Beef soups are nourishing, rich and not too fatty. It is better to cook them in autumn and winter - hot soup warms up perfectly and easily replaces a full meal. Beef goes well with vegetables, spices, herbs and other ingredients.
Irish bean soup with beef
A classic recipe popular in English home cooking. Spices add saturation to the dish, white beans, which are boiled separately, are responsible for satiety. The proportions of cumin, garlic and celery can be changed to taste. Serve the soup hot and scalding, adding crispy toast with cheese.
Ingredients:
- 250 g beef drumstick;
- 250 g white beans;
- 3 slices of bacon;
- 1 tbsp. l. refined vegetable oil;
- 1 medium onion;
- 2 carrots;
- 600 ml of canned tomatoes in their own juice;
- 1, 2 liters of filtered or bottled water;
- 2 cloves of garlic;
- 2 tbsp. l. wine vinegar;
- 3 sprigs of celery;
- 2 bay leaves;
- 3 tsp cumin;
- salt;
- freshly ground black pepper.
Soak the beans in cold water overnight. In the morning, drain the liquid, rinse the beans, add fresh water and cook for 10 minutes. Discard the half-finished beans in a colander.
Heat vegetable oil in a saucepan, add finely chopped bacon, diced beef, chopped carrots, garlic, onions, bay leaves, cumin and celery. Stirring, fry for 5-7 minutes. Pour in water, add beans, tomatoes with juice, vinegar and a little salt. Bring the mixture to a boil, reduce the power of the stove. Cook over medium heat for 1, 5 hours, let it brew under the lid for at least 10 minutes. Sprinkle with freshly ground black pepper before serving.
Broccoli Puree Soup: Step-by-Step Preparation
Beef and broccoli can be used to make a healthy and delicious puree soup. It is suitable for baby and diet food, the calorie content of a portion does not exceed 250 kcal. The soup is served with homemade white bread croutons and a spoonful of fresh sour cream.
Ingredients:
- 300 g of beef;
- 2 potatoes;
- 150 g broccoli (frozen);
- 2 medium carrots;
- 1 onion;
- salt;
- Bay leaf;
- ground black pepper;
- black peppercorns;
- fresh herbs (parsley, celery);
- vegetable oil for frying.
Cut the beef into pieces, rinse, remove the films. Place the meat in a saucepan, cover with water, add the halved onion and coarsely chopped carrots. Bring everything to a boil, remove foam, reduce heat, add bay leaf and black peppercorns. Boil the broth for 1, 5 hours, take out the meat, cut into small pieces. Strain the broth, discard the boiled vegetables.
Peel the carrots and potatoes. Grate the root vegetable, chop the potatoes into cubes. Put vegetables in a saucepan, add frozen broccoli, pour over strained broth. Boil the soup until the potatoes are soft, season with salt and pepper, beat with a submersible blender in mashed potatoes. Pour into bowls, add chopped beef and finely chopped greens to each.
Goulash soup: a step by step recipe
Thick and hearty goulash soup is a popular Hungarian dish. It is prepared in restaurants and cafes, but the homemade soup is even more delicious. The dish contains a lot of calories and warms up well in winter. Properly prepared goulash looks impressive in the photo, while cooking it is quite simple.
Ingredients:
- 500 g of beef pulp;
- 50 g butter;
- 1 onion;
- 1 medium carrot;
- 1 tbsp. l. wheat flour;
- 6 potatoes;
- 1 parsley root;
- Bay leaf;
- salt and ground black pepper to taste.
Rinse the meat, remove the films. Cut the beef into small neat pieces. Finely chop the onion, carrot and parsley root, fry in hot oil until half cooked. Add meat to the pan, stirring occasionally, simmer until soft.
Pour boiling water into the mixture. The soup should be thick enough, not watery. Cook for 20-25 minutes over moderate heat, covering the pan with a lid. In a small skillet, mix 1 tbsp. l. butter and the same amount of wheat flour, fry until reddish brown. Dilute the flour frying with a small amount of broth, mix until completely homogeneous, season the soup.
Place the diced potatoes in a saucepan, add bay leaves, salt and ground black pepper. Boil the soup until the potatoes are ready, turn off the stove, let the dish brew for 10-15 minutes under the lid. To make the dish more spicy, you can add red hot pepper rings and a couple of tablespoons of paprika powder to it.
Soup with beef ribs and vegetables
A rich broth is obtained from beef ribs, which should be supplemented with a set of vegetables and mushrooms. The more varied the vegetables, the more beautiful the finished dish will be.
Ingredients:
- 1.5 kg of beef brisket on the bone;
- 4 stalks of celery;
- 200 g fresh champignons;
- 3 cm ginger root;
- 2 carrots;
- 3 cloves of garlic;
- a bunch of green onions;
- vegetable oil for frying;
- allspice peas;
- salt;
- ground black pepper.
Divide the beef into pieces of 2 ribs in each, pour cold water and leave for half an hour. Put the saucepan on the stove, bring to a boil, remove foam, reduce heat. Cut the ginger into slices, crush the peeled garlic slightly. Add ginger and garlic to a saucepan, put the white parts of green onions and allspice there. Boil the broth for 1, 5 hours, 30 minutes until ready to remove the ribs, cut the meat and chop it into pieces.
Strain the broth, return to the saucepan, add the beef pieces and bring to a boil. Finely chop green onions, carrots and celery. Remove the stems from the champignons, cut the caps into neat slices. Fry vegetables in hot oil until soft, put in broth. Cook for 5 minutes over medium heat, add mushrooms, after another 3 minutes put green onions, pepper and salt. Cook the soup for 3-4 minutes, pour into warmed bowls and serve.
Cabbage soup with beef: the best winter soup
Delicious rich cabbage soup can be prepared from fresh or sauerkraut, adding spices to taste. The nutritional value of the dish is high, it gives a feeling of satiety for a long time, warms, stimulates digestion. You can serve cabbage soup immediately after cooking, but they become especially saturated after 10-12 hours. Excellent accompaniment - rye bread, fresh herbs and sour cream.
Ingredients:
- 500 g of beef (pulp with bone);
- 4 medium-sized potatoes;
- 2 carrots;
- 500 g of fresh white cabbage;
- 1 large fleshy tomato;
- 1 onion;
- Bay leaf;
- refined vegetable oil for frying;
- salt;
- ground black pepper;
- black peppercorns;
- fresh or dried herbs (dill, parsley, celery).
Rinse the beef, remove the films. Place the meat in a saucepan and cover with cold water. Bring liquid to a boil, remove foam, reduce heat. Add salt to the broth and cook for 1 hour. 15 minutes before cooking, add bay leaf and black peppercorns. Check the doneness of the beef. If the meat is tough, cook until tender, remove, remove from the bone and chop. Strain the broth, pour back into the pan, put the chopped beef there.
Remove sluggish and damaged leaves from the cabbage, remove the stump. Finely chop the forks, cut the onions and tomatoes into small cubes. Peel the carrots, grate on a coarse grater.
Heat vegetable oil in a frying pan, put onion and, stirring occasionally, fry it until transparent. Add carrots and fry for another 5 minutes. Put the tomatoes, stirring, cook for 3-5 minutes, evaporating the excess liquid.
Put a saucepan with broth on the stove, bring to a boil, reduce heat. Put potatoes and cabbage, cook for 10 minutes, add fried vegetables and spices. Cook for 6-8 minutes, taste the cabbage soup. Add salt and pepper if necessary. Pour finely chopped fresh herbs into a saucepan, cover the soup with a lid and leave for 15 minutes. Serve hot with a little sour cream in each plate.
