Meat brisket is popular in the cuisines of many countries. This product is especially common in places with cold climates, since any dishes with brisket are excellent saturation. Brisket soups are no exception.
Brisket soups are quick and easy to prepare because you don't have to cook the meat for a long time. In this case, the broth will turn out to be fragrant and appetizing due to the smoked notes.
Pea soup with brisket
This soup turns out to be incredibly satisfying and rich: this is an ideal dish for the cold season, when you want to warm up. Pea soup is also good because it becomes even tastier if it is infused for 1-2 days in the refrigerator.
You will need:
- Smoked brisket - 200 g;
- Dried peas - 150 g;
- Carrots - 1 pc.;
- Onion - 1 head;
- Refined sunflower oil - 1 tbsp;
- Potatoes - 2 pcs. medium size;
- Salt, black pepper to taste;
- Dill.
Step-by-step cooking recipe.
- Rinse the peas, add water and cook until tender. The density of the future dish depends on the amount of water. For the indicated amount of ingredients, take at least 1.5 liters of water: in this case, the soup will turn out to be quite thick, almost puree. The more water you use, the lighter the soup will be. The cooking time depends on the quality of the processing of the cereal. Count on time between 40 minutes and 1 hour. Ideally, the peas should be completely soft and completely soft.
- Grate carrots on a coarse grater. Finely chop the onion. Fry in sunflower oil until golden brown.
- Cut the potatoes into small cubes. 15 minutes before the city is ready, add it to the broth.
- Cut the brisket into strips, put in the broth along with the vegetable dressing.
- Salt and pepper.
- Serve sprinkled with chopped dill.
Brisket soup in a loaf of bread
This soup is extremely popular in European cuisine, and deservedly so. It turns out to be very thick, satisfying, and an interesting presentation will turn an ordinary lunch into a restaurant-level feast.
You will need:
- Medium-sized rolls (loaves) - 4 pcs.
- Processed cheese - 350 g;
- Brisket - 350 g;
- Potatoes - 2 pcs;
- Onion - 1 head;
- Little vegetable - 1 tbsp.;
- Garlic - 3 cloves;
- Semi-hard grated cheese - 150 g;
- Broth or water - 1 liter;
- Salt and pepper to taste.
Step-by-step cooking recipe.
- Cut the brisket into strips. Finely chop the onion and garlic. Saute in vegetable oil until golden brown, without frying.
- Bring the broth to a boil, dissolve the processed cheese, mix thoroughly until smooth.
- Cut the potatoes into small cubes, load with broth.
- Add the brisket with onion and garlic 3 minutes until tender.
- Remove the crumb from the roll, cutting off the top layer and not damaging the crust. Preheat the oven to 150 degrees, put the rolls for 10 minutes so that they dry out a little inside. This way they will keep their shape better and will not sour from the soup.
- Remove the loaves from the oven, pour the soup into them, leaving 1 cm of space on top. Sprinkle with grated cheese and place in an oven preheated to 180 degrees for 10 minutes.
- This soup is not subject to long-term storage, so the dish must be served immediately.
Solyanka with brisket
The most delicious hodgepodge is obtained with brisket, since low-fat smoked meats make the broth "empty". For a rich soup, it is better to choose a brisket that has a good layer of both meat and fat.
You will need:
- Smoked brisket - 300 g;
- Smoked meat or sausages - 200 g;
- Pickled mushrooms - 150 g;
- Tomato paste - 2 tablespoons;
- Olives - 150 g;
- Pickled cucumbers - 150 g;
- Onion - 1 head;
- Potatoes - 2 pcs.;
- Olive oil - 2 tablespoons;
- Dried greens, salt, pepper to taste
- Sour cream for dressing;
- Lemon - several slices.
Step-by-step cooking recipe.
- Cut the brisket and the rest of the smoked meats into small cubes.
- Chop the onion. Simmer with tomato paste. Add olive oil as needed. When the onion is browned, add the chopped brisket and continue to simmer until golden brown, stirring constantly.
- Bring water or broth to a boil. Download gas station.
- Peel the potatoes, chop into large strips, put in the soup.
- Cut olives into rings, cucumbers into cubes, cut mushrooms into small pieces. Add all the ingredients to the soup 5 minutes until tender.
- Season with salt, add spices to taste, sprinkle with chopped herbs.
- Before serving, place a slice of lemon and 1/2 tbsp. sour cream.
Borscht with smoked brisket, prunes and beans
If you are a little bored with the classic borscht, you can please your family with this variation of this popular soup. The broth in this borscht is not as "heavy" as in the classic version, while the soup itself remains nourishing and acquires interesting flavor notes.
You will need:
- Smoked brisket - 300 g;
- White cabbage - 150 g;
- Medium-sized beets - 1 pc.;
- Canned beans - 1 can;
- Pitted prunes - 70 g;
- Celery (leaves) - a small bunch;
- Potatoes - 2-3 pcs.;
- Large tomato - 1 pc.;
- Onions - 1/2 head;
- Small carrots - 1 pc.;
- Peppercorns
- Salt to taste;
- Bay leaf.
Step-by-step cooking recipe.
- Cut the brisket into slices 5-7 mm thick. Fry for a few seconds in a hot skillet, until lightly golden brown. This will help keep the brisket from boiling over in the broth.
- Grate carrots and beets.
- Prepare the dressing. To do this, the tomato must be scalded, peeled and finely chopped. Fry tomatoes, onions, beets, carrots in olive oil.
- Finely chop the garlic.
- Pour 2/3 water into a saucepan, bring to a boil.
- Load the fried brisket, garlic and bay leaf into a saucepan. Salt. Add peppercorns.
- Load the dressing into a saucepan and bring to a boil.
- Cut the potatoes into cubes. Put in borscht, at the same time - cabbage. Cook for 10-15 minutes.
- Finely chop the prunes into strips, put in the soup 5 minutes until tender.
- Drain the liquid from the canned beans and put in the soup 2 minutes until tender.
- Cover and let it brew for 20-30 minutes.
Before serving, add sour cream to taste in each portion, sprinkle with fresh celery.
Asian brisket soup
The brisket as a basis for the preparation of a fragrant broth is good not only for its taste. This product allows you to prepare the first course as quickly as possible. In Asian cuisine, the speed of cooking is very much appreciated, so this recipe will certainly appeal to those who prefer not to spend a lot of time at the stove, and at the same time get an interesting dish at the end.
You will need.
- Vegetable broth (or water) - 2 l;
- Shiitake mushrooms (can be replaced with champignons) - 200 g;
- Glass noodles - 50 g;
- Soy sauce - tbsp;
- Miso paste - 1 tsp;
- Green peas - 3 tablespoons;
- Fresh ginger - 20 g;
- Garlic - 1 clove;
- Olive oil - 1 tablespoon
- White fried sesame seeds - 1 tsp;
- Hard-boiled chicken egg - 1 pc.
Step-by-step cooking recipe.
- Bring the vegetable broth or water to a boil.
- Cut the brisket into strips.
- Peel the ginger root, cut into the thinnest possible round slices.
- Finely chop the garlic.
- Pour olive oil into a hot skillet. Quickly (no more than 1-2 minutes). Fry the brisket, ginger and garlic on it.
- Put brisket, ginger and garlic into boiling water.
- Add noodles, mushrooms and peas right there. Pour in soy sauce and add miso paste. Cook for no more than 5 minutes.
- Pour into portions, put boiled egg slices in each, sprinkle with fried sesame seeds.
