Vegetable soup with beef recipe. Soup with beef and vegetables

Beef soup always turns out delicious. Often you want something new, because a simple soup with potatoes, carrots and meat has already become boring, and you want to replace it with something, some more tasty and unusual dish.

There are many options for making beef soup. These soups are prepared with vegetables, mushrooms, various cereals, noodles and pasta. All these products combine perfectly and give the dish a harmonious taste, and all components are united by the rich taste of beef.

These soups are also prepared in different ways. Almost any of the recipes is universal. This soup can be prepared on the stove, in the microwave, or in a slow cooker or oven. Depending on the cooking method, the dish will change its taste.

Options for preparing beef soup provide an opportunity to diversify your daily diet, add something new, tasty and unique to it.

How to make beef soup - 15 varieties

Among the many options for preparing beef soup, there is also a recipe for making it with beans. Beans for this dish can be used either raw or canned. If you are preparing soup with raw beans, then you must first boil them until half cooked.

Ingredients:

• 200 g canned red beans
• 400 g beef
• 6 potatoes
• 1 onion
• 1 carrot
• salt and pepper to taste.

Preparation:

Cut the meat into small pieces and cook until half cooked.

Peel the potatoes, cut into small pieces and place in the pan along with the beans.

Fry grated carrots and chopped onions in vegetable oil until golden brown. Add to soup.

Add salt, pepper and cook until all ingredients are fully cooked.

Delicious and satisfying soup. Kharcho soup is perfect for lovers of spicy and spice-rich dishes. This is a variant of preparing kharcho soup with beef, rice and fresh tomatoes.

If you don’t have fresh tomatoes in the kitchen, you can replace them with 1 glass of tomato juice.

Ingredients:

• 3 liters of water
• 450 g beef fillet
• 80 g rice
• 2 potatoes
• 2 tomatoes
• 1 onion
• 3 cloves garlic
• 1 tbsp. l. butter
• 3 tbsp. l. tomato paste
• salt and pepper to taste
• parsley.

Preparation:

Cut the meat into cubes and boil until it becomes soft.

Rinse the rice well and leave it in warm water.

Peel the potatoes and cut into cubes.

Finely chop the garlic, finely chop the onion.

Blanch the tomatoes in boiling water, peel and cut into cubes.

When the meat is ready, add potatoes and rice to the soup, bring to a boil and add half the tomatoes.

Fry the onion, add tomatoes and tomato paste. Simmer over low heat for 5-7 minutes.

Add the roast to the soup and cook until done. Add garlic. When the soup is cooked, cover with a lid and let stand for 5-7 minutes, after which you can serve.

This is a recipe for making beef and corn soup. In addition to the main ingredients, it contains potatoes, carrots, onions, soy sauce, a little sugar and fresh peeled tomatoes.

To make tomatoes easy to peel, place them in boiling water for 20 seconds and then rinse with cold water.

Ingredients:

• 500 g beef meat
• 100 g canned corn
• 4 potatoes
• 1 onion
• 1 carrot
• 1 tbsp. l. soy sauce
• 1 tsp. Sahara
• 500 g fresh peeled tomatoes.

Preparation:

Cut the meat, add 2 liters of water and cook until half cooked.

Peel and chop the potatoes and add to the pan.

Pass the tomatoes through a sieve.

Fry carrots and onions in vegetable oil, add tomatoes, simmer for 5 minutes. Pour into soup.

Add washed canned corn, salt, pepper, soy sauce and sugar, cook until tender.

A wonderful light soup for every day. This dish is very easy to prepare and is suitable for both inexperienced and experienced housewives. It contains beef, potatoes, carrots, onions and garlic. It doesn't take much time to cook.

Ingredients:

• 400 g beef meat
• 7 potatoes 2 carrots
• 1 onion
• 3 cloves garlic
• vegetable oil
• dill
• salt and pepper to taste.

Preparation:

Cut the beef and place it in boiling water; if desired, you can add a bay leaf. Add salt and pepper and cook until done.

Peel and cut the potatoes. Chop 1 carrot, grate the other on a coarse grater. Chop the garlic and cut the onion into small cubes. Chop the greens.

Add potatoes and chopped carrots to the broth.

Fry onion and grated carrots in vegetable oil. Add to soup and cook until done. Add chopped dill.

Another option for making beef soup is beef and mushroom soup. You can use any mushrooms for this soup; in this case, champignons are used for preparation.

In soup, champignons give too strong a taste; in order to get rid of it, you must first boil the mushrooms in a large amount of water.

Ingredients:

• 300 g beef meat
• 4 potatoes
• 200 g boiled mushrooms
• 1 carrot
• 1 onion
• salt and pepper to taste.

Preparation:

Cut the meat. Let it cook until done. Remove foam.

Chop the potatoes and add to the meat.

Prepare the frying: cut the onion into small cubes, add grated carrots, mushrooms cut into small pieces.

Place the roast into the pan and add spices.

The soup can be served with the addition of sour cream and herbs.

One of the options for preparing shurpa. This is not Uzbek shurpa, since Uzbek shurpa is prepared exclusively with lamb and a lot of onions. But this dish is no less tasty and healthy.

Ingredients:

• 500 g beef meat
• 750 g potatoes
• 2 onions
• 2 carrots
• 2 tbsp. l. tomato paste
• vegetable oil
• salt and pepper to taste.

Preparation:

Boil meat broth.

Cut the onion into strips and fry in vegetable oil. Add diced meat and diced carrots, as well as tomato paste.

Simmer over low heat for 5-7 minutes.

Pour broth over the meat and vegetables and bring to a boil, add chopped diced potatoes, salt and pepper and cook until tender.

A tasty and satisfying dish for lunch or light dinner. When preparing this soup, you should pay attention to its acidity, since it contains pickles, brine and tomato juice. If the dish turns out sour, you can add a little sugar.

Ingredients:

• 500 g beef
• 3 liters of water
• 5 potatoes
• 1 onion
• 2 carrots
• 0.5 cups rice
• 4 pickles
• vegetable oil
• cucumber pickle to taste
• salt and pepper to taste
• greenery.

Preparation:

Cut the meat and place in boiling water, skim off the foam.

Pour the washed rice into the pan.

Chop the potatoes and place them in a saucepan.

Prepare the frying: grate the carrots on a coarse grater, chop the onion, and place in a frying pan. Fry.

Then add finely diced cucumbers and brine.

Place the roast in a pan, add spices to taste and cook until done.

Very tasty, satisfying and quick to prepare soup. This soup is very rich in ingredients. It contains many vegetables, which give the dish a unique taste, and the soup does not take long to prepare.

Ingredients:

• 300 g meat
• 1 onion
• 100 g bell pepper
• 1 tomato
• 50 g prunes
• parsley
• khmeli suneli
• salt and pepper to taste
• cilantro.

Preparation:

Cut the meat into small cubes and let it cook.

Dice the onion and fry in vegetable oil, add chopped pepper and prunes.

At the end, add tomato and chopped parsley. Add the roast to the soup, let it cook a little and add spices to taste.

This is a recipe for making beef soup in batch pots. The soup turns out rich, thick and very tasty. The taste of this dish is reminiscent of the taste of soup cooked in the oven. All you need to do is put the food in the pots and let it cook. The composition indicates the number of ingredients for 1 pot.

Ingredients:

• 1 potato
• 30 g carrots
• 20 g onion
• 100 g beef meat
• salt and pepper to taste.

Preparation:

Cut the meat and potatoes into cubes.

Prepare the frying: grate the carrots on a fine grater and finely chop the onion, fry in vegetable oil. Add meat and simmer over low heat, adding water, for 30 minutes.

Place everything in a pot and fill with water. Place in the oven at 180 degrees. It will take approximately 1 hour to prepare.

A very tasty and satisfying dish of Russian cuisine. Each housewife probably has her own cooking recipe, which she has used more than once. This is a recipe for making traditional “Shchi” with beef and sauerkraut.

Ingredients:

• 400 g beef
• 2 carrots
• 1 onion
• 7 potatoes
• 200 g sauerkraut
• salt and pepper to taste.

Preparation:

Cut the meat into small pieces, add water and cook until almost done.

Fry diced onion and grated carrots in vegetable oil.

Cut the potatoes into small cubes. Add to broth.

Add frying, salt and pepper, add cabbage and cook until tender.

You don't always have a lot of time to prepare dishes. Often you have to combine cooking with other household chores. You won’t need much time to prepare this soup in a multicooker; you just need to chop all the ingredients and place them in the multicooker, turn it on and calmly go about your business.

Ingredients:

• 300 g meat
• 3 potatoes
• 1 carrot
• 1 onion
• 50 g rice
• 2 cloves garlic
• sour cream
• pepper
• 2 bay leaves.

Preparation:

Cut the potatoes and meat into cubes, and grate the carrots on a coarse grater.

Cut the onion into cubes, pass the garlic through a press.

Pour all the ingredients of the soup into a slow cooker, add salt and pepper, add a bay leaf, add water and start cooking in the “Stew” mode.

The soup will take approximately 1 hour to prepare.

A quick and delicious recipe for making pea soup with beef ribs. The soup turns out rich and very satisfying.

Ribs are used to prepare it, but if you don’t really like them, you can replace them with beef fillet.

Ingredients:

• 600 g beef ribs
• 4 potatoes
• 2 carrots
• 1 onion
• bunch of dill
• 1 tbsp. peas
• salt and pepper to taste.

Preparation:

Cut the ribs, add water and cook for about 1 hour.

Chop the onions and carrots, fry in vegetable oil.

Cut the potatoes into pieces.

Pour the peas into a saucepan, pour in 2 cups of water and cook until they have absorbed all the water.

Add potatoes and peas to the prepared broth and bring to a boil. Add the roast and cook until fully cooked.

This soup turns out to be very rich and rich in taste. To prepare it, you need to pre-cook the beef broth, in which case you will spend much less time on cooking.

Ingredients:

• 2.5 l. beef broth
• 500 g boiled beef, cut into cubes
• 1 bell pepper
• 200 g champignons
• 1 carrot
• 1 onion
• 6 potatoes
• salt and pepper to taste.

Preparation:

Strain the broth and put on fire.

Add meat and diced potatoes to the boiling broth.

Make a fry. Fry diced onions, grated carrots, chopped mushrooms and striped peppers in vegetable oil.

When the potatoes are almost ready, add fried potatoes to the soup, add salt and pepper and cook until tender.

Easy to prepare beef soup. The dish turns out very bright in appearance and rich in taste. This soup contains fresh tomatoes, carrots, onions, rice, potatoes and beef. In a short period of time, you can prepare an unusual and satisfying first course.

Ingredients:

• 500 g beef
• 3 onions
• 100 g rice
• 500 g tomatoes
• 1 clove of garlic
• peppercorns
• ground red pepper
• greenery.

Preparation:

Cut the meat into medium pieces, add water and cook.

Scald the tomatoes with boiling water, remove the skin and grind with a blender.

Cut the onion into cubes and fry in a separate pan, add half-ready meat to it and simmer for 15-20 minutes under the lid.

Then add the tomatoes and cook for another 20 minutes. Pour in the strained broth and add the washed rice. Cook until done. Add spices, garlic and salt to taste.

For lunch or dinner, few people will refuse a tasty and satisfying soup. This is a recipe for making Asian beef and rice noodle soup. The soup is prepared quickly, while rice noodles give it tenderness, and beef enhances its taste.

Ingredients:

• 1 tomato
• 1 onion
• 1 clove of garlic
• 30 g fresh ginger
• 100 g white cabbage
• 1 tbsp. l. dry white wine
• 1 tbsp. l. soy sauce
• 1 tbsp. l. four spice seasonings
• 0.5 tbsp. l. Sahara.
• 1 tbsp. l. vinegar
• 200 g beef
• 100 g rice noodles.

Preparation:

Peel the tomato, remove the center and cut into small cubes. Also chop the onion and mince the garlic. Grate the ginger. Cut the cabbage into strips.

Add onion, garlic, tomato and ginger to boiling water. Add wine, soy sauce, seasoning, sugar, vinegar.

Cut the beef into small pieces, fry until cooked and place in a saucepan.

Add noodles and cabbage to soup. Cook until done.

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:

1. Rinse the piece thoroughly under running water.
2. Then remove films and tendons.
3. Place on the bottom of the pan, fill with water.
4. 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:

1. 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.
2. 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.
3. After a couple of minutes add rice.
4. Take a frying pan and fry chopped onion and grated carrots.
5. Place the roast into the pan.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Then add 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 herbs.
7. Season the dish with spices, salt, add bay leaves.
8. 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:

1. Rinse the meat pulp, then cut into large pieces.
2. Peel the potatoes, wash them, then chop them into cubes. They must be large, as in the photo.
3. Peel the onion, chop it into half rings, and then into quarter rings. Cut the carrots and pepper into medium slices.
4. Heat oil in a frying pan. Fry carrots, onions and peppers on it for 5 minutes.
5. Next, place the meat on top of the vegetables and cook for another 5-7 minutes, stirring.
6. Add tomato paste. Stir, fry for another 5 minutes, reducing heat to medium.
7. Place the roasted vegetables and meat on the bottom of the pan, add water so that it covers the grounds by 5 cm.
8. Bring to a boil, then add the potatoes, season with spices, pepper, salt and bay leaves.
9. 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:

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

1. 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.
2. 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.
3. Wash 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 broth or water over everything.
6. Simmer covered for about an hour, reducing heat to low.
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 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:

1. 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.
2. 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.
3. 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.
4. Finely chop the garlic, add it not all at once, but 3 times.
5. Sprinkle with spices, salt and pepper. Fill with not very hot water.
6. 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:

1. Wash the onion and chop it into half rings. Peel the carrots, cut them into slices, and then cut them in half.
2. Wash the pepper, remove seeds, then chop into thinner strips.
3. Finely chop or crush the garlic.
4. Rinse the meat and cut into several pieces.
5. 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.
6. Then pour in water and turn the heat to maximum. At the same stage, add the beef, parsley and bay leaf.
7. After boiling, reduce heat to low and simmer for about 2 hours.
8. Halfway through cooking, add diced potatoes and shredded cabbage. Remove the meat from the broth, cut it and send it back.
9. 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:

1. 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.
2. Wash the cereal, peel the onion and carrots, chop, and add everything to the meat.
3. Scald the tomatoes with boiling water, peel them, and process them into puree using a blender. Then add it to the broth too.
4. Season with spices to taste, salt and pepper.
5. 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:

1. Wash the beef and cut it.
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. put the onions and carrots into the bowl, fry a little, then add the garlic and tomatoes, add the paste and sugar, stir.
5. After the beep, add potatoes, zucchini and salt to the bowl.
6. 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:

1. Fry the meat cut into pieces in a frying pan and season with spices.
2. Then transfer the beef to a pan of water.
3. Wash the vegetables and 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 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

It turns out that those who want to have an ideal figure should not eat exclusively chicken broth. There are many first courses that are rich in vitamins, easy to digest, and have a beneficial effect on the gastrointestinal tract. One of them is beef soup. What are the advantages of beef as a dietary meat and how to prepare incredibly tasty beef soup - read the article.

Where does this popularity come from? Beef is an excellent source of iron, which is necessary for the formation of blood cells. In addition, young meat is a storehouse of zinc, vitamin B12, and easily digestible protein.

Which beef to choose for soup?

There are two options for cooking soup: with meat or with bones (most often ribs). If you like soup with pieces of meat, it is better to choose beef brisket. The meat should be deep red in color, not lean, but with small patches of creamy white fat.

For those who prefer broth, stores sell ribs. They make it possible to get a flavorful, rich, but not too fatty first course.

Beef soup options with photos

There is no single classification, since different cuisines around the world offer their own answers to the question of how to prepare beef soup. But if you analyze all the options, you can get the following list of the most popular, most delicious and at the same time the simplest soups based on beef broth:

• rice soup with beef;
• bean soup with beef;
• thick soup with beef and vegetables;
• beef kharcho soup;
• buckwheat soup with beef.

Any of these soups can be prepared either on the stove or in a slow cooker. The latter greatly simplifies the process, makes it possible to put all the products in a container and go about your business. Beef soup in a slow cooker turns out much tastier than cooked in a regular saucepan, since it does not boil over high heat, but simmers slowly at a stable temperature.

What kind of beef soup to make is the housewife's choice, so we offer five different proven recipes. None of them require special culinary skills or expensive products, the main thing is the desire to prepare a truly tasty first course!

Rice soup with beef

Ingredients:

• water – 2.5 l;
• beef (pulp) – 400 g;
• steamed rice – 60 g;
• carrots, onions - 1 pc.;
• dill – 1 small bunch;
• bay leaf – 1 pc.;
• allspice – 4 pcs.;
• Sunflower oil – 3 tbsp. l.;
• salt, ground pepper, cumin.

Preparation:

Wash the beef under running water, cut into small oblong pieces, and place in a saucepan with cold water. Add bay leaf, allspice, salt and place on the stove. Cook covered (required!) over low heat for an hour and a half. While the broth is preparing, fry finely chopped onions and carrots over medium power until soft.

When the meat is ready, add rice to the broth and simmer on the stove until done. After this, add the fried vegetables, a finely chopped bunch of dill, caraway seeds, pepper, and salt if necessary. After boiling, leave the soup on the lowest heat for 4 minutes.

Bean soup with beef (cazuela)

You can replace rice with beans in the above recipe, but it is much more interesting to prepare a dish of Chilean cuisine - cazuela. In Chile, this first dish is comparable in popularity only to Ukrainian borscht. But in terms of ease of preparation, it is many times superior to borscht!

Ingredients:

• water – 4 l;
• beef ribs – 1.2 kg;
• potatoes – 3 pcs.;
• green beans – 200 g;
• carrots, onions, corn cob, bell pepper - 1 pc.;
• pumpkin – 300 g;
• rice – 3 tbsp. l. (0.5 cup);
• garlic – 2 cloves;
• salt, pepper, oregano, paprika.

Preparation:

Place the washed ribs in a thick-walled pan, fill them with water, and put on gas. When the water boils, reduce the gas to minimum, skim off the foam, add oregano, finely chopped garlic, paprika, salt and pepper. How long does it take to cook beef for soup? No less than 1.5 hours. The longer the bones cook. the more aromatic and tasty the soup will be.

While the broth is cooking, wash, peel and chop the vegetables. Carrots - in strips, beans - in half along the pod, potatoes, pumpkin - in cubes, bell pepper - in cubes. The cob is cut into pieces according to the number of servings of soup.

After 1.5 hours, remove the ribs, strain the broth several times (until it clears) and return the bones to it. Add bell pepper and carrots. After 5-7 minutes - potatoes and rice. After 10 minutes, add corn and pumpkin, stir the soup and leave for 10 minutes again. Now add the last ingredient - beans. Cover with a lid and simmer on low heat for 15 minutes. When we put it on plates, make sure that all the ingredients get into each of the servings.

Thick soup with beef and vegetables

Beef soup, the recipe for which you are now reading, is best prepared for lunch for a male company. It is not greasy, but very filling thanks to the rich broth and lots of vegetables.

Ingredients:

• beef – 0.5 kg;
• potatoes – 0.5 kg;
• zucchini, carrots, onions, bell peppers, large tomatoes - 1 pc. each;
• garlic – 3 cloves is enough;
• butter – 1 tbsp. l.;
• salt pepper;
• vegetable oil – 2 tbsp. l.;
• sugar – 1 tsp;
• dill, parsley.

Preparation:

We wash the meat, cut into cubes and fry over high heat in a deep frying pan in a mixture of oils. Carefully add boiling water to cover the meat and simmer for 0.5 hours.

While the meat is stewing, cut the carrots, zucchini, onions and bell peppers into cubes. Grate one large potato, cut the remaining two into cubes.

After 30 minutes, add carrots and onions to the meat and simmer for another 10 minutes. Then add grated potatoes (this is what will give the soup thickness) and zucchini, simmer again for 10 minutes. Now it’s the turn of the diced potatoes. Place it in a frying pan and mix all the ingredients. Salt, pepper, add boiling water so that the water is level with the vegetables and meat. Cover with a lid and simmer over low heat until the potatoes are done.

When the potatoes are easily pierced, add bell pepper and grated tomato to the soup, sprinkle with sugar. Bring to a boil, sprinkle with herbs and leave to simmer for 40 minutes.

The result is a bright, tasty beef soup. It has a consistency similar to stew.

Beef kharcho soup

Ingredients:

• beef on the bone – 1 kg;
• water – 3 liters;
• carrots, onions – 2 pcs.;
• rice – 0.5 cups;
• garlic – 1 small head;
• tomato paste – 5 tbsp. l.;
• sunflower oil – 5 – 6 tbsp. l.;
• adjika - to taste;
• dried herbs, ground pepper, salt, bay leaf.

Preparation:

Pour water into a saucepan, place pre-washed meat, one peeled onion and one peeled carrot into it. Salt, pepper, add a few bay leaves. Put on the fire, after boiling, collect the foam and cover the pan with a lid. The broth should be cooked for at least 2 hours.

When the meat is ready, remove it and the vegetables from the pan and strain the broth into another container.

Finely chop the garlic, grate the carrots, and cut the onion into thin half rings. Pour tomato paste into a frying pan, add garlic and fry for a couple of minutes. Add the onion, mix well and cook until soft. Add carrots to the mixture. After 5 minutes, add salt and dilute the frying with a ladle of broth. Let it boil and put the finished roast into the broth.

Separate the meat from the bone and cut into small pieces. Dip it into the broth, add washed rice, dried herbs, adjika, if necessary, add pepper and salt. Simmer the kharcho soup over low heat until the rice is ready.

Buckwheat soup with beef

The query “beef soup photo recipe” reveals a beginner who wants to prepare a tasty dish without mistakes, strictly following the recipe. It was for such beginners that kitchen gurus came up with a simple soup with egg and beef. It will take a little time to prepare, and the whole family will be satisfied and well-fed.

Ingredients:

• beef brisket – 700 g;
• carrots, potatoes - 1 pc.;
• onions – 2 pcs.;
• buckwheat core – 1.5 cups;
• sunflower oil – 2 tbsp. l.;
• garlic – 2 cloves;
• mixture of peppers, salt, bay leaf.

Preparation:

Place the brisket in cold water and leave for an hour. When the meat is a little wet, add salt and a mixture of peppers to taste, bay leaves to the pan and put on gas. After boiling, cook over low heat for 1.5 hours, making sure that the broth barely simmers. As a result, the meat will become completely soft.

The finished brisket must be removed from the broth and cut into portions. Strain the broth through cheesecloth.

Cut carrots, onions and potatoes into cubes. Place the meat in a heated frying pan, fry for a minute, add onions and carrots, fry until tender. You can add a ladle of broth. Add the roast to the broth and bring to a boil. Add potatoes and buckwheat, pepper, and if desired, decorate the soup with chopped herbs. Cook until the buckwheat and potatoes are ready.

This is one of the simplest options for beef soups, in which the cereal can be replaced with lentils, pearl barley or rice.

vesdoloi.ru

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

1. 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.
2. When the meat is ready, remove it from the broth, separate it from the bones and cut into small pieces, strain the broth.
3. 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.
4. Add potatoes, salt, black pepper to the meat broth and cook over low heat.
5. 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.
6. 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!
Also try making chicken cauliflower soup.

time4eat.ru

Are you tired of the autumn cold? Make a warming vegetable soup with beef. This is a great dish for cold rainy days, complemented perfectly by ingredients like beans and corn. The appetizing soup will delight both you and your whole family with its delicate taste. Beef and vegetable soup recipe Ingredients beef for stew - 1.3 kg; potatoes - 2 pcs.; carrots - 2 pcs.; celery stalks - 2 pcs.; onions - 1 - 2 pcs.; green peas - 1 jar; beans - 1 can; frozen corn - 225 gr.; canned tomatoes without skin, chopped - 600 ml.; water; salt - to taste; ground pepper - to taste; vegetable oil; greens - to taste; Cooking method Cut the beef into medium pieces. Heat the oil in a large, thick-bottomed pan and fry the meat until golden brown. Pour in water, canned tomatoes and onions (all together should take up half the volume of the pan). Cook over low heat for 2 hours. Add chopped potatoes, carrots and celery; add hot water and cook for another hour on low heat. Add frozen corn, beans and peas; cook for another 20 minutes. Season to taste. It is advisable to serve this soup the next day, sprinkled with chopped herbs. Bon appetit! Video See also this video recipe. It doesn't last long, but it will be useful to watch. Use the food calorie calculator: Enter the name of the product (for example, “bread”) and click the “Add” button povarusha.ru 99 recipes found. Beef soup. Beef soup Nutritionists recommend including soup in your daily menu. And not only because of the ability of soups to normalize the functioning of the stomach. With soups, you can normalize your weight by getting rid of extra pounds, because the first courses are low in calories and, at the same time, they are very filling. Beef soups are especially popular. It is a source of iron, valuable proteins and other nutrients. When choosing beef for soup, focus primarily on color. The meat of one-year-old animals, which is ideal for making soups, has a bright, rich red color. But it’s better not to take dark meat - darkening indicates the animal’s advanced age, which means the piece will be tough. The highest and first grade meats are best suited for soup. In soups, beef goes well with various vegetables, cereals, mushrooms, herbs and, of course, seasonings. The beef is placed in cold water and boiled patiently. Beef cut into pieces is cooked for about an hour, a whole piece - an hour and a half, no less. It is best to cook beef broth soup in enamel, clay or fireproof glass containers. Pans with thick walls work best. Cook the beef under a closed lid. Excellent options for beef soups are soup with beef and mushrooms, soup with beef and vegetables, beef soup with cheese and, of course, traditional Georgian kharcho. Helpful Tips: The less water in the pan, the richer the soup will be. The placement of products depends on the cooking time - after the beef, hard vegetables are added, then medium ones, then soft ones. Beef soup should be cooked over low heat only. It will turn out more rich and tasty. It is better to salt the soup 6-8 minutes before it is ready. www.povarenok.ru

Autumn has already entered the hard-core stage - with rains, frosts in the mornings, troubles in the form of impassable puddles and an eternal umbrella in your hands. But nature, as you know, does not have bad weather, there is only your mood and the ability or inability to adapt to circumstances and perceive the present as a holiday, so we urgently designate beautiful weather, warm ourselves and think about what else we can do to help ourselves and our positive perception of this time of the year. And we can do a lot! For example, aromatic and rich vegetable soup with meat, which will be both satisfying and light at the same time. This is the kind of dish that perfectly warms you up after a walk in a wet park with a wet, shaggy dog, stunned by the proximity of puddles, which will then have to be washed, washed and washed. This is the first one, which is perfect for your child who, despite the dampness hanging in the sky, spent two hours running around the playground and sliding down the muddy slide, laughing out loud with happiness. This is the same vegetable soup with meat that is so great to eat when there are endless ropes of rain outside the window, when the gray color makes you want to hide behind the candles lit at home, when you just need colors and colors. In general, you already understand, right? More optimal autumn vegetable soup recipe simply doesn't exist. You have to cook something delicious, you have to smile at October, you have to live and breathe in this life to the fullest.

- The soup is ready, I’ve already cooked it. Go have lunch.
- What is the soup made of?
- With all my strength.

It is wonderful, by the way, not only for its taste and warming effect. A separate plus of the recipe is that everything is done very quickly and as simply as possible. If you want to devote time to handicrafts and books this fall, sip thick cocoa and enjoy your favorite films, do crafts with your children and slowly begin preparing for the New Year, take this recipe for vegetable soup with meat - it will take little time to prepare it, which you You will have time to implement everything on the list and even more.

Ingredients:

300 g of meat (chicken, turkey, veal, pork);

4-5 potatoes;

1 small zucchini;

1 large carrot;

1 onion;

2 cloves of garlic;

40 g butter;

1 tbsp. l. flour;

7-10 broccoli florets;

1/2 cup green peas;

1/3 celery root;

1 processed cheese;

2 liters of water or broth;

salt, ground black pepper, herbs to taste.

Boil the meat in advance. I don’t understand the usefulness and beauty of meat broths (and especially bone broths), so I resolutely give them to the dogs, but I take out the meat, cool it and cut it into pieces of 300-400 grams, put them in small containers and freeze them. By regularly replenishing supplies, I always have a ready-made base for any soup on hand.

So, cut the pre-boiled meat into cubes.

At the same time we are working on vegetables. First, we clean everything that needs to be cleaned and cut it. Onions - into as small cubes as possible. Potatoes - just cubes. I grate the zucchini (you can also cut it into cubes - whatever you like). Carrots - in semicircles. Garlic - finely-finely. I divide the broccoli into even smaller florets.

The rest will not be difficult at all. So, melt the butter in a frying pan, lightly fry the garlic, literally 10-12 seconds, add the onion. After it becomes soft, add carrots. Sprinkle with flour and mix. Add meat, green peas, potatoes, and put a piece of celery root there. Salt, pepper, add broth or water, bring to a boil, reduce heat, cook the soup until the potatoes are ready, then put the processed cheese into the pan (if you’re not too lazy, grate it), zucchini and broccoli. Bring to a boil and turn off the heat. Don't forget to remove the celery.

If you want to enrich the vegetable soup with meat, you can additionally add bell peppers, green beans, regular beans, cauliflower and any other vegetables to the pan.

That's it. Everything is ready. You can pour it into bowls, enjoy autumn and the wonderful taste of the soup, enjoy the fog outside the window and the colors in the plate. Don't be sad, New Year is coming!

Vegetable soups with meat

Lamb soup with rice

Ingredients:Lamb – 600 g, carrots – 100 g, rice – 150 g, onions – 100 g, lamb fat or table margarine – 50 g, flour – 25 g, pepper, herbs.

Preparation: Cut the lamb into 2-3 pieces per serving, place in a bowl with melted lamb fat or table margarine, lightly fry, add water or lamb broth and cook until the meat is cooked. Finely chop the carrots and onions, saute, add flour and continue sautéing for another 2-3 minutes, pour in the broth and cook at low boil. Strain the soup through a sieve, bring to a boil again, season with salt and pepper. Separately, boil the rice in salted water. Serve the soup with pieces of meat, rice and herbs.

Beef tail soup

Ingredients:Beef tails – 600 g, meat for pulling – 150 g, eggs (whites) for pulling – 1 piece, lard or butter – 50 g, carrots – 200 g, turnips – 250 g, parsley – 50 g, onions – 125 g, wine – 75 g, potato starch – 25 g, marjoram – 0.5 g, saffron – 0.5 g, rosemary – 0.5 g, basil – 0.5 g.

Preparation: Cut the cattle tails at the joints, place in boiling water for 3 minutes and rinse in cold water. Fry pieces of tails in a pan with lard along with finely chopped carrots, parsley and onions. Pour hot water or broth over the fried tails and cook at low boil for 3-4 hours. Separately, boil the wine (Madeira or sherry) with marjoram, saffron, rosemary, basil and strain it. For garnish, boil carrots and turnips, cut into nut shapes, in broth. Lighten the finished broth, skim off the fat, strain through a cloth or sieve, add the strained wine and season to taste with salt and potato starch. Separate the meat from the bones of the oxtails.

When serving, place the tail meat and a side dish of vegetables on a plate and pour in the strained broth. The tail soup should be quite strong (concentrated).

Rabbit soup with bacon

Ingredients:Rabbit – 500 g, bacon – 50 g, carrots – 50 g, onions – 25 g, flour – 50 g, peppercorns – 5 g, various greens – 1 bunch.

Preparation: Chop the processed rabbit into 2-3 pieces, cut the bacon into small pieces, and carrots and onions into slices. Fry the prepared products together until they are browned. Then pour hot water into the bowl, bring to a boil, add a bunch of different herbs, peppercorns, salt and cook the soup for 1 hour at a low boil. 15–20 minutes before the end of cooking, in a separate bowl, saute the flour until brown, dilute with broth, boil, add to the soup and cook until done. After cooking, strain the soup and remove fat from the surface after cooling. When serving, add pieces of rabbit to a bowl of soup.

Rabbit soup with rice

Ingredients:Rabbit – 500 g, carrots – 50 g, onions – 25 g, flour – 50 g, rice – 150 g, celery – 25 g, butter or margarine – 50 g, paprika – 2.5 g, peppercorns.

Preparation: Chop the rabbit into pieces (2-3 pieces per serving) and fry in oil until the rabbit is browned. Finely chop the carrots and onions, saute, sprinkle with dried flour, paprika and sauté for another 2-3 minutes, stirring. Pour broth or water over the rabbit and vegetables, add celery stalks, peppercorns, salt and cook at low boil for 1 hour, removing the foam that appears on the surface. Cook the rice separately in salted water. After cooking, strain the soup through a sieve.

Cauliflower soup with meat

Ingredients:Beef meat – 300 g, bones – 700 g, carrots – 200 g, parsley, celery – 50 g, leeks – 100 g, cauliflower – 600 g, spinach (leaves) – 50 g, greens – 10 g.

Preparation: Cut the carrots, parsley into circles, chop the onion and lightly saute everything with the fat skimmed from the broth or with butter, combine with the hot broth and cook for 10-15 minutes, then add the cauliflower cut into pieces and cook until tender; season the soup to taste.

Vegetable soup with pork

Ingredients:Pork – 450 g, pork bones (shanks) – 700 g, carrots – 150 g, turnips – 150 g, leeks – 125 g, fresh cabbage – 400 g, potatoes – 250 g, greens – 10 g.

Preparation: Make broth from fresh pork and pork bones. Cut carrots into slices, turnips into slices, leeks (white part) into slices, fresh cabbage into checkers. In the strained meat broth, add chopped vegetables, lightly sautéed in the fat removed from the broth, and cook at low boil for 25–30 minutes. 15–20 minutes before the end of cooking, add potatoes, cut into large slices, into the soup. Salt the soup at the beginning of cooking if the broth has not been previously salted.

It is advisable to put a “bouquet” of celery in the soup, and remove it at the end of cooking.

Serve the soup with a piece of boiled pork. You can serve the soup with dried croutons made from white bread, cut into small slices.

Rice soup with lemon

Ingredients:Meat – 400 g, meat bones – 500 g, rice – 250 g, onion – 75 g, melted butter – 50 g, eggs (yolks) – 1 pc., lemon – 1/5 pcs., greens.

Preparation: Add sautéed finely chopped onion, washed rice, salt to the meat broth and cook the soup for 30 minutes. Then add the zest, grated from the lemon, bring the soup to a boil and season with egg yolks diluted with a small amount of broth. Serve with meat, lemon and herbs.

Soup with savoy cabbage and meat

Ingredients:Beef meat – 300 g, bones – 700 g, savoy cabbage – 400 g, carrots – 150 g, turnips – 150 g, parsnips – 100 g, celery – 50 g, onions – 100 g, leeks (white part) – 75 g, tomatoes – 150 g, spices.

Preparation: Cut carrots, turnips, parsley, celery into slices, scald turnips with boiling water (2-3 minutes), peel small onions and leave whole heads, cut leeks into pieces of 3-4 cm, cut savoy cabbage into small slices or pieces and then Immerse in boiling water for 2-3 minutes. Place the prepared vegetables in a saucepan in the form of separate bouquets. First, place the Savoy cabbage tightly, and next to it various roots and onions. Level the vegetables, pour in clear hot meat broth with fat (so that the vegetables are just covered with broth), then add bay leaf, peppercorns and cloves (3-4 pieces for 10 servings), close the saucepan and heat to a boil. Further cooking of vegetables is carried out in the oven. Separately, simmer the tomatoes cut into slices with a small amount of broth.

Soup in a pot

Ingredients:600 g of meat, 10 plates of water, 1 onion, 1 turnip, 1 carrot, 1 parsley, 1 celery, 800 g of fresh cabbage, 200 g of ham, 5 potatoes, 4 tomatoes, a bunch of parsley and dill.

Preparation: Boil the meat until half cooked without the roots. Cut the onion and roots into strips. Cut the ham into thin slices. Also cut the meat removed from the broth. Cut each tomato into 8 pieces and rinse with cold water to remove grains. Cut the cabbage along with the stalk into thin large slices, peel the potatoes and do not cut them. Place ham, roots, boiled meat, and cabbage in rows in a pouring pot. Place parsley and dill tied into a bunch in the middle of the side dish. Top with tomatoes and whole potatoes. Pour the broth over all this, close the lid tightly and put in the oven for 1 1/2 hours at medium heat so that the soup does not boil, but “simmers.” Serve the soup in a pot, removing a bunch of greens.

Potato soup with sausages

Ingredients:300 g meat, 300 g sausages, 1 onion, 100 g sour cream, 2 yolks, 1 carrot, 7–8 potatoes.

Preparation: Boil broth from meat with vegetables, add peeled and coarsely chopped potatoes, boil until soft, and strain the soup through a colander. Grate onions, carrots and potatoes into the broth, boil, season with sour cream and yolks and dip into peeled and fried sausages.

Veal soup with tomato

Ingredients:400 g veal, 1 veal leg, 2 onions, 2 carrots, 1 parsley, 1 celery, 2 bay leaves, black peppercorns and salt to taste, 1 cup sour cream, 2 eggs, 100 g tomato.

Preparation: Cut the veal leg in half lengthwise and then into several pieces, cover with cold water, add onions, carrots, celery and parsley. Bring to a boil over high heat, then reduce the heat and simmer until the broth barely boils. When the meat begins to pull away from the bones, put lightly fried veal into the same broth, add a second onion, peppercorns, salt and bay leaf. When the meat is cooked, strain the broth, add tomato, let it simmer for 10-15 minutes. Before serving, cut the veal and leg meat into small pieces, let the soup boil and season it with sour cream mixed with eggs. Heat the soup with the dressing without letting it boil. Serve vermicelli or rice separately with the soup.

Ham and dumpling soup

Ingredients:2 onions, 2 carrots, 1 parsnip, 4 cups of water, 350 g ham, pre-soaked in cold water for 4 hours, 1 bay leaf, 1/2 medium head of cabbage, salt and pepper to taste.

For the dumplings: 4.5 tablespoons flour, 100 g minced pork.

Preparation: Cut the onion into circles, and the carrots and parsnips into strips. Place in cold water with ham and bay leaf. Bring to a boil and leave on low heat for 40 minutes. Remove the ham from the pan and cut it into cubes. Place the ham back along with the shredded cabbage and bring to a boil. Preparation of dumplings: mix flour with minced meat. Make 12 small balls. Place them in the boiling soup, cover and simmer for 15 minutes. Add salt and pepper.

Root and herb soup

Ingredients:600 g meat, 100 g turnips, 150 g carrots, 50 g parsley, 50 g onions, 50 g celery, 2 tablespoons green peas, 2 tablespoons canned green beans, 1 small head of cauliflower.

For the dumplings: 50 g butter, 3 eggs, half a glass of flour, half a glass of water.

Preparation: Boil broth from meat, cut all the roots very thinly (in the form of matches), fry in heated oil until golden brown. Place the root trimmings into the broth and cook along with the meat. Pour in enough broth to just lightly cover the roots. Cover with a lid and steam until all the broth is absorbed into the roots. Separately, boil the cauliflower, disassembled into small pieces, in salted boiling water. Strain the juice from canned green peas and green beans. Cook the dumplings: boil oil and water, add salt, add flour, stir over heat, cool slightly, rub in eggs one at a time, take the finished dough onto the tip of a spoon and dip into salted boiling water. Strain the finished dumplings that float to the surface, place in a bowl, add fried roots, peas, green beans, cauliflower, pour in hot strained broth and serve.

From the book Classic First Courses author Ivleva Lyudmila Andreevna

Vegetable soups Vegetable soups are prepared from a variety of fresh vegetables. In winter, when there are few fresh vegetables, you can use fresh frozen and canned vegetables. Depending on the seasonal selection of vegetables, these soups can be quite

From the book Great Microwave Meals. Best Recipes author Smirnova Lyudmila Nikolaevna

Vegetable soups without meat Potato soup with onionsIngredients: Potatoes – 500 g, onion – 70 g, 1.5 cups of cream or milk, butter, salt. Preparation: Chop the onion and brown in butter. Finely chop the potatoes and boil. Add the browned onion,

From the book Ginger. 150 healing recipes for health, longevity, disease prevention, weight normalization author Vekhov Leonid

Vegetable soups with mushrooms Zucchini soup with mushroomsIngredients: Fresh porcini mushrooms – 300 g, zucchini – 500 g, potatoes – 350 g, carrots – 100 g, parsley, celery – 50 g, green onions – 75 g, fresh tomatoes – 200 g , fat or vegetable oil – 50 g, sour cream – 50 g, dill –

From the book The Golden Cookbook according to Bolotov's precepts author Strelnikova Natalya

Vegetable soups

From the book Soups author Treer Gera Marksovna

From the book Living with Taste, or Tales from an Experienced Cook author Feldman Isai Abramovich

From the book Cookbook of Orthodox Fasts author Kashin Sergey Pavlovich

Vegetable soups With cereals, milk and sour cream Cold spicy soup with milk, cottage cheese, beets, onions, pickled cucumbers, garlic, parsley and green onions “Texas”? 1 PC. beets? 100–150 g of cottage cheese? 1 pickled cucumber? 1 onion? 1 clove of garlic? 300 ml milk? 1 bunch

From the book Multicooker. First meal author Kashin Sergey Pavlovich

From the book Multicooker. Vegetable and mushroom dishes author Kashin Sergey Pavlovich

Vegetable soups Peasant soup First preparation: Ingredients: 800 grams of cabbage, 1 kilogram of potatoes, 2 turnips, 1–2 carrots, 50 grams of parsley, 3 onions, 100 grams of vegetable oil or butter margarine, herbs. Method of preparation: roots

From the book Golden Collection of Culinary Recipes [fragment] author Petrov (Culinary) Vladimir Nikolaevich

Vegetable and mushroom soups French onion soup Ingredients: 5 red onions, 100 ml vegetable oil, 100 g cheese (any, grated), 100 g wheat bread, 70 ml cream, salt. Method of preparation: Peel the onion, wash it, cut it into rings, fry in vegetable oil

From the book Separate Nutrition author Kozhemyakin R. N.

Vegetable and mushroom soups Light vegetable soup Ingredients: 200 g of a mixture of cauliflower, broccoli, carrots and green beans (frozen), 2 potatoes, 1/2 bunch of dill, salt. Method of preparation: Wash, peel and cut the potatoes into cubes. Wash the dill greens and

From the book Cooking in the Microwave author Kozhemyakin R. N.

VEGETABLE SOUPS Vegetable soups are easy and quick to prepare, very useful for digestion. Potato soup with mushrooms Cooking time: 40 min Number of servings: 4 Ingredients: 30–40 g dried mushrooms, 6–8 potato tubers, 1 onion, 50–100 g prunes, 2 tbsp. spoons

From the book Cooking for Health. We eat without harmful fats author Collection of recipes

Vegetarian vegetable soups Soup with bean pods Ingredients Green bean pods – 200 g Potatoes – 3 pcs Onions – 2 pcs Parsley and celery – 1 bunch each Water – 1.5 l Ghee – 1 tablespoon Allspice – 3-4 peas Bay leaf – 1 pcs. Salt – per

From the book Now I Eat Whatever I Want! David Yan's power system by Ian David

Vegetable soups Onion soup Ingredients Beef broth – 1 liter Onions – 6 heads Ghee – 4 tablespoons Wheat flour – 4 tablespoons White wine – 1/4 cup Parsley and celery – 1 tablespoon each Ground black pepper and salt – to taste Method

From the author's book

Vegetable and mushroom soups Soup is a combination of tasty thin with tasty firm, and not a combination of squelchy with slimy... Mikhail Gendelev Each of us remembers from childhood the usual phrase of our mother or grandmother: “Eat the soup first!” Indeed, liquid first courses