Beef Soup II

Name: Beef Soup II - Amalia F.
Ingredients: 700 g beef or veal; 3 potatoes; 2 carrots; 1 bell pepper; 4 onions; 2 tablespoons of broth or 250 g of tomato juice; 1 l of homemade borscht or borscht in a bag; delicate; greens (parsley; dill; lovage); preferred thyme; preferred sour cream

Soups - Beef Soup II by Amalia F. - Recipia

To prepare a delicious and comforting soup, we start by cutting the meat into uniform cubes, about 2-3 cm. This will help with even cooking and ensure a pleasant texture in the soup. Once we have cut the meat, we place it in a large pot, adding 3.5 liters of cold water. It is important to start with cold water, as this will help extract the flavors from the meat as it boils. We bring the water to a boil over medium heat. As the water starts to boil, a foam will form on the surface, which contains impurities. Using a skimmer, we remove this foam to achieve a clear and appetizing soup. Once we have cleaned the foam, we let the meat simmer over low heat, so it becomes tender. After about 30 minutes of boiling, it is time to add the vegetables. We can use a combination of carrots, celery, bell peppers, and onions, all finely chopped. These vegetables will add not only flavor but also color and nutrients to the soup. We cover the pot with a lid and let the soup simmer on low heat, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot. When the meat and vegetables are almost cooked, we add the broth or tomato juice for extra flavor. We season the soup with salt or Delikat, depending on everyone’s preference. We let the mixture boil until everything is well cooked and flavorful. When the soup starts to bubble, we add the borscht to give it that specific sour taste, so appreciated in traditional soups. After adding the borscht, we let the soup simmer for about 5 more minutes. In the meantime, we prepare the greens: we finely chop the parsley and lovage. If desired, we can also add a little dried thyme and dill to enhance the aroma. These fresh herbs give the soup a touch of freshness and an irresistible flavor. After adding the greens, we cover the pot for about 5 minutes, allowing the flavors to combine. Then, we lift the lid and enjoy the enticing aroma that fills the kitchen. The soup is now ready to be served, hot and full of flavor, alongside a slice of fresh bread or polenta, for a perfect meal.

Ingredients

700 g beef or veal
3 potatoes
2 carrots
1 bell pepper
4 onions
2 tablespoons of broth or 250 g of tomato juice
1 l of homemade borscht or borscht in a bag
delicate
greens (parsley
dill
lovage)
preferred thyme
preferred sour cream

Beef Soup II

Ingredients

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