Beef soup

Name: Beef soup - Eliza B.
Ingredients: 500 g veal meat; 3 potatoes; 2 carrots; 1 parsnip; 1 bell pepper; 2 onions; 1/2 root celery; 100 g green beans (or peas); 1 tablespoon of broth; 1/2 l homemade borscht or Magic borscht; 2 Knorr beef cubes; herbs (parsley; dill; lovage); salt and pepper

Beef soup is made in simple steps, but it requires time for the veal to become tender. The meat is first boiled in cold water, and the vegetables are added gradually, depending on their cooking time. In the end, the borscht, tomato paste, and greens give the soup its tangy taste and specific aroma. It is served hot, with fresh lovage, and those who wish can add sour cream and hot peppers. Quick Info Total Time: not specified exactly; boiling the meat takes about an hour, then cooking continues until the vegetables are tender. Preparation Time: not specified in the original recipe. Cooking Time: about an hour for the meat, plus the time needed to boil the vegetables and the last ingredients. Servings: not specified in the original recipe. Difficulty: easy. Recipe Type: beef soup, suitable for lunch. Ingredients 500 g veal 2 l cold water Salt, to taste Pepper, to taste 3 potatoes 2 carrots 1 parsnip 1/2 celery root 1 bell pepper 2 onions 100 g green beans or canned peas 2 Knorr beef cubes 1/2 l homemade borscht or Magic borscht 1 tablespoon tomato paste Greens: parsley, dill, and lovage For serving, optional: sour cream and hot pepper Preparation Method 1. Wash the veal, then cut the meat into suitable pieces. Place the meat in a pot with the 2 liters of cold water and add salt. 2. Let the meat simmer over medium heat for about an hour. As it cooks, foam will form on the surface. Remove it with a skimmer or spoon to keep the broth clear. 3. When the meat is almost cooked, prepare the vegetables. Cut the carrots, parsnip, and celery into small cubes and add them to the pot, along with the two Knorr beef cubes. 4. After about 10 minutes, add the chopped bell pepper, onion, and diced potatoes. Also add the green beans or canned peas. 5. Continue boiling over medium heat until the meat and vegetables are tender. The exact time may vary, so check the vegetables with the tip of a fork without letting them break apart. 6. Let the soup simmer for about 10 more minutes, then add the borscht. Stir gently and adjust the taste with salt and pepper. 7. Add the tomato paste and chopped greens. Let the soup cook a little longer to combine the flavors, without boiling the greens excessively. 8. Serve the soup hot, with a little fresh lovage on top. At the table, sour cream and hot pepper can be added if desired. The meat should be placed in cold water, not directly into boiling water. This way, it cooks gradually, and the foam forms more easily and can be removed along the way. It is important that the vegetables are added after the meat is almost tender; if added too early, the potatoes and other vegetables may overcook. Why I make this recipe often I love this soup because it uses common ingredients and can easily be adapted to what I have on hand. The meat, root vegetables, and potatoes make it hearty, while the borscht gives it its specific tangy flavor. Green beans and peas can be used interchangeably without needing to change the rest of the recipe. It is also a practical soup for a family meal, as it is served hot and keeps its flavor well until the next day. If I prepare it for several people, I add the borscht gradually and adjust the taste at the end, as its intensity can vary. Tips Skim the meat during the first part of the boiling process. After adding the vegetables, less foam will form on the surface, and the soup will be easier to manage. Do not boil the vegetables over high heat. The soup should simmer steadily, but without strong boiling, so the vegetables remain whole. Add the borscht after the ingredients are almost cooked. If added too early, it becomes harder to gauge the cooking time of the meat and vegetables. Adjust the salt after adding the Knorr cubes and borscht. Both can contribute to the soup's salty taste, so it is safer to adjust at the end. Add fresh lovage at the end or directly in the bowl. This recipe also uses parsley and dill, but the amount is not specified, so they can be added to taste. Substitutions Veal can be used exactly as indicated in the recipe. No other cut of meat is specified for substitution, so if you change the meat, the boiling time may differ. Green beans can be replaced with canned peas. Both options are provided in the original recipe. Homemade borscht can be replaced with Magic borscht in the same amount of 1/2 liter, according to the recipe. Variations The soup can be made with green beans or peas, depending on what you have available. The base vegetables remain the same: carrot, parsnip, celery, bell pepper, onion, and potatoes. For a more pronounced green flavor, you can use the combination of parsley, dill, and lovage mentioned in the ingredient list. Lovage is especially suitable for serving. If you prefer a less sour soup, the borscht can be added gradually and tasted along the way. The recipe calls for 1/2 liter, but the intensity may vary depending on the type of borscht used. Serving Ideas Beef soup is served hot, with fresh lovage sprinkled on top. Sour cream and hot pepper are optional and can be added directly to the bowl. Sour cream can be added in the desired amount, while hot pepper is suitable for those who prefer a more intense flavor. Frequently Asked Questions How long should the veal be boiled? In the original recipe, the meat simmers for about an hour over medium heat before adding the vegetables. After this time, it should be nearly cooked. The time may vary depending on the size of the pieces and the meat used. When is the borscht added? The borscht is added after the meat and vegetables are tender and after the soup has simmered for about 10 minutes over medium heat. After adding it, the taste is adjusted with salt and pepper. Can I use only peas instead of green beans? Yes. The recipe calls for 100 g of green beans or canned peas. You can use one of the two options. Why is the meat skimmed? During boiling, impurities and coagulated proteins rise to the surface of the water. These form the foam that must be removed to keep the broth clearer. Can the soup be served with sour cream? Yes. Sour cream is an option mentioned in the recipe, along with hot pepper. The soup can also be served plain, with fresh lovage. Nutritional Values The values are approximate and refer to one serving, assuming the soup is divided into about 6 servings. The calculation may vary depending on the fat content of the meat, the type of borscht, the Knorr cubes, and the amount of vegetables left in each serving. Calories: approximately 250–320 kcal Protein: approximately 24–30 g Carbohydrates: approximately 22–30 g Fat: approximately 7–12 g Fiber: approximately 4–6 g Most of the protein comes from the veal, while the potatoes, carrots, onions, peas, or green beans contribute to the amount of carbohydrates and fiber. If sour cream is added at serving, the calorie count and fat content increase. Storage and Reheating After cooling, store the soup in the refrigerator in a covered container. It is recommended to consume it within a few days. For reheating, heat only the necessary amount over medium heat until hot. If you know you won't consume all the soup immediately, it is more practical to store portions separately and not reheat the entire pot multiple times. Sour cream and hot pepper are added only at serving, not in the pot with the soup.

Beef soup

Tags

Categories