Potato soup with beef – a classic, comforting recipe that reminds us of family Sunday meals. This flavorful soup is not just a delicacy, but also a source of warmth and comfort when the weather turns cooler. With simple and easily found ingredients, I invite you to join me on this culinary journey that transforms a modest selection of vegetables and meat into an unforgettable taste experience.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4-6
Ingredients
- 500-700 g potatoes
- 300 g beef (ideally from the round)
- 1 medium onion
- 2 carrots
- 1 bell pepper (preferably red for a splash of color)
- ¼ celery
- Salt and pepper to taste
- Cooking base (a version of concentrated soup or broth)
- 3-5 bay leaves
- 1 cube of Maggi borscht
- Oil for sautéing
- A handful of fresh parsley for garnish
Step by step:
1. Preparing the vegetables: Start by peeling the onion, carrots, celery, and bell pepper. Wash them well under cold running water. Chop the onion finely, and cut the carrots and celery into small cubes, while slicing the bell pepper into strips. These vegetables will form the aromatic base of your soup.
2. Heating the oil: In a large pot, add 2-3 tablespoons of oil and heat it over medium heat. The oil will help caramelize the vegetables, adding extra flavor.
3. Sautéing the vegetables: Once the oil is hot, add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots, celery, and bell pepper. Sautéing the vegetables will intensify the flavors, so don’t skip this step!
4. Preparing the meat: Cut the beef into cubes about 2 cm in size. Make sure to use quality meat, as this will affect the final taste. Add the meat to the pot over the vegetables and mix well, allowing it to brown slightly for 5-7 minutes.
5. Boiling: Add a cup of water and let everything come to a boil. This will create a rich soup base. When the meat starts to boil, reduce the heat to medium and let it simmer covered for 20-25 minutes until the meat is tender.
6. Adding the potatoes: Peel the potatoes and cut them into cubes. Add them to the pot along with the bay leaves. Now is the time to add extra water if needed to cover all the ingredients.
7. Seasoning: When the potatoes are almost done (after about 15-20 minutes), add salt, pepper to taste, and the Maggi borscht cube. The latter will give a slightly sour taste, typical for soups. Mix well and let it boil for a few more minutes.
8. Finalizing: Once the potatoes are cooked, remove the pot from the heat. Add the freshly chopped parsley for a touch of freshness. Let the soup rest for a few minutes before serving, so the flavors can blend perfectly.
My tip:
Serving potato soup with beef is a special moment. You can add a spoonful of sour cream on top for a creamy texture. Additionally, a slice of fresh bread or a steaming polenta on the side will turn the meal into an unforgettable experience.
Variations:
If you want to diversify the recipe, you can add vegetables like zucchini or peas for a fresh touch. Substitute the beef with chicken or even tofu for a vegetarian option.
Nutritional information:
This soup is an excellent source of carbohydrates from potatoes, protein from meat, and vitamins from vegetables. A serving of soup contains approximately 300-400 calories, depending on the amount of oil used and the serving size. It is a healthy and hearty choice, perfect for a lunch or dinner.
Frequently asked questions:
- Can I use frozen vegetables? Sure! Frozen vegetables are a quick and convenient alternative.
- How long can I keep the soup in the fridge? The soup keeps well in the fridge for 3-4 days. You can reheat it on the stove or in the microwave.
- How can I make the soup spicier? Add a little chili pepper or chili sauce for a spicier kick.
What to serve alongside?
Potato soup with beef pairs perfectly with a fresh green salad or a fruit compote for a light dessert. For a drink, a glass of white wine or a cold lemonade are excellent choices.
I encourage you to try this simple yet flavorful recipe. It will not only provide you with a delicious meal but also beautiful moments spent in the kitchen. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4-6
Ingredients
- 500-700 g potatoes
- 300 g beef (ideally from the round)
- 1 medium onion
- 2 carrots
- 1 bell pepper (preferably red for a splash of color)
- ¼ celery
- Salt and pepper to taste
- Cooking base (a version of concentrated soup or broth)
- 3-5 bay leaves
- 1 cube of Maggi borscht
- Oil for sautéing
- A handful of fresh parsley for garnish
Step by step:
1. Preparing the vegetables: Start by peeling the onion, carrots, celery, and bell pepper. Wash them well under cold running water. Chop the onion finely, and cut the carrots and celery into small cubes, while slicing the bell pepper into strips. These vegetables will form the aromatic base of your soup.
2. Heating the oil: In a large pot, add 2-3 tablespoons of oil and heat it over medium heat. The oil will help caramelize the vegetables, adding extra flavor.
3. Sautéing the vegetables: Once the oil is hot, add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots, celery, and bell pepper. Sautéing the vegetables will intensify the flavors, so don’t skip this step!
4. Preparing the meat: Cut the beef into cubes about 2 cm in size. Make sure to use quality meat, as this will affect the final taste. Add the meat to the pot over the vegetables and mix well, allowing it to brown slightly for 5-7 minutes.
5. Boiling: Add a cup of water and let everything come to a boil. This will create a rich soup base. When the meat starts to boil, reduce the heat to medium and let it simmer covered for 20-25 minutes until the meat is tender.
6. Adding the potatoes: Peel the potatoes and cut them into cubes. Add them to the pot along with the bay leaves. Now is the time to add extra water if needed to cover all the ingredients.
7. Seasoning: When the potatoes are almost done (after about 15-20 minutes), add salt, pepper to taste, and the Maggi borscht cube. The latter will give a slightly sour taste, typical for soups. Mix well and let it boil for a few more minutes.
8. Finalizing: Once the potatoes are cooked, remove the pot from the heat. Add the freshly chopped parsley for a touch of freshness. Let the soup rest for a few minutes before serving, so the flavors can blend perfectly.
My tip:
Serving potato soup with beef is a special moment. You can add a spoonful of sour cream on top for a creamy texture. Additionally, a slice of fresh bread or a steaming polenta on the side will turn the meal into an unforgettable experience.
Variations:
If you want to diversify the recipe, you can add vegetables like zucchini or peas for a fresh touch. Substitute the beef with chicken or even tofu for a vegetarian option.
Nutritional information:
This soup is an excellent source of carbohydrates from potatoes, protein from meat, and vitamins from vegetables. A serving of soup contains approximately 300-400 calories, depending on the amount of oil used and the serving size. It is a healthy and hearty choice, perfect for a lunch or dinner.
Frequently asked questions:
- Can I use frozen vegetables? Sure! Frozen vegetables are a quick and convenient alternative.
- How long can I keep the soup in the fridge? The soup keeps well in the fridge for 3-4 days. You can reheat it on the stove or in the microwave.
- How can I make the soup spicier? Add a little chili pepper or chili sauce for a spicier kick.
What to serve alongside?
Potato soup with beef pairs perfectly with a fresh green salad or a fruit compote for a light dessert. For a drink, a glass of white wine or a cold lemonade are excellent choices.
I encourage you to try this simple yet flavorful recipe. It will not only provide you with a delicious meal but also beautiful moments spent in the kitchen. Enjoy your meal!