Beef rib soup. Soup with beef ribs

step by step beef rib soup recipe with photo.

• National cuisine: home kitchen
• Dish type: Soups
• Recipe Difficulty: Easy Recipe

• Preparation time: 12 minutes
• Cooking time: 3 h
• Servings: 5 servings
• Amount of calories: 159 kilocalories
• Reason: For lunch

Beef ribs are ideal for stewing and cooking first courses based on a rich aromatic broth, so the beef ribs soup recipe is one of my favorites. I share!

Beef has been my favorite type of meat since childhood. I still remember my mother's borsch on a strong rich beef broth. In each plate - a huge portioned piece of beef weighing 200 grams, no less! chewed for a long time, squinting with pleasure... Apparently, the body required proteins. Today I eat meat much less than in childhood - I prefer fish. If I buy meat and cook for myself, and not for guests, then I choose beef to cook some kind of thick vegetable soup. The tenderloin bites at a price, and the broth is best obtained from meat on the bone, so I most often take brisket or ribs. This beef ribs soup recipe is one of the easiest in my arsenal. Light and satisfying at the same time - what more could you want? I hope you enjoy it.

Servings: 5-6

Ingredients for 5 servings

• Beef ribs - 1 Kilogram
• Onion - 1 piece
• Carrot - 1 piece
• Potatoes - 4-5 Pieces
• Bulgarian pepper - 1 piece
• Broccoli - 300 grams (can be replaced with cauliflower or Brussels sprouts)
• Bay leaf - 2 Pieces
• Salt - to taste
• ground black pepper - to taste
• Fresh herbs - to taste

step by step

1. Wash the ribs, separate from each other with a sharp knife, add water and put on medium heat. As soon as it boils, reduce the fire. Remove foam. Add bay leaf and whole peeled onion. Salt. Cook covered until the meat is done.
2. Clean the carrots and cut into slices.
3. Potatoes - cubes.
4. Remove the stalk from the pepper, clean out the seeds. Cut into strips or squares.
5. Wash greens, dry and chop.
6. Remove the ribs from the broth. Onion and bay leaf too. Place potatoes and carrots in a bowl. Boil for 10 minutes.
7. Add broccoli and peppers. Cook for another 2-3 minutes, then pepper, return the meat removed from the bones to the soup, turn off the heat and let the soup rest under the lid for 10-15 minutes. Serve hot, sprinkled with herbs. Bon appetit!

1 PC.,

Potato- 4 - 6 pcs.,

Tomato paste - 1.5 - 2 tbsp. or tomatoes- 2 pcs.,

vegetable oil- 1 tbsp.,

Cumin - 1 tsp,

Garlic- 1 tooth,

Sesame and chopped greens - for serving,

Salt, black ground pepper- taste.

We prepare the soup like this:

1. Wash the ribs under running cold water.

2. Fill with 1 liter of tap water, put on the stove, bring to a boil and drain the water - all the foam and microbes that may have been on the ribs will be washed off with this water.

3. Pour the ribs with 1.5 liters of purified water, add salt (about 1 tsp) and bring to a boil, if foam appears on the surface, then remove it with a slotted spoon. If the ribs are pork, then cook them over low heat for about 15 minutes, i.e. until half cooked, if the ribs are veal, then the time of the first stage of cooking can be increased to 20 - 30 minutes, if the ribs are beef, then they need to be cooked for at least 40 minutes, and in special cases even longer.

Of course, some people like the meat on the ribs to be with an appetizing crust in the soup, in this case, the ribs need to be fried in a small amount of vegetable oil in frying pan over high heat (about 4 minutes). But I prefer a healthier one, so I will skip this step and in the soup I will only have boiled ribs, on which the meat will be without a crust, this is also very tasty and healthier.

4. Peel the onion and cut half of it into cubes, and leave half untouched. Peel the carrots and cut into cubes.

5. Peel the potatoes and cut into soup cubes.

6. So, add half of the whole carrot and half of the whole onion to the half-finished ribs.

7. Pour the potatoes, cover the pan with a lid.

8. We continue to cook for 20 minutes or until the potatoes are ready, and then we remove half of the boiled onion - it has worked its way.

9. While the soup is being cooked, prepare the frying, for this we add 1 tbsp. vegetable oil chopped onion (about 4 minutes over medium heat), then add carrots to it and continue to fry for another 4 minutes. Add tomato paste or chopped tomatoes to the vegetables in the pan, mix, make the fire quieter and continue to simmer for another 5-6 minutes.

10. Pour the roast from the pan into the soup, add cumin, ground black pepper, taste the soup and add salt if necessary. Let it boil for a couple more minutes, remove it from the stove and let it brew for 15 to 20 minutes.

11. Soup with ribs ready. When serving, it can be sprinkled with dried sesame seeds, finely chopped garlic and chopped herbs, such as parsley.

You can add more vegetables to this soup, such as frozen green peas, asparagus or asparagus. beans, as well as canned peas or corn. Add the above ingredients should be 3 - 5 minutes before the readiness of our soup. You can also add a little rice, pearl barley or buckwheat to this soup, they need to be poured together with vegetables (1 tbsp will be enough) or add 10 minutes before the vermicelli is ready or pasta.

Beef rib soup is a rich first course that can hardly be called dietary. It has a delicate taste precisely due to the addition of ribs. With the right cooking technology, you can get a clear broth with high taste.

Spare ribs cook quickly and go well with many ingredients. They can form the basis for tomato soup, first courses with cereals or noodles, vegetable soups and other options.

Although such a dish will be high-calorie, beef is more often used in the preparation of diet food. It is not as fatty as pork, so first courses with beef ribs can be eaten by people with gastrointestinal problems.

The cost of beef ribs is also not within the acceptable range, so this soup can be prepared for a daily diet.

Some soup options involve preparing a pre-marinade for the ribs. But you should know that then the taste of the broth will change a lot.

How to cook beef ribs soup - 15 varieties

This is one of the quickest and easiest recipes. Additionally, you can use beef or pork fillet.

Ingredients:

• Water - 2 l
• Pork or beef fillet - 100 g
• Beef ribs - 3-4 pieces
• Onion - 1-2 pcs
• Carrots - 1 - 2 pieces
• Potato - 500 g
• Vegetable oil - 3 tbsp
• Bay leaf - 2 - 3 pieces
• Salt, pepper to taste

Cooking:

Put the fillet and ribs into the water and put the pan on the fire. After the water boils, you need to reduce the heat and cook for about 40 minutes.

In the meantime, fry the onions and carrots, pre-finely chopped.

Cut potatoes into squares and add to soup. Over time, you need to add roasting there.

A couple of minutes before the end of cooking, you should throw a bay leaf into the soup, salt and add pepper if desired.

When the ribs are cooked, they can be caught and separated from the bone. But not everyone likes it. Some people like the option with a bone.

A very simple recipe, but the soup is very nutritious.

Ingredients:

• Beef ribs - 5 - 6 pieces
• Potato - 5 pcs
• Barley - 1/2 cup
• Onion - 1 pc.
• Carrot - 1 piece
• Salt pepper

Cooking:

Pour the ribs with water and cook over low heat. Boil barley in advance. Fry onions and carrots.

When the meat is almost ready, add potatoes to it, and then fry. At the end, add barley and bring the soup to a boil. Be sure to salt to taste.

Shurpa came from Uzbek cuisine and is a very rich soup. It has not only an appetizing appearance, but also a wonderful taste.

Ingredients:

• Beef ribs - 1 kg
• Bulb - 3 pcs
• Carrot - 2 pcs
• Tomatoes - 2 pcs
• Bulgarian pepper - 3-4 pieces
• Garlic - 2 - 3 cloves
• Greens, spices to taste

Cooking:

All ingredients must be coarsely chopped. Cut the meat into portions, add water and cook for 30 minutes.

Then add chopped potatoes to it.

Onions and carrots are also coarsely chopped and thrown into the pan.

Chop the pepper and also add to the soup.

Grind tomatoes in blenders until puree. Squeeze the garlic into the mass and you can add tomato paste.

When the meat and potatoes are almost ready, you need to salt the dish and pour in the tomato dressing. You need to bring the soup to a boil, add spices and mix.

To make the broth transparent, you need to remove the foam from the surface of the water in a timely manner.

Another easy to make soup.

Ingredients:

• Beef ribs - 500 g
• Potatoes - 4 - 5 pieces
• Buckwheat - 1/2 cup
• Onion - 1 pc.
• Carrot - 1 piece
• condiments

Cooking:

Boil the ribs. Add potatoes. When it is also almost ready, add buckwheat.

In the meantime, you need to chop the vegetables and fry them. Pour the roast into the soup and cook for another 10 minutes.

You can cook delicious soup very quickly. This is an option when you need to cook a quick dinner for the whole family.

Ingredients:

• Beef ribs - 500 g
• Potato - 5 pcs
• Carrots - 1 - 2 pieces
• Onion - 2 pcs
• Salt, pepper, vegetable oil

Cooking:

Wash the ribs and cut. Chop potatoes into medium cubes, carrots and onions are also cut (except for one onion, which will fit in the bowl as a whole).

Vegetable oil is poured into the multicooker at the bottom, meat, potatoes, vegetables and one whole onion are laid out.

The ingredients are poured with water, spices are added and the "Extinguishing" mode is set for 1 hour.

You can also use the "Soup" mode, which also needs to be set to 1 hour.

This is a recipe from Azerbaijani cuisine. Piti is a soup with a small amount of broth, very tasty and original.

Ingredients:

• Beef ribs - 600 g
• Beans - 200 g
• Potato - 3 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Tomato - 2 pcs
• Plum - 4 pcs
• Garlic - 2 cloves
• condiments

Cooking:

1. Put the ribs on the bottom of the cauldron.

2. Put potatoes and onions on top, cut into medium cubes.

3. Then the whole beans and plums are laid.

4. Chop the tomato, onion and carrot and pour into a container.

5. Pour in a little water or broth and add garlic.

6. Simmer over low heat for about 1 hour.

In this recipe, it is preferable to use veal ribs. So the soup will be much more tender. Beans and spices add a special taste and color to the dish.

Ingredients:

• Ribs - 2 pcs
• Beef - 150 g
• Onion - 1 pc.
• Carrot - 1 piece
• Bulgarian pepper - 1 pc.
• Potato - 4 pcs
• Canned beans - 100 g
• Tomato paste - 1 tbsp. l
• Water - 600 ml
• Paprika, red ground pepper, salt
• Bay leaf - 2 pcs
• Garlic - 4 cloves
• Greenery

Cooking:

Cut vegetables and meat into large pieces. Fry ribs and beef. Add onions in half rings, carrots in slices and potatoes in large halves.

Add spices and bell pepper.

Transfer the mass to a saucepan, pour water, add tomato paste and garlic, boil.

When the potatoes are ready, add the beans and cook until tender.

The recipe came from Uzbekistan. The combination of ribs and minced meat makes the soup very satisfying. This is not an option for those who are on a diet or refuse fatty foods for health reasons.

Ingredients:

• Minced beef - 150 g
• Beef ribs - 3 - 4 pieces
• Onion - 1 pc.
• Carrot - 1 piece
• Garlic - 2 cloves
• Ground paprika - 1 tsp
• Tomato paste - 2 tbsp
• Salt, pepper, cilantro

Cooking:

Minced meat, onions and carrots overcook. Then you need to add paprika and tomato paste, mix.

The ribs are laid out in a saucepan and boiled. When they are ready, minced meat with vegetables and tomato paste is sent to the container. Garlic and cilantro are added.

This is a classic rib soup. It is in this recipe that you can experiment and pre-marinate the ribs.

Ingredients:

• Beef ribs - 300 g
• Peas - 1/2 cup
• Onion - 1 pc.
• Carrot - 1 piece
• Potato - 5 pcs
• Salt pepper

Cooking:

Pre-cook the peas in a separate container.

Pour the ribs with water and cook until tender. Add potatoes and fried onions and carrots to them.

Pour the pea puree into the soup, salt and bring to a boil.

You can also add some raw smoked sausage to the soup.

A popular variant of the soup with ribs. It can be made sharper. But if there are children in the house, then it is better to choose a less spicy option.

Ingredients:

• Ribs - 500 g
• Rice - 100 g
• Onion - 1 pc.
• Carrot - 1 piece
• Sweet pepper - 1 pc.
• Garlic - 3 cloves
• Tomato paste - 3 tbsp. l
• Bay leaf - 2 pcs
• Salt pepper

Cooking:

Soup is easy to make:

1. Boil the ribs.

2. Add potatoes to the pan, after 15 minutes rice.

3. Fry vegetables with tomato paste and garlic, pour into a container.

4. Season to taste.

An original dish from Korean cuisine. It is very popular in Korea and can be in a sharp variation, or in a form more loyal to a European.

Ingredients:

• Beef ribs - 500 g
• Radish "Daikon" - 200 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• green onion
• Water - 1, 5
• Noodles - 150 g
• Yolks for decoration (you can not do it) - 2 pcs

Cooking:

Throw the ribs into the boiling water. Blanch for 10 minutes and remove the meat. Then re-fill with water and cook the soup already.

Add the whole radish and onion to the ribs and cook until tender.

To decorate, you need to beat the yolks, pour them into a pan and fry. Roll up such a pancake and cut into strips.

Chop green onions and garlic. Boil the noodles.

When the meat is cooked, the radish, ribs and onions are removed. The broth is filtered.

Cut the daikon into pieces. Then the broth is again put on the stove, boiled, garlic and noodles are added there.

Ribs, daikon, noodles are placed in a plate and poured with broth. Sprinkle green onions on top and lay out an egg pancake decoration.

To get a spicy variation of this soup, you can add soy sauce and hot spices in the desired amount.

This is a Vietnamese soup recipe. A special "highlight" will be the addition of spices.

Ingredients:

• Beef ribs - 300 g
• Water - 2 l
• Onion - 1 pc.
• Ginger - 2 cm
• Anise - 1 pc.
• Carnation - 1 piece
• Cinnamon - 1 piece
• Rice noodles - 200 g

Cooking:

The ribs need to be boiled. Add onion, ginger, anise and salt to the broth. Rice noodles should be boiled separately.

The soup is served in portions: you need to pour noodles into a plate, meat and ginger on top, and then everything is poured with spicy broth.

This is a traditional Russian dish, very satisfying and nutritious. It is prepared very quickly and simply.

Ingredients:

• Ribs - 3 - 4 pieces
• Potato - 5 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Cabbage - 1/2 head
• Salt pepper

Cooking:

The ribs are filled with water and put on the tiles. Cut the potatoes and, over time, send them to the pan with the meat.

Shred the cabbage. Finely chop the onion and carrot and fry.

When the meat and potatoes are cooked, then add cabbage and fry to the container.

Salt, add pepper and bay leaf.

You can add tomato if you like.

Authentic Uzbek rib and lamb soup. A very rich taste and aroma will forever remain in the memory of a gourmet.

Ingredients:

• Ribs - 350 g
• Lamb - 300 g
• Onion - 1 pc.
• Carrot - 1 piece
• Sweet pepper - 1/2 piece
• Tomato paste - 1 tbsp
• Vegetable oil - 2 tbsp
• Garlic - 2 cloves
• Water - 2 l
• Potato - 2 pcs
• Mash - 100 g
• Rice - 1 tbsp
• Coriander, salt, paprika, herbs

Cooking:

Salt the meat and fry. Add chopped onions and carrots. Then chop the pepper and place it in the frying pan. Season the mass, add garlic and tomato paste.

Put the mass in a saucepan, pour in the liquid and cook for 20 minutes. Then add potatoes.

Pour the mung bean with water for 15 minutes in advance, drain the water and pour the mass into the soup.

When the grains begin to burst, pour in the rice. Cook until done.

This recipe is a symbiosis of the first and second courses. The ingredients are stewed and poured with sauce. It makes a very thick and hearty soup.

Ingredients:

• Beef ribs - 800 g
• Potatoes - 5 - 6 pcs
• Bulgarian pepper - 1 pc.
• Garlic - 4 - 5 cloves
• Bulb - 1 pc.
• Carrot - 1 piece
• Green beans - 250g
• Tomato sauce

Cooking:

Pour oil into a cauldron or high frying pan and fry the ribs. Salt them. Add onions, carrots and peppers to them.

Clean the beans and cut them in half. Add beans, potatoes to the pan and pour it all with tomato sauce. Mix well.

Pour in additional water until the desired state of the soup. Boil.

If there is beef rib soup on the table, then households or guests will never leave hungry.

Details

You can’t make a second dish out of ribs, but soup is just right. Beef ribs soup will turn out rich, satisfying and tasty. Meat is useful for a growing organism and especially for physically working people.

Soup with beef ribs and cabbage

Required Ingredients:

• white cabbage - 100 gr.;
• beef ribs - 700 gr.;
• tomato - 1 piece;
• garlic - 4 cloves;
• tomato paste - 2 teaspoons;
• green onion - 4 pcs.;
• carrot;
• black pepper;
• medium potatoes - 2 pcs.;
• salt;
• spices.

Cooking process:

We wash the ribs, remove the fat, otherwise the broth will turn out to be greasy. Then we put the peeled ribs in a deep bowl and cook. After boiling, add pepper and salt to your taste, cook for 1.5 hours.

So - the broth is ready. Now we cut two small potatoes into cubes and lower them into the pan, cook for another 15 minutes.

In the meantime, prepare the roast: finely chop the onion, grate the carrots and fry in a pan. We throw the finished frying into the pan and cook for 15 minutes.

Then we take a tomato, cut it into slices and grind it in a blender, add four cloves of garlic there and mix everything well. We put the finished consistency in a pan and simmer a little, then add it to the soup and cook for another 15 minutes.

Now it's the cabbage's turn: cut it into strips, throw it into the soup and also cook for a quarter of an hour.

At the end, add greens and leave to infuse.

Bon appetit!

Soup with beef ribs and vegetables

Required Ingredients:

• beef ribs - 500 grams;
• potatoes - 3-4 pieces;
• onion - 1 piece;
• carrots - 1 piece;
• vegetable oil;
• Bay leaf;
• black peppercorns;
• greenery;
• salt.

Cooking process:

We wash and cut the ribs into pieces, put in a deep 3-liter saucepan and set to boil. When it boils, remove the foam, cook for about an hour.

Then peel and cut the potatoes into pieces. Throw potatoes into boiled ribs and boil.

And now our delicious soup is ready!

Seasoned beef rib soup

Required Ingredients:

• beef ribs - 1 kg;
• ginger root - 4 cm;
• garlic - 4 cloves;
• water - 3 liters;
• onions - 2 pcs.;
• tomato - 2 pcs.;
• potatoes - 2 pcs.;
• carrot;
• salt - 1 tbsp. spoon;
• a bunch of green onions;
• coriander - 1 tbsp. spoon;
• cumin - 2 tbsp. spoons;
• fennel - 2 tbsp. spoons;
• black pepper - 1 tbsp. spoon;
• cinnamon stick;
• cardamom - 4 pieces;
• carnation - 8 buds;
• anise - 2 stars.

Cooking process:

Toast anise, cloves, cinnamon, cardamom, black pepper, fennel, cumin, coriander in a dry frying pan over low heat until fragrant - this will take about 5 minutes. Then grind the seasonings in a coffee grinder to make powder. Put the resulting powder on a white cloth, collect it in a bag and tie it with threads.

Cut beef ribs into large pieces. Then peel and finely chop the ginger and garlic. We put a bag of seasonings in the pan, there the ribs, ginger and garlic.

Pour water into the pan and bring to a boil, periodically remove the foam and fat. We switch to a slow fire, close the lid and cook for two hours.

In the meantime, you need to peel the onions, tomatoes, potatoes, carrots and chop coarsely. Remove the ribs from the pan and strain the boiled broth.

Then we put the boiled ribs back into the pan, throw vegetables there and salt. Bring to a boil, checking the softness of the vegetables.

Rinse green onions and finely chop. Pour the finished soup into deep bowls, sprinkle with green onions and serve.

In our house, soups are prepared with meat and vegetable broths. But there are two first courses that I cook exclusively with beef broth. This is borscht and.
As a rule, for the broth I take beef ribs or another part with a small bone. The presence of the bone makes the broth especially tasty. Tenderloin is best used for second courses.
It is also important when choosing meat for broth to pay attention to fat. If it is yellow, then the beef is too old and it is better to cut it, otherwise the broth may turn out with an unpleasant taste. I remove all the fat in general, even if the meat is young.

• Meat with bone 500 grams
• Cold water 2.5 liters
• Bay leaf
• parsley roots

I wash the meat, put it in a saucepan and fill it with cold water. As soon as the water boils, foam will appear. It is necessary to wait for this moment and shoot it until it stops appearing. If suddenly I miss this moment (I was distracted by another matter or played with my son), one trick saves me: I pour a little cold water into the hot broth. In this case, everything that needs to be removed will rise to the surface again.

After all the excess is removed, reduce the heating temperature to a minimum and leave the meat to cook. In this case, the broth is transparent and beautiful. About thirty minutes after the start of cooking, I send bay leaves and parsley roots to the pan (it is possible without them).

I check the readiness of the meat with a fork - if it enters easily, then you can stop the cooking process.

Before cooking the soup, I must filter the broth through a layer of clean gauze (sold in a pharmacy) or through a sieve. It’s easier with gauze - strain and throw it away. The sieve has to be washed, and it is not very pleasant to wash it from beef fat. Forgive the lazybones (smile).

Yes, you can cook more broth, respectively, by increasing the amount of meat and water. Use some to make soup and some to freeze. The fact that broths can be frozen, I learned relatively recently (to my shame). But better now than never.