Leek soup with potatoes and beef bone is one of those recipes I turn to whenever I want something warm and hearty without complicating things. I started with an idea from Panacris, but I adjusted things based on what I had in the fridge and my taste. It doesn't have a lot of meat, just a beef bone, and the leek adds a pleasant sweetness that goes well with the other vegetables. I especially make it when I find nice leeks or when I need to use up a leftover sour cream.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Cooking time: 50-60 minutes
Servings: 4-6
Difficulty: easy
Recipe type: classic soup, suitable for lunch
Ingredients
1 beef bone
1 leek
2 carrots
1 parsnip
4-5 medium potatoes
2 tablespoons olive oil
1-2 tablespoons tarragon in vinegar
2 eggs
3-4 tablespoons sour cream
fresh parsley
salt and pepper
Preparation method
1. Clean the leek, wash it, and cut it into thin rounds. Peel the carrots and parsnip, cut them in half lengthwise, and then into rounds.
2. In a large pot, heat the olive oil and add the leek, carrots, and parsnip. Sauté on low heat for 3-4 minutes until they become shiny. They should not brown.
3. Separately, put the beef bone in a pot with cold water. Let it come to a boil, skim off any foam if necessary, then boil for about 15 minutes.
4. After this time, remove the bone and strain the broth. Put the clear broth back on the heat.
5. Add the sautéed vegetables to the broth, then salt and pepper to taste.
6. Peel, wash, and cube the potatoes. Add them to the pot along with the beef bone.
7. Let it simmer on low heat until the potatoes and vegetables are tender, about 25-30 minutes.
8. Towards the end, add 1-2 tablespoons of tarragon in vinegar for a bit of sourness. Taste and adjust according to preferences.
9. Beat the eggs well with the sour cream in a bowl. Gradually add hot broth to the mixture while stirring, so it doesn't curdle when it comes into contact with the hot soup.
10. Turn off the heat. Pour the egg and sour cream mixture into the soup gradually while stirring.
11. Finally, sprinkle freshly chopped parsley before serving.
Why I make the recipe often
I make it because it doesn’t require sophisticated ingredients, it can be easily adapted, and it results in a tasty soup even if you don’t have much meat on hand. It’s good for lunch or dinner, and the ingredients are common in any season.
Tips and variations
Tips
- If you want a clearer soup, skim the foam at the beginning of boiling the beef bone.
- Taste the broth before adding the sour cream to ensure it’s not too sour or salty.
- The egg and sour cream mixture should be well diluted with warm broth; otherwise, it may curdle.
Substitutions
- You can also use a beef rib instead of a bone.
- The sour cream can be omitted if you prefer a lighter soup.
- If you don’t have tarragon in vinegar, a few drops of plain vinegar or lemon juice will work, but the taste will be different.
Variations
- For more consistency, add a tablespoon of rice when boiling the vegetables.
- You can also add a bit of root celery if you have it.
- For those who don’t want eggs, you can just use sour cream.
Serving ideas
The soup is served hot, with extra parsley on top. It goes well with fresh bread or hot peppers if you prefer spicy.
Frequently asked questions
1. Can I use only meat without bones?
Yes, but the bone adds more flavor and gelatin, so the soup will be tastier if you use it.
2. Is tarragon mandatory?
No, but it adds a specific flavor. If you don’t have it or don’t like it, you can just use vinegar or leave the soup without sourness.
3. Can I omit the egg?
Yes, but the soup will be less creamy at the end.
4. What if I don’t have sour cream?
You can omit it or use full-fat yogurt, but the taste will be slightly different.
5. Can I boil the vegetables directly in water without sautéing them?
Yes, but sautéing adds extra flavor. If you don’t want to use oil, boil them directly.
Nutritional values
Estimated for a medium serving:
Calories: 170-220 kcal
Protein: 7-9 g
Fat: 7-9 g (from sour cream, egg, oil, and bone)
Carbohydrates: 18-22 g (mostly from potatoes and vegetables)
Values are estimates and may vary depending on how fatty the bone is or how much sour cream you use.
Storage and reheating
The soup keeps well in the refrigerator for 2-3 days. If it has already been enriched with eggs and sour cream, reheat it on low heat and do not let it boil again, so it doesn’t curdle. If you want to keep it longer, only enrich the portion you are going to eat and leave the rest plain, adding eggs and sour cream at serving.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Cooking time: 50-60 minutes
Servings: 4-6
Difficulty: easy
Recipe type: classic soup, suitable for lunch
Ingredients
1 beef bone
1 leek
2 carrots
1 parsnip
4-5 medium potatoes
2 tablespoons olive oil
1-2 tablespoons tarragon in vinegar
2 eggs
3-4 tablespoons sour cream
fresh parsley
salt and pepper
Preparation method
1. Clean the leek, wash it, and cut it into thin rounds. Peel the carrots and parsnip, cut them in half lengthwise, and then into rounds.
2. In a large pot, heat the olive oil and add the leek, carrots, and parsnip. Sauté on low heat for 3-4 minutes until they become shiny. They should not brown.
3. Separately, put the beef bone in a pot with cold water. Let it come to a boil, skim off any foam if necessary, then boil for about 15 minutes.
4. After this time, remove the bone and strain the broth. Put the clear broth back on the heat.
5. Add the sautéed vegetables to the broth, then salt and pepper to taste.
6. Peel, wash, and cube the potatoes. Add them to the pot along with the beef bone.
7. Let it simmer on low heat until the potatoes and vegetables are tender, about 25-30 minutes.
8. Towards the end, add 1-2 tablespoons of tarragon in vinegar for a bit of sourness. Taste and adjust according to preferences.
9. Beat the eggs well with the sour cream in a bowl. Gradually add hot broth to the mixture while stirring, so it doesn't curdle when it comes into contact with the hot soup.
10. Turn off the heat. Pour the egg and sour cream mixture into the soup gradually while stirring.
11. Finally, sprinkle freshly chopped parsley before serving.
Why I make the recipe often
I make it because it doesn’t require sophisticated ingredients, it can be easily adapted, and it results in a tasty soup even if you don’t have much meat on hand. It’s good for lunch or dinner, and the ingredients are common in any season.
Tips and variations
Tips
- If you want a clearer soup, skim the foam at the beginning of boiling the beef bone.
- Taste the broth before adding the sour cream to ensure it’s not too sour or salty.
- The egg and sour cream mixture should be well diluted with warm broth; otherwise, it may curdle.
Substitutions
- You can also use a beef rib instead of a bone.
- The sour cream can be omitted if you prefer a lighter soup.
- If you don’t have tarragon in vinegar, a few drops of plain vinegar or lemon juice will work, but the taste will be different.
Variations
- For more consistency, add a tablespoon of rice when boiling the vegetables.
- You can also add a bit of root celery if you have it.
- For those who don’t want eggs, you can just use sour cream.
Serving ideas
The soup is served hot, with extra parsley on top. It goes well with fresh bread or hot peppers if you prefer spicy.
Frequently asked questions
1. Can I use only meat without bones?
Yes, but the bone adds more flavor and gelatin, so the soup will be tastier if you use it.
2. Is tarragon mandatory?
No, but it adds a specific flavor. If you don’t have it or don’t like it, you can just use vinegar or leave the soup without sourness.
3. Can I omit the egg?
Yes, but the soup will be less creamy at the end.
4. What if I don’t have sour cream?
You can omit it or use full-fat yogurt, but the taste will be slightly different.
5. Can I boil the vegetables directly in water without sautéing them?
Yes, but sautéing adds extra flavor. If you don’t want to use oil, boil them directly.
Nutritional values
Estimated for a medium serving:
Calories: 170-220 kcal
Protein: 7-9 g
Fat: 7-9 g (from sour cream, egg, oil, and bone)
Carbohydrates: 18-22 g (mostly from potatoes and vegetables)
Values are estimates and may vary depending on how fatty the bone is or how much sour cream you use.
Storage and reheating
The soup keeps well in the refrigerator for 2-3 days. If it has already been enriched with eggs and sour cream, reheat it on low heat and do not let it boil again, so it doesn’t curdle. If you want to keep it longer, only enrich the portion you are going to eat and leave the rest plain, adding eggs and sour cream at serving.