Beef fillet soup. Young beef soup is a universal dish and the best basis for gourmet and dietary first courses.

Hungarian cuisine is unusually colorful, because it developed at the intersection of two culinary cultures: Western European (since Austria and Germany are nearby) and Eastern European, so its recipes are varied and chic. Meat is held in high esteem among Hungarians. The dish that we bring to your attention today - goulash soup - will delight lovers of thick, appetizing first courses, primarily men.

The key to a delicious meat soup is good fresh meat, so choose it very carefully. In no case should the beef be old, otherwise it will be tough, even if cooked for a long time. Of course, this will have a negative impact on the taste; not a single recipe benefits from this.

Selecting ingredients to cook Hungarian goulash soup

The quantities in the recipe are based on 6 servings. Cooking time – 1 hour 50 minutes:

How to prepare thick and flavorful goulash soup? Preparatory work

The meat must first be prepared: rinsed (only in cold water!), stripped of veins and dried. Then carefully, with a sharp knife, cut into equal cubes approximately one centimeter wide.
Prepare the onions: peel them, cut them into medium-sized cubes;
Let's take care of the peppers - they must also be washed, stalks with seeds and partitions removed. You can remove the skins from them so that they don’t end up in the soup later. To do this, scald the vegetables with boiling water and keep them in hot water for about five minutes. After this, the skin will peel off and be easily removed, this is important for our recipe. Grind the pulp of the peppers into medium-sized cubes.
If you use fresh tomatoes, you should definitely remove the skins. Treat them the same way as you would with peppers - blanch them, the films can be removed very easily. Afterwards, the fruits must be cut into cubes the same size as the peppers.
We peel the potatoes, wash them thoroughly and cut them into large cubes, the same size as the meat was previously cut - this is what the original recipe says. The potatoes should be left in a bowl of cold water, which should completely cover the chopped vegetables.
We peel the garlic and either finely chop it with a knife or squeeze it through a garlic press.

That was the preparatory work, and now let’s get to the main part of our recipe.

How to prepare thick and flavorful beef goulash soup? Main job

Take a spacious saucepan with a thick, heavy bottom or a deep cast-iron frying pan. Cast iron is generally very useful in the kitchen, despite the fact that many consider it outdated. It is completely environmentally friendly and generally has a lot of positive aspects. Dry the bottom over the fire so that no splashes of water remain on it, heat the vegetable oil. By the way, you can take either deodorized oil or any natural oil: sunflower, olive and even corn, the recipe allows this.
The fire should be a little weaker. Add the onion and fry it until transparent and soft. To do this, you need to mix it well. After frying, the onion should be placed in a bowl and set aside for a while, mixing it with sweet dry paprika.
In a deep frying pan or saucepan (in the same vegetable oil), fry the meat so that a golden brown crust appears on it. There is no need to achieve complete readiness inside, and this process will take about 15-20 minutes.
After frying the meat, you need to add previously fried onions, garlic and spices, tomato paste, add a little water so that it only slightly covers the food, and simmer, not forgetting to stir and add water. This will take one hour, by the end of which the meat should be completely cooked and tender. And also soak in the aromas of spices and other additives.
After this hour, it will be time to add potatoes to the meat. But there is no need to simmer it anymore, they should be fried together, so there should be no excess water, and we will increase the fire quite significantly. During the process of frying potatoes, the products also need to be mixed, and frying will take no more than five minutes.
Afterwards, if you cooked in a frying pan, you should put everything into a saucepan, add all the other ingredients (bell peppers and tomatoes), add water or broth and leave to cook everything together. I must say that the dish according to the recipe is very thick. In the original, the broth should barely cover all the other components of the goulash soup. But if you are not a big fan of this thickness, then pour in as much liquid as you like.
So, don't forget the salt and cook the beef goulash soup for 15 minutes with the lid closed. The dish should not be served immediately after cooking - let it sit for at least 20 minutes.
Bacon or smoked brisket can be a savory detail. You can add them from the very beginning of cooking and fry them together with the meat, or fry them separately until crispy and serve the soup with a slice of bacon.
Also, according to the Hungarian recipe, this soup can be served with dumplings. Forgot how to make dumplings? It’s very simple - knead a stiff dough from 1 egg, flour and salt, keep it in the refrigerator, and when the soup is almost ready, throw pieces of rolled dough into balls into the boiling liquid - these will be dumplings. The Hungarian recipe calls for their presence, although they are called a little differently in their homeland. But this version of the soup cannot be infused for a long time - the dumplings can swell greatly, and our soup will change its consistency.

You can also watch a video on this topic.

Even scientists have proven that regular consumption of soup improves digestion. It becomes tasty and rich with the addition of meat, such as beef. Every housewife should have several of these recipes. Don't know what kind of beef soup to make? Choose any of the recipes below.

How to cook beef soup

Before how to cook beef soup, you need to choose the right meat. It may have a different structure. Veal is more tender, and in older animals the meat has a coarser tissue structure. For beef soup, you need to choose something between these two types, i.e. beef from young cattle. The meat of one-year-old animals is the most valuable, distinguished by its bright red color.

How long to cook beef

A special feature of preparing beef soups is the long cooking time. On average it takes 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 beef semi-finished products or minced meat and meatballs made from it.

How to cook

Although every housewife cooks in her own way, there are still a few general rules:how to cook beef for soup. If you want to get a rich dish, then put the meat in cold water. For a lighter soup, you can simply pour boiling water over the beef and let it cook. Cooking recommendations are presented with the following step-by-step instructions:

Rinse the piece thoroughly under running water.
Then remove films and tendons.
Place on the bottom of the pan, fill with water.
Cook for about 1.5 hours.

Beef soup - recipe with photo

Choosing what soup to make from beef, you need to consider what ingredients this meat is combined with. Vegetables, herbs, cereals and even some fruits go well 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.

Beef broth

Will bring a lot of benefitsdelicious beef broth soup, which not only has a wonderful aroma and rich taste, but also an aesthetic appearance. This dish is suitable even for those who adhere to proper nutrition. With vegetables, the soup turns out light, but you don’t have to remove the meat, then the hot one will be more satisfying. The choice is yours, and the recipe with the photo below will help you in preparation.

Ingredients:

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

Cooking method:

Rinse the meat, chop into pieces, place on the bottom of the pan along with peeled onions and carrots (only 1 piece each), salt, season with pepper, and add water.
After 1 hour, add diced potatoes to the broth, and remove the onions and carrots. If you want a light soup, then remove the meat too.
After a couple of minutes add rice.
Take a frying pan and fry chopped onion and grated carrots.
Place the roast into the pan.
Wash the greens, chop finely, add to the rest of the ingredients along with the bay leaves. Simmer for a couple more minutes.

Kharcho

This type of meat is a traditional recipe for a Georgian dish called kharcho. Its classic version additionally uses walnuts and tkemali sauce.Kharcho soup with beefsometimes it is prepared with pomegranates or just tomatoes. These ingredients may well be suitable instead of tkemali sauce. Such a replacement will not only prevent the dish from losing its flavor.

Ingredients:

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

Cooking method:

Rinse the brisket and cut into medium-sized pieces. Next, place on the bottom of a pan with water, cook until half cooked for about half an hour, skimming off the foam.
Peel the onion, fry in a deep frying pan with the addition of fat that was skimmed from the broth. It takes 10 minutes to prepare.
Using a slotted spoon, remove the meat from the broth and place it in a frying pan with onions. Simmer covered for a third of an hour.
Pour boiling water over the tomatoes, peel them, cut them and place them in a frying pan. Simmer the dish for another quarter of an hour.
Then add the broth from the pan to the frying. After boiling, add rice.
Bring to a boil again, then add chopped garlic, pepper and finely chopped herbs.
Season the dish with spices, salt, add bay leaves.
Simmer the dish a little more.

Shurpa

One of the variations of the Uzbek national dish isbeef shurpa soup. In its 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 nations, but there is one thing they all have in common - shurpa is a rich, thick soup. You can prepare it using the recipe with the photo below.

Ingredients:

beef pulp – 1 kg;
bay leaf – 2 pcs.;
carrot – 1 pc.;
allspice – 3 pcs.;
vegetable oil – 1.5 tsp;
tomato paste – 3 tbsp;
water – 2.5 l;
onion – 1 pc.;
zira – 1 tsp;
salt and black pepper - to taste;
sweet pepper – 1 pc.;
potato tubers – 600 g.

Cooking method:

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

Pea

One recipe for pea soup uses beef. This dish is perfect even for baby food, because it has many benefits for the child’s body. The only long stage is preparing the peas. To get a delicious homemade dish, you need to soak it in cold water in advance. Step-by-step instruction,beef, is described in detail below.

Ingredients:

carrots with onions - 1 pc. for broth and 1 for frying;
beef, preferably on the bone – 400 g;
dill - a couple of sprigs;
vegetable oil – 3 tbsp;
potatoes – 200 g;
pepper and salt - to taste;
bay leaf – 4 pcs.;
dried peas – 1 tbsp.

Cooking method:

Rinse the peas thoroughly under running cold water, then soak for 2 hours.
Wash the meat, put it in a saucepan, add 1 peeled carrot and onion there. Pour in water and cook for about 2 hours, constantly skimming off the foam. At the end, add salt and bay leaf.
Next, remove the beef and cut into small portions.
Strain the broth, remove the onions and carrots from it, then put them back into the pan and add the potatoes, peas and meat.
Heat vegetable oil in a frying pan, fry the remaining carrots and onions until golden.
When the broth boils, add the roasted vegetables, simmer for another 7 minutes, then add the chopped dill.

With noodles

Noodle soups are no less satisfying. Dishes that use Chinese noodles have a particularly original taste. This Asian soup with beef broth has a simply amazing aroma. Although simpler recipes are no worse. One of these is presented below. Try cooking with itdelicious beef noodle soupcalled lagman.

Ingredients:

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

Cooking method:

Boil water in a saucepan, then add noodles. Cook for 3-4 minutes, then drain in a colander. When the water has drained, add vegetable oil.
Rinse the meat, cut into large slices, fry in a deep frying pan or cauldron with added oil. It takes 10-15 minutes to prepare.
Wash and peel the onion and radish. Finely chop the first vegetable, and chop the second into strips.
Send vegetables to beef along with tomato paste.
Pour broth or water over everything.
Simmer covered for about an hour, reducing heat to low.
When serving, add noodles.

Goulash

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

Ingredients:

vegetable oil – 40 ml;
hot pepper – 1 pc.;
paprika, herbs, pepper and salt - to your taste;
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 and chop into thin slices against the grain. Next, place in a frying pan with heated oil and fry over low heat.
Wash and peel all vegetables. Cut the potatoes into not too small cubes, chop the onion. Add these two products to the meat, sprinkle with caraway seeds, and fry for 10 minutes.
Separate both peppers, cut them into thin rings, and then into 4 more pieces, place them in a frying pan. Simmer the dish for another 10 minutes.
Finely chop the garlic, add it not all at once, but 3 times.
Sprinkle with spices, salt and pepper. Fill with not very hot water.
Throw in the potatoes and simmer covered for 40 minutes.

With potato

Almost any soup is complete without adding potatoes. This vegetable has already become almost a classic for such a hot dish. Cookbeef and potato soupit can be done in different ways. It turns out very appetizing if you add a large amount of vegetables - cabbage, leeks, sweet peppers and carrots. Thanks to them and the meat, the broth becomes rich and acquires a rich taste.

Ingredients:

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

Cooking method:

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

On a beef bone

To prepare a richer and more satisfying broth, it is recommended to use meat on the bones. In one of the original recipes, pearl barley is used in addition to it. Beef can also be combined with other cereals - rice or buckwheat. Also inbeef bone souptomatoes are added, 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, preferably ribs – 300 g;
tomatoes – 2 pcs.;
pearl barley – 1/3 cup;
water – 2.5 l;
onions – 1 pc.

Cooking method:

Place the meat and water in a saucepan, cook the broth over low heat, remembering to remove the foam. When ready, remove the beef, separate the flesh from the bones and cut into cubes, send back to the boiling broth.
Wash the cereal, peel the onion and carrots, chop, and add everything to the meat.
Scald the tomatoes with boiling water, peel them, and process them into puree using a blender. Then add it to the broth too.
Season with spices to taste, salt and pepper.
Simmer the dish a little, and then add finely chopped herbs.

In a slow cooker

Much easier to cookbeef soup in a slow cooker, pricherecept wins among the rest and in terms of time. In addition, the taste of the dish is richer and more pronounced, and the products retain their beneficial properties better. The cooking technology is very simple. You just need to properly cut all the products, put them in the bowl of the device and turn on the program - “Soup”, “Stewing”, “Multi-cook” or “Cooking”.

Ingredients:

tomato paste – 1 tbsp;
onions – 2 pcs.;
potatoes – 3 pcs.;
garlic – 2 cloves;
zucchini – 0.5 pcs.;
sugar – 1 tbsp;
beef – 300 g;
water – 1.5 l;
tomatoes – 2 pcs.;
bell pepper – 1 pc.;
potatoes – 3 pcs.;
olive oil – 1 tbsp;
salt - to your taste.

Cooking method:

Wash the beef and cut it.
Pour oil into the multicooker bowl. Fry the meat in it, selecting the “Frying” mode for half an hour.
Next, rinse, peel and randomly chop all the vegetables.
After 10 min. put the onions and carrots into the bowl, fry a little, then add the garlic and tomatoes, add the paste and sugar, stir.
After the beep, add potatoes, zucchini and salt to the bowl.
Next add water. Set the timer for 1.5 hours in the “Extinguishing” mode.

Vegetable in beef broth

More dietary, but no less useful isbeef soup with vegetables. This meat is not very fatty. The dish still turns out rich thanks to the vegetables. They can be different - regular or cauliflower cabbage, peas, beans, lentils, peppers, zucchini or celery. Meat is also suitable in any form - with or without fat, although it is better to roast it on the bone for greater richness.

Ingredients:

cauliflower – 300 g;
potatoes – 3 pcs.;
beef – 600 g;
water – 2 l;
celery – 1 pc.;
green peas – 200 g;
spices - to taste;
carrots - 1 pc.

Cooking method:

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

Delicious beef soup - cooking secrets

Each methodhow to make delicious beef soup, has its own characteristics, but there are still some general tips. For greater richness, use a smaller pan. Products must be added strictly in the order indicated in the recipe. This will prevent the ingredients from being overcooked. It is better to salt the soup towards the end. Don't allow it to boil too quickly. Beef soups taste better when simmered.

Video: beef rib soup

Beef is a source of healthy vitamins. It contains little fat, so almost everyone loves it. For example, soups are great for children's or diet menus, for those who prefer to follow a healthy and proper diet. The range of hot dishes with this type of meat is very diverse, so everyone can choose their own recipe.

What soup to make from beef

Based on this meat, vermicelli, rice, bean, potato, pea soup and many others are prepared. There are many recipes, so you can experiment with flavors and try a new option every time. What kind of soup can you make with beef broth? It all depends on the products you have. The hot dish will be tastier from beef pulp, but the bones are needed for a hearty and appetizing broth.

How long to cook beef for soup

When you are planning to cook hot food, you need to know all the nuances of working with meat. You need to know how long to cook the beef in the soup so that it is tender. For first courses such as rassolnik, borscht or soup, the quality of the chosen meat is of great importance. So, young veal is delicious and tender, so it will take no more than 1.5 hours to cook, but meat on the bone will take no less than 2.5 hours.

How to cook beef for soup

Each housewife prepares beef broth according to her own recipe. This type of meat is ideal for a healthy and satisfying hot dish. However, there are general recommendations that will help you prepare high-quality beef soup. Do not forget to skim off the foam all the time, so the broth will be light and transparent, without foreign impurities. If you cook the beef well, the soup will be perfect. Cooking time for meat on fire is 2.5 hours, and in a slow cooker – 3.

Beef soup - recipe with photo

Beef meat is considered the best choice for rich broths. It is worth noting that beef soups are tasty and nutritious, but at the same time light. Properly boiled meat will melt in your mouth. Check out all the options and choose your beef soup recipe. Be sure to save this selection in your cookbook to diversify your menu.

Beef kharcho soup

Sometimes you want to cook not just a simple beef soup, but, for example, a dish from a foreign cuisine. If you liked the look of the food in the photo, then find out how to make beef kharcho soup. Hot dish made in Georgian style has an original taste, but to cook it you may need a special dressing - tklapi. If you don’t find it, then take regular adjika.

Ingredients:

veal – 500 g;
onions – 3-4 pcs.;
rice (round) – 0.5 tbsp.;
tomato paste – 1 tbsp. l.;
laurel leaf – 1 pc.;
peppercorns – 4 pcs.;
parsley, salt, dill - to taste;
adjika – 1-3 tbsp;
garlic – 3 teeth;
oil – 3 tbsp. l.

Cooking method:

Rinse the meat, cut into small cubes, add 10 glasses of water, then cook until half-cooked (40 minutes), skimming off any foam that appears.
Peel the onions, chop and place with the meat.
Place the washed rice into the boiling broth and cook for 20 minutes.
When the cereal is cooked, throw half of the total volume of greens, adjika into the pan, and season the ingredients.
Boil oil with tomato paste in a frying pan. Transfer the mixture to the broth.
Chop the garlic, add it to the soup, add the remaining dill with parsley and bay leaf. Let it simmer further, then remove from heat.
Serve the kharcho in a deep bowl, sprinkled with parsley.

Beef broth soup

There are many options for how to cook hot food. If you are tired of ordinary soups with meatballs, then you can use processed cheese and sorrel as additional ingredients. Beef broth for soup will go well with the above products, because the selected meat is universal. If you wish, you can add pearl barley to sorrel soup.

Ingredients:

carrots – 0.5 pcs.;
potatoes – 2 pcs.;
beef broth – 3 l;
processed cheese – 1 pc.;
laurel leaf – 2 pcs.;
sorrel – 1 bunch;
onion – 1 pc.;
egg – 1 pc.;
salt, pepper - to taste.

Cooking method:

Cut the potatoes into cubes.
Wait for the broth to boil, season, add potatoes, and cover the container with a lid.
In a frying pan, sauté diced onion with grated carrots.
Throw the roast into the broth and simmer for 25 minutes. Add bay leaf and finely chopped sorrel.
Beat the egg and pour it in a thin stream into the boiling liquid. Add grated processed cheese (not a cheese product), then boil for another 10 minutes.
Let the dish sit for a while before serving.

Pea soup with beef

There are components that give the finished dish the perfect taste. An excellent example of this is pea soup made with beef and smoked meats. To make it more satisfying and rich in the end, you should take smoked meats such as, for example, beef ribs or brisket. Do everything step by step and you will understand how to prepare hot food that is healthy for all family members.

Ingredients:

beef brisket – 600 g;
dry split peas – 300 g;
carrots – 2 pcs.;
oil – 2 tbsp. l.;
smoked loin – 150 g;
onions – 2 pcs.;
potatoes – 2 pcs.;
salt, herbs, pepper - to taste.

Cooking method:

Rinse the peas, then place them in a bowl of water and leave for a couple of hours (it’s better to let them sit overnight) so that they swell a little.
Soak the prepared brisket for 30 minutes. Rinse it well and place it in a pan filled with water. Send the onion and carrots there too. In this case, the vegetables must be whole. Add bay leaves and peppercorns to make the broth aromatic. Put it on the fire, and when foam starts to form, remove it. Cook until done.
Remove the meat from the pan, cut into small pieces of arbitrary shape. Throw away the boiled vegetables, strain the broth, and then return it back to the stove.
Place the peas in the boiling liquid and cook until completely cooked.
Peel the vegetables, cut the potatoes and onions into cubes, grate the carrots.
Place the smoked loin, cut into small cubes, in a frying pan, then turn on the gas. Add the onions and carrots and pepper. Fry the ingredients for 5-7 minutes.
Add potatoes, cook until soft. If the peas are overcooked a little, it will be even better - you will get a thick puree soup.
Add the contents of the frying pan to the broth and let it boil. Turn it off and let it brew.

Beef shurpa soup - recipe with photo

There is nothing better than food prepared at home. For example, shurpa is an excellent option for those who cannot imagine how they can eat something without meat. If you want to please your household with a delicious and beautiful dinner, as in the photo, then be sure to study this step-by-step recipe for beef shurpa soup. The dish tastes amazing as it is served with toasted bread and grated cheese.

Ingredients:

beef – 600-700 g;
garlic – 2-3 cloves;
potatoes – 6 pcs.;
tomato paste – 3 tbsp;
sweet pepper – 1 pc.;
carrots – 1 pc.;
tomato – 1-2 pcs.;
olive oil – 2 tbsp. l.;
onion – 1 pc.;
seasonings, herbs - to taste.

Cooking method:

Pour a little olive oil into the pan and fry the chopped onion until golden brown.
Add fresh meat cubes. Fry until almost cooked through.
Place tomatoes, bell peppers, carrots, and tomato paste in a saucepan. Simmer the mixture and then add water to cover the vegetables and meat. Boil for 30 minutes.
Add potatoes, add water, season with salt and pepper to taste. Cook until the root vegetable is ready.
Pour chopped garlic and chopped herbs into the pan. You can turn off the heat and let the dish sit for 20-25 minutes.
Serve with toasted bread and top with grated cream cheese.

Beef soup in a slow cooker

Beef tenderloin is a very healthy and tasty product that even a child eats from the first years of life. Diversify your usual menu and make mushroom soup with beef in a slow cooker. It has a number of undeniable advantages over other types of hot drinks. The main ones are the rich taste and the minimum time required for cooking, because the miracle technology does everything itself.

Ingredients:

beef – 300 g;
potatoes – 4 pcs.;
onion – 1 pc.;
peppercorns – 3 pcs.;
carrots – 1 pc.;
laurel leaf – 1 pc.;
champignons – 200 g;
tomato paste – 1 tsp;
water – 2 l;
herbs, spices - to taste;

Cooking method:

Rinse the meat and cut it into large portions.
Throw the pieces into the bowl of the equipment, add water, add peppercorns and a bay leaf. Leave for 1.5 hours in the “Soup” mode. Do not forget to remove the foam periodically.
Cut the onion into cubes, carrots into large pieces.
Wash the mushrooms well, remove the darkened areas of the skin. Cut into slices.
Peel the potatoes and cut them into large cubes.
Wash the greens, dry them, and chop them with a knife.
An hour after the start of cooking the beef soup, add potatoes and carrots to the bowl.
After another 15 minutes, send the remaining prepared ingredients.
5 minutes before the end of cooking signal, add herbs and salt to the finished dish.

Beef soup with potatoes

With the addition of these ingredients, you can come up with many different dishes for lunch. For example, potato soup with beef broth, which every housewife can prepare. Be sure to include this hot vegetable dish with meat in your diet, because it is not only light and tasty, but also nutritious and healthy, even for the youngest members of the family.

Ingredients:

garlic – 1 tooth;
carrots – 0.5 pcs.;
beef – 250 g;
potatoes – 4 pcs.;
spices, salt - to taste;
tomato, onion - 1 pc.;
cabbage – 100 g;
oil – 2 tbsp. l.

Cooking method:

Cut the meat into cubes and place in a pan filled with water. Wait until the liquid boils, reduce the heat, skim off the foam, and sprinkle salt on the eye. Cook for half an hour.
Also cut the potatoes into cubes, add to the broth, and cook for another 25 minutes.
Cut the onion halves into three parts and chop. Cut the carrots into thin, short strips. Fry the vegetables.
Chop the cabbage, cut the tomato into cubes, and add the ingredients to the meat. Place the contents of the pan there after the potatoes are ready.
Season, add bay leaf for taste. Cook until tender, another 15 minutes.
A couple of minutes before turning off, add grated or crushed garlic to the beef soup.

Beef and rice soup

Few people have tried to cook the first course without potatoes. It is worth noting that beef soup with rice turns out to be satisfying, tasty and nutritious even without this root vegetable. Instead of rice cereal, you can add buckwheat or lentils, the taste will not suffer. A light soup prepared according to this step-by-step recipe will be appreciated by each member of your family.

Ingredients:

salt, pepper - to taste;
dill – 0.5 bunch;
oil – 3 tbsp. l.;
onions, carrots - 1 pc.;
rice – 60 g;
laurel leaf – 1 pc.;
beef pulp – 400 g.

Cooking method:

Rinse the beef and immediately cut it into cubes.
Pour cold water over the meat, add bay leaves, peppercorns, and add a little salt. Bring to a boil, then cook for 1.5 hours.
Cut the onion into cubes, carrots into circles, which then cut into half or 4 parts.
In hot oil poured into a frying pan, fry the vegetables until the onion cubes turn golden brown.
Pour as much cereal into the prepared broth as indicated in the recipe. Cook for 5 minutes.
Place the roast in the pot with the beef soup. Add chopped dill and season. After boiling, cook for no more than 2 minutes.

Beef goulash soup

The preparation time will take you no more than two hours, and in return you will receive a very satisfying, nutritious and healthy soup, which has an indescribably pleasant aroma and rich taste. Hungarian beef goulash soup is a little spicy, so if you are planning to feed younger family members, you may not need to add chili pepper.

Ingredients:

paprika, cumin – 30 g each;
tomato paste – 1 tbsp. l.;
chili pepper – 1 pc.;
potatoes – 6 pcs.;
beef – 400 g;
onions – 3 pcs.;
carrots – 1 pc.;
tomato – 1 pc.;
garlic – 6 teeth;
salt, ground coriander, pepper - to taste;
bell pepper – 2 pcs.

Cooking method:

Fry the finely chopped onion in a saucepan, then add garlic, crushed using a special crush. Immediately add all the dry ingredients.
Cut the washed meat and add it to the onion-garlic mixture. Add a little water, simmer for 1.5 hours.
Cut the tomato into slices.
After 1.5 hours, add tomato paste and tomato slices to the meat.
Cut the carrots and potatoes into beautiful cubes and place in a saucepan.
Pour the ingredients with 2 glasses of water (hot), add salt and cook until the vegetables are ready.
Add bell pepper cubes and chili halves to other ingredients.
Cook all the ingredients together for 15 minutes, and when serving, sprinkle with chopped herbs.

Beef noodle soup

Preparing such a first course is very simple; even those who have just begun to get used to the kitchen can handle it. Beef noodle soup is an ideal aromatic, tasty and satisfying hot meal for lunch. It would be ideal if you put homemade noodles in the broth, but in the absence of this product you can get by with regular pasta made from durum wheat.

Ingredients:

greens – 1 bunch;
carrots, onions - 1 pc.;
beef on the bone – 0.5 kg;
oil – 3 tbsp. l.;
noodles – 200 g;
salt, seasonings - to taste.

Cooking method:

Rinse the meat and cook for 3 hours.
Remove the finished beef, cut it, and strain the broth.
Fry the onion rings and carrot cubes, add the vegetables to the pan with the broth. Add salt and then cook for 30 minutes.
Add noodles, cook until they are ready.
Place the meat cubes into the pan, turn off the heat.

Bean soup with beef

It is worth noting that beans are very good for the heart, so be sure to include them in your diet. Beef soup is also one of the healthy dishes, and delicious. If you combine these ingredients, you get a great first thing for lunch. Save the recipe and you will no longer have a question about how to properly prepare beef and bean soup.

Ingredients:

celery (stem) – 1 pc.;
onion – 1 pc.;
potatoes – 4 pcs.;
carrots – 2 pcs.;
laurel leaf – 1 pc.;
olive oil – 2 tbsp. l.;
beef – 0.5 kg;
beans – 200 g;
peppercorns – 4 pcs.;
salt, seasonings - to taste.

Cooking method:

Prepare the beans in advance by soaking them in cold water overnight. Change the fluid in the morning.
Let the meat cook. Once boiling, add beans. Cook for about 1.5 hours, check the readiness of the beans.
Cut the potatoes into cubes, one carrot into half rings. Add the half rings along with the celery stalk 30 minutes before the food is ready in the pan.
Fry the onion and second carrot. 10 minutes before the meat is cooked, add the vegetables, then cook for another 20 minutes. Let the dish sit before serving.

Delicious beef soup - cooking secrets

Culinary experts who know the secrets of preparing various hot dishes are happy to share their experience with housewives. So, to prepare beef soup correctly, you need:

Make a good broth. It depends on how tasty and beautiful the dish turns out.
Choose meat. There is separate pulp and meat on the bone. The beef should have a deep red color with small areas of fat. Lovers of meat on the bone can get the ribs.
Place bones in cold water and meat in hot water. This way, any meat will retain its beneficial properties for the human body.

Video: Soup with chickpeas and beef

An easy-to-prepare, rich and vibrant beef soup with vegetables, best prepared when it’s cool outside and the body needs more energy.

Recipe for vegetable soup with beef

Ingredients

600-700 gr. beef on the bone,
4 potato tubers,
1-2 ripe tomatoes,
2 sweet bell peppers,
1 head of onion,
1 carrot,
vegetable oil,
salt, bay leaf, pepper to taste,
dill and parsley.

Cooking method

Wash the meat, put it in a saucepan and add 3 liters of cold water. Place the pan on the fire, bring to a boil, remove the foam and reduce the heat. Boil the broth for an hour.
When the meat is ready, remove it from the broth, separate it from the bones and cut into small pieces, strain the broth.
Peel the potatoes and cut into cubes or wedges. Remove the seeds from the pepper and cut into thin strips. Peel the tomatoes and finely chop; to do this easily, you need to lightly cut the tomato crosswise and place it in boiling water for a few seconds. Grate the carrots on a coarse grater, finely chop the onion.
Add potatoes, salt, black pepper to the meat broth and cook over low heat.
Heat a little vegetable oil in a frying pan, add onion, fry until transparent, add carrots and fry for another 2-3 minutes, then add pepper, cook for a couple of minutes and add tomatoes, simmer for 3-4 minutes.
When the potatoes are ready, add sautéed vegetables and meat to the broth and cook the soup for 10-15 minutes. A couple of minutes before it’s ready, add chopped herbs and bay leaves.

Bon appetit!
Try cooking again

Beef broth is a healthy, flavorful, low-fat base. An excellent preparation for future culinary creations. What kind of soup can you make with beef broth? The choice is huge, I will look at 10 delicious and quick step-by-step recipes for soups with beef broth.

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

It is better to cook soup from beef pulp or meat on the bone. Before cooking, remove pieces of lard, tendons and film. Properly made beef broth is clear and rich in flavor. This is the broth that is suitable for making soup.

Light beef broth soup with vermicelli

Ingredients:

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

Preparation:

I prepare the meat pulp for cooking. I cut it into pieces immediately and wash it thoroughly. I don’t cook it whole, but in sliced form, so that it cooks faster and then I don’t have to fish out the beef.
I cook on medium heat. When the broth boils, remove the foam and reduce the heat to low. Only at the end do I add salt.
While the beef is cooking, I prepare the roasted vegetables for the soup. I wash and peel the onions and carrots. I cut the onion into rings and chop the other vegetable using a coarse grater. First I fry the onion, then add grated carrots. I stir carefully and sauté over low heat.
I peel the potato tubers and cut them into cubes. When the beef is cooked, I send in the potatoes. After 15 minutes I add sauteing.
I put the pasta in the soup, throw in a bay leaf, and stir. I increase the heat to high so that the “worms” do not stick together.
After two minutes, I lower the temperature of the stove. I let the soup sit for 10 minutes. Add spices and salt to taste.
I put the finished beef broth soup into bowls. I decorate with greenery.

A great lunch is ready!

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

Vegetable soup with beef broth

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

Ingredients:

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

Preparation:

I take a 3-liter saucepan. I pour the prepared broth and cover with a lid. I set the heat to medium.
I'm preparing the vegetables. I peel the potatoes and cut them into cubes. Grate the carrots. I finely chop the onion and ginger, cut the celery into pieces, and chop the mushrooms finely. I remove the seeds from the bell pepper and chop it.
I cook onion and carrot frying in vegetable oil in a separate frying pan. I stir and sauté over low heat.
After the broth boils, add the potatoes. After 10 minutes, I lower the roast and the remaining crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon slices. I turn off the stove and leave the soup to steep, tightly closing the lid.

Video recipe

Serve the dish seasoned with fragrant herbs.

Cabbage soup with beef broth

Let's prepare a delicious and nutritious soup in a large saucepan for 8 servings using beef or chicken broth. Some of the ingredients will be used to prepare the base for cabbage soup - an aromatic broth.

Ingredients:

Beef – 1 kg,
Carrots – 4 pieces,
Onions – 4 pieces,
Cabbage – 600 g,
Medium size potatoes - 6 tubers,
Bay leaf, salt, pepper - to taste.

Preparation:

I wash and peel carrots and onions for the broth base. I put it in a saucepan and add the washed and veined meat. I pour cold water. When the broth “comes up” (boils), I turn down the heat. I carefully remove the foam. Salt to taste.
I take the vegetables out of the pan, take out the meat and leave to cool. While the beef is cooling, I work on the other ingredients. I start with potatoes. I cut mine into strips. Shredding cabbage. I add vegetables to the broth.
I chop the cooled meat into pieces. I prepare the frying in a separate bowl with a small amount of oil. The main thing is to stir in time and not to overdo it.
I send the meat pieces and sauté into the cabbage soup only after cooking the potatoes.
After 8-10 minutes, I throw pepper and bay leaves into the pan for flavor and add a little salt.

Video cooking

The result is a nutritious and flavorful soup! Treat your family members by garnishing 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 pieces,
Onion – 1 head,
Carrots – 1 piece,
Peas - half a glass,
Garlic – 1 clove,
Vegetable oil - 4 large spoons,
Peppercorns, ground black pepper, salt, bay leaves - to taste.

Preparation:

High-quality beef broth is an important component of the future pea soup. I wash the beef thoroughly and place it in a large pan. Add cold water and spices to taste. Cook over medium heat for 120-150 minutes. I use a slotted spoon to get rid of foam formations.
I take the beef out of the broth. Cooked meat will quickly separate from the bone base. I'm following a simple procedure. I'm waiting for it to cool down. Then I chop and send the pieces back to the broth.
I wash the pre-soaked peas in running water. I throw it into a cooking container. I salt the dish. I reduce the heat to minimum. Boil the peas until soft.
I send peeled and diced potatoes. I cook for about 15 minutes.
I sauté carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the food from burning. I pass the sauté into the soup.
Cook for 5 minutes, remove from the stove. I add a clove of garlic, finely grated, for flavor.

How to make mushroom soup

Ingredients:

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

Preparation:

Wash the meat thoroughly. I send it to the pan to cook for 2 hours. After boiling, I reduce the heat, avoiding strong boiling of the water. I skim off the foam.
Preparing vegetables for mushroom soup. I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onions, but don’t cut them. I cut the mushrooms into slices.
I take the meat out of the broth, put potatoes, a whole onion, and grated carrots into a container. After the potatoes are ready, I add black pepper, mushrooms, and bay leaves. I cook for 10 minutes.
I salt the soup, take out the boiled onion and bay leaf. Their presence in the finished dish is not necessary, as they give off a pleasant aroma.

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

Borscht with beef broth

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

Ingredients:

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

Preparation:

Pour the finished broth into a saucepan. I turn on the fire.
I peel the beets and carrots and grate them.
I sauté the carrot-onion vegetable mixture. First, fry the onion in vegetable oil, stirring thoroughly. I add carrots. Cook until the onion is golden brown. At the end, I add half of the grated beets, pour in tomato juice, reduce the heat to low and simmer.
I throw the remaining chopped beets into the boiling broth along with the potatoes cut into large cubes.
After 7-10 minutes of cooking, I add the chopped part of the cabbage head to the potatoes and sauté.
When all the ingredients of the borscht are cooked, it’s time for prunes and dried fruits, which will add an extraordinary taste to the dish. I wash them thoroughly, cut them into 4 pieces each and add them to the soup. Pepper and salt to taste. I take a special press (“garlic press”) and skip 2 cloves.
I turn off the soup. Let it brew for 20 minutes, tightly closing the lid. I serve the borscht on the table.

Cooking light sorrel soup

Ingredients:

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

Preparation:

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

I serve light sorrel soup with sour cream. You can decorate the top with half a boiled egg.

Potato soup

Ingredients:

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

Preparation:

I put the previously prepared beef broth, strained through a nylon sieve, on the stove.
I peel and cut vegetables. I start with potato and carrot tubers. I cut one carrot into slices and leave the other for frying.
I send the chopped potatoes and carrots into the broth (it should boil slightly).
I peel the onion and cut it into rings, grate the carrots on a coarse grater. I send the vegetables to sauté in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
I'm working on tomatoes for soup. I peel the skins of the vegetables and cut them into small cubes. I send it to the carrot and onion mixture. Only at the end do I add salt. Cover with a lid, turn on low heat and simmer for 8 minutes.
While the sauté was being prepared, the potatoes and carrots were cooked. I discard the steamed vegetables. I add pepper and throw in bay leaves. I crush the garlic through a press and add it to the broth. I cook for 10 minutes.

Video recipe

The aromatic and rich potato soup with tomatoes is ready. Serve with a sprinkle of herbs on top and a spoonful of sour cream. Eat for your health!

How to make bean soup

Ingredients:

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

Preparation:

To speed up the process of cooking the soup, pour cold water over the beans in the evening and leave to soak.
In the morning I wash the beans, add hot water and cook until half cooked. I drain the water and pour in the heated beef broth. I throw a peeled onion head (entirely) into the broth. I set it to boil.
I peel potatoes. I cut it into pieces and add it to the broth. I peel the parsley root and chop it. I throw it into the pan. I cook the 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 and let the soup “simmer” for 30-40 minutes.
I decorate the prepared dish with herbs and sour cream.

We prepare delicious lasagna from ready-made sheets and homemade dough. What is included in lasagna

Gravy of tomatoes, onions, carrots, flour

Young beef soup is a universal dish and the best basis for gourmet and dietary first courses.

Diet potato cake