Beef noodle soup

Name: Beef noodle soup - Saveta I.
Ingredients: 1 kg beef with bone; 5 carrots; 1 onion; 2 parsley roots; 1 parsnip; 1 piece of celery; parsley leaves; chives for serving; homemade noodles

Soups - Beef noodle soup by Saveta I. - Recipia

On a Monday morning, I tested a large pot filled with cold water and beef with bone, for a soup that I make every time I need something simple yet hearty. I chopped the vegetables larger, without worrying about aesthetics, as they will boil and add flavor anyway. After a good few hours on the heat, I strained the soup, cut the meat into suitable pieces, and added the noodles for the last few minutes of preparation. I usually finish with fresh parsley leaves and chopped chives if I have them on hand. Quick Info Total time: about 3 hours Preparation time: 10-15 minutes Cooking time: 2.5-3 hours Servings: 8-10 Difficulty: easy to medium Recipe type: beef soup for lunch or dinner Ingredients 1 kg beef with bone 5 carrots 1 onion 2 parsley roots 1 parsnip 1 piece of celery (about the size of a large egg) Parsley leaves Homemade noodles (desired amount for soup) Salt Pepper Chives for serving Preparation method 1. Fill a large pot with 4 liters of cold water. Add the beef with bone to the water, adding salt and pepper to taste. 2. Place the pot on medium heat. As it begins to boil, skim off the foam with a skimmer. You need to clean the foam a few times to keep the soup clear. 3. When the meat is half-cooked (after about 1.5 hours, depending on the size of the piece of meat), add the vegetables: carrots, onion, parsley, parsnip, and celery, all chopped larger. Also add a few parsley leaves. 4. Let everything boil further until the meat and vegetables are soft, another 1-1.5 hours. Depending on the meat, sometimes you need to check with a fork. 5. After everything is cooked, turn off the heat. Remove the meat, vegetables, and any bones from the soup. Cut the meat into smaller pieces suitable for soup. The bone can be discarded or used for something else if you want. 6. The cooked vegetables can be left in the soup or removed, according to preference. I usually leave those that haven’t fallen apart. 7. Separately, bring water with a little salt to a boil for the noodles. When the water boils, add the noodles and let them cook for 1-2 minutes (the time varies depending on the type of noodles, but they usually cook very quickly). Drain the noodles and rinse them under cold water to prevent sticking. 8. Return the cut meat and drained noodles to the soup. Check the taste, adding salt and pepper if needed. 9. When serving, sprinkle with chopped chives and fresh parsley leaves. Why I make the recipe often Beef soup with noodles is the kind of dish that is made without stress, uses ordinary ingredients, and fits any meal. Because it yields a lot, it is especially good when you have guests or want to have food for a few days. It reheats easily and remains tasty. Tips and variations Tips Skim the soup as needed, especially at the beginning, for clarity. If you want a clear soup, do not let it boil too hard after adding the vegetables. Don’t overdo the noodles; otherwise, the soup will become too dense. It’s better to cook the noodles separately, not directly in the soup, to avoid clouding the liquid. Substitutions Beef with bone adds flavor, but it can also be made without bone if you don’t have it. If you don’t have parsnip, you can add more parsley root or celery. In the absence of chives, chopped green onion works too. Variations You can add a few potatoes for a heartier soup. Noodles can be replaced with thin homemade or store-bought noodles. For a slightly different taste, add a pinch of paprika at the end. Serving ideas Beef soup with noodles is served hot, topped with chives or chopped green onion. It goes well with a few slices of toasted bread or a hot pepper. You can also add a bit of vinegar, to taste, directly in the bowl. Frequently asked questions 1. Can I use boneless beef? Yes, but the soup will be a bit less concentrated. The bone helps with flavor and consistency. 2. Why do I need to cook the noodles separately? If you cook the noodles directly in the soup, it can cloud the broth and become too thick or absorb too much liquid. 3. Can I make the soup with other types of meat? This soup is designed for beef, but technically it can also be made with chicken or turkey, although the taste will be different. 4. How do I know when the meat is done? The meat should be tender and easily shred with a fork. If it’s not tender enough, let it cook longer. 5. Can the soup be frozen? The soup can be frozen, but only without the noodles. The noodles are added when reheating; otherwise, they absorb too much liquid and ruin the texture. Nutritional values Estimate for a medium serving (approx. 350 ml soup, with meat and noodles): Calories: 180-220 kcal Proteins: 14-18 g Carbohydrates: 15-18 g Fats: 6-8 g Values vary depending on how much noodles and meat you use and how much fat remains in the soup. The soup is not very high in fat, especially if you remove the layer from the surface. Storage and reheating Soup without noodles can be stored in the refrigerator for 3-4 days, covered. It’s best to add noodles only to the portions you eat immediately; otherwise, they swell too much. If you have leftover soup with noodles already mixed, reheat on low heat without boiling too hard. Clear soup can be frozen, but again, without noodles.

Beef noodle soup

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