika, fry quickly, 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 potatoes and turnips, cut into cubes. Make a chipette with regular egg noodle dough. Add potatoes and turnips to the meat, cook until almost cooked (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 the chips. 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 chips; salt, black pepper
Ingredients for Simple Meat Soup:
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.
Meat soup preparation:
The soup is very simple and quick, if you hurry up and take pork or veal as meat, then it can be cooked in half an hour. As always, I cook soup with two broths. I cut thawed or chilled meat into small pieces (so that they cook quickly). I throw the meat into a pot of hot but not boiling water. Bring to a boil, but do not boil. Then I drain the first broth, my pan, I wash the meat under cold water. Pour cold filtered water into a saucepan. I haven't written before, I always use filtered water so there is no chlorine smell. I put the boiled meat in cold water and put it on the fire.

If the meat is beef, then it must be boiled for half an hour. If veal, like mine, or pork. Then, immediately add chopped cabbage and a tablespoon of rice to the meat. The 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 e. Then add the chopped onions to the fried carrots.

2-3 minutes before the readiness, add the roast to the soup. Salt, pepper, put 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 for 15 minutes before cooking, so that it cooks.

Eat for Health!
Meat soup
1. Pour water (or boiling water), put the meat, bring to a boil.

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

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

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

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

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