Beef soup like at home – a recipe full of tradition, flavor, and health. This soup is a true feast of fresh vegetables and succulent meat, a perfect choice for family meals or when you want to indulge in a comforting dish. So, get ready to discover step by step how to prepare this delicious soup, which will not only delight your taste buds but also provide you with many vitamins.
Total preparation time: 1 hour 30 minutes
Cooking time: 1 hour
Number of servings: 6-8
Essential ingredients:
- 1-1.5 kg beef (ideally chuck, but you can also use shank or other parts)
- 800g-1kg beef bones
- 3-4 medium carrots
- 4 small onions
- 2-3 medium potatoes, cut into long slices
- 2 Italian peppers (kapia)
- 200g green beans
- 200g green peas
- 200g tomato paste
- a few very ripe tomatoes, blanched and peeled
- homemade noodles or pasta (optional, some prefer rice)
- salt to taste
- a bunch of fresh parsley
- a few sprigs of lovage (optional)
- lemon, borscht, or vinegar for souring (optional)
- sour cream for serving
Step by step:
1. Preparing the meat and bones: Start by thoroughly washing the beef and bones. It is essential to ensure that no impurities remain. Place them in a large pot, add cold water and a teaspoon of salt. This will help enhance the flavor.
2. Boiling: Place the pot over medium heat. Once the water starts to boil, use a skimmer to remove the foam that forms on the surface. This is an important step for obtaining a clear soup. Continue skimming until the broth becomes clear.
3. Adding the vegetables: Meanwhile, wash and clean the vegetables. Cut the carrots, onions, and peppers into small cubes. When the soup stops foaming, add the chopped vegetables along with the blanched and peeled tomatoes. Put the lid on and let it simmer over medium heat for 30 minutes.
4. Using a pressure cooker: If you have a pressure cooker, this will significantly reduce the cooking time and preserve the vitamins. The soup will have a more intense flavor due to efficient cooking.
5. Adding potatoes and pasta: After 30 minutes, release the pressure (if using a pressure cooker) and add the sliced potatoes, green beans, peas, and noodles (or rice, if you prefer). Season with salt to taste. Let everything boil until the ingredients are cooked, about 10-15 minutes.
6. Finalizing: Once all the ingredients are cooked, finely chop the parsley and lovage (if you have it) and add them to the soup. These herbs will add a fresh note and extra flavor.
7. Serving: The beef soup is served hot, with a spoonful of sour cream on top and, if you like, with a few slices of lemon, borscht, or vinegar to give it a sour note. It is perfect to be enjoyed alongside a slice of fresh bread.
Practical tips:
- Choose quality meat: Chuck is ideal for this recipe as it contains the right amount of fat that adds flavor and juiciness to the soup.
- Don’t skip the bones: Bones are key to achieving a rich flavor and pleasant texture in the soup. They contribute to increased nutritional value, being a good source of collagen.
- Fresh vegetables are essential: Use seasonal vegetables, as they will bring the best flavors and nutritional benefits.
- Adjust the acidity: You can experiment with different sources of acidity to find the perfect combination for your taste. Lemon adds a fresh note, while borscht adds a deeper flavor.
Calories and nutritional benefits:
Beef soup is rich in proteins, vitamins, and minerals. A 250g serving contains approximately 250-300 calories, depending on the ingredients used. It is an excellent choice for a nutritious meal, having a high content of vitamins from vegetables (A, C, K) and essential minerals (iron, potassium).
Possible variations:
- Beef soup with rice: You can replace the noodles with rice, making the soup heartier.
- Spicy beef soup: Add hot peppers for an extra kick.
- Vegetarian beef soup: Replace the meat with mushrooms or seasonal vegetables, keeping the rest of the ingredients.
Frequently asked questions:
- Can I use chicken instead of beef? Yes, but the taste will be different. Chicken soup will have a lighter flavor.
- Can beef soup be frozen? Yes, the soup can be frozen, but it is recommended to add fresh pasta before serving, as they become soft when thawed.
- How can I keep the soup fresh for longer? Store the soup in airtight containers in the refrigerator, where it can last up to 3-4 days.
This beef soup recipe is not just a meal but a culinary experience full of memories and traditions. Every spoonful brings warmth and comfort, turning a simple meal into a special moment spent with loved ones. So, don’t wait any longer! Put on your apron, gather the ingredients, and let yourself be carried away by the flavors of this delicious soup!
Total preparation time: 1 hour 30 minutes
Cooking time: 1 hour
Number of servings: 6-8
Essential ingredients:
- 1-1.5 kg beef (ideally chuck, but you can also use shank or other parts)
- 800g-1kg beef bones
- 3-4 medium carrots
- 4 small onions
- 2-3 medium potatoes, cut into long slices
- 2 Italian peppers (kapia)
- 200g green beans
- 200g green peas
- 200g tomato paste
- a few very ripe tomatoes, blanched and peeled
- homemade noodles or pasta (optional, some prefer rice)
- salt to taste
- a bunch of fresh parsley
- a few sprigs of lovage (optional)
- lemon, borscht, or vinegar for souring (optional)
- sour cream for serving
Step by step:
1. Preparing the meat and bones: Start by thoroughly washing the beef and bones. It is essential to ensure that no impurities remain. Place them in a large pot, add cold water and a teaspoon of salt. This will help enhance the flavor.
2. Boiling: Place the pot over medium heat. Once the water starts to boil, use a skimmer to remove the foam that forms on the surface. This is an important step for obtaining a clear soup. Continue skimming until the broth becomes clear.
3. Adding the vegetables: Meanwhile, wash and clean the vegetables. Cut the carrots, onions, and peppers into small cubes. When the soup stops foaming, add the chopped vegetables along with the blanched and peeled tomatoes. Put the lid on and let it simmer over medium heat for 30 minutes.
4. Using a pressure cooker: If you have a pressure cooker, this will significantly reduce the cooking time and preserve the vitamins. The soup will have a more intense flavor due to efficient cooking.
5. Adding potatoes and pasta: After 30 minutes, release the pressure (if using a pressure cooker) and add the sliced potatoes, green beans, peas, and noodles (or rice, if you prefer). Season with salt to taste. Let everything boil until the ingredients are cooked, about 10-15 minutes.
6. Finalizing: Once all the ingredients are cooked, finely chop the parsley and lovage (if you have it) and add them to the soup. These herbs will add a fresh note and extra flavor.
7. Serving: The beef soup is served hot, with a spoonful of sour cream on top and, if you like, with a few slices of lemon, borscht, or vinegar to give it a sour note. It is perfect to be enjoyed alongside a slice of fresh bread.
Practical tips:
- Choose quality meat: Chuck is ideal for this recipe as it contains the right amount of fat that adds flavor and juiciness to the soup.
- Don’t skip the bones: Bones are key to achieving a rich flavor and pleasant texture in the soup. They contribute to increased nutritional value, being a good source of collagen.
- Fresh vegetables are essential: Use seasonal vegetables, as they will bring the best flavors and nutritional benefits.
- Adjust the acidity: You can experiment with different sources of acidity to find the perfect combination for your taste. Lemon adds a fresh note, while borscht adds a deeper flavor.
Calories and nutritional benefits:
Beef soup is rich in proteins, vitamins, and minerals. A 250g serving contains approximately 250-300 calories, depending on the ingredients used. It is an excellent choice for a nutritious meal, having a high content of vitamins from vegetables (A, C, K) and essential minerals (iron, potassium).
Possible variations:
- Beef soup with rice: You can replace the noodles with rice, making the soup heartier.
- Spicy beef soup: Add hot peppers for an extra kick.
- Vegetarian beef soup: Replace the meat with mushrooms or seasonal vegetables, keeping the rest of the ingredients.
Frequently asked questions:
- Can I use chicken instead of beef? Yes, but the taste will be different. Chicken soup will have a lighter flavor.
- Can beef soup be frozen? Yes, the soup can be frozen, but it is recommended to add fresh pasta before serving, as they become soft when thawed.
- How can I keep the soup fresh for longer? Store the soup in airtight containers in the refrigerator, where it can last up to 3-4 days.
This beef soup recipe is not just a meal but a culinary experience full of memories and traditions. Every spoonful brings warmth and comfort, turning a simple meal into a special moment spent with loved ones. So, don’t wait any longer! Put on your apron, gather the ingredients, and let yourself be carried away by the flavors of this delicious soup!
Ingredients
For 6-8 liters of soup: 1-1.5 kg of beef (ideally shank, but you can also use thigh, etc.), about 800g-1kg of beef bones, 3-4 medium carrots, 4 small onions (they are tastier than the large ones), 2-3 medium potatoes, sliced thinly, two Italian peppers (kapia), 200g of green beans, 200g of green peas, 200g of tomato paste, a few very ripe tomatoes, blanched, peeled, and then chopped as you like, homemade noodles (some use rice), salt to taste, a bunch of parsley, a few sprigs of lovage (I didn’t have any), Optional: lemon, borscht, or vinegar for souring (I used lime), sour cream for serving.