Beef broth recipes. Beef broth soup with potatoes

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:

1. Rinse the piece well under running water.
2. Then clean from films and tendons.
3. Place in the bottom of a saucepan, fill with water.
4. 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:

1. 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.
2. 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.
3. After a couple of minutes, add rice.
4. Take a frying pan, fry the chopped onion and grated carrot on it.
5. Send the roast to the pan.
6. 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:

1. 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.
2. 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.
3. 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.
4. Pour boiling water over the tomatoes, peel, cut and send to the pan. Simmer the dish for another quarter of an hour.
5. Then pour the broth from the pan to the frying. After boiling, add rice.
6. Bring to a boil again, then add chopped garlic, pepper and finely chopped greens.
7. Season the dish with spices, salt, throw lavrushka.
8. 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:

1. Rinse the meat pulp, then cut into large pieces.
2. Peel potatoes, wash, then chop into cubes. They must be large, as in the photo.
3. Peel the onion, chop it into half rings, and then quarters of the rings. Cut carrots with pepper into medium slices.
4. Heat up the oil in a frying pan. Fry carrots on it, with onions and peppers for 5 minutes.
5. Next, put the meat on top of the vegetables, cook for another 5-7 minutes, stirring.
6. Add tomato paste. Stir, fry for another 5 minutes, reducing the heat to medium.
7. 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.
8. Bring to a boil, then throw in the potatoes, season with spices, pepper, salt and parsley.
9. 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:

1. Rinse the peas thoroughly under running cold water, then soak for 2 hours.
2. 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.
3. Next, remove the beef, cut into small portions.
4. Strain the broth, remove the onion and carrot from it, then send it back to the pan and add potatoes with peas and meat.
5. Heat the vegetable oil in a frying pan, fry the remaining carrots and onions in it until golden.
6. 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:

1. 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.
2. 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 cook.
3. Rinse and peel the onion and radish. Finely chop the first vegetable, and chop the second into strips.
4. Send vegetables to beef along with tomato paste.
5. Pour in broth or water.
6. Simmer covered for about an hour, reducing the heat to a minimum.
7. 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. 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:

1. Rinse the fillet, chop into thin slices against the fibers. Next, send to a frying pan with heated oil, fry over low heat.
2. 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.
3. 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.
4. Finely chop the garlic, add it not all at once, but 3 times.
5. Sprinkle with spices, salt, pepper. Pour not very hot water.
6. 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:

1. Rinse the onion, chop into half rings. Peel the carrots, cut into slices, and then cut them in half.
2. Rinse the pepper, remove the seeds, then chop into thin strips.
3. Finely chop or crush the garlic.
4. Rinse the meat, cut into several pieces.
5. 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.
6. Then pour in water, and make the fire maximum. At the same stage, throw in beef, parsley and bay leaf.
7. After boiling, reduce the strength of the fire to a minimum, simmer for about 2 hours.
8. Halfway through cooking, add diced potatoes and shredded cabbage. Remove the meat from the broth, chop and send back.
9. Simmer the dish until cabbage and potatoes are ready.

On beef bone

To prepare a richer and more 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 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:

1. 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.
2. Rinse the cereal, peel the onion and carrot, chop, send everything to the meat.
3. Scald the tomatoes with boiling water, remove the skin from them, process them into puree using a blender. Next, also lay in the broth.
4. Season with spices to taste, salt and pepper.
5. 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:

1. Rinse beef, cut.
2. Pour oil into the multicooker bowl. Fry the meat in it, selecting the “Frying” mode for half an hour.
3. Next, rinse, peel and randomly chop all the vegetables.
4. 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.
5. After the beep, send potatoes, zucchini, salt to the bowl.
6. 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:

1. In a frying pan, fry the meat cut into pieces, season with spices.
2. Then transfer the beef to a pot of water.
3. Rinse vegetables, cut into arbitrary slices.
4. After half an hour, add potatoes to the broth first, then cabbage, carrots with onions and celery.
5. 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

Beef broth soup will be useful for both a one-year-old child and an adult who experiences physical or intellectual stress. It is quite difficult to achieve a satisfying dinner, without a dish of meat and broth. Therefore, beef-based hot dishes are indispensable on the dinner table.

Cooking beef broth is very simple, although not fast. It is enough to wait until the meat boils, take it out, rinse the meat and the pan well. Pour in water, salt and remove the foam during cooking. You can add a small onion and carrot to the broth. Also, for taste, you can add peppercorns and bay leaf. After the broth is cooked, onions and carrots, bay leaves and peppers must be pulled out. The broth can be strained.

There are recipes for hot dishes in meat broth in Russian, Chinese, Vietnamese, Italian cuisine and many others. Let's get acquainted with the most popular and famous of these dishes.

How to cook beef broth soup - 15 varieties

Potato soup with beef broth is quite simple to prepare, although the order of preparation of the products is somewhat unusual. Despite the unusual algorithm and the sequence of preparation of the recipe, the soup is delicious. It turns out satisfying. And the taste is quite consistent with the traditions of Russian cuisine.

Ingredients:

• beef - 0.5 kg;
• potatoes - 1 pc.;
• carrot - 2 pcs.;
• sweet pepper - 1 pc.;
• garlic - 2 cloves;
• leek - 150 g;
• cabbage - ¼ pcs.;
• oil - 2 teaspoons;
• greens - to taste.

Cooking:

We start cooking soup with a beautiful cut of vegetables. You don’t need to grate anything - we will cut everything. First, chop the leek. Then we cut the carrots into thin slices, sweet pepper and garlic.

Now we take a cauldron and fry the onion in it with oil. Add garlic, carrots and peppers to the onion.

After sautéing, add water to the cauldron and put the meat to cook. Salt, pepper and bay leaf - to taste.

While the meat is cooking, cut the potatoes into cubes, and the cabbage into thin strips.

When the meat is ready, cool and cut into small pieces. We send it back to the soup.

Add potatoes and cabbage. After 20 minutes - potatoes and cabbage will be cooked.

Here, the soup is ready! Add greens and serve with black bread and mayonnaise.

Pea soup is a hearty and inexpensive dish. Peas do not cook quickly. Sometimes it takes about two hours to cook it. Pre-soaking chopped peas is recommended - this will greatly simplify and speed up the cooking procedure. But it happens that peas are cooked faster. It depends on the variety.

Ingredients:

• beef - 0.5 kg;
• potatoes - 400 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• peas - 1 cup;
• salt, pepper, bay leaf - to taste;
• greens - to taste.

Cooking:

Let the beef cook for about an hour. While the meat is cooking, soak the peas in water. So it will cook much faster.

We make a passerovka: we cut onions, carrots and greens and fry in vegetable oil.

When the meat begins to separate from the bone, the broth is ready. You need to add peas, potatoes and passivation to it. You may need to add water to the soup. When the peas have become soft and boiled, the soup is ready.

Round rice works well for rice soup with beef broth. From greenery, a combination with dill and parsley is appropriate. You can add the spices you like.

Ingredients:

• beef - 0.5 kg;
• potatoes - 2-3 pcs.;
• carrot - 1 pc.;
• onion - 1 pc.;
• rice - 1 cup;
• oil, for frying;
• bay leaf, salt, pepper - to taste;
• greenery.

Cooking:

Let the beef broth boil. When the broth is ready, we take out the meat and cool it.

We send the washed rice to the broth.

When the rice is ready, put the diced potatoes into the soup.

Finely chop the onion and carrot and fry in a frying pan.

Chopped meat and browning, put in the soup. Now let the soup brew and soak. You can serve to the table!

For this recipe, canned beans in a tomato are suitable. You can boil white beans in the soup, and add tomato paste during sautéing.

Ingredients:

• beef -1 kg;
• potatoes - 500 g;
• onion - 1 pc.;
• carrot - 1 pc.;
• a jar of beans in a tomato - 1 pc.;
• vegetable oil, for sauteing;
• salt, pepper, bay leaf - to taste.

Cooking:

We cut the onion and fry it in oil, right in the pressure cooker. When the onion turns white, fry the carrots with it.

Pour water into the pressure cooker. Put in a saucepan: peeled, diced, potatoes, meat, beans in tomato. Add spices and salt. Cook until pressure cooker lid opens.

When the lid opens, take out the meat, chop and return to the soup. After cooling slightly, it can be poured into plates.

Buckwheat soups cook quickly. For swelling, buckwheat needs 10 times less time than peas or beans. Therefore, this type of soup always takes its rightful place in the hostess' cookbook.

Ingredients:

• beef - 700 g;
• buckwheat - 200 g;
• potatoes - 500 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• bay leaf, salt, pepper - to taste.

Cooking:

We wash the meat and put the broth to boil. You need to salt the beef at the very end of cooking - after about 1 hour.

While the broth is cooking - cut onions and carrots, fry. Add to broth.

We cut the potatoes into cubes and send them to the broth.

Next, washed buckwheat is sent to the soup. When buckwheat is ready, put spices and herbs in the soup and let the soup brew.

Even a very young chef can cook such a soup. If the child has grown just above the stove, he will be able to cook this soup.

Ingredients:

• beef - 1 kg;
• small noodles - 1 cup;
• onion - 1 pc.;
• carrot - 1 pc.;
• bay leaf, salt pepper - to taste.

Cooking:

Pour water into the meat in a saucepan. We put the broth to boil. Add salt, pepper, peeled onions and carrots to the meat. When the vegetables are softened, they must be pulled out. We continue to cook the broth until the meat is ready. Readiness is easy to check - the beef will easily separate from the bone. We take out the finished meat, cool, cut into cubes and return to the broth.

Now pour the noodles into the soup. We cook for five minutes. Then we put greens in the soup, close the soup with a lid and let it brew.

Such a soup can be one of the first courses in which a child learns the basics of cooking!

Among the Slavic peoples, recently, Chinese cuisine has become popular. Despite the difference in cultures and traditional products, many were able to appreciate Chinese dishes. Soup on beef broth with noodles - beautifully diversifies your diet.

Ingredients:

• Chinese noodles - 250 g;
• beef broth - 1 l;
• beef - 300 g;
• mushrooms - 200 g;
• onion - 1 pc.;
• Chinese cabbage - 2 pcs.;
• shallots - 1 pc.;
• soy sauce - 50 g;
• ginger, salt, pepper, basil - to taste;
• vegetable oil;

Cooking:

Cooking beef broth. At the end of cooking, add grated ginger and soy sauce to the broth.

While preparing the broth, cook the Chinese noodles.

Set the noodles aside and proceed to the processing of vegetables. We cut cabbage, onions and mushrooms. Onions and mushrooms are fried in a pan and sent to the broth. Roast Chinese cabbage separately. When the cabbage is fried, it must be added to the broth.

Now, cut the finished meat into thin slices and return to the pan.

To serve, divide the boiled noodles into bowls and pour the broth over them. We add spices to taste, depending on preferences.

A traditional Caucasian dish, which is prepared on beef broth and from familiar, easily accessible products.

Ingredients:

• beef broth - 1.5 l;
• potatoes - 400 g;
• adjika - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• rice - 1 cup
• garlic - 2 cloves;

Cooking:

In the finished broth we send diced potatoes, carrots and onions.

When the potatoes were cooked and soft, it was time for the rice. Now add it to the soup.

After the rice, we put spicy adjika in the pan and squeeze the garlic.

At the very end, add greens and start tasting the product!

Barley is a cereal that is well suited to diversify the diet a little. Not everyone loves barley porridge, but barley feels completely different in soup.

Ingredients:

• beef - 1.5 kg;
• onion - 3 pcs.
• carrot - 3 pcs.;
• celery root - 4 pcs.;
• barley - 1.5 cups;
• tomato paste - 5 tablespoons;
• garlic - 5 cloves;
• salt, pepper, bay leaf, spices - to taste.

Cooking:

In separate pans, put the meat on the broth and pearl barley to cook.

Let's get to passering. Peel carrots, onions and celery and chop finely. Fry in a pan, in vegetable oil. Put the tomato paste in the pan and soak the vegetables with it.

By this time, barley will already be cooked. Add it to the broth. Squeeze the garlic into a bowl. Next, we throw passerovka into the pan.

Finely chop the meat from the broth and return to the pot with the soup. Saturate the soup a little over low heat. And everything is ready!

The preparation of borscht on beef broth can be significantly accelerated if carrots and beets are grated. But, "cut" borscht has a completely different, refined taste and appearance. Try to cut carrots and beets into thin strips and you will see that your efforts will be justified.

Ingredients:

• beef - 1 kg;
• potatoes - 0.5 kg;
• onion - 1 pc.;
• carrot - 2 pcs.;
• cabbage - ½ head;
• beets - 1 pc.;
• tomato paste - 3 tbsp. spoons;
• garlic - 2 cloves;
• sugar - 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon;
• greens - to taste,
• vegetable oil, for frying;
• salt, pepper, bay leaf.

Cooking:

At the very first stage, we set the beef broth to boil.

While the broth is ready, you can cut the vegetables. We cut the potatoes into cubes and leave it in the water. Cut carrots and beets into thin, neat strips. We cut the cabbage into thin strips. Last but not least, cut the onion.

Place the onion on the heated skillet. Stir until it becomes transparent. I put a carrot on it. Now this passerovka can be sent to the broth.

Roast the beets separately. First, fry it in oil. Then, add a little water (2 tablespoons), vinegar and sugar. This will give the borscht a beautiful and appetizing color. Vinegar will evaporate and can be added to beetroot sauté, tomato paste and garlic. Now pour the contents of the pan into the soup.

We take out the meat, grind it and return it to the pan.

We put the potatoes in the soup. Add salt and pepper. We cook for ten minutes.

We crush the cabbage with our hands, make sure that the potatoes are already soft and pour the cabbage into the pan. You may need to add a small amount of water at this stage. In 15 minutes the borscht is ready!

Serve this Ukrainian dish with herbs, sour cream, black bread or traditional garlic donuts.

An interesting Italian dish that has firmly entered the cuisine of all peoples of the world. Here is a detailed description of the preparation of this famous soup.

Ingredients:

• beef - 1 kg;
• potatoes - 400 g;
• onion - 2 pcs.;
• fresh tomato - 1 pc.:
• bell pepper - 1 pc.;
• a can of tomatoes in their own juice;
• celery, dill, green onions;
• salt, pepper, spices to taste.

Cooking:

We cook beef broth. Add finely chopped onion and celery to it. Onions must be fried first.

Put in the broth, diced potatoes.

Remove skin from tomatoes. Finely chop and send to the broth.

Now you need to cut the bell pepper into the soup.

We take out the meat, cool and cut into small cubes. Leave the meat out of the pot!

We taste for salt and supply the soup with spices, salt and pepper, to taste. Squeeze the garlic into the pot.

Now you should get the bay leaf and skip the soup through a blender.

Return the meat to the saucepan and simmer over low heat for five minutes.

The gazpacho soup is ready. Do not forget that traditionally it is eaten cold.

Beef broth dumpling soup is a lot of fun to make with little helpers in the kitchen. Probably all children love to mess with flour. It is very exciting.

Ingredients:

• beef meat - 600 g;
• onion - 1 pc.;
• carrot - 1 pc.;
• potatoes - 3 pcs.;
• egg - 1 pc.;
• flour, for dumplings;
• oil, for frying;
• salt, pepper, bay leaf.

Cooking:

Boil the beef broth, take out the meat from it.

We cut the onion. Three carrots on a fine grater. Fry onions and carrots in oil.

Put the chopped potatoes into the broth.

Break the egg into a cup, salt and add flour to the egg. The dough should not be tight. A little thicker than sour cream. Now put the dumplings into the boiling soup with a teaspoon.

When the dumplings boil for a few minutes, add sauteing to the soup. Now add salt, pepper, bay leaf. The soup can be turned off.

In the real soup, return the chopped meat. It's time to bring it to the table!

With such a minimum set of products, you get a rather tasty, satisfying and budget soup.

Ingredients:

• beef broth - 0.5 l;
• onion - 1 pc.;
• carrot - 1 pc.;
• oil;
• mushrooms - 500 g.

Cooking:

Cooking beef broth. Take the meat out of it and let it cool down.

Finely chop the onion and fry in oil. Add mushrooms to the onion. When the liquid from the mushrooms evaporates, salt and pepper. Fry for another 5 minutes to give the mushrooms a taste.

Add passerovka to the broth.

We also put carrots cut into strips there.

As soon as the carrots become soft, we proceed to the meal. Bon appetit!

Vegetable soup with beef broth is good for those who are watching their weight. A very satisfying and low-calorie dish, due to the replacement of cereals with vegetables.

Ingredients:

• beef - 1 kg;
• potatoes - 4 pcs.;
• onion - 2 pcs.;
• carrot - 1 pc.;
• bell pepper - 1 pc.;
• tomato - 3 pcs.;
• vegetable oil;
• salt, pepper, bay leaf.

Cooking:

Boil the beef. We take out the meat, cool. We leave the broth on the stove.

We cut the potatoes into cubes and send them to the pan with the broth.

We cut onions, carrots, bell peppers. Place on a hot skillet with vegetable oil. Fry.

Now add chopped tomatoes to the saute.

After that, we spread the passerovka in the soup.

We cut the meat and return it to the broth.

Put salt, pepper, herbs and bay leaf in a saucepan and enjoy fresh soup!

Rassolnik is best combined with rice. In some versions of this recipe, pearl barley is found (instead of rice). But, rice is more familiar to a wider range of consumers of hot dishes. Therefore, we will focus on the rice pickle.

Ingredients:

• beef 1 kg;
• potatoes - 400 g;
• rice - 1 cup;
• onion - 1 pc.;
• carrot - 1 pc.;
• pickled cucumbers - 5 pcs.;
• vegetable oil;
• salt, pepper, - bay leaf.

Cooking:

In the finished broth we send rice to cook.

Important! Do not put potatoes in the pickle before the rice is boiled! Otherwise, the potatoes will remain raw.

After the rice is ready, put the potatoes in the pickle.

Finely chop the onion and carrot and sauté in oil.

We cut pickled cucumbers and put in a passerovka. After frying, send to the broth.

Cut the meat, return to the broth.

Now that the pickle is ready, we try it for salt. This soup should be salted at the very end of cooking, as pickles are different - the soup is easy to oversalt. Here, now, it's done!

This is what makes for a complete meal. Moreover, it is not contraindicated even for babies from a year old. So if you want to feed the family with a delicious hot dish, then this dish will be the best solution.

Here are a few beef broth soup recipes.

Meat selection

Recipes for soups on beef broth imply the presence of the main component - beef. But not everyone, even the most attractive piece, can fit for broth cooking. What to choose so as not to be mistaken?

A tasty and rich broth will be obtained from a piece of pure meat or from meat with a bone. The latter option is considered the best for the broth, since a considerable amount of extractive substances are released from the connective tissue, which have a beneficial effect on the joints, cartilage and bones of a person.

Worthy parts of beef for broth are:

• neck;
• brisket;
• ham.

How to cook beef broth correctly?

1. The selected piece of meat is poured with water based on the correct proportions - 1:3 or 1:4. Moreover, in the second case, the broth will turn out to be less rich, that is, lighter.
2. On average, beef broth is cooked for 3-4 hours, depending on the size of the selected meat piece.
3. In order not to overdo it with the amount of salt, rely on the following rule: a teaspoon of salt for every liter of water.
4. At the beginning of cooking, throw a small pinch of salt into the pan, and at the end of the process - the entire remaining amount.

Delicious simple beef broth soup

If over time it’s stressful, and it’s simply necessary to cook a hot first course, then you can use the recipe for making a simple soup with a small amount of ingredients.

• a piece of beef - 500 g;
• potatoes - 5 pcs.;
• 2 carrots;
• 1 onion;
• 2 tablespoons of refined sunflower oil;
• 2 garlic cloves;
• fresh or dried dill;
• 2 bay leaves;
• salt, pepper and soup spices - optional.

The preparation is as follows:

1. First, the soup base is boiled - the broth. To do this, the meat is sent for cooking, at the end of the process, a bay leaf is added.
2. As soon as the broth is prepared, slices of potatoes and grated carrots are sent to it. Boil vegetables for 20 minutes under the lid.
3. In the meantime, while the vegetables are cooking in the broth, a small amount of oil is heated in a frying pan.
4. Finely chop the onion and lay it in a hot pan.
5. Garlic is passed through a press or rubbed on the fine side of a grater. Then add to the onion.
6. As soon as the onions and garlic are golden, they are laid out from the pan into the pan. Stir the soup.
7. Dill is cut if it is fresh and sent to a hot dish.
8. Turn off the cooked soup and set it aside for 15 minutes under the lid - for insisting.

A simple beef broth soup is ready. The prepared dish is enough for 5 servings.

Pea soup with beef broth

Pea soup is a long-known, tasty and satisfying first course that many people love. You can cook it from dry peas, or you can add fresh. If the first option is chosen, then we advise you to soak the peas in water for an hour. This will greatly speed up the cooking process.

For cooking you will need:

• half a kilo of beef meat;
• potatoes - 5 pcs.;
• 1 head of onion;
• 2 carrots;
• a glass of peas;
• greens, salt and spices - to taste.

How to make Pea Soup with Beef Broth:

1. First, boil the broth.
2. When it is cooked, the meat is taken out of it and cut into pieces. Already in this form, the meat is laid out back in the pan.
3. Peas are thrown into a saucepan and boiled until tender.
4. After the peas are cooked, sliced ​​\u200b\u200bpotatoes are added to the soup.
5. In a frying pan, sauté vegetables - onions and carrots, until golden brown.
6. They throw the roast into the pan, then send salt, spices and herbs.

To enhance the taste, the soup is left to brew for 20 minutes under the lid.

Soup with pearl barley

Soup with barley on beef broth will also appeal to those who are skeptical about this cereal. In addition, the hot dish will be nutritious and satisfying. And you don't even need potatoes.

In order to cook such a hearty dinner, you will need:

• beef meat - 1 kg;
• 3 pieces of small onions;
• 2-3 medium-sized carrots;
• celery root - 2 pcs.;
• 1.5 cups of pearl barley;
• tomato paste - 3 tbsp. l.;
• 3 garlic cloves;
• lavrushka, salt and spices - to taste.

Barley soup is cooked in several stages:

1. The meat is washed (preferably soaked in cold water so that all the blood comes out) and poured with water. They put it on to cook.
2. Washed pearl barley is put on the next burner to cook.
3. In a frying pan, grated carrots, chopped onions and celery root are sauteed. As soon as the vegetables are browned, tomato paste is added to them, a little water is added, mixed and the vegetables are left to soak in the paste.
4. Cooked pearl barley is laid out in a saucepan with broth. Next spread the frying.
5. Garlic is rubbed on a fine grater and sent to a pot with soup.
6. The finished meat is taken out of the pan and cut into several pieces 2-3 cm in size. They are returned back to the soup.

Ready soup with barley on beef broth is left to infuse for half an hour so that it is saturated with garlic aroma and taste.

Cheese soup

Cheese soup on beef broth is prepared simply, but it turns out tasty and appetizing. But you need to use cheese, not a cheese product. Otherwise, it will not be a soup, but a tasteless brew.

Ingredients:

• liter of water;
• meat on the bone - 0.5 kg;
• a piece of carrots and onions;
• celery stalk - 1 pc.;
• processed cheese - 2 pcs.;
• a bunch of parsley sprigs;
• 50 grams of butter;
• salt and pepper - at will.

Cheese Soup Preparation:

1. The first step is to boil the broth. The meat can be pre-soaked in water, or you can immediately start cooking. As soon as the water boils, you need to monitor the appearance of foam and remove it in time. It will take about an hour and a half to prepare the broth.
2. The orange root vegetable is rubbed on a grater. Small or large, depends on preference.
3. The onion and celery stalk are cut into half rings.
4. As soon as the beef reaches its readiness, it is removed from the broth and cut into small pieces.
5. In a hot frying pan with oil, fry the onion with meat until golden brown.
6. Then add carrots and celery. Fry for another 5 minutes. Then add a few tablespoons of broth from the pan, cover with a lid and simmer for 10 minutes over moderate heat.
7. As soon as the broth begins to boil, stewed vegetables and pieces of meat are sent to it. Turn off the fire.
8. Processed cheese is grated or cut into cubes. Put in a saucepan and continue to cook the soup until the curds are completely dissolved.
9. Finely chop the parsley and throw it into the pot. Salt and pepper to taste.
10. Cheese soup is completely ready to eat.

Bean soup with beef broth

Soup with beans in beef broth will taste better if you use beans in a tomato. Therefore, for cooking, you need to purchase 1 jar of canned product. In addition, you will need to have:

• 800-1000 grams of beef meat on the bone;
• 6 potato tubers;
• onion - 1 head;
• carrot root - 1 pc.;
• vegetable oil;
• salt, spices and lavrushka - to taste.

Soup preparation;

1. Soup preparation begins with beef broth. After it boils, remove the resulting foam, cover the broth with a lid, reduce the heat and cook for 60 minutes.
2. Meanwhile, make a frying of onions and carrots.
3. As soon as the vegetables in the pan change their color, the contents of the jar of beans are poured onto them. Cover the pan with a lid and simmer for 10 minutes over low heat.
4. Potatoes are peeled and cut into cubes.
5. Boiled meat is removed from the pan, separated from the bone, cut into small pieces and sent back to the broth.
6. Following the meat, the potatoes are dipped into the soup.
7. As soon as the latter is ready, the contents of the pan are laid out in the soup.
8. Add salt, seasonings and parsley, cover with a lid and simmer the bean soup for another 10 minutes.

Hot dish with dumplings

Soup with dumplings on beef broth will not only bring gastronomic pleasure, but also delight children with an interesting activity - sculpting dough products.

For cooking you will need:

• beef broth - 2 liters;
• 1 piece of carrot and onion;
• several pieces of potatoes;
• egg;
• flour;
• vegetable oil;
• salt, spices, lavrushka.

Cooking steps:

1. Diced potatoes are placed in a pre-prepared broth and boiled until tender.
2. In a frying pan, fry onions and carrots.
3. Boiled meat is taken out of the broth, cut into pieces and put back into the pan.
4. The dumplings are ready. To do this, break an egg into a bowl, salt, pepper and add flour. Stir and add flour until the consistency of the dough becomes a little thicker than sour cream.
5. As soon as the potatoes are boiled until cooked, put a teaspoon of dough into the pan, thereby forming dumplings.
6. 10 minutes after the dumplings, the frying is laid in the soup. Everything is mixed.
7. Salt, pepper, add lavrushka.
8. Under a closed lid, simmer the soup for another 15 minutes over low heat.

Soup with dumplings is served with finely chopped parsley or onion.

rice soup

Soup with rice on beef broth will fit perfectly into the lunch menu and is suitable even for baby feeding. Yes, and it is prepared simply and without any extra effort.

You will need the following:

• beef broth - 2 liters;
• several potatoes;
• 1 vegetable each - onion and carrot;
• 200 grams of rice;
• sunflower oil;
• spices, salt;
• fresh parsley.

Step by step preparation:

1. The pre-cooked beef broth is filtered, if necessary, and set to boil again. The beef meat is taken out and cut into pieces.
2. Rice is thoroughly washed several times, and then laid out in a boiled broth.
3. As soon as the rice is cooked, put the potatoes cut into cubes into the pan.
4. In a hot frying pan with oil, fry onions and carrots until golden brown. Next lay the chopped meat and stew a little under the lid.
5. After the potatoes are cooked, the frying, salt and spices are placed in the pan.
6. Parsley sprigs are washed and finely chopped. Put into soup.

Rice soup is ready, but in order for it to acquire a richer taste, it is left to brew for half an hour under the lid. So rice and potatoes are saturated with the taste of frying and meat.

Rice soup can be seasoned with a spoonful of sour cream. This will turn out much tastier and more satisfying.

diet soup

The calorie content of soup on beef broth excites many who care about the fit of their figure. But, even adhering strictly to the menu, you can not deny yourself the use of the first course. Soup on beef broth will not deal a blow to harmony.

The broth contains only 4 kcal for every 100 ml of liquid. And the boiled vegetables added to it will increase the calorie content by an extremely small amount.

• beef broth - 2 liters;
• a couple of carrots;
• celery root - 150 g;
• 300 grams of cauliflower;
• green peas - 200 grams;
• 1 potato root crop;
• green onion feathers;
• salt, spices and lavrushka.

The cooking steps are as follows:

1. The boiled broth is filtered and again put on the fire to boil.
2. Peeled potatoes are cut into cubes and placed in a saucepan.
3. The cabbage is washed, divided into small inflorescences and sent to the potatoes. The fire is reduced a little.
4. Place chopped onions, grated carrots and chopped celery root in a hot pan. Pour vegetables with five tablespoons of broth, cover and simmer for 10 minutes, stirring occasionally.
5. Stewed vegetables are placed in a saucepan with potatoes and cabbage.
6. As soon as everything boils for 10 minutes, peas are added to the pan.
7. Boil soup until all ingredients are ready. Take a sample to determine readiness.
8. Salt, spices and lavrushka are added to the already prepared dish. Stir, cover with a lid and leave to infuse with the fire already turned off for 30 minutes.
9. When serving, finely chopped green onions are added to the soup.

potato soup

Potato soup with beef broth, despite its name, has several ingredients in its composition. In addition to potatoes, it contains other vegetables. But the soup is hearty and tasty.

To cook it you will need:

• 2 liters of beef broth;
• 3 potatoes;
• a couple of carrots;
• 1 large bell pepper;
• 2 cloves of garlic;
• 200 grams of leek;
• a quarter of a head of cabbage;
• 2 small spoons of vegetable oil;
• salt and seasonings to taste.

Stages of the culinary process:

1. Put the diced potatoes into the boiling broth.
2. The meat is taken out of the broth and cut into cubes.
3. Washed and peeled vegetables: peppers, carrots, onions and garlic - cut into thin sticks.
4. Fry the onion in a frying pan with oil, and then add the rest of the prepared vegetables to it.
5. After the vegetables are fried, a few tablespoons of broth are added to them and stewed under the lid. After 5 minutes, add spices and bay leaf.
6. Lay finely chopped cabbage and stewed vegetables. Boil the soup for 20 minutes. Salt if necessary.

Children's soup with beef broth

Very useful in beef broth. Therefore, it is desirable to include such a first dish in the regular menu of a small person.

Beef broth, before cooking soup for a child, must be filtered and slightly diluted with water, since a strong concentrate of this liquid will become heavy food for a growing organism.

So, potatoes are added to the finished broth. Vegetables are not pre-fried, but chopped in a pan. This is the case if the soup is cooked for babies under 3 years old. Older children can be introduced frying in small quantities.

Vermicelli and cereals can be added as complementary ingredients. The more vegetables in the children's soup, the better.

In order for the boiled beef broth soup to please with exceptional taste, its base must be cooked correctly. To do this, you should follow a few tips.

1. Meat on the bone will make the broth more rich and satisfying.
2. The selected piece of meat should be poured with cold water for cooking. This will help the meat release more juice during the boiling process.
3. Ready soup should not be immediately poured into bowls. To enhance the taste, it must be kept under the lid for 15-20 minutes.
4. So that the finished broth liquid does not have to be filtered several times to get rid of turbidity, even before cooking, it is necessary to keep the raw piece of meat in cold water for 2 hours.
5. During the cooking process, it is necessary to constantly monitor the process and remove the boiling foam.
6. For beef broth soup, it is better to take a piece of fresh meat, not frozen.

Conclusion

Beef broth is a healthy broth made from beef meat. Based on it, you can cook a lot of hot first courses: soups, borscht, cabbage soup, hodgepodge, etc. The main thing is to choose the right meat for making broth, follow all the rules when cooking it, and then a nutritious dish will be healthy and tasty.

In addition, beef broth is useful both for baby food and for people who adhere to proper nutrition. Choose any recipe and prepare delicious first courses for your family.

By 11/14/2015

A lot of soups are cooked on beef broth, such as borscht, cabbage soup, pickle and others. Dishes cooked on it are rich, have a rich taste, a pleasant meaty aroma. Nutritionists advise in the cold season to be sure to include first courses cooked in beef broth in the menu. There is even such a thing as "winter soups", that is, hearty meat first courses. They warm, help the body to endure the winter easier. In addition to the classic first courses listed above, you can cook a delicious soup with tomatoes on beef broth. With a fairly short list of ingredients, familiar and affordable products make a wonderful dish!

To make the soup tasty, you need to prepare beef broth, taking into account the following principles: firstly, take the meat on the bone, secondly, cook it for at least 2 hours on low heat, and thirdly, remove the foam.

Ingredients

• water - 3 l
• beef - 350-400 g
• potatoes - 2-3 pcs.
• carrots - 1-2 pcs.
• onion - 1 pc.
• tomatoes - 2 pcs.
• garlic - 1-2 cloves
• salt - to taste
• black peppercorns - to taste
• bay leaf - to taste
• greens - to taste
• vegetable oil - for frying

Step by step cooking process at home

1. Prepare the ingredients.
2. Prepare beef broth. To do this, rinse the meat, cover with cold water and put on the stove. When the water boils, you should remove the foam and let the meat boil for 1-2 minutes. Then you need to drain the water, rinse the meat and wash the edges of the pan from the dark coating of meat foam. The first broth is drained, as it contains a lot of "bad" cholesterol. Cover the meat again with water and put on fire. When the water boils, remove the foam again. Then leave the meat to simmer under a slightly open lid. This principle of cooking is called the second broth. This will take 1.5-2 hours. When the meat is cooked, you need to take it out and strain the broth through a nylon sieve (it is smaller than a metal one). Thus, small fragments of bone and dark sediment after cooking meat will not get into the future soup.



3. Wash and peel potatoes and carrots. Cut the potatoes into cubes, and chop half the norm of carrots into circles (figuratively if desired). Send them to the boiling beef broth.



4. Clean the onion and chop it. Grate the rest of the carrots on a coarse grater.



5. Peel the skin off the tomatoes. It will easily peel off if you make cross-shaped cuts on the tomatoes and lower them for 60-80 seconds in boiling water.



6. After such processing in places of cuts, the skin will move away from the pulp and it can be easily removed. Cut the peeled tomatoes into cubes.



7. Put the onions and carrots into the hot oil pan. Fry them for 1 minute. You can do without vegetable oil if the soup is prepared for the whole family, including children (for them it is recommended to cook soups without frying). Then the onions and carrots just need to be dried in a pan for 1 minute.



8. Add tomatoes to the onion-carrot roast. If the onions and carrots were dried without vegetable oil, the juice from the tomatoes will not allow the vegetables to burn, but will provide the necessary moisture to stew them. Salt the roast and let it simmer under the lid for 8-10 minutes at the smallest fire. If necessary, you can add 1-2 tablespoons of meat broth to the pan directly from the soup pot.



9. By the time the roast is cooking, the potatoes and carrots in the soup should be almost fully cooked. Put the roast from the pan into the pot with soup, salt (considering that you have already salted the roast), add pepper and bay leaf, squeeze out the garlic. Leave to cook for 10 minutes.



10. Soup with tomatoes on beef broth is ready! Take out the bay leaf and discard it. Add chopped herbs to soup. You can cut boiled beef into soup. Bon appetit!

The key to the success of the first courses lies in the richness and aroma of the broth. And advice regarding this process will never be superfluous, since each of them has been repeatedly tested by the hostesses in practice.

Easy Beef Broth Soup Recipes

Using beef meat with thin creamy or white blotches of fat will not only make your soup aromatic, but also enhance the taste sensation.

The soup starts with a base, in our case it is beef broth. If the recipe itself does not require effort, then the cooking time will stretch to four hours.

The preparation of rich beef broth is based on the following steps:

1. Laying and pouring meat with liquid;
2. Cooking until foam is formed;
3. Careful collection of foam;
4. Wiping the walls of the dishes to enhance the transparency of the broth at the end of cooking;
5. Laying roots, if they are provided for in the recipe;
6. Cooking the broth with the lid ajar for 3-4 hours over low heat;
7. Straining.

The result should be a fragrant and clear broth, which will serve as the basis for all the soup recipes described below.

Pea soup "Naristy"

Ingredients	Quantity
broth -	2 l
Beef (you can take boiled) -	0.3 kg
Carrot -	1 PC. cf. size
Peas shelled -	300 g
Potato tubers -	3 pcs.
Onion -	2 pcs.
Sunflower oil -	45 ml
Parsley -	15 g
Sea salt -	8 g
Bay leaf -	2 pcs.
Cooking time: 60 minutes	Calories per 100 grams: 77 kcal

1. Throw the beef cut into small pieces into the boiled broth;
2. Reduce the heat a little, add pre-soaked peas. Add salt to taste;
3. While the peas are cooking to the desired state, peel and cut the potatoes. As soon as the peas have become soft, we put potatoes in the soup and continue to cook for another quarter of an hour;
4. Finely chopped vegetables: sauté onions and carrots until golden brown;
5. We lay the remaining vegetables, bay leaves and cook for a couple more minutes.

cooking mushroom soup

The secret of making this soup lies in the main ingredient - mushrooms. There are no restrictions on the variety, but success depends on size.

Large mushrooms will give the dish a taste, and small ones will give aroma.

If restaurants will most likely offer you mushroom soup using champignons and porcini mushrooms, then in a home-made variation it can be prepared from russula, butter, boletus and other varieties.

It will take less than an hour to prepare the mushroom soup, not including the cooking time of the beef broth. As a result, you will get an exquisite dish that can give odds to any restaurant in taste. So let's get started.

Cooking time - 40 min.

Calorie content of the dish in 100 gr. - 27 kcal.

Cooking process:

1. Chopped mushrooms are placed in a boiling broth and boiled for a quarter of an hour;
2. Then add carrots and potatoes;
3. Salt and add chopped onion;
4. Boil the soup for no more than a quarter of an hour, at the end throw in a bay leaf.

Rice soup for the holiday table

When a festive family lunch/dinner is planned at home, any housewife dreams of pleasing every guest and often puzzles over what to cook as a first course. There is an exit!

Rice soup is a great solution to the problem that has arisen. It can be cooked even without meat, because in any case, you get a dish that will delight guests with its taste, aroma and satiety.

Cooking time - no more than an hour.

Calorie content of the dish in 100 gr. - 39 kcal.

Step by step cooking process:

1. Pour rice into the boiled broth and cook until half cooked;
2. Once the rice is lightly cooked, add the diced potatoes;
3. Then start frying other vegetables. Pour oil into a frying pan and sauté finely chopped roots: carrots, onions and bell peppers;
4. Tomato paste is added after the onion becomes translucent;
5. Then transfer the fried vegetables to the pan, salt and pepper if desired;
6. Boil the soup for another couple of minutes and turn off the heat;
7. Ready-made rice soup is best combined with chopped herbs.

Dedicated to gourmets: what else to cook a delicious soup with beef?

When traditional soups are a little tired and do not arouse interest, it's time to get acquainted with something new and open the soul of haute cuisine!

Yes, we are talking about the brightest representatives of European cuisine - France and Italy. Do not be surprised and do not be afraid to experiment, because as the chefs say: even french fries cooked with soul and pleasure can be on a par with an exquisite restaurant dish.

Let's start, perhaps, with the preparation of Italian soup - Minestrone.

Minestrone preparation time - no more than half an hour.

Calories in 100 gr. - 34 kcal.

Cooking:

1. 1. Cut the bacon into large pieces, carrots and parsnips into cubes, chop the leek, finely chop the garlic;

1. 1. Fry the bacon. Drain off some of the excess fat. Add chopped vegetables and tomato to bacon, lightly fry;

1. 1. Pour the broth into the saucepan and after 5 minutes throw in the pasta and beans;

1. Salt to taste and sprinkle with basil.

Speaking of haute cuisine, how can you forget about French? Therefore, the next dish cooked in beef broth will have a puree-like consistency and be called "Saint Germain".

The total cooking time is 45 minutes.

Calories in 100 gr. - 225 kcal.

Cooking method:

1. Salt the boiling water. Add green peas (fresh). Cook for several minutes, drain the water and set aside 100 gr. aside;
2. Carefully cut the leek stalk into thin rings. Also cut the bacon slices. In a heated frying pan, add onion and sauté until translucent. Then put the peas, and pour a glass of broth on top. Reduce the heat and continue to cook for another 12 minutes;
3. Grind the resulting composition with a blender, and then wipe through a gauze cloth folded three times or a fine sieve;
4. Put the grated puree into a bowl with a deep bottom and pour a glass of hot broth. Salt, pour a teaspoon of sugar and, if desired, pepper. Heat the mass for about 7 minutes over moderate heat;
5. Before serving, the puree soup is decorated with parsley leaves, and the peas set aside at the first stage are thrown into the center of each serving.

which is striking in its simplicity, but at the same time, the appetizer will turn out to be tasty and original.

Try an interesting Prague salad recipe. This extraordinary combination of beef and apples will drive any gourmet crazy. By the way, our selection includes many more recipes. Read.

Have you tried Mexican spicy chili con root soup? This is perhaps the most not only in Mexico, but throughout the Spanish-speaking world. After all, Chile con root came from there.

Soups support the proper functioning of the digestive system and saturate with useful trace elements and essential vitamins. In summer, some species help to refresh, and in winter, a rich soup will saturate the stomach and replenish lost energy. But it will be useful when the hostess knows and actually uses several subtleties associated with the technological process.

1. Didn't follow the foam? You can correct the error by adding half a glass of water. So the settled foam will rise again;
2. To prevent the broth from turning dark, remove the bone marrow;
3. To make the taste spicy, a couple of teaspoons of sherry or a grated small piece of hard cheese will help;
4. Roast the bones in the oven and they will give a rich flavor;
5. The broth will become cloudy if allowed to boil for a long time;
6. Laurel leaves are put at the end so that it gives bitterness;
7. For the broth needed for a serving of soup, take 3 tbsp. water. This is small, since 1/3 of the liquid undergoes evaporation.

See how diverse the world of soups is? Therefore, do not be afraid to move away from the traditional preparation of borscht or mixed hodgepodge, add a few new recipes to your menu and then the soup will turn not into a banal dinner, but into a real gastronomic pleasure.

Cook with pleasure. Bon appetit!