Beef broth soup - 13 recipes

Beef broth soup, known since ancient times, nutritious and nutritious, helps to satisfy hunger and saturate the body with a complex of useful substances. On beef broth you can cook a variety of first courses, with the addition of peas, cereals, pasta, vegetables and herbs. Knowing a few simple recipes, you can surprise your household every day with a delicious lunch or dinner using beef meat.

Pea soup with beef broth

By observing the correct cooking technology, you can avoid the unpleasant effects from the intestines, which often occur after eating legumes.

Preparing pea soup on beef broth from:

• beef - 350 g;
• peas - 450 g;
• carrots, onions;
• spices, herbs.

The meat must be taken on the bone (for the best broth). It should be washed, pour water and boil on fire until cooked. To saturate the taste of the broth, you can put an unpeeled yellow onion, a bay leaf and a couple of peppercorns.

Peas are boiled separately, presoaked for 8 hours. During cooking, the foam is removed from the surface. When the grains are cooked, they should be crushed with a blender and sent to the cooked meat. Fry vegetables in a pan and dip in broth. Grind the cooked meat and return it to the soup. Salt, add spices and herbs.

Light first dish with noodles

This dish is easy to prepare at home for lunch for children and adults.

Need to stock up:

• beef - 450 g;
• onions, carrots;
• potatoes - 5 medium-sized tubers;
• vermicelli;
• parsley, dill;
• salt, pepper.

To prepare the broth, meat can be taken with or without bone.In the first case, the liquid will turn out to be more rich, in the second - tender, while the meat does not need to be cut in portions, as this is done initially. When the meat is ready, add potatoes to it and boil it until half ready. Next send the passivated vegetables in oil, spices. If the soup is prepared for children, it is better to throw vegetables into the broth without frying.

After, spices and the right amount of vermicelli are added to the rest of the products. Boil it as much as indicated in the instructions on the package. Boil the soup, turn it off, insist and serve to the table, after adding fresh herbs.

With barley

Barley soup is especially good in the cold winter season - it will warm and saturate at the same time.

To cook such a dish, you should stock up:

• beef meat - 900 g;
• onions, carrots - 2 pcs.;
• celery root;
• pearl barley - 300 g;
• tomato paste - 70 g;
• garlic - 4 cloves;
• salt, basil, parsley, hot and allspice, spices.

Rinse beef, pour in liquid and boil over low heat. Be sure, after boiling water, the fire decreases, otherwise the broth will turn cloudy and ugly. Cook meat for at least 120 minutes under the lid. Once ready, get the meat, and filter the liquid and return it to the washed container.

Groats are boiled separately until cooked. Diced vegetables are fried in butter. When they are browned, pasta, spices are added, everything is mixed. Put the grits, fry, meat slices into the broth. Cook over low heat under a lid for 35 minutes, insist a little and serve.

Beef borsch with beets and cabbage

To prepare the food you need to stock up:

• beef with bone - 750 g;
• fresh cabbage - 350 g;
• potatoes - 4 tubers;
• dill;
• garlic - a couple of cloves;
• parsley, spices.

Fry is prepared from onions, carrots, beets, vinegar (a couple of tablespoons), granulated sugar, tomato paste and vegetable fat. If vinegar cannot be added to food (the presence of gastrointestinal diseases), you can replace it with citric acid or lemon juice.

Beef is poured with clean liquid and set on fire. Additionally, carrots, lavrushka can be put in water. Place the fully cooked meat on a separate plate, discard the leaf and carrots. Boil the liquid again, lower the chopped cabbage with the potatoes. While vegetables are cooked, chopped onions, carrots and beets are passaged in a pan. When they are slightly darkened, vinegar, granulated sugar and tomato paste are added. Next, several soup ladles pour in, the frying is covered with a lid and stewed for 15 minutes.

Pour the finished frying into the broth, mix, add chopped meat. Salt, season, boil again. Add greens and garlic at the end.

Fancy goulash soup

Spicy, thick, fragrant soup, with lots of spices, belongs to the dishes of Hungarian cuisine.

It is prepared from:

• meat - 0.5 kg;
• onions, carrots;
• potatoes - 0.5 kg;
• garlic teeth - 2-4 pcs.;
• tomato paste - 30 g;
• bell pepper;
• ground paprika - 25 g;
• vegetable fat;
• caraway seeds, black pepper.

Onions, and it needs a lot of this dish, should be chopped and fry in vegetable oil, then cool slightly, sprinkle with paprika. Separately, pieces of meat are fried until golden brown, transferred to the onion together with finely chopped garlic and caraway seeds, poured with water and boiled after boiling for 90 minutes.

Peel the potatoes, cut into cubes and add to the broth. When the tubers are almost ready, pepper with carrots, pasta are added and everything is cooked until the products are ready.

At the end, dumplings made from dough and seasoning are added to the soup. The finished meal is infused and served at the table.

Traditional Shurpa on beef broth

This rich oriental soup is prepared from:

• beef meat - 400 g;
• potatoes - 4 tubers;
• bulbs, carrots;
• sweet pepper;
• fresh tomato - 150 g;
• tomato paste - 1.5 tbsp. l .;
• garlic, spices, herbs;
• hot pepper (to taste).

In a large pan or casserole, onions are fried in oil, followed by beef meat. Vegetables are peeled and cut separately. Carrots are sent first to meat frying, followed by peppers and tomatoes. Spices follow, and everything is cooked until the meat is soft. After the potato is loaded, water is added, and the shurpa is cooked for about 20 minutes. Seasoning with herbs and insisting, the dish can be served to the table.

Step by step recipe for mushroom soup

For the preparation of dishes are stored:

• young veal - 500 g;
• small champignons - 280 g;
• potatoes - 6 medium tubers;
• onions and carrots;
• salt, parsley, spices.

Wash, sort, cut and fry the mushrooms until golden brown in oil. Rinse, chop and boil the meat over low heat for 120 minutes. Get the finished veal, pour the mushrooms in a broth, boil. Peel, chop and lower the vegetables into the broth. Add spices, cook until tender.

Classic Kharcho Soup

Georgian cuisine is famous for its rich cuisine, including kharcho soup.

It is prepared from:

• veal with bone - 600 g;
• rice groats - 0.5 tbsp .;
• onions, carrots;
• tkemali sauce - 3 tbsp;
• sun hop hops;
• hot red pepper in pods or in the form of seasoning;
• black allspice;
• Lavrushki
• garlic cloves - 4 pcs.;
• green cilantro;
• walnuts - 0.5 tbsp .;
• vegetable oil;
• fresh tomatoes, salt.

Veal is traditionally boiled for 130 minutes along with lavrushka and peppercorns. Chop the onion and fry. Blanch tomatoes, mashed and add to the onion, stew. Remove the boiled meat, put the tomato dressing and rice in the broth. Boil for 12 minutes, add meat slices. Then send all the spices, at the end, add crushed nuts, sauce, salt, herbs and chopped garlic. Cook for another 7 minutes, turn off, insist. Good soup served with pita bread.

Dietary option with peas and cauliflower

You can cook vegetable soup on beef broth, which can be cooked in advance from young veal.

Of the remaining products should be stocked:

• cabbage - 600 g;
• potatoes - 4 tubers;
• onions, carrots - 1 pc.;
• green peas - 0.5 tbsp .;
• olive oil - 2.5 tbsp. l .;
• herbs, spices.

First, onions and carrots are fried until golden brown, then the right amount of water is added and the potatoes are poured. After about 8 minutes, the cabbage drops. When the vegetables are ready, peas and spices are poured. At the end, greens are generously added. You can serve diet soup with low-fat sour cream.

Buckwheat soup

Light, not greasy soup is easily prepared from:

• beef pulp - 300 g;
• potatoes - a couple of large tubers;
• buckwheat - 0.5 tbsp .;
• onions, carrots;
• garlic
• sweet pepper;
• parsley, spices to choose from.

Boil the pulp, add potatoes and washed buckwheat, boil until tender. Make separately frying of onions, carrots, sweet peppers, pour into the broth with spices. Cook for another 10 minutes, pour garlic chopped slices, herbs. Insist, serve.

Beef Khashlama in Armenian

To prepare the food you need to stock up:

• beef pulp - 1.5 kg;
• bell pepper;
• tomatoes - 3-6 pcs.;
• potatoes - 5 pcs.;
• onion;
• beer - 0.5 tbsp .;
• ground saffron, hops-sunnels, paprika, salt.

In a cauldron or thick-walled pan, lay out a chopped onion, meat, spices, in layers. Cut the pepper into strips, the tomatoes into slices. Coarsely chopped potatoes, dried greens are laid out on top and a hop-drink is poured. Cook foods should be on low heat for at least 180 minutes, serve hot.

Sorrel soup

This dish, rich in vitamins and minerals, consists of:

• veal - 900 g;
• potatoes - 6 tubers;
• carrots, onions;
• eggs - 2 pcs.;
• sorrel;
• green onions, sprigs of dill and parsley;
• salt, pepper, spices.

Beef is washed and boiled until tender. Get the meat, chop, sprinkle with a green onion. Pour grated carrots and onion cubes into the broth, after boiling add potatoes and a leaf of laurel.Chop sorrel, fall asleep after the potatoes are ready.

Boil eggs, cut, fall asleep after acidic herbs with spices. After boiling, turn off the heat, insist, serve with sour cream sauce.

With lentils

Lentil soup on beef tongue broth turns out to be tasty, satisfying and aromatic.

You will need:

• beef tongue - 380 g;
• potato tubers - 4 pcs.;
• carrot;
• petiole celery - 1.5 pcs.;
• onion;
• green lentils - 100 g;
• dill, salt, spices.

Boil the tongue until cooked, chop. In strained broth, boil lentils, previously washed and soaked in water for 35 minutes. Cook potatoes together with lentil seeds until cooked.

Separately, fry onions, carrots and celery cubes on vegetable fat. Add the fry to the brew, fill in pieces of the tongue. Season, salt, pour in greens. If desired, you can add your favorite spices.