Regular soup with meat. Meat soup - proven recipes. How to properly and tasty cook meat soup. Vegetable soup with beef broth

It turns out that those who want to have an ideal figure should not eat exclusively chicken broth. There are many first courses that are rich in vitamins, easy to digest, and have a beneficial effect on the gastrointestinal tract. One of them is beef soup. What are the benefits of beef dietary meat and how to cook incredibly tasty beef soup - read the article.

Beef is considered one of the best views meat for centuries. Along with rabbit and chicken, it is one of the three most healthy dietary types of meat. Beef is allowed for pregnant women and children under one year of age; it is indicated for use in cases of anemia, high physical activity, patients with ulcers.

Where does this popularity come from? Beef is an excellent source of iron, which is necessary for the formation of blood cells. In addition, young meat is a storehouse of zinc, vitamin B12, and easily digestible protein.

Which beef to choose for soup?

There are two options for cooking soup: with meat or with bones (most often ribs). If you like soup with pieces of meat, it is better to choose beef brisket. The meat should be deep red in color, not lean, but with small patches of creamy white fat.

For those who prefer broth, stores sell ribs. They make it possible to get a flavorful, rich, but not too fatty first course.

Beef soup options with photos

There is no single classification because different cuisines the world offer their answers to the question of how to prepare beef soup. But if you analyze all the options, you can get the following list of the most popular, most delicious and at the same time the most simple soups based on beef broth:

• rice soup with beef;
• bean soup with beef;
• thick soup with beef and vegetables;
• beef kharcho soup;
• buckwheat soup with beef.

Any of these soups can be prepared either on the stove or in a slow cooker. The latter greatly simplifies the process, makes it possible to put all the products in a container and go about your business. Beef soup in a slow cooker turns out much tastier than cooked in a regular saucepan, since it does not boil over high heat, but simmers slowly at a stable temperature.

What kind of beef soup to make is the housewife's choice, so we offer five different proven recipes. None of them require special culinary skills or expensive products, the main thing is the desire to prepare a truly tasty first course!

Rice soup with beef

Ingredients:

• water – 2.5 l;
• beef (pulp) – 400 g;
• steamed rice – 60 g;
• carrots, onions - 1 pc.;
• dill – 1 small bunch;
• bay leaf – 1 pc.;
• allspice – 4 pcs.;
• Sunflower oil – 3 tbsp. l.;
• salt, ground pepper, cumin.

Preparation:

Wash the beef under running water, cut into oblongs in small pieces, put in a saucepan with cold water. Add Bay leaf hickory, allspice, salt and put on the stove. Cook covered (required!) over low heat for an hour and a half. While the broth is preparing, fry finely chopped onions and carrots over medium power until soft.

When the meat is ready, add rice to the broth and simmer on the stove until done. After this, add the fried vegetables, a finely chopped bunch of dill, caraway seeds, pepper, and salt if necessary. After boiling, leave the soup on the lowest heat for 4 minutes.

Bean soup with beef (cazuela)

You can replace rice with beans in the above recipe, but it is much more interesting to prepare a dish of Chilean cuisine - cazuela. In Chile, this first dish is comparable in popularity only to Ukrainian borscht. But in terms of ease of preparation, it is many times superior to borscht!

Ingredients:

• water – 4 l;
• beef ribs – 1.2 kg;
• potatoes – 3 pcs.;
• green beans – 200 g;
• carrots, onions, corn cob, bell pepper– 1 pc.;
• pumpkin – 300 g;
• rice – 3 tbsp. l. (0.5 cup);
• garlic – 2 cloves;
• salt, pepper, oregano, paprika.

Preparation:

Place the washed ribs in a thick-walled pan, fill them with water, and put on gas. When the water boils, reduce the gas to minimum, skim off the foam, add oregano, finely chopped garlic, paprika, salt and pepper. How long does it take to cook beef for soup? No less than 1.5 hours. The longer the bones cook. the more aromatic and tasty the soup will be.

While the broth is cooking, wash, peel and chop the vegetables. Carrots - in strips, beans - in half along the pod, potatoes, pumpkin - in cubes, bell pepper - in cubes. The cob is cut into pieces according to the number of servings of soup.

After 1.5 hours, remove the ribs, strain the broth several times (until it clears) and return the bones to it. Add bell pepper and carrots. After 5-7 minutes - potatoes and rice. After 10 minutes, add corn and pumpkin, stir the soup and leave for 10 minutes again. Now add the last ingredient - beans. Cover with a lid and simmer on low heat for 15 minutes. When we put it on plates, make sure that all the ingredients get into each of the servings.

Thick soup with beef and vegetables

Beef soup, the recipe for which you are now reading, is best prepared for lunch for a male company. It's not greasy, but very filling thanks to rich broth and lots of vegetables.

Ingredients:

• beef – 0.5 kg;
• potatoes – 0.5 kg;
• zucchini, carrots, onions, bell peppers, large tomatoes - 1 pc. each;
• garlic – 3 cloves is enough;
• butter – 1 tbsp. l.;
• salt pepper;
• vegetable oil – 2 tbsp. l.;
• sugar – 1 tsp;
• dill, parsley.

Preparation:

We wash the meat, cut into cubes and fry over high heat in a deep frying pan in a mixture of oils. Carefully add boiling water to cover the meat and simmer for 0.5 hours.

While the meat is stewing, cut the carrots, zucchini, onions and bell peppers into cubes. Grate one large potato, cut the remaining two into cubes.

After 30 minutes, add carrots and onions to the meat and simmer for another 10 minutes. Then add grated potatoes (this is what will give the soup thickness) and zucchini, simmer again for 10 minutes. Now it’s the turn of the diced potatoes. Place it in a frying pan and mix all the ingredients. Salt, pepper, add boiling water so that the water is level with the vegetables and meat. Cover with a lid and simmer over low heat until the potatoes are done.

When the potatoes are easily pierced, add bell pepper and grated tomato to the soup, sprinkle with sugar. Bring to a boil, sprinkle with herbs and leave to simmer for 40 minutes.

The result is bright tasty soup from beef. It has a consistency similar to stew.

Beef kharcho soup

Ingredients:

• beef on the bone – 1 kg;
• water – 3 liters;
• carrots, onions – 2 pcs.;
• rice – 0.5 cups;
• garlic – 1 small head;
• tomato paste – 5 tbsp. l.;
• sunflower oil – 5 – 6 tbsp. l.;
• adjika - to taste;
• dried herbs, ground pepper, salt, bay leaf.

Preparation:

Pour water into a saucepan, place pre-washed meat, one peeled onion and one peeled carrot into it. Salt, pepper, add a few bay leaves. Put on the fire, after boiling, collect the foam and cover the pan with a lid. The broth should be cooked for at least 2 hours.

When the meat is ready, remove it and the vegetables from the pan and strain the broth into another container.

Finely chop the garlic, grate the carrots, and cut the onion into thin half rings. Pour tomato paste into a frying pan, add garlic and fry for a couple of minutes. Add the onion, mix well and cook until soft. Add carrots to the mixture. After 5 minutes, add salt and dilute the frying with a ladle of broth. Let it boil and put the finished roast into the broth.

Separate the meat from the bone and cut into small pieces. Dip it into the broth, add washed rice, dried herbs, adjika, if necessary, add pepper and salt. Simmer the kharcho soup over low heat until the rice is ready.

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 consider 10 tasty and quick step by step recipes beef broth soups.

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 pieces of lard, tendons and film. Properly made beef broth is clear and rich in flavor. This is the broth that is suitable for making soup.

Light beef broth soup with vermicelli

Ingredients:

• Water – 2 l,
• Beef (pulp) – 0.5 kg,
• Carrots – 1 piece,
• Onion – 1 piece,
• Potatoes - 3 large tubers,
• Vermicelli – 2 handfuls,
• Green onions, dill, parsley - to taste,
• Salt pepper.

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. After two minutes, I lower the temperature of the stove. I let the soup sit for 10 minutes. Add spices and salt to taste.
7. I put the finished beef broth soup into bowls. I decorate with greenery.

A great lunch is ready!

Helpful advice. For baby food Instead of frying, add fresh chopped vegetables.

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.

Preparation:

1. I take a 3-liter saucepan. I pour the prepared broth and cover with a lid. I set the heat to medium.
2. 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.
3. I cook onion and carrot frying in a separate frying pan. vegetable oil. I stir and sauté over low heat.
4. 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.

Video recipe

Serve the dish seasoned with fragrant herbs.

Cabbage soup with beef broth

Let's prepare delicious and nutritious soup V large saucepan for 8 servings in beef or chicken broth. 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:

1. 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.
2. 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.
3. 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.
4. I send the meat pieces and sauté into the cabbage soup only after cooking the potatoes.
5. After 8-10 minutes, I throw pepper and bay leaves into the pan for flavor and add a little salt.

Video cooking

It turns out nutritious and aromatic 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:

1. High-quality beef broth is an important component of the future pea soup. 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.
2. 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.
3. 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.
4. I send peeled and diced potatoes. I cook for about 15 minutes.
5. 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.
6. 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:

1. 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.
2. Preparing vegetables for mushroom soup. 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.
3. 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.
4. I salt the soup, take out the boiled onion and bay leaf. IN ready dish their presence 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:

1. Pour the finished broth into a saucepan. I turn on the fire.
2. I peel the beets and carrots and grate them.
3. Sautéing carrots and onions 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 the grated beets, pour tomato juice, reduce the heat to low and simmer.
4. I throw the remaining chopped beets into the boiling broth along with the potatoes cut into large cubes.
5. After 7-10 minutes of cooking, I add the chopped part of the cabbage head to the potatoes and sauté.
6. 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.
7. I turn off the soup. Let it brew for 20 minutes, tightly closing the lid. I serve the borscht on 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:

1. I put the prepared broth on the stove. Bring to a boil over medium heat.
2. In a separate container, cook 2 eggs for 8-10 minutes.
3. 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.
4. Chop sorrel and other greens (celery, parsley or dill). I pour it into the soup.
5. Cook for 5 minutes, then add the grated eggs.

Easy sorrel soup I serve it 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:

1. I put the previously prepared beef broth, strained through a nylon sieve, on the stove.
2. I peel and cut vegetables. I start with potato and carrot tubers. I cut one carrot into slices and leave the other for frying.
3. I send the chopped potatoes and carrots into the broth (it should boil slightly).
4. 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.
5. I'm working on tomatoes for soup. I peel 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.
6. While the sauté was being prepared, the potatoes and carrots were cooked. I'm resetting vegetable stew. 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

Fragrant and rich potato soup chick 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:

1. To speed up the process of cooking the soup, pour cold water over the beans in the evening and leave to soak.
2. In the morning I wash the beans and pour them 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.
3. 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.
4. I add spices and salt to the soup 5 minutes before the end of cooking.
5. I turn off the stove and let the soup “simmer” for 30-40 minutes.
6. I decorate the prepared dish with herbs and sour cream.

Beetroot soup is the younger brother of borscht. It's much faster and easier to prepare. If in our family I usually cook borscht, then my wife likes to cook beetroot soup. Read her very simple soup recipe. Ingredients for beetroot soup: 1.5 liters of meat broth with 500 gr. veal;

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Simple soup with meat. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to prepare Simple Meat Soup at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Simple soup with meat. For this purpose, special recipes have been created with detailed photographs and step by step descriptions cooking steps. Following the written recipe, you can easily prepare this tasty dish and feel it beneficial features and impeccable taste. If you, dear readers, after viewing this material, I still don’t understand, how to cook simple soup with meat, then we suggest you look at our other recipes.

Soup with meat will never be superfluous at a family gathering dining table. You can make it simple classic recipe. Or you can supplement the dish with different ingredients and make it completely different from soup from simple products, to which everyone is accustomed.

SIMPLE SOUP WITH MEAT AND POTATOES

INGREDIENTS:

• beef – 475 gr.;
• carrots - 350 gr.;
• onion – 350 gr.;
• potatoes – 470 gr.;
• vegetable oil – 50 gr.;
• allspice;
• butter – 35 gr.;
• garlic;
• fresh greens.

PREPARATION:

1. Prepare beef broth. Depending on the variety, cook it from 40 minutes to 1 hour. We wash the meat and cut it into portions so that it cooks faster. After boiling, reduce the heat. Cook by adding salt to the water and adding a few peppercorns.
2. When the meat is cooked, remove it from the pan and cut it into small pieces. Strain the broth.
3. Preparing the potatoes. We peel it and cut it into strips. Place in boiling broth and turn up the heat a little.
4. Peel and chop the onions and carrots. Cut the onion into half rings and the carrot into thin strips. Fry everything in butter for 7 minutes, stirring constantly.
5. At the end of sautéing, add chopped garlic to the vegetables; one clove will be enough. Cook it with vegetables for 1 minute.
6. Place the sauté into the soup, add the chopped meat and cook for a few more minutes. The potatoes should become soft.
7. At the very end, add the greens. When the gas is turned off, cover for a few minutes and let the soup brew. Read further:

SOUP WITH CHICKEN, POTATOES AND MUSHROOMS

INGREDIENTS:

• chicken legs – 450 gr.;
• potatoes – 450 gr.;
• champignon mushrooms – 370 gr.;
• carrots – 250 gr.;
• onion – 350 gr.;
• thin vermicelli – 100 gr.;
• parsley;
• ground black pepper;
• butter – 35 gr.

PREPARATION:

1. Boil the broth from chicken meat. Cook it for about 1 hour until the meat is completely cooked. So that the broth is transparent, cook it over low heat, and as foam appears, remove it with a slotted spoon.
2. When the meat is completely cooked, remove it from the soup, remove the skin and separate the pulp into fibers.
3. Prepare the potatoes, cut them into small cubes. Put it in the soup.
4. Place the frying pan on the fire. Melt half butter and add finely chopped champignons. Fry them for 5 minutes. Place in broth.
5. We will use the rest of the oil to prepare the sauté. To do this, peel and cut the carrots and onions into small cubes and fry until the vegetables turn golden.
6. Place the meat in the soup.
7. Place the sauté in the broth and add vermicelli. Mix everything well so that the pasta does not stick together. Cook the soup until the vermicelli is almost ready. Add black pepper, chop the greens and pour into the pan, cook for another minute.
8. You can serve the soup with sour cream and herbs in a bowl.

ADVIСE:

• The soup is served as a first course. It can be cooked high in calories or not, depending on the type of meat in it and the amount of oil in the sauté.
• In addition to sour cream and herbs, put half a boiled egg on a plate.
• To prepare a more dietary soup recipe, we use chicken fillet, or – lean veal. You don’t have to cook the sauté for soup, but use it raw carrots and onions. Vegetables are cut either into small cubes or into larger pieces. In the case of finely chopped vegetables, add them to the soup along with potatoes. If you take coarsely chopped onions and carrots, you will need to cook them in the soup for at least half an hour.
• The recipe without sauteing can be prepared from frozen vegetables; they should be cooked for 15 minutes. The main thing is to pre-cook a rich, clear broth.
• We also prepare the recipe for potato soup with meat with tomato paste, which requires 30 grams. for a two-liter pot of soup. Place the pasta in a sauté pan and fry in a frying pan along with vegetables. This soup can be prepared with other vegetables, for example, parsley root, celery and leek. We also add beans and mushrooms.
• We prepare a universal recipe for meat and potato soup as a puree soup. To do this, take the meat out of the broth. There should be one and a half times more vegetables than in previous recipes. When they are ready, pour the broth into another pan, grind the boiled vegetables using a blender and put them in the broth, add herbs and meat. You can add cream to this soup, then it will have more delicate taste and creamy consistency.
• We are preparing a classic recipe for meat soup with mushrooms. Pasta We don’t put it in it. Instead - 500 gr. forest mushrooms, which we fry in butter and put in the soup. It is best to cook this soup with beef or pork broth. It is served with sour cream and fresh herbs. Can be used dried mushrooms, then the soup will be even more flavorful.

Lovers of a large number of vegetables in soup can add to the pan green beans, fresh tomatoes, green pea And canned corn. We also use bell peppers, broccoli or cauliflower.

• We are preparing a recipe for meat soup with potatoes and meatballs, to which you can also add various vegetables. We boil the broth using any meat, we prepare meatballs from a mixture of pork and chicken meat. To make the soup richer and fattier, use only minced pork.
• In addition to vegetables, you can add seafood to the soup prepared with chicken broth. For example – shrimp. If desired, this soup can be prepared with the addition of cream or processed cheese. The basis of this soup is clear chicken bouillon, which cooks for 1 hour over low heat.
• The broth can be prepared simultaneously from several types of meat. For example - veal, pork and chicken. After cooking, cut all the meat into small pieces and place in a pan. It can also be duck and lamb. You can prepare soup using quail broth with the addition of game.
• If the soup is prepared using only lamb, first fry the meat in vegetable oil. We take a large amount of potatoes, carrots and fry the eggplants with fresh tomatoes, which we add at the end of cooking.

Potato soup recipe with meat

Potato soup with meat - very simple and delicious way feed the family. Thick, rich potato soup looks simply wonderful and is also incredibly tasty. The pieces of meat, which are fried before being added to the soup, are incredibly tender and literally fall apart at the mere touch of a spoon. You will definitely love this potato soup with meat!

When preparing homemade food, I try to select simple and affordable ingredients. Potato soup with meat is no exception. It is prepared from more than available ingredients. I used only 200 g of pork for a 2 liter pan. Yes, yes, 200 g turned out to be more than enough to prepare such a rich, satisfying potato soup. In addition to meat, the soup contains potatoes, carrots, onions and herbs, not counting bay leaves to enrich the flavor and salt and pepper. You won't need any cereal or pasta. Potato soup is absolutely balanced in terms of taste and does not need the addition of any other vegetables or spices.

As for the cooking time for potato soup with meat, this recipe is not a quick one. In order for the meat to reach the desired condition and become super soft, it should be cooked for a long time. And before that, fry it for a more appetizing color. And the potatoes will need at least 45 minutes to reach the state of crumbling (which is exactly what they should become in this soup). I will talk about all this in detail below, in the process of preparing potato soup with meat.

Ingredients:

• 200 g lean pork (pulp)
• 1 onion
• 1 large carrot
• 7 medium potatoes
• 2 liters of water
• Bay leaf
• sunflower oil (4-5 tablespoons)
• salt pepper
• herbs for seasoning soup

Potato soup recipe:

1. The first step in making potato soup is to deal with the meat. I used pork. If the meat has been frozen, defrost it, wash it thoroughly and cut into small cubes (about 3 cm).
2. Heat the frying pan thoroughly, add about 3 tablespoons to its surface sunflower oil and lay out the meat. Fry it over medium heat, stirring often, for about 3-5 minutes until lightly browned.
3. At the same time, prepare the onion. Peel the onion and chop it finely. Add to the meat when it has already become slightly browned. Fry the meat and onions for another 1-2 minutes, until the onions turn golden.
4. Fill the pan with 2 liters of water and transfer the meat into this water (along with the remaining sunflower oil). Also add bay leaf to the pan with water.
5. Place the pan on the stove and cook the broth over low heat for 1 hour from the moment it boils. At the same time, loosely cover the pan with a lid so that the broth does not evaporate.
6. We have an hour while the broth is cooking. In the meantime, prepare carrots for potato soup with meat. For such soups, I prefer to cut the carrots into small cubes; you can also grate them on a coarse grater. Fry the carrots with the addition of a small amount of sunflower oil over medium heat until tender (3-4 minutes), stirring them frequently with a spatula.
7. The broth was cooked for 1 hour, after which we can add the remaining ingredients. Place the fried carrots in a pan with broth and move on to the potatoes.
8. Peel the potatoes, wash them and chop them coarsely. Add potatoes to the soup and cook for another 45 minutes. Then salt and pepper to taste, season with fresh herbs.
9. Potato soup with meat is ready. The potatoes in the soup are slightly boiled, this effect allows the soup to look even richer. The meat was cooked sufficiently and became very tender. The soup turned out perfect.

Enjoy this potato soup with meat! Bon appetit and see you again!

How to cook pearl barley soup with meat

Today we will cook pearl barley soup with meat. This is a fairly simple, healthy and tasty soup - an excellent choice for your menu.

Ingredients for pearl barley soup:

• pearl barley - 1 cup
• beef pulp - 200 gr
• 4 potatoes
• 1 medium carrot
• 1 tablespoon salt
• 1 teaspoon Khmeli-suneli seasoning
• 1 tablespoon tomato paste

Recipe for making pearl barley soup:

1. Boil the meat until almost completely cooked. Then we take out the piece and cut it into small cubes, and filter the resulting broth. Bring the water in the pan with the broth to about 3 liters, add the meat into it and add the pearl barley. Salt and add tomato paste.
2. Grate the carrots. Cut the potatoes into large pieces and also place them in the pan. And continue cooking for another 25 minutes. About 5 minutes before full readiness add Khmeli-suneli.
3. P.S. : To prepare pearl barley soup with meat, it is advisable to use selected and well-processed barley. Rinse it thoroughly before cooking. Then your broth will be clear.

If you wish, you can add various seasonings, onions and various greens. From this your pearl barley soup it will become even tastier.

How to cook rice soup with meat

Rice soup is not heavy on the stomach, and so that the broth does not change this quality, we will learn how to cook soup with beef. Making this soup is easy. So let's make this soup for lunch. Now we’ll tell you in detail how to cook rice soup with meat!

For this we need:

• 150 grams of rice;
• 200 grams of beef meat;
• 2 pieces of potatoes;
• 2 pieces of onions;
• 1 carrot;
• 2 liters of water;
• 1 tablespoon of tomato or tomato (optional);
• Pepper, garlic, salt to taste.

Preparation:

1. Wash the meat and wash it in pieces, preferably small ones, put it in a saucepan and fill it with water. Place on medium heat, after salting the water.
2. Place the thoroughly washed rice into a saucepan and cook along with the meat.
3. And to make this soup lighter and more dietary, you can use chicken or turkey instead of beef. The soup is especially delicious with turkey meat.
4. We clean all the vegetables: potatoes, onions, garlic, carrots. Potatoes, cut into cubes, are placed in a saucepan to cook with rice and meat.
5. Meanwhile, fry the onion and carrots, cut into half rings, grated on a coarse grater, until golden brown and add pepper and garlic squeezed through a garlic press (can be finely chopped). Add tomato paste to this vegetable mass and simmer for 5 minutes.
6. Add the contents of the frying pan to the already cooking products and cook the soup until the rice and meat are completely cooked. Read more:

The complete preparation took a little over half an hour, and in the end the delicious delicious rice soup is ready!

Rice soup with meatballs

Another simple recipe rice soup, but with meatballs. For Rice Meatball Soup you will need the following: Ingredients:

• 2 liters of broth;
• 70 grams of rice;
• 300 grams of minced pork;
• 1 egg;
• 3 pieces of potatoes;
• 1 carrot;
• Greens, salt, pepper to taste.

Preparation:

1. First, let's take on the potatoes. We clean it and cut it into strips.
2. Peel the onion in half rings and add it to the prepared broth along with the potatoes.
3. We wash the rice with water and also add it to the pan. We wait until the potatoes are almost completely ready and add the grated carrots to the soup and cook over medium heat.
4. Now let's start with the minced meat. Add salt, pepper, egg to it and mix thoroughly. Then we form small balls.
5. We also send the meatballs to cook with the rest of the ingredients, you can turn up the heat a little and cook for about 7 minutes.
6. IN ready soup add greens and serve.

Bon appetit!

Beef soup always turns out delicious. Often you want something new, because a simple soup with potatoes, carrots and meat has already become boring, and you want to replace it with something, some more tasty and unusual dish.

There are many options for making soup with beef meat. These soups are prepared with vegetables, mushrooms, various cereals, noodles and pasta. All these products combine perfectly and give the dish a harmonious taste, and unites all the components rich taste beef.

These soups are also prepared in different ways. Almost any of the recipes is universal. This soup can be prepared on the stovetop, microwave oven, as well as in a slow cooker or oven. Depending on the cooking method, the dish will change its taste.

Options for preparing beef soup provide an opportunity to diversify your daily diet, add something new, tasty and unique to it.

How to make beef soup - 15 varieties

Among the many options for preparing beef soup, there is also a recipe for making it with beans. Beans for this dish can be used either raw or canned. If you are making soup with raw beans, then it must first be boiled until half cooked.

Ingredients:

• 200 g canned red beans
• 400 g beef
• 6 potatoes
• 1 onion
• 1 carrot
• salt and pepper to taste.

Preparation:

Cut the meat into small pieces and cook until half cooked.

Peel the potatoes, cut into small pieces and place in the pan along with the beans.

Fry grated carrots and chopped onions in vegetable oil until golden brown. Add to soup.

Add salt, pepper and cook until all ingredients are fully cooked.

Delicious and satisfying soup. Kharcho soup is perfect for lovers of spicy and spice-rich dishes. This is a variant of preparing kharcho soup with beef, rice and fresh tomatoes.

If it wasn't in the kitchen fresh tomatoes, then they can be replaced with 1 glass of tomato juice.

Ingredients:

• 3 liters of water
• 450 g beef fillet
• 80 g rice
• 2 potatoes
• 2 tomatoes
• 1 onion
• 3 cloves garlic
• 1 tbsp. l. butter
• 3 tbsp. l. tomato paste
• salt and pepper to taste
• parsley.

Preparation:

Cut the meat into cubes and boil until it becomes soft.

Rinse the rice well and leave it in warm water.

Peel the potatoes and cut into cubes.

Finely chop the garlic, finely chop the onion.

Blanch the tomatoes in boiling water, peel and cut into cubes.

When the meat is ready, add potatoes and rice to the soup, bring to a boil and add half the tomatoes.

Fry the onion, add tomatoes and tomato paste. Simmer over low heat for 5-7 minutes.

Add the roast to the soup and cook until done. Add garlic. When the soup is cooked, cover with a lid and let stand for 5-7 minutes, after which you can serve.

This is a recipe for making beef and corn soup. In addition to the main ingredients, it includes potatoes, carrots, onions, soy sauce, a little sugar and fresh peeled tomatoes.

To make tomatoes easy to peel, place them in boiling water for 20 seconds and then rinse with cold water.

Ingredients:

• 500 g beef meat
• 100 g canned corn
• 4 potatoes
• 1 onion
• 1 carrot
• 1 tbsp. l. soy sauce
• 1 tsp. Sahara
• 500 g fresh peeled tomatoes.

Preparation:

Cut the meat, add 2 liters of water and cook until half cooked.

Peel and chop the potatoes and add to the pan.

Pass the tomatoes through a sieve.

Fry carrots and onions in vegetable oil, add tomatoes, simmer for 5 minutes. Pour into soup.

Add washed canned corn, salt, pepper, soy sauce and sugar, cook until tender.

A wonderful light soup for every day. This dish is very easy to prepare and is suitable for both inexperienced and experienced housewives. It contains beef, potatoes, carrots, onions and garlic. It doesn't take much time to cook.

Ingredients:

• 400 g beef meat
• 7 potatoes 2 carrots
• 1 onion
• 3 cloves garlic
• vegetable oil
• dill
• salt and pepper to taste.

Preparation:

Cut the beef and place it in boiling water; if desired, you can add a bay leaf. Add salt and pepper and cook until done.

Peel and cut the potatoes. Chop 1 carrot, grate the other on a coarse grater. Chop the garlic and cut the onion into small cubes. Chop the greens.

Add potatoes and chopped carrots to the broth.

Fry onion and grated carrots in vegetable oil. Add to soup and cook until done. Add chopped dill.

Another cooking option beef soup- soup with beef and mushrooms. You can use any mushrooms for this soup; in this case, champignons are used for preparation.

In soup, champignons give too strong a taste; in order to get rid of it, you must first boil the mushrooms in a large amount of water.

Ingredients:

• 300 g beef meat
• 4 potatoes
• 200 g boiled mushrooms
• 1 carrot
• 1 onion
• salt and pepper to taste.

Preparation:

Cut the meat. Let it cook until done. Remove foam.

Chop the potatoes and add to the meat.

Prepare the frying: cut the onion into small cubes, add grated carrots, mushrooms cut into small pieces.

Place the roast into the pan and add spices.

The soup can be served with the addition of sour cream and herbs.

One of the options for preparing shurpa. This is not Uzbek shurpa, since Uzbek shurpa is prepared exclusively with lamb and a lot of onions. But this dish is no less tasty and healthy.

Ingredients:

• 500 g beef meat
• 750 g potatoes
• 2 onions
• 2 carrots
• 2 tbsp. l. tomato paste
• vegetable oil
• salt and pepper to taste.

Preparation:

Boil meat broth.

Cut the onion into strips and fry in vegetable oil. Add diced meat and diced carrots, as well as tomato paste.

Simmer over low heat for 5-7 minutes.

Pour broth over the meat and vegetables and bring to a boil, add chopped diced potatoes, salt and pepper and cook until tender.

Delicious and hearty dish for lunch or light dinner. When preparing this soup, you should pay attention to its acidity, since it contains pickles, brine and tomato juice. If the dish turns out sour, you can add a little sugar.

Ingredients:

• 500 g beef
• 3 liters of water
• 5 potatoes
• 1 onion
• 2 carrots
• 0.5 cups rice
• 4 pickles
• vegetable oil
• cucumber pickle taste
• salt and pepper to taste
• greenery.

Preparation:

Cut the meat and place in boiling water, skim off the foam.

Pour the washed rice into the pan.

Chop the potatoes and place in a saucepan.

Prepare the frying: grate the carrots on a coarse grater, chop the onion, and place in a frying pan. Fry.

Then add finely diced cucumbers and brine.

Place the roast in a pan, add spices to taste and cook until done.

Very tasty, satisfying and quick to prepare soup. This soup is very rich in ingredients. It contains many vegetables, which give the dish a unique taste, and the soup does not take long to prepare.

Ingredients:

• 300 g meat
• 1 onion
• 100 g bell pepper
• 1 tomato
• 50 g prunes
• parsley
• khmeli suneli
• salt and pepper to taste
• cilantro.

Preparation:

Cut the meat into small cubes and let it cook.

Dice the onion and fry in vegetable oil, add chopped pepper and prunes.

At the end, add tomato and chopped parsley. Add the roast to the soup, let it cook a little and add spices to taste.

This is a recipe for making beef soup in portioned pots. The soup turns out rich, thick and very tasty. The taste of this dish is reminiscent of the taste of soup cooked in the oven. All you need to do is put the food in the pots and let it cook. The composition indicates the number of ingredients for 1 pot.

Ingredients:

• 1 potato
• 30 g carrots
• 20 g onion
• 100 g beef meat
• salt and pepper to taste.

Preparation:

Cut the meat and potatoes into cubes.

Prepare the frying: grate the carrots on a fine grater and finely chop the onion, fry in vegetable oil. Add meat and simmer over low heat, adding water, for 30 minutes.

Place everything in a pot and fill with water. Place in the oven at 180 degrees. It will take approximately 1 hour to prepare.

A very tasty and satisfying dish of Russian cuisine. Every housewife probably has own recipe preparation, which she has used more than once. This is a recipe for making traditional “Shchi” with beef and sauerkraut.

Ingredients:

• 400 g beef
• 2 carrots
• 1 onion
• 7 potatoes
• 200 g sauerkraut
• salt and pepper to taste.

Preparation:

Cut the meat into small pieces, add water and cook until almost done.

Fry diced onion and grated carrots in vegetable oil.

Cut the potatoes into small cubes. Add to broth.

Add frying, salt and pepper, add cabbage and cook until tender.

There is not always a lot of time to prepare dishes. Often you have to combine cooking with other household chores. You won’t need much time to prepare this soup in a multicooker; you just need to chop all the ingredients and place them in the multicooker, turn it on and calmly go about your business.

Ingredients:

• 300 g meat
• 3 potatoes
• 1 carrot
• 1 onion
• 50 g rice
• 2 cloves garlic
• sour cream
• pepper
• 2 bay leaves.

Preparation:

Cut the potatoes and meat into cubes, and grate the carrots on a coarse grater.

Cut the onion into cubes, pass the garlic through a press.

Pour all the ingredients of the soup into a slow cooker, add salt and pepper, add a bay leaf, add water and start cooking in the “Stew” mode.

The soup will take approximately 1 hour to prepare.

Fast and delicious recipe preparations pea soup with beef ribs. The soup turns out rich and very satisfying.

Ribs are used to prepare it, but if you don’t really like them, you can replace them with beef fillet.

Ingredients:

• 600 g beef ribs
• 4 potatoes
• 2 carrots
• 1 onion
• bunch of dill
• 1 tbsp. peas
• salt and pepper to taste.

Preparation:

Cut the ribs, add water and cook for about 1 hour.

Chop the onion and carrots and fry in vegetable oil.

Cut the potatoes into pieces.

Pour the peas into a saucepan, pour in 2 cups of water and cook until they have absorbed all the water.

Add potatoes and peas to the prepared broth and bring to a boil. Add the roast and cook until fully cooked.

This soup turns out to be very rich and rich in taste. To prepare it, you need to pre-cook the beef broth, in which case you will spend much less time on cooking.

Ingredients:

• 2.5 l. beef broth
• 500 g boiled beef diced
• 1 bell pepper
• 200 g champignons
• 1 carrot
• 1 onion
• 6 potatoes
• salt and pepper to taste.

Preparation:

Strain the broth and put on fire.

Add meat and diced potatoes to the boiling broth.

Make a fry. Fry diced onions, grated carrots, chopped mushrooms and striped peppers in vegetable oil.

When the potatoes are almost ready, add fried potatoes to the soup, add salt and pepper and cook until tender.

Easy to prepare beef soup. The dish turns out very bright in appearance and rich in taste. This soup contains fresh tomatoes, carrots, onions, rice, potatoes and beef. In a short period of time, you can prepare an unusual and satisfying first course.

Ingredients:

• 500 g beef
• 3 onions
• 100 g rice
• 500 g tomatoes
• 1 clove of garlic
• peppercorns
• ground red pepper
• greenery.

Preparation:

Cut the meat into medium pieces, add water and cook.

Scald the tomatoes with boiling water, remove the skin and grind with a blender.

Cut the onion into cubes and fry in a separate pan, add half-ready meat to it and simmer for 15-20 minutes under the lid.

Then add the tomatoes and cook for another 20 minutes. Pour in the strained broth and add the washed rice. Cook until done. Add spices, garlic and salt to taste.

For lunch or dinner, few people will refuse tasty and hearty soup. This is the cooking recipe asian soup with beef and rice noodles. The soup is prepared quickly, while rice noodles gives it tenderness, and beef enhances its taste.

Ingredients:

• 1 tomato
• 1 onion
• 1 clove of garlic
• 30 g fresh ginger
• 100 g white cabbage
• 1 tbsp. l. dry white wine
• 1 tbsp. l. soy sauce
• 1 tbsp. l. four spice seasonings
• 0.5 tbsp. l. Sahara.
• 1 tbsp. l. vinegar
• 200 g beef
• 100 g rice noodles.

Preparation:

Peel the tomato, remove the center and cut into small cubes. Also chop the onion and chop the garlic. Grate the ginger. Cut the cabbage into strips.

Add onion, garlic, tomato and ginger to boiling water. Add wine, soy sauce, seasoning, sugar, vinegar.

Cut the beef into small pieces, fry until cooked and place in a saucepan.

Add noodles and cabbage to soup. Cook until done.