Beef soup with tarragon – A journey through flavors and memories
Beef soup with tarragon is more than just a dish; it is a story intertwined with childhood memories and culinary traditions deeply rooted in the souls of many of us. This recipe, with a mix of fresh ingredients and perfectly complementary flavors, brings to the table not just a delicious dish, but also the warmth and comfort that only a good soup can provide.
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 6-8
Necessary ingredients
- 600 g beef for soup (preferably lean meat for a richer taste)
- 300 g carrots (about 3 medium carrots)
- 200 g celery (a medium piece)
- 300 g potatoes (2 large potatoes)
- 100 g bell pepper (one medium-sized pepper)
- 160 g diced tomatoes with juice (CIRIO canned or fresh tomatoes if in season)
- one small onion
- a bunch of fresh parsley
- 3-4 tablespoons of freshly chopped tarragon (or 1-2 tablespoons of dried tarragon if fresh is not available)
- 2 beef-flavored cubes (optional, but recommended for added flavor)
- one teaspoon of dehydrated vegetables
- thyme (to taste)
- salt (to taste)
Preparation of beef soup with tarragon
1. Preparing the meat: Start by washing the beef well and cutting it into small pieces. This will help with even cooking and allow the flavors to penetrate the meat. Place the meat in a large pot and add cold water until it is completely covered. Then, let it boil over medium heat.
2. Removing the foam: After a few minutes of boiling, you will notice foam forming on the surface of the water. Use a skimmer to remove this foam, ensuring that the broth becomes clear. This is an important step for achieving a clean and pleasant taste.
3. Boiling the meat: Let the meat simmer over low heat for about an hour and a half. It is essential to check the water level from time to time, adding hot water from another pot if necessary. Ideally, the broth should always be at a sufficient level to cover the meat.
4. Chopping the vegetables: While the meat is boiling, you can prepare the vegetables. Chop the carrots, celery, and onion finely. Cut the potatoes and bell pepper into cubes. These cuts not only help with even cooking but also enhance the final presentation of the soup.
5. Adding the vegetables: About 30 minutes before the soup is ready, add the chopped vegetables (carrots, celery, and onion) to the pot with the meat. They will add flavor and consistency to the soup.
6. Finalizing the soup: After another 10 minutes, add the bell pepper, potatoes, diced tomatoes, beef cubes, and dehydrated vegetables. Season with thyme and salt to taste. Let everything boil until the vegetables are tender.
7. Last flavors: With 5 minutes before turning off the heat, add the chopped tarragon. This aromatic herb will give the soup a fresh and invigorating taste. If you like, you can also add freshly chopped parsley when serving for an extra touch of freshness and color.
8. Serving: The soup is ready! You can serve it hot, alongside fresh bread or polenta. A drizzle of lemon juice can add a touch of acidity and freshness.
Practical tips and variations
- Choosing the meat: Beef with bones or marrow bones can add a richer flavor and consistency to the soup.
- Optional vegetables: You can experiment with adding other vegetables, such as zucchini or peas, depending on your preferences.
- The taste of tarragon: If you are not a fan of tarragon, you can replace it with fresh basil or marjoram for a different flavor profile.
- Spicy soup: If you like a spicier taste, you can add finely chopped hot pepper or chili flakes.
Nutritional benefits
This beef soup with tarragon is rich in quality protein due to the beef, and the vegetables add a wealth of essential vitamins and minerals. Carrots, celery, and potatoes are excellent sources of fiber, which aids digestion and keeps you feeling full. Tarragon, on the other hand, not only enhances the flavor but also has anti-inflammatory and digestive properties.
Frequently asked questions
1. Can I use chicken instead of beef? Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.
2. How can I store the soup for later consumption? The soup keeps very well in the refrigerator for 2-3 days. You can also freeze it in portions for easy access anytime.
3. Is beef soup with tarragon suitable for a diet? Yes, it is a healthy and nutritious option, rich in protein and vegetables, but make sure not to overdo it with the salt.
4. What drinks pair well with it? Beef soup with tarragon pairs perfectly with a dry white wine or fresh must. Additionally, a refreshing lemon drink will complement the meal perfectly.
Beef soup with tarragon is more than just a dish; it is a manifestation of love for cooking and a way to bring family and friends together. So, embrace this recipe and enjoy every spoonful!
Beef soup with tarragon is more than just a dish; it is a story intertwined with childhood memories and culinary traditions deeply rooted in the souls of many of us. This recipe, with a mix of fresh ingredients and perfectly complementary flavors, brings to the table not just a delicious dish, but also the warmth and comfort that only a good soup can provide.
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 6-8
Necessary ingredients
- 600 g beef for soup (preferably lean meat for a richer taste)
- 300 g carrots (about 3 medium carrots)
- 200 g celery (a medium piece)
- 300 g potatoes (2 large potatoes)
- 100 g bell pepper (one medium-sized pepper)
- 160 g diced tomatoes with juice (CIRIO canned or fresh tomatoes if in season)
- one small onion
- a bunch of fresh parsley
- 3-4 tablespoons of freshly chopped tarragon (or 1-2 tablespoons of dried tarragon if fresh is not available)
- 2 beef-flavored cubes (optional, but recommended for added flavor)
- one teaspoon of dehydrated vegetables
- thyme (to taste)
- salt (to taste)
Preparation of beef soup with tarragon
1. Preparing the meat: Start by washing the beef well and cutting it into small pieces. This will help with even cooking and allow the flavors to penetrate the meat. Place the meat in a large pot and add cold water until it is completely covered. Then, let it boil over medium heat.
2. Removing the foam: After a few minutes of boiling, you will notice foam forming on the surface of the water. Use a skimmer to remove this foam, ensuring that the broth becomes clear. This is an important step for achieving a clean and pleasant taste.
3. Boiling the meat: Let the meat simmer over low heat for about an hour and a half. It is essential to check the water level from time to time, adding hot water from another pot if necessary. Ideally, the broth should always be at a sufficient level to cover the meat.
4. Chopping the vegetables: While the meat is boiling, you can prepare the vegetables. Chop the carrots, celery, and onion finely. Cut the potatoes and bell pepper into cubes. These cuts not only help with even cooking but also enhance the final presentation of the soup.
5. Adding the vegetables: About 30 minutes before the soup is ready, add the chopped vegetables (carrots, celery, and onion) to the pot with the meat. They will add flavor and consistency to the soup.
6. Finalizing the soup: After another 10 minutes, add the bell pepper, potatoes, diced tomatoes, beef cubes, and dehydrated vegetables. Season with thyme and salt to taste. Let everything boil until the vegetables are tender.
7. Last flavors: With 5 minutes before turning off the heat, add the chopped tarragon. This aromatic herb will give the soup a fresh and invigorating taste. If you like, you can also add freshly chopped parsley when serving for an extra touch of freshness and color.
8. Serving: The soup is ready! You can serve it hot, alongside fresh bread or polenta. A drizzle of lemon juice can add a touch of acidity and freshness.
Practical tips and variations
- Choosing the meat: Beef with bones or marrow bones can add a richer flavor and consistency to the soup.
- Optional vegetables: You can experiment with adding other vegetables, such as zucchini or peas, depending on your preferences.
- The taste of tarragon: If you are not a fan of tarragon, you can replace it with fresh basil or marjoram for a different flavor profile.
- Spicy soup: If you like a spicier taste, you can add finely chopped hot pepper or chili flakes.
Nutritional benefits
This beef soup with tarragon is rich in quality protein due to the beef, and the vegetables add a wealth of essential vitamins and minerals. Carrots, celery, and potatoes are excellent sources of fiber, which aids digestion and keeps you feeling full. Tarragon, on the other hand, not only enhances the flavor but also has anti-inflammatory and digestive properties.
Frequently asked questions
1. Can I use chicken instead of beef? Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.
2. How can I store the soup for later consumption? The soup keeps very well in the refrigerator for 2-3 days. You can also freeze it in portions for easy access anytime.
3. Is beef soup with tarragon suitable for a diet? Yes, it is a healthy and nutritious option, rich in protein and vegetables, but make sure not to overdo it with the salt.
4. What drinks pair well with it? Beef soup with tarragon pairs perfectly with a dry white wine or fresh must. Additionally, a refreshing lemon drink will complement the meal perfectly.
Beef soup with tarragon is more than just a dish; it is a manifestation of love for cooking and a way to bring family and friends together. So, embrace this recipe and enjoy every spoonful!
Ingredients
Ingredients for 6-8 servings: 600 g beef for soup (that's how it's labeled, ready to use in a tray) 300 g carrots (about 3 pieces) 200 g celery 300 g potatoes (2 pieces) 100 g bell pepper 160 g diced tomatoes with juice (CIRIO canned) one small onion a bunch of parsley 3-4 tablespoons of chopped tarragon 2 beef-flavored cubes one teaspoon of dehydrated vegetables thyme, salt