Beef soup with pasta

Name: Beef soup with pasta - Catrinel B.
Ingredients: 500 g beef pulp; 100 g egg noodles; one piece of parsnip; one green/red bell pepper; half a zucchini; one bunch of green onions; one piece of celery; 2 large onions; one carrot; 2 potatoes; 2 tablespoons of oil; salt to taste; 700 ml sour borscht; 150 ml tomato juice/paste; fresh herbs.

Soups - Beef soup with pasta by Catrinel B. - Recipia

Every time I make this soup, I’m reminded of how simple it is to create a hearty dish from just a few basic ingredients. It’s the kind of recipe you turn to when you want to use what you have on hand and still end up with something nourishing, without complicating things too much. The beef needs time, but the result is worth the wait. Quick Info Total Time: about 2 – 2.5 hours Preparation Time: 30 minutes (chopping vegetables, preparing meat) Cooking Time: 1.5 – 2 hours (depending on the meat) Servings: 6 – 8 Difficulty: easy to medium (for those comfortable with a large pot) Recipe Type: lunch, traditional soup Ingredients 500 g beef chuck 100 g egg noodles 1 parsnip 1 green bell pepper 1 red bell pepper ½ zucchini 1 bunch of green onions 1 piece of celery 2 large onions 1 carrot 2 potatoes 2 tablespoons oil salt, to taste 700 ml fermented borscht 150 ml tomato juice or passata fresh herbs (dill, parsley) – for garnish Instructions 1. Place the beef in a large pot with cold water. When it starts to boil, foam will form on the surface; carefully skim off the foam as needed until it stops forming. Overall, the meat should boil for about an hour and a half, longer if the pieces are large or the meat is tougher. The meat should be nearly cooked before adding the vegetables. 2. While the meat is boiling, peel and chop the vegetables: parsnip, bell peppers, zucchini, green onions, celery, onions, carrot, and potatoes. You can cut them into small or larger cubes; there are no strict rules here. 3. Once the meat is well-cooked, add all the prepared vegetables. Also, add the oil now. Let them simmer together until everything is cooked, but the vegetables should not fall apart. 4. When the vegetables are ready, adjust the salt. Taste the soup and see if it needs anything else. 5. Pour in the fermented borscht (if it’s not sour, you can add more to taste) and the tomato juice or passata. Stir gently and let it come to a boil for two or three minutes. If the borscht is very sour, start with less, taste, and adjust if necessary. 6. Add the egg noodles. Boil for another 5-7 minutes, just enough for the noodles to cook but not become too soft. 7. Sprinkle the chopped herbs at the end. If you prefer not to have herbs directly in the pot, let everyone add their own when serving. 8. Serve the soup hot. It can be accompanied by hot peppers or sour cream, depending on personal preference. Why I Make This Recipe Often Because it’s a hearty soup that fills you up but isn’t heavy. I love that I can vary the vegetables and don’t have to think about a separate side dish. If there are leftovers, you can reheat it the next day, and the flavor remains good. Tips and Variations Tips 1. If you have time, cut the meat into smaller cubes; it will cook faster. 2. Use a sufficiently large pot; otherwise, you’ll be worried about it boiling over. 3. Skim all the foam at the beginning; otherwise, the soup will turn out cloudy. 4. Taste the borscht beforehand – each fermented borscht has a different intensity. Substitutions 1. You can replace the noodles with barley or rice if you don’t have noodles on hand. 2. The zucchini is not essential; it can be omitted. 3. If you don’t have green onions, just use more white onions. Variations 1. If you don’t want to use borscht, you can sour it with lemon juice or a bit of vinegar, but the flavor will be different. 2. Tomato juice can be replaced with passata or even chopped tomatoes, but make sure to cook them well. 3. The soup can also be made with beef ribs if you want a richer flavor. Serving Ideas A slice of fresh bread alongside the soup is always a good choice. Some prefer it with sour cream, others with hot peppers. I like to add fresh herbs directly to the bowl. Frequently Asked Questions 1. What kind of beef works best? I usually use beef chuck because it cooks relatively quickly and isn’t too fatty. Brisket or ribs also work, but the cooking time will increase. 2. Can I add the noodles at the beginning with the vegetables? I don’t recommend it, as they will become too soft and absorb too much liquid. It’s better to add them at the end when everything else is already cooked. 3. If I don’t have fermented borscht, what can I use to sour the soup? You can use bottled borscht, lemon juice, or a bit of citric acid, but the final taste will differ. In a pinch, vinegar can also work. 4. Can I freeze the beef soup with noodles? I don’t recommend it, as the noodles become mushy when thawed. You can freeze just the soup without noodles and cook fresh noodles when reheating. 5. How can I make the soup without meat? You can make it with just vegetables, and it will be a good fasting soup, but it won’t have that rich beef flavor. Nutritional Values Approximately, for a medium serving (without added sour cream or bread): Calories: 210-230 kcal Protein: 14-17 g Carbohydrates: 18-22 g (from noodles, vegetables) Fat: 7-10 g Values may vary depending on how much meat you use, the type of noodles, or if you add sour cream when serving. Storage and Reheating The soup can be stored in the refrigerator for up to 3 days. Reheat it over low heat, not in the microwave, to avoid breaking down the vegetables and noodles. If left too long, the noodles will soften, but the flavor will remain good. For longer storage, it’s better not to add the noodles initially and cook them separately when serving the soup.

Beef soup with pasta

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