Beef bone soup. Beef soup What kind of soup to cook with beef

Bone soup is not just a healthy dish. It can be garnished as a daily meal, but can also be served at a special event. Usually such a dish includes a standard set - meat bones, potatoes, carrots, onions. But in fact, the variety of recipes allows you to create the most unusual and extraordinary soups.

The main thing, of course, is the broth itself. Proper preparation provides half the success of the dish. Usually about three liters of liquid are taken for any broth. Bones can be taken of completely different types - meat, bird bones, or fish, here the guideline goes to the recipe or the preferences of the cook.

When choosing bones, you should make sure that they are not weathered, and also pay attention to the smell.

Also, when cooking the broth, you need to constantly monitor the process, remove the film, then it will come out unusually beautiful, without cloudy formations. There are also different types of bones depending on the part of the body - this is also a little trick; if you study which bone is best suited to the type of dish, you can further improve the taste.

How to cook bone soup - 16 varieties

Soup on the bone - “German wedding”

The name speaks for itself; this soup is traditionally served at German weddings.

Ingredients:

Beef bone - 300 gr.
Minced pork and beef - 300 gr.
Carrot - 1 pc.
Leek - 1 stalk
Celery - 1 piece
White asparagus (canned) - 1 b.
Noodles - 100 gr.
Egg - 3 pcs.
Milk - 150 gr.
Parsley - 10 gr.
Salt - 10 gr.
Pepper - 5 gr.
Water - 4 liters (for broth)
Water - 20 g (for minced meat)

Preparation:

Pour water over the bones in a saucepan and cook, periodically removing the resulting film.

Finely chop the celery, cut the leeks and carrots into circles. Add chopped vegetables to the broth standing on the fire.

Mix eggs with milk and pour into a freezer bag and place in boiling water. Leave to simmer over low heat for thirty minutes.

For meatballs, add water, pepper and salt to the minced meat, mix well, form into meatballs. Boil the asparagus.

Take out the egg and milk piece and cut into cubes. Boil the pasta. Separate the cooked meat from the bones and chop finely.

Boil the meatballs in boiling water, adding meat from the bone, egg and milk cubes, and after the meatballs float, asparagus.

Finely chop the parsley and add to the soup. Before serving, add a little separately cooked pasta to each plate.

An excellent soup with a rich mushroom flavor, the meat broth makes it incredibly filling.

Ingredients:

Meat on the bone - 0.5 kg.
Mushrooms - 600 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 6 pcs.
Vegetable oil - 20 gr.
Salt - 5 gr.
Ground pepper - 5 gr.
Dill - 10 gr.

Preparation:

Let the bones cook for two hours, skimming off the foam. Peel the vegetables, finely chop the onion, grate the carrots, and fry everything in a frying pan.

Wash the mushrooms, cut into slices, add to the onions and carrots, wait until golden brown.

Remove the meat from the broth and add the contents of the pan. Also add salt and pepper.

Finely chop the potatoes and add to the broth. When the potatoes are ready, turn off the heat. Add dill.

Smoked bone soup - “Pea”

The taste turns out to be very tempting due to the smokedness, and in combination with peas it turns out to be very nutritious.

Ingredients:

Smoked bone - 1.3 kg.
Peas - 1 pack.
Garlic - 2 cloves
Potatoes - 2 pcs.
Onion - ½ pc.
Carrots - 2 pcs.
Fresh tomato - 20 gr.
Bay leaf - 2 leaves
Peppercorns - 10 gr.

Preparation:

Rinse the meat on the bone, put it on the fire and boil along with the peas.

Peel the vegetables, cut the potatoes into cubes, grate the carrots, cut the onion into half rings, finely chop the celery, cut the tomato into cubes.

Rinse the peas. After the meat boils a little, add the remaining ingredients. When the soup thickens, add chopped garlic and parsley.

Remove the meat from the bone, separate the good meat and return it to the soup.

A very light soup, it takes on a new taste with meat broth.

Ingredients:

Beef bones - 500 gr.
Beans - 400 gr.
Onion - 1.5 pcs.
Parsley root - 1.5 pcs.
Bay leaf - 2 pcs.
Peppercorns - 10 gr.
Salt - 5 gr.

Preparation:

To cook beans quickly, they should be pre-soaked for about twelve hours.

Leave the broth with bones for at least two hours, skimming off the foam. Remove the soaked beans, rinse and cook until partially cooked.

After this, drain the water, add broth and onions, having previously cleaned them. Remove the skins from the potatoes and parsley root.

Add the root to the broth, chop the potatoes coarsely, and send them there. When the beans and potatoes are ready, add spices and cook for another five minutes.

You can add herbs and sour cream when serving.

Despite the meat bones, the soup turns out light, but very satisfying.

Ingredients:

Meat bones - 0.5 kg.
Potatoes - 6 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Green onions - 15 gr.
Bay leaf - 2 leaves
Salt - 10 gr.
Spices - to your taste

Preparation:

Boil broth on the bone with bay leaf, remove the meat from the bone. Peel the potatoes, cut them into cubes and add them to the broth.

Peel the carrots, grate and add to the broth. Bring everything to a boil. Peel the onion, cut into cubes, fry.

Add onion to broth. Add meat, salt, spices.

Ingredients:

Chicken bones (hams, etc.) - 500 gr.
Potatoes - 5 pcs.
Onion - 1.5 pcs.
Carrots - 2 pcs.
Green onion - 4 feathers
Salt - 10 gr.
Bay leaf - 2 leaves
Ground pepper - 5 gr.
Dill - 12 branches
Butter - 25 gr.
Sunflower oil - 50 gr.

Preparation:

Remove skin and excess fat from chicken bones or legs. Separate the meat, send the bones with a small amount of meat to cook, adding salt.

Over high heat, wait until it boils and skim off the foam. Boil for about half an hour. Peel the vegetables. Pass the carrots through a grater.

Onion - small cubes. Chop the potatoes into cubes and add them to the broth. Place onions in a frying pan with butter, followed by carrots a little later.

Achieve good roasting, add a little broth, salt, pepper and simmer. Before the soup is completely ready, add the frying agent.

Like any soup made with meat bones, it turns out rich and tasty.

Ingredients:

Beef bones - 400 gr.
Carrots - 2 pcs.
Onion - 1 pc.
Potatoes - 7 pcs.
Sauerkraut - 200 gr.
Vegetable oil - 30 gr.
Dill - 10 gr.

Preparation:

Peel the vegetables and cut into cubes. Fry in a frying pan. Finely chop the potatoes, throw them into the broth after removing the foam, after 20 minutes.

Add the roast, and after another 20 minutes, add the cabbage. Add dill, salt, sour cream to taste.

A traditional Russian dish, but incredibly high in calories and satisfying.

Ingredients:

Meat bone - 300 gr.
Hunter's sausage - 3 pcs.
Butter - 40 gr.
Carrots - 2 pcs.
Beef meat - 250 gr.
Pickled cucumber - 3 pcs.
Lemon - 50 gr.
Bay leaf - 4 pcs.
Olives - 8 pcs.
Capers - 30 gr.
Sour cream - 30 gr.
Tomato paste - 15 gr.
Flour - 10 gr.
Boiled ham - 150 gr.
Onions - 2.5 pcs.
Salt - 10 gr.
Ground pepper - 5 gr.
Peppercorns - 5 gr.

Preparation:

Wash the meat components, put in a saucepan on the fire, bring to a boil, remove the foam.

Peel the carrots and onions, add to the broth and cook for about two hours.

Finely chop the remaining peeled onion, place in a frying pan with butter, add flour, stir, then paste, stir, frying for about five minutes. Finely chop the capers and chop the cucumbers into cubes.

After cooking, remove the meat and cut into cubes along with the sausage and ham.

After boiling the broth again, add the meat ingredients, onions, cucumbers, capers, olives, peppers, bay leaves, simmer for about fifteen minutes and add salt at the end.

Lemon is cut into slices and added to the plate before serving.

This eastern treasure will appeal to lovers of rich taste, and you can feed it to many guests, as it is very satisfying in itself.

Ingredients:

Lamb bones with meat - 1.5 kg.
Potatoes - 7 pcs.
Carrots - 2 pcs.
Tomato - 3 pcs.
Pepper - 2 pcs.
Onion - 1 pc.
Khmeli - suneli - 5 gr.
Basil - 3 gr.
Pepper - 3 gr.
Parsley - 15 gr.

Preparation:

Let the lamb cook for at least 3 hours, peel the carrots and onions, cut into fairly large circles.

Remove the finished lamb from the broth and add onions and carrots. Peel the pepper, cut into large strips, add to the broth.

Peel the potatoes, cut them into quarters, also quite large, and add them to the broth. Separate the tomato from the skin and cut into small cubes.

Send into broth. Separate the lamb from the bone and divide into portions. Five minutes before the shurpa is ready, add meat, seasonings, and salt. Mix.

A dish of exclusively Japanese cuisine, it will appeal to fans of Japanese culture.

Ingredients:

Chicken breasts - 3 pcs.
Red pepper - 1.5 pcs.
Carrots - 2 pcs.
Noodles - 350 gr.
Soy sauce - 110 gr.
Onion - 1.5 pcs.
Egg - 3 pcs.
Nori - 3 leaves
Sesame oil - 60 gr.
Green onions - 10 gr.

Preparation:

Rinse the meat, skimming off the foam; cook in the pan for about an hour. Vegetables are washed and peeled. Boil the noodles and remove the water.

The onion is cut into half rings, the carrots and peppers are cut into thin strips. Fry carrots and peppers in sesame oil.

Once softened, add onion. When the golden crust appears, add the sauce and continue to simmer for a few more minutes. The eggs are boiled.

Remove the chicken from the broth and trim it. The meat is cut into strips. Add noodles, chicken, and prepared vegetables to the broth.

Chop the nori sheet, add to the broth, add salt. Cut the eggs into halves and place with the onions before serving.

The soup turns out to be very nutritious, so one serving can replace both the first and second.

Ingredients:

Lamb on the bone - 1 kg.
Onion - 3 pcs.
Tomato - 1 pc.
Garlic - 1 clove
Rice - 200 gr.
Khmeli - suneli - 10 gr.
Tomato - 50 gr.
Walnut - 100 gr.
Sunflower oil - 15 gr.
Dill - 15 gr.

Preparation:

Cook the broth. Grind the nuts, peel the onion, cut into strips. Fry the onion and remove the meat from the broth.

Add rice to the broth. Remove the peel from the tomato. Heat the onion in a frying pan until golden brown.

Cut the tomato into large pieces, peel the garlic into small pieces. Pour nuts into the broth.

Add tomato and tomato to onion. Add garlic and seasoning to the broth. When the rice is ready, add frying. Add dill.

Duck bones and meat are used here, but the taste is simply indescribable.

Ingredients:

Duck ingredients with bone - 500 gr.
Carrots - 2 pcs.
Millet - 200 gr.
Parsley root - 1.5 pcs.
Celery root - 1.5 pcs.
Peppercorns - 5 gr.
Bay leaf - 2 leaves
Dill - 15 gr.
Salt - 5 gr.
Ground pepper - 5 gr.

Preparation:

Meat and millet are washed. If there is fat, it needs to be removed and used later.

Peel the vegetables. Cut the onion into small rings and fry in the resulting fat.

Place the meat on the bone under the broth on the fire with half the onion, remove it when it boils and cut it into pieces.

Chop the carrots into circles, finely chop the celery. In a saucepan, fry carrots and celery in duck fat.

Then put the meat, add a couple of liters of water and remove the foam when it boils. Then add pepper with dill and parsley and cook for about an hour and a half.

Soup on the bone “Rassolnik with prelovka”

Everyone will like this traditional dish, and everyone has known it since childhood.

Ingredients:

Beef on the bone - 400 gr.
Barrel cucumbers - 3 pcs.
Brine - 250 gr.
Barley - 300 gr.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Onion - 2 pcs.
Salt - 5 gr.
Pepper - 5 gr.
Vegetable oil - 15 gr.

Preparation:

Boil the beef and onion until tender, skimming off the foam. After an hour and a half, remove the meat and onions, cut the meat off the bone, chop and add to the broth.

Soak pearl barley in hot water for an hour and add to the broth. Peel the potatoes, cut into slices, and add to the broth.

Grate the cucumbers and place in a frying pan to simmer with a small amount of broth for ten minutes.

Peel the onions and carrots, chop and fry. Pour brine and cucumbers into the broth. Add fried onions and carrots. Serve with herbs and sour cream.

The fish version of the soup will appeal to seafood lovers.

Ingredients:

Ridges - 500 gr.
Potatoes - 5 pcs.
Onion - 1.5 pcs.
Semolina - 10 gr.
Greens - 10 gr.
Fish spice - 5 gr.

Preparation:

All vegetables are peeled. Carrots are cut into small bars, onions are cut into perpendiculars, potatoes are cut into large cubes.

Place everything in salted water to cook. Cut the ridge into pieces. When the vegetables are ready, add the fish and skim off the foam.

Add semolina and stir. At the end, salt, spices, and herbs are added.

The soup turns out very tender; for tomato connoisseurs, this dish will simply become number one on the table.

Ingredients:

Beef on the bone - 1 kg.
Potatoes - 3 pcs.
Tomato - 1 pc.
Onion - 2 pcs.
Green onion - 15 gr.
Tomatoes in their own juice - 1 b.
Garlic - 3 cloves
Pepper - 1 pc.
Bay leaf - 2 leaves
Celery - 2 sprigs
Dill - 20 gr.
Ground pepper - 5 gr.
Paprika - 5 gr.
Provencal herbs - 5 gr.
Olive oil - 20 gr.
Salt - 3 gr.

Preparation:

Peel the vegetables, cook the beef. Chop the potatoes and celery and send them to boil in the broth.

Cut the onion into cubes and fry. Remove the skin from the tomato and chop. Also remove the skin from a fresh tomato, chop finely and add everything to the broth.

Add the pepper to the broth and also add the onion. Remove the beef and chop finely.

Add spices, pepper, paprika, bay leaf, and salt to the broth. Pass the garlic through a press and add to the broth. Let simmer for ten minutes.

When ready, remove the bay leaf. Pass the soup through a blender. Add separated meat. Boil for five to ten minutes

A very unusual soup if you look at the main ingredient. But this soup is very light, and also healthy.

Ingredients:

Quail - 300 gr.
Carrots - 2 pcs.
Green peas - 1 b.
Onion - 2 pcs.
Cauliflower - 100 gr.
Potatoes - 3 pcs.
Salt - 10 gr.
Butter - 20 gr.

Preparation:

Place the quail in the broth for half an hour. Peel the vegetables, add the onion to the broth, skim off the foam.

Potatoes, onions and cauliflower are cut into cubes, carrots are cut into strips.

Fry the onions and carrots in butter, then add water and simmer.

Add all ingredients to the broth and add salt.

Soup is a must-have dish on the dinner table. It can be prepared in a variety of ways and with a variety of ingredients. In this article I propose to consider beef. I am sure that many housewives know how to cook this dish and even have their own secrets. It is best to cook on the bone, then the broth will be richer and more aromatic. For this dish we need the following ingredients:

Beef - 0.5 kg;

Water - 1 l;

Carrots - 3 pcs.;

Onions - 1 pc.;

Parsley root - 1 pc.;

Potatoes - 4 pcs.;

Now let's move on directly to the cooking process. The first thing to do is wash the meat thoroughly and cut it into small pieces. Cut the onion, carrots and parsley into small cubes. You need to put meat and vegetables in a saucepan, fill them with water and cook the broth. When you see that the meat is almost ready, add the diced potatoes. Once it is ready, you can turn off the heat and serve the dish. You can also make beef noodle soup by adding it along with potatoes. As a result, you will get a more satisfying dish. Besides noodles, you can add dumplings, it all depends on your taste. Let's look at another Mexican beef soup recipe. For this we need the following ingredients:

Beef - 0.5 kg;

Water - 3 glasses;

Butter - 3 tbsp. l.;

Onions - 2 pcs.;

Flour - 2 tbsp. l.;

Milk - 1 glass;

Sour cream - 1/2 cup;

White bread - 3 pieces;

Yolk - 1 pc.;

Grated cheese - 3 tbsp. l.;

Salt pepper.

The process of preparing this dish is quite simple. Place the thoroughly washed meat in a saucepan and prepare the broth. Take another pan and fry the onion in butter in it. Next, we send the flour there, if necessary, add a couple of tablespoons of broth. This is necessary to dissolve the flour. When the broth is ready, add stewed onions, sour cream, milk, salt and pepper. Mix everything and cook for 20 minutes. Now - the main “trick” of this dish. Place butter in a hot frying pan and fry small pieces of bread. Coat the prepared croutons with a mixture that includes grated cheese and yolk. This dish is served like this: fried bread is placed on the bottom of the plates and hot soup is poured over it. A recipe for Mexican beef soup is a must-have in any housewife's arsenal. Your family will definitely love this dish.

Another beef soup recipe that we will look at is prepared with sorrel. For this option we need the following products:

Beef - 400 g;

Carrots - 1 pc.;

Onions - 1 pc.;

Sorrel - 200 g;

Potatoes - 2 pcs.;

Egg - 3 pcs.;

Sour cream - 200 g;

Water - 1 l;

Salt, bay leaf, dill.

Now let's look at the process of preparing this delicious soup, which will take us a little more than 1 hour. Place a whole piece of meat in a pan, fill it with water and put it on the fire. As soon as the broth boils, you need to reduce the heat and skim off the foam. After 1 hour, add a little salt. Place the chopped potatoes into the pan. Fry carrots and onions in a frying pan. The sorrel and parsley must be finely chopped. After 15 min. add onions, carrots, sorrel to the broth. In 10 minutes. add bay leaf. Separately from the broth, cook the eggs, which must be cut into small pieces. The meat from which we made the broth must be finely chopped. Now it's time to serve our soup. Place meat and eggs on the bottom of the plate and fill it all with broth, add sour cream and dill. That's it, the dish is ready.

The secret to a delicious soup is the rich broth. Beef broth It turns out rich, transparent, but not as fatty as pork and even chicken, if you cook it from factory broilers. Beef broth soup is suitable for dietary nutrition. And in combination with vegetables, cereals or pasta, it is a hearty, complete lunch 2 in 1. Because after a bowl of such soup you don’t want any second one.

Before you cook the broth, you need to decide what is important to you - tasty meat or rich broth. This determines how long to cook beef for soup and how to do it. In the first case, a piece of meat must be placed in boiling water. In this case, the protein coagulates and retains all the most valuable things inside the piece. The meat turns out juicy and tasty, but the broth is “empty”.

To get the perfect broth, place the meat in cold water. During the process of gradual heating, the beef will release the maximum amount of nutrition and taste into the broth.

Hearty beef soup with rice and potatoes

Perhaps the most delicious beef and rice soup is Caucasian kharcho soup. Try to prepare a simplified version of it, adapted to the list of ingredients that are in the arsenal of every average Russian housewife.

Recipe ingredients:

beef500 g.
rice 200 g.
onion 1 pc.
carrots 1 pc.
potatoes 3 pcs.
tomatoes 3 pcs.
vegetable oil 30 ml.
garlic3 cloves
hops-suneli 1 teaspoon
salt to taste
parsley (preferably cilantro) bunch

Cooking method:

Wash the beef, cover with cold water and put on fire. When the water boils, skim off the foam and reduce the heat (the broth should not boil). Cook for about an hour.
To create a rich, aromatic broth, add a whole onion, parsley root, a piece of celery root and parsnip to the pan. The roots are not listed in the recipe as they are optional.
Rinse the rice until it runs white. Fill with cold water and set aside.
While the meat is cooking, you need to peel and cut the carrots and onions into half rings. It is better to scald the tomatoes and remove the skin. Although you can simply cut them into small arbitrary pieces. Peel the potatoes and cut into cubes.
An hour after the start of cooking, add strained rice and potatoes to the soup. Fry onions and carrots in vegetable oil until soft. Vegetables should not darken or turn brown. Enter tomatoes. Simmer covered for 10 minutes, stirring occasionally.
When the potatoes and rice are cooked, add the frying. Salt the soup, season with hops-suneli and garlic passed through a press. Simmer under the lid for 5-7 minutes and remove from the stove.
Add chopped herbs to taste directly to the plate.
Advice: In winter, use tomato paste instead of tomatoes. For a 3-liter pan, 2 tablespoons of paste is enough.
Suneli hops can be replaced with the usual bay leaf, black and allspice peas. However, this Caucasian seasoning gives the finished dish a special aroma.

Simple, healthy pea soup with beef

Pea soup with beef is packed with nutritional value. Beef and peas contain a lot of protein. At the same time, it is not at all greasy. The calorie content of the soup does not exceed 180 kcal, the dish is suitable for children's and diet food.

Recipe ingredients:

beef300 g.
peas1 cup
onion 2 pcs.
carrots 2 pcs.
potatoes4 pcs.
vegetable oil 2-3 tbsp. spoons
bay leaf 3 pcs.
black and allspice (peas) to taste
salt to taste
dillsmall bunch

Cooking method:

Sort the peas, remove damaged and black peas. Rinse in several waters. Fill with cold water and leave to swell for 2-3 hours.
Wash the meat, add 3 liters of water, add a whole onion and carrots, cook until tender (about 1.5 hours). 15 minutes before the end of cooking, add salt, bay leaf and pepper. Remove the meat from the broth and cut into portions. Strain the broth, pour into a clean saucepan and put back on the fire.
Place strained peas into the broth. Cook for 30 minutes. Add diced potatoes. Peel the remaining onions and carrots and chop finely. Sauté vegetables in vegetable oil. Carrots fried in oil will give the soup a beautiful orange color, and the carotene contained in carrots is better absorbed by the body.
When the potatoes are cooked, add the roast to the soup. Taste it. Add salt if necessary. Season with pepper. Cook for another 5 minutes, then remove from heat and let the soup brew.
Add dill directly to the plate.

Simple beef bone soup with beans

Bean soup with beef and vegetables is no less healthy. Beans are a source of vegetable protein and B vitamins. Vegetables are added seasonally and enrich the soup with vitamins and microelements. The soup is light, not greasy, it is suitable for children and anyone who follows the principles of a healthy diet.

Recipe ingredients:

beef ribs500 g.
beans1 cup
potatoes 3 pcs.
carrots 2 pcs.
onion 2 pcs.
eggplant 1 pc.
eggs 2 pcs.
vegetable oil 2 tbsp. spoons
dried herbs, pepper and salt to taste
parsley bunch

Cooking method:

Soak the beans overnight. Make broth from beef ribs using the tips described earlier in this post. Remove the meat and set aside. Place the beans in the broth (drain the water first) and cook until soft. Make sure that the beans do not boil and turn into puree. The taste of the soup will not deteriorate, but the appearance will not be the same.
30 minutes after adding the beans, add the diced potatoes. Continue cooking until the potatoes are done.
Cut the vegetables into small pieces: onions into half rings, carrots into cubes, eggplant into small pieces. Fry onions and carrots in vegetable oil until soft. Add the eggplants and simmer everything together for another 5-7 minutes. Add the sauteed vegetables to the soup when the beans and potatoes are ready.
Separate the meat from the bone and cut into pieces. Add to soup. Season with dry herbs, salt and pepper to taste. Cook for another 5 minutes. The bean soup is ready. Read more: .

Feeding method: Boil hard-boiled eggs. Peel and chop them. Finely chop the parsley. Mix eggs with chopped herbs. Ladle the soup into bowls. Add 1-2 tablespoons of mixture to each plate.

Beef lentil soup in a slow cooker will help out when after a hard day there is no energy left to prepare dinner. The soup is prepared simply and quickly. You put the necessary ingredients into the bowl of the device. The smart machine does the rest itself.

Lentils are rich in proteins and rare vitamins. For example, a serving of lentils contains 90% of the daily value of folic acid, so lentil soup is useful for expectant mothers and not only.

Recipe ingredients:

beef300 g.
lentils200 g.
onion 1 pc.
carrots 1 pc.
butter 1 tbsp. spoon
Indian curry1 teaspoon
salt 1 teaspoon

Cooking method:

To speed up the process of making soup in a slow cooker, use meat and broth cooked the day before.
Peel and finely chop the onion and carrots. Turn on the multicooker bowl to the “Frying” mode. Melt the butter. Fry the onions and carrots until golden brown. Add washed lentils, meat, seasonings and salt. Pour broth into the bowl. Set the “Soup” or “Stew” mode for 1 hour. After the process is completed, leave the soup in warm mode for another 20 minutes.
Advice: The recipe for soup in a slow cooker is universal. Instead of lentils, you can use any available cereal - rice, buckwheat, pearl barley.

Feeding method: Serve with greens. You can add sour cream, fatty processed cheese or thick cream to taste.

Delicious beef broth soup

A very simple beef broth soup, a recipe with photos will allow you to prepare it very easily. Children love this soup; there is nothing superfluous in it, but a lot of useful things. It’s good for parents because by preparing a large amount of broth in advance (and freezing the excess), you can then cook lunch very quickly.

Ingredients:

one kilogram of beef shank without bone;
one hundred and fifty grams of carrots;
three pieces of cloves;
two bay leaves;
two hundred grams of vermicelli;
one hundred grams of onion;
thirty grams of parsley;
five pieces of allspice;
one and a half teaspoons of salt.

Cooking process:

1.Rinse the selected piece of meat, put it in a saucepan, fill it with cold water (at least three liters). Then turn on the stove and place the saucepan on high heat.

2.Do not reduce the heat until foam begins to appear on the surface of the water. After this, reduce the heat and do not leave the stove, constantly removing the foam until it stops forming.

3. Peel the onion and carrot. Wash the vegetables and throw them into the pan. Also add a bay leaf, three cloves and allspice to it. You can also add parsley stems here, pre-saving them in the refrigerator for such an occasion, after using the greens. All this will give the broth an extraordinary aroma. Continue cooking all the ingredients over the same heat, opening the lid slightly.

4.Check your vegetables periodically. When they are cooked and soft, remove them from the pan. You should also remove all the spices and continue to cook the meat until it becomes soft. This will take one and a half to two hours. At the end the broth needs to be salted. Boil a little more and remove the saucepan from the stove. Strain the broth.

5.You can do the following with the finished broth. If you have a lot of the amount you cooked, pour into another pan as much as you need and put it back on the stove. Boil it. You can freeze the remaining broth by first dividing it into portions convenient for you. In the same broth that is on the stove, put the vermicelli and cook until it is fully cooked for three to five minutes.

You made a very tasty noodle soup. Break the large piece of meat you cooked into small pieces and place them on each plate. You can also add chopped herbs to taste. Bon appetit!

In Russian cooking, by tradition, the first course has always been the most important. To be healthy, it is very important to have hot soup for lunch. Beef broth soup is healthy and nutritious. It is quickly absorbed and helps improve digestion.

You will need:

400 g beef
Three liters of water
One onion
Five carrots
Two cloves of garlic
40 g butter
Two bay leaves
Six potatoes
Dill, salt and black peppercorns - to your taste

First, wash the beef thoroughly, then place it in a soup pot, cover with cold water and heat over high heat until boiling. Add salt, remove the foam with a slotted spoon and cook for two hours over low heat, periodically removing the foam; add water if necessary. Grate the carrots on a medium grater and finely chop the onion. Potatoes are cut into cubes. Grind the garlic in a garlic grinder.

Then heat the butter in a frying pan and put the carrots and onions there, fry them, stirring constantly, until soft. Add black peppercorns and garlic there. Fry until golden brown. Remove the meat from the broth and cut it into small pieces. Then place the beef back into the pan.

Fried vegetables and potatoes are added to the soup. Cook for half an hour over medium heat. At the very end of cooking, add bay leaves and pre-chopped dill to the soup. The finished dish should sit for about ten minutes.

Marinated mushrooms in a sweet and sour sauce.

Ingredients: mushrooms (honey mushrooms), granulated sugar, salt, nine percent vinegar, black peppercorns, allspice (peas), onions, garlic, mustard seeds, bay leaves, carrots.

Fill the mushrooms with water (the more the better), rinse well and clear of debris. Then pour salt water over the mushrooms and leave for twenty minutes. During this time, the mushrooms will open and all the debris (sand, bugs, worms) that has accumulated between the plastics will fall out. Now rinse the mushrooms again and add salted water, let them boil, and cook for ten minutes, skimming off the foam if necessary.

Remove the boiled mushrooms, rinse and cover with clean water. As soon as the mushrooms boil, you need to add salt (so that the water is somewhat salty). Then add sugar (at the rate of two tablespoons of sugar per liter of water), bay leaf and garlic. Cook the mushrooms in the resulting marinade for another fifteen minutes.

In sterilized jars with a volume of five hundred milliliters, put two cloves, one teaspoon of mustard seed, three to four peas of black allspice, two slices of carrots, a clove of garlic (cut into slices). Then fill glass jars with hot mushrooms, place garlic slices on top, a circle of onion and pour in vinegar (a tablespoon). Pour in marinade. Cover the jars with lids. Wrap in a blanket and leave to cool.

Mushrooms can be served after three weeks.

Marinated mushrooms for appetizer

Ingredients: one kilogram of small champignons, one onion, three to four cloves of garlic, a pod of red pepper, three tablespoons of vinegar, two bay leaves, a tablespoon of sugar, parsley, dill, pepper and salt (to taste).

Rinse the mushrooms and place in a wide saucepan, cover with water, add half a tablespoon of vinegar. Place over high heat and bring to a boil. If necessary, remove the foam. Reduce heat to medium and cook mushrooms for fifteen minutes.

While the mushrooms are cooking, finely chop the herbs, peppers and garlic.

Place the prepared mushrooms in a bowl and add garlic, pepper, onion, salt and sugar. Mix well, add the remaining vinegar and don't forget the bay leaf. After stirring, cover with a lid. The mushrooms will be ready in two hours.

Mushrooms marinated with garlic

Ingredients: mushrooms (any), onions.
Marinade (per liter): two tablespoons of salt, one and a half teaspoons of sugar, four black peppercorns, two cloves, two bay leaves, two to three cloves of garlic, four tablespoons of vinegar, a tablespoon of deodorized vegetable oil.

Wash and peel the mushrooms. Cut large mushrooms into pieces. Rinse again under running water. Fill with water and place on the stove. After the mushrooms boil, skim off the foam and place the whole peeled onion in the water. Cook for another thirty to forty minutes.

The marinade is prepared from the above ingredients.

Remove the mushrooms from the water and dip them into the prepared marinade. Cook for five to seven minutes. Distribute the mushrooms into sterile jars, fill with marinade and roll up the lids.

Store in a cool, dark place.

Best beef broth soup

Beef broth soup recipes with photos, simple and tasty

Delicious soups, borscht, solyanka, okroshka, broth, puree soups - vegetable, pea, kharcho, chicken, noodle soup, with meatballs, bean, fish, onion. Hot, cold, but always homemade - on.

Bring the finished strained broth to a boil and add the ingredients used in the recipe into it. To serve, wash and chop the greens, prepare croutons, etc.

Beef broth soup recipes

Recipe 1: Beef broth soup

Beef broth itself is very rich and nutritious, but if you add vegetables and seasonings to it, you get not only a tasty, but also a healthy dish.

What you need for noodle soup

for a 3.5 liter pan, approximately

Beef – 500-600 g. Or you can take 1 chicken;
Water – 2 liters;
Potatoes – 4 pieces;
Carrots – 1 small;
Onion – 1 head;
Vermicelli – 1/3 cup;
Bay leaf – 2 pieces;
Allspice – 5 pieces;
Sunflower oil for frying;
Salt.

Combine chicken and beef broths and bring to a boil. Add the washed rice and cook over low heat for 10 minutes.

Heat oil in a frying pan. Add peeled and finely chopped garlic and onion. Fry You will need: chicken broth - 2 cups and beef broth - 1 cup, onion - 1 head, garlic - 1 clove, vegetable oil - 2 teaspoons, rice - 4 tbsp. spoons, chicken liver - 120 g, parsley, ground black pepper, salt to taste

Preparing the soup:

You need to thoroughly wash and cut the beef into medium pieces.
Lightly fry the meat in vegetable oil.
The fried meat is placed in a pan of boiling water. Cook over low heat for 1 hour.
Chop the onion and bell pepper and fry for 6 minutes in the oil that remains after the meat. Add diced potatoes and cook over low heat for about 3 minutes.
After this, the vegetables are sent to the broth and cooked for 10 minutes. Then add broccoli and beans to the soup. Cook over low heat for another 15 minutes.

Before serving the vegetable soup with beef broth, sprinkle with chopped green onions.

Preparation

Mushrooms are also fried and sent to the boiling broth.
Potatoes (2-3 pieces) are added to the already mentioned ingredients, and instead of noodles it is better to use pearl barley or barley.
Meat is usually not added to this dish.
Although this soup is cooked in beef broth, the recipe does not call for it, but you can experiment.

Beans are valued for their taste and nutritional properties, and dishes prepared from them always turn out to be especially satisfying. A bowl of beef and bean soup will satisfy your hunger and give you energy for the whole day. And preparing such a soup is not at all difficult.
To make beef and bean soup you will need the following ingredients:

1. Beef – 500 grams.
2. White beans – 200 grams.
3. Potatoes – 5 medium-sized tubers.
4. Onions – 1 head.
5. Carrots – 1 piece.
6. Fresh dill or parsley – 50 grams.
7. Vegetable oil – 2 tablespoons.
8. Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:
1. Wash the beans thoroughly and fill with cold water. The beans should be soaked for at least one hour. Pre-defrost the beef, wash it thoroughly, remove films and veins, and cut into small pieces. Place the meat and beans in a deep saucepan, fill with cold water and set to cook. When the water boils, add a little salt. Periodically you will need to skim the foam from the broth.
2. Peel the onion, rinse and finely chop. Peel the potatoes and carrots and wash them thoroughly. Grate the carrots on a coarse grater, and cut the potatoes into small cubes. Heat a little vegetable oil in a frying pan, saute the chopped onions and carrots until golden brown for five minutes.
3. When the meat and beans are cooked, add potatoes to them and cook for ten minutes. After this, put the fried vegetables into the pan, add salt, ground black pepper and your favorite spices, mix and cook the soup for another ten minutes. You can check the degree of readiness of the soup by looking at the potatoes; if they are soft, then you can turn off the heat. Let the finished soup brew for a while, then pour into portioned bowls and serve, garnished with finely chopped herbs. Bon appetit!

There are not many secrets to making beef broth. The main thing is to cook it slowly. Recognizing the right cut of meat is not difficult. Look at the cut of meat. There should be a thick milky bone inside the pulp.

If this bone appears to consist of two parts, a darker center and a lighter edge, then it is a sugar bone. It contains many useful substances that can strengthen the immune system and help treat joints and bones.

Soup can be made with meatballs

Minced meat (very tasty mixed minced meat) – 250 gr.
Semolina – 1 tbsp.
Potatoes – 3 pcs.
Onion – 1 pc.
Small carrots – 1 pc.

The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!

Sokolova Svetlana

Reading time: 1 minute

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Beef broth is a healthy, flavorful, low-fat base. An excellent preparation for future culinary creations. What kind of soup can you make with beef broth? The choice is huge, I will look at 10 delicious and quick step-by-step recipes for soups with beef broth.

The number of cooking options at home is limited only by the available ingredients, the amount of free time, culinary skills and imagination of the housewife.

It is better to cook soup from beef pulp or meat on the bone. Before cooking, remove tendons and film. When done correctly, it turns out transparent, with a rich aroma. This is the broth that is suitable for making soup.

Light beef broth soup with vermicelli

Ingredients

Servings: 10

water 3 l
beef 500 g
vermicelli 150 g
carrot 1 PC
bulb onions 1 PC
potato 3 pcs
salt, pepper to taste
green onions, dill, parsley For decoration

Per serving

Calories: 21 kcal

Proteins: 1 g

Fats: 0.4 g

Carbohydrates: 5 g

45 min. Video recipe Print

I prepare the meat pulp for cooking. I cut it into pieces immediately and wash it thoroughly. I don’t cook it whole, but in sliced form, so that it cooks faster and then I don’t have to fish out the beef.

I cook on medium heat. When the broth boils, remove the foam and reduce the heat to low. Only at the end do I add salt.

While the beef is cooking, I prepare the roasted vegetables for the soup. I wash and peel the onions and carrots. I cut the onion into rings and chop the other vegetable using a coarse grater. First I fry the onion, then add grated carrots. I stir carefully and sauté over low heat.

I peel the potato tubers and cut them into cubes. When the beef is cooked, I send in the potatoes. After 15 minutes I add sauteing.

I put the pasta in the soup, throw in a bay leaf, and stir. I increase the heat to high so that the “worms” do not stick together.

After two minutes, I lower the temperature of the stove. I let the soup sit for 10 minutes. Add spices and salt to taste.

I put the finished beef broth soup into bowls. I decorate with greenery.

A great lunch is ready!

For baby food, add fresh chopped vegetables instead of frying.

Vegetable soup with beef broth

To prepare a rich soup with the addition of vegetables, you will need a large amount of ingredients and ready-made beef broth.

Ingredients:

Beef broth – 2.5 l,
Potatoes - 4 pieces,
Carrots – 1 piece,
Bell pepper - half a vegetable,
Onion – 1 head,
Pickled ginger – 3 tablespoons,
Celery – 2 stalks,
Marinated mushrooms – 100 g,
Lemon - a few slices
Pepper, salt, fresh herbs - to taste.

How to cook:

I take a 3-liter saucepan. I pour the prepared broth and cover with a lid. I set the heat to medium.
I'm preparing the vegetables. I peel the potatoes and cut them into cubes. Grate the carrots. I finely chop the onion and ginger, cut the celery into pieces, and chop the mushrooms finely. I remove the seeds from the bell pepper and chop it.
I cook onion and carrot frying in vegetable oil in a separate frying pan. I stir and sauté over low heat.
After the broth boils, add the potatoes. After 10 minutes, I lower the roast and the remaining crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon slices. I turn off the stove and leave the soup to steep, tightly closing the lid.

Serve the dish seasoned with fragrant herbs.

Cabbage soup with beef broth

Let's prepare a delicious and nutritious soup in a large saucepan for 8 servings with beef or. Some of the ingredients will be used to prepare the base for cabbage soup - an aromatic broth.

Ingredients:

Beef – 1 kg,
Carrots – 4 pieces,
Onions – 4 pieces,
Cabbage – 600 g,
Medium size potatoes - 6 tubers,
Bay leaf, salt, pepper - to taste.

Preparation:

I wash and peel carrots and onions for the broth base. I put it in a saucepan and add the washed and veined meat. I pour cold water. When the broth “comes up” (boils), I turn down the heat. I carefully remove the foam. Salt to taste.
I take the vegetables out of the pan, take out the meat and leave to cool. While the beef is cooling, I work on the other ingredients. I start with potatoes. I cut mine into strips. Shredding cabbage. I add vegetables to the broth.
I chop the cooled meat into pieces. I prepare the frying in a separate bowl with a small amount of oil. The main thing is to stir in time and not to overdo it.
I send the meat pieces and sauté into the cabbage soup only after cooking the potatoes.
After 8-10 minutes, I throw pepper and bay leaves into the pan for flavor and add a little salt.

Video cooking

The result is a nutritious and flavorful soup! Treat your family members by garnishing the dish with chopped herbs (parsley or dill, to your taste) and sour cream.

Pea soup

Ingredients:

Water – 2.5 l,
Meat on the bone – 0.5 kg,
Potatoes – 4 pieces,
Onion – 1 head,
Carrots – 1 piece,
Peas - half a glass,
Garlic – 1 clove,
Vegetable oil - 4 large spoons,
Peppercorns, ground black pepper, salt, bay leaves - to taste.

Preparation:

Quality beef broth is an important part of the future. I wash the beef thoroughly and place it in a large pan. Add cold water and spices to taste. Cook over medium heat for 120-150 minutes. I use a slotted spoon to get rid of foam formations.
I take the beef out of the broth. Cooked meat will quickly separate from the bone base. I'm following a simple procedure. I'm waiting for it to cool down. Then I chop and send the pieces back to the broth.
I wash the pre-soaked peas in running water. I throw it into a cooking container. I salt the dish. I reduce the heat to minimum. Boil the peas until soft.
I send peeled and diced potatoes. I cook for about 15 minutes.
I sauté carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the food from burning. I pass the sauté into the soup.
Cook for 5 minutes, remove from the stove. I add a clove of garlic, finely grated, for flavor.

How to make mushroom soup

Ingredients:

Water – 2 l,
Meat on the bone – 600 g,
Champignons – 200 g,
Carrot - half of the fruit
Potatoes – 6 pieces,
Onion – 1 head,
Black peppercorns – 5 pieces,
Bay leaf - 2 pieces,
Salt, basil, sour cream - to taste.

Preparation:

Wash the meat thoroughly. I send it to the pan to cook for 2 hours. After boiling, I reduce the heat, avoiding strong boiling of the water. I skim off the foam.
I'm preparing vegetables for... I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onions, but don’t cut them. I cut the mushrooms into slices.
I take the meat out of the broth, put potatoes, a whole onion, and grated carrots into a container. After the potatoes are ready, I add black pepper, mushrooms, and bay leaves. I cook for 10 minutes.
I salt the soup, take out the boiled onion and bay leaf. Their presence in the finished dish is not necessary, as they give off a pleasant aroma.

The soup is best served fresh. I put it on the table, garnished with basil and a spoonful of low-fat sour cream.

Borscht with beef broth

Let's prepare together the traditional first dish of the Eastern Slavs, designed for 10 servings. It will turn out very tasty. Try it!

Ingredients:

Meat broth (pre-cooked) – 2 l,
White cabbage – 150 g,
Onions – 2 pieces,
Potatoes – 6 tubers,
Carrots – 1 piece,
Beets – 1 piece,
Tomato juice – 200 g,
Vegetable oil – 50 ml,
Prunes – 3 pieces,
Garlic – 3 cloves,
Salt, spices - to taste.

Preparation:

Pour the finished broth into a saucepan. I turn on the fire.
I peel the beets and carrots and grate them.
I sauté the carrot-onion vegetable mixture. First, fry the onion in vegetable oil, stirring thoroughly. I add carrots. Cook until the onion is golden brown. At the end, I add half of the grated beets, pour in tomato juice, reduce the heat to low and simmer.
I throw the remaining chopped beets into the boiling broth along with the potatoes cut into large cubes.
After 7-10 minutes of cooking, I add the chopped part of the cabbage head to the potatoes and sauté.
When all the ingredients of the borscht are cooked, it’s time for prunes and dried fruits, which will add an extraordinary taste to the dish. I wash them thoroughly, cut them into 4 pieces each and add them to the soup. Pepper and salt to taste. I take a special press (“garlic press”) and skip 2 cloves.
I turn off the soup. Let it brew for 20 minutes, tightly closing the lid. I serve it to the table.

Cooking light sorrel soup

Ingredients:

Beef broth – 4 l,
Potatoes - 4 large tubers,
Eggs – 2 pieces,
Sorrel – 1 bunch,
Sour cream – 50 g,
Dill, parsley, salt - to taste.

Preparation:

I put the prepared broth on the stove. Bring to a boil over medium heat.
In a separate container, cook 2 eggs for 8-10 minutes.
I peel the potatoes and cut them into small cubes. I send the vegetable into the boiling broth. I bring the potatoes to a state of readiness.
Chop sorrel and other greens (celery, parsley or dill). I pour it into the soup.
Cook for 5 minutes, then add the grated eggs.

I serve light sorrel soup with sour cream. You can decorate the top with half a boiled egg.

Potato soup

Ingredients:

Water – 3 l,
Beef – 400 g,
Potatoes – 3 pieces,
Carrots – 2 pieces,
Onions – 1 piece,
Garlic – 2 cloves,
Tomatoes – 2 pieces,
Vegetable oil – 1 tablespoon,
Salt, black peppercorns, herbs - to taste.

Preparation:

I put the previously prepared beef broth, strained through a nylon sieve, on the stove.
I peel and cut vegetables. I start with potato and carrot tubers. I cut one carrot into slices and leave the other for frying.
I send the chopped potatoes and carrots into the broth (it should boil slightly).
I peel the onion and cut it into rings, grate the carrots on a coarse grater. I send the vegetables to sauté in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
I'm working on tomatoes for soup. I peel the skins of the vegetables and cut them into small cubes. I send it to the carrot and onion mixture. Only at the end do I add salt. Cover with a lid, turn on low heat and simmer for 8 minutes.
While the sauté was being prepared, the potatoes and carrots were cooked. I discard the steamed vegetables. I add pepper and throw in bay leaves. I crush the garlic through a press and add it to the broth. I cook for 10 minutes.

Video recipe

The aromatic and rich potato soup with tomatoes is ready. Serve with a sprinkle of herbs on top and a spoonful of sour cream. Eat for your health!

How to make bean soup

Ingredients:

Beef broth – 1.5 l,
Beans – 300 g,
Potatoes - 3 pieces,
Onion – 1 head,
Black pepper – 4 peas,
Bay leaf – 1 piece,
Salt, parsley root - to taste.

Preparation:

To speed up the process of cooking the soup, pour cold water over the beans in the evening and leave to soak.
In the morning I wash the beans, add hot water and cook until half cooked. I drain the water and pour in the heated beef broth. I throw a peeled onion head (entirely) into the broth. I set it to boil.
I peel potatoes. I cut it into pieces and add it to the broth. I peel the parsley root and chop it. I throw it into the pan. I cook the meat broth with beans and other ingredients over medium heat.
I add spices and salt to the soup 5 minutes before the end of cooking.
I turn off the stove and let the soup “simmer” for 30-40 minutes.
I decorate the prepared dish with herbs and sour cream.

Dietary beef broth soup with peas and cauliflower

A light and incredibly healthy summer soup using beef broth and fresh vegetables.

Ingredients:

Beef broth – 1.5 l,
Carrots – 2 pieces,
Root celery – 130 g,
Cauliflower – 320 g,
Green peas – 200 g,
Potatoes – 1 piece,
Bay leaf – 1 piece,
Green onions - a small bunch,
Salt, pepper - to taste.

Preparation:

I place the pre-prepared pulp broth on the stove over medium heat.
After boiling, I send the potatoes cut into cubes and after 10 minutes the cauliflower, disassembled into inflorescences. I turn down the fire.
In a frying pan I saute chopped onions, grated carrots and chopped celery with a minimum amount of vegetable oil. I'm constantly interrupting. I throw it into a pot of soup.
After 5 minutes I add the peas.
I cook the soup until the ingredients are ready. I add salt and seasonings. I turn off the heat and let the vegetable soup brew. 20 minutes is enough. I serve with chopped green onions on top.

We rinse the meat, add cool water, boil, remove the noise, cook, covered with a lid over low heat until fully cooked, about an hour and a half.

Rinse the rice thoroughly, pour it into the broth, and wait 20 minutes.

Peel the garlic and chop finely with a knife.
We do the same with greens.
Heat a frying pan with vegetable oil, add the onion and sauté for 4 minutes.

Transfer the vegetables to a container with broth, salt, pepper, and season with bay leaf.
Open the homemade adjika, add it to the soup along with garlic, remove from the stove, leave for 10 minutes and enjoy.

For an extraordinary flavor, be sure to sprinkle the treat with fresh herbs.

Beef soups never get boring, so recipes with photos are constantly being improved, and now we invite you to pay attention to simple and tasty hot lunches for every day that your household can enjoy. Let's try to cook a delicious soup with beef broth and peas.

Ingredients:

split peas - 1 tbsp.;
beef – 400 g;
onions – 1 pc.;
carrots – 1 pc.;
greens, salt, pepper - to your taste.

Preparation:

We wash the beef, cook until fully cooked, take it out, chop it into pieces, and put it back into the broth.

Pre-soak the peas in water overnight, and then pour them into a common container, add liquid, and continue cooking.

We fry the carrots and onions in a frying pan with vegetable oil and butter, and then add them to the soup, season with salt, pepper, herbs, let it boil, and remove from the stove.

It is not necessary to use split peas. Dill and parsley are ideal as greens.