Beef soup with green beans

Name: Beef soup with green beans - Madalina I.
Ingredients: 500 g beef pulp; 200 g green beans; one green pepper; one red pepper; 2 large onions; one carrot; parsnip; zucchini; 2 potatoes; celery; 2 tablespoons of oil; salt to taste; 1 l sour borscht; 100 ml tomato juice/paste; fresh parsley and lovage.

Soups - Beef soup with green beans by Madalina I. - Recipia

Beef Soup with Green Beans This weekend, I found fresh green beans at the market and decided to make a classic, simple soup with beef. It’s one of those recipes I turn to when I crave something sour and hearty without too much fuss. The beef adds great flavor, while the green beans and vegetables bring freshness, especially at the beginning of summer. Quick Info Total time: about 2 hours Preparation time: 20 minutes Cooking time: 1 hour and 40 minutes Servings: 6-8 Difficulty: easy to medium Recipe type: traditional Romanian soup, lunch or dinner Ingredients 500 g beef chuck 200 g green beans (fresh or frozen) 1 green bell pepper 1 red bell pepper 2 large onions 1 carrot a small piece of parsnip, to taste about half a zucchini, to preference 2 potatoes a slice of celery root 2 tablespoons oil salt, to taste 1 liter of fermented borscht (or less, depending on how sour you want the soup) 100 ml tomato juice or paste fresh parsley fresh lovage Preparation Method 1. Rinse the beef, cut it into suitable pieces, and place it in cold water to boil. Skim off any foam as needed until the broth is clear. I let the meat simmer over medium heat until it’s tender—this usually takes about an hour, sometimes longer, depending on the meat. 2. When the meat is nearly cooked, add the oil and diced vegetables: onion, carrot, parsnip, celery, green and red bell peppers, zucchini, and potatoes. If the green beans are fresh, break them into 3-4 cm pieces; if they are frozen, add them directly. 3. Let everything simmer for another 20 minutes until the vegetables and beans are soft but not mushy. 4. Once the vegetables are ready, add salt to taste. Then pour in the fermented borscht, which should be pre-boiled separately (to avoid clouding the soup), and add the tomato juice or paste. Bring the soup to a boil once or twice to combine everything. 5. Finally, add the chopped parsley and lovage. Turn off the heat and let the soup sit covered for 5-10 minutes before serving. Why I Make This Recipe Often This soup helps me use green beans when they’re in season, and they keep well in the fridge for 2-3 days. The beef gives it a hearty texture without making it heavy. It’s versatile and can be made quickly once the meat is cooked. Tips and Variations Tips If using older meat, give it more time to cook. Always test the meat before adding the vegetables—it should be tender, not just boiled on the surface. The fermented borscht can be more sour or milder. Start with half and taste, adjusting as needed. Feel free to add vegetables according to your preference, but keep a simple base to maintain the beef flavor. Substitutions Beef can be replaced with veal, and if you want a meatless version, simply omit the meat for a vegetable soup with green beans. Fermented borscht can be substituted with lemon juice or vinegar, but the flavor will differ. Tomato paste can be replaced with fresh grated tomatoes if you prefer more freshness. Variations You can add a bit of garlic at the end for a more intense flavor. Those who prefer heartier soups can add a handful of rice. If you don’t have lovage, just use parsley. Serving Ideas The soup is served hot, either plain or with a side of hot peppers. Some prefer sour cream, but usually, with the borscht and beef version, it’s not added. Frequently Asked Questions How long should the beef be boiled? On average, about an hour and a half, but it may take longer if the meat is mature. It’s best to check with a fork: if it goes in easily, the meat is done. If I don’t have fermented borscht, what can I use to sour the soup? You can use lemon juice or a bit of vinegar, but the flavor will be different from borscht. Can I use frozen green beans? Yes, they work very well; there’s no need to thaw them beforehand, just add them directly to the soup. Can I omit some vegetables? Yes, if you don’t have zucchini or parsnip, the soup will still turn out delicious. Can I make the soup without meat? Yes, it will be a tasty and easily digestible vegetable soup with green beans. Nutritional Values Estimated per serving (out of 8 servings): Calories: 150-180 kcal Protein: 10-12 g Carbohydrates: 16-18 g Fats: 5-7 g Values vary depending on the type of meat, how many beans and potatoes you use, and whether you use more oil or paste. The soup is low in fat if you don’t overdo it with the oil. Storage and Reheating The soup keeps well in the fridge, covered, for up to 3 days. It can be reheated over low heat, not at a rapid boil, to avoid breaking down the vegetables. I do not recommend freezing, as the beans and potatoes change texture.

Beef soup with green beans

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