Beef soup with celery

Name: Beef soup with celery - Florenta L.
Ingredients: 500 g beef with bone; 2 carrots; 1 parsley root; 1 celery; 2 small new potatoes; 1 medium onion; 1 red bell pepper; 1 yellow bell pepper; 1 tablespoon of broth or 3 of tomato juice; salt; lemon juice; 1 large bunch of celery (greens)

Soups - Beef soup with celery by Florenta L. - Recipia

When I want a beef soup with a strong flavor but without a long list of ingredients, I use bone-in meat and plenty of root vegetables. Celery is present both in the broth and at the end when I add the chopped leaves. The recipe is made in a pressure cooker, which shortens the cooking time for the meat. The potatoes are added later so they stay whole and don’t break apart in the soup. Quick info Total time: not specified exactly in the original recipe. It depends on the time needed to cook the meat in the pressure cooker. Preparation time: not specified; includes washing, peeling, and cutting the ingredients. Cooking time: the meat is boiled until it is almost done, then the soup simmers for 30 minutes with the vegetables and the rest of the ingredients. The potatoes are cooked in the last few minutes. Servings: the number is not specified. The quantity of 500 g of bone-in meat is suitable for a family-sized pot of soup, depending on the amount of water used. Difficulty: easy to medium. Recipe type: Romanian beef soup with vegetables, celery, and lemon. Ingredients 500 g bone-in beef 2 carrots 1 parsley root 1 celery root 2 small new potatoes 1 medium onion 1 red bell pepper 1 yellow bell pepper 1 tablespoon of tomato paste or 3 tablespoons of tomato juice salt, to taste lemon juice, to taste 1 large bunch of fresh celery leaves water, for boiling Bone-in meat is important for the flavor of the soup. The vegetables consist of carrots, parsley root, and celery. The potatoes are cut into small cubes and added later than the other vegetables, as they require less time to cook. Preparation method 1. Wash the beef well, then cut it into cubes if the pieces allow it. Place the meat in boiling water and let it boil briefly. This first step helps remove impurities from the surface of the meat. 2. Remove the meat and place it in the pressure cooker. Add enough water to cover the meat and bring it to a boil. The meat should cook until it is almost done. The exact time is not mentioned in the recipe and may vary depending on the pieces used and the pressure cooker. 3. Meanwhile, peel the carrots, parsley root, and celery. Wash and chop the vegetables. Chop the onion and the two bell peppers finely. 4. When the meat is nearly cooked, add the prepared vegetables, onion, and chopped peppers to the pot. Add the tomato paste or tomato juice and salt to taste. 5. Let the soup simmer for about 30 minutes, until the meat and vegetables are well cooked. If you continue to use the pressure cooker, follow the usage instructions for that stage. 6. Peel the potatoes, wash them, and cut them into small cubes. Add them to the soup after the vegetables and meat have cooked sufficiently. 7. Let the soup boil for a few more minutes until the potatoes are cooked. Since they are cut small, they cook quickly. Check them before turning off the heat to ensure they are not undercooked. 8. After turning off the heat, add lemon juice to taste. It’s easier to adjust the sourness gradually, especially if the tomato paste or juice is already slightly acidic. 9. Wash and finely chop the celery leaves, then add them to the soup at the end. Stir gently and let the soup sit for a few moments before serving to allow the greens to distribute in the pot. Why I make this recipe often Beef soup with celery is practical when I have bone-in beef and want to use it in a dish with vegetables. It doesn’t require many spices because the flavor mainly comes from the meat, root vegetables, peppers, and celery. I also like that the sourness can be adjusted at the end. This way, I can add less lemon juice for the kids or more for those who prefer a tangier soup. The potatoes added towards the end hold their shape better, and the celery leaves give a fresh taste without being overcooked. Tips Boil the meat until it is nearly tender before adding the vegetables. If you add them too late, the vegetables may be done before the meat. Cut the potatoes into small and roughly equal cubes. This way, they cook at the same time, and you don’t need to leave them in the pot for too long. Add salt gradually. The meat, tomato paste, and tomato juice can have different flavors, and the right amount also depends on the volume of water in the pot. Add lemon juice after turning off the heat. Start with a little and taste before adding more. The celery leaves should be finely chopped to distribute more easily in the soup. They are added at the end, not with the root vegetables. Substitutions Tomato paste can be replaced with tomato juice in the proportion mentioned in the recipe: 1 tablespoon of tomato paste or 3 tablespoons of tomato juice. If you don’t have bell peppers of both colors, you can use just one. However, the basic recipe includes one red and one yellow pepper. Lemon juice is used to sour the soup. The amount is not fixed, as it depends on the desired taste and how sour the lemon juice is. Variations You can leave the meat in larger pieces if you don’t want to cut it into cubes before boiling. The important thing is that it is well cooked and can be easily portioned when serving. For a less sour soup, use less lemon juice. For a tangier version, add gradually until you reach the desired taste. If you prefer a thicker texture, keep the potato cubes a bit larger, but the cooking time may vary. In the basic recipe, the potatoes are cut small and cooked for only a few minutes. Serving ideas The soup is served hot, with chopped celery leaves in each serving if you want a more pronounced green flavor. The sourness can be adjusted directly in the bowl with a bit of lemon juice, especially if not everyone at the table prefers the same intensity. Frequently asked questions 1. Can I cook the meat directly in the pressure cooker without the boiling step? The initial step is included in the recipe and helps clean the meat of impurities that rise to the surface. After this boil, the meat is placed in the pressure cooker and cooked until nearly done. 2. When are the potatoes added to the beef soup? The potatoes are added after the meat and vegetables have cooked. They are cut into small cubes and the soup is left on the heat for a few more minutes until they are cooked. 3. Can I use tomato juice instead of tomato paste? Yes. The recipe calls for 1 tablespoon of tomato paste or 3 tablespoons of tomato juice. 4. How much lemon juice should be added? The amount is added to taste and is not set exactly. Add gradually after turning off the heat and taste the soup before adding more. 5. Why are the celery leaves added at the end? The celery leaves retain their fresh taste better if added after the heat is turned off. They are finely chopped and added directly to the soup. Nutritional values The values are estimated and depend on how much meat actually remains on the bone, the amount of water used, and the number of servings. If the pot is divided into approximately 4 servings, one serving may have around: 230–300 kcal 18–24 g protein 8–12 g fat 20–30 g carbohydrates Most of the protein and fat comes from the bone-in beef. Carbohydrates mainly come from potatoes, carrots, onion, and tomato juice or paste. No oil is used in the original recipe, so the total fat content mainly depends on how lean or fatty the meat is. Storage and reheating After cooling, the soup is stored in the refrigerator in a covered container. For better preservation, do not add lemon juice directly to each serving, but keep the soup as it was prepared and adjust the taste at serving time if needed. Reheat only the amount you plan to eat. Repeated reheating can affect the texture of the potatoes and vegetables. The soup can be reheated on the stove over medium heat until it is heated through. There is no need to boil it for a long time after reheating.

Beef soup with celery

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