home › Brake system › How to cook soup? How to cook soup with potatoes and any meat. Beef Soup: Delicious Recipes

How to cook soup? How to cook soup with potatoes and any meat. Beef Soup: Delicious Recipes

Beef broth is a healthy and flavorful low-fat base. An excellent preparation for future culinary creations. What kind of soup to cook on beef broth? The choice is huge, I will review 10 delicious and quick step by step recipes soups in beef broth.

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

It is better to cook soup from beef pulp or meat on the bone. Before cooking, remove pieces of fat, tendons and film. Properly made beef broth turns out to be transparent, with a rich aroma. It is this broth that is suitable for cooking soup.

Light beef broth soup with vermicelli

Ingredients:

Water - 2 l,
Beef (pulp) - 0.5 kg,
Carrots - 1 piece,
Onion - 1 piece,
Potato - 3 large tubers,
Vermicelli - 2 handfuls,
green onion, dill, parsley - to taste,
Salt pepper.

Cooking:

Preparing meat pulp for cooking. I immediately cut into pieces, carefully wash. I don’t cook whole, but sliced so that it cooks faster and then I don’t have to catch the beef.
I cook on medium heat. When the broth boils, remove the foam and reduce the heat to slow. I only add salt at the end.
While the beef is cooking, I am preparing vegetable frying for soup. I clean my onions and carrots. I cut the onion into rings, chop the other vegetable with a coarse grater. First I fry the onion, then add the grated carrots. Carefully interfere, pass over low heat.
Peel the potato tubers and cut into cubes. When the beef is cooked, I send the potatoes. After 15 minutes I add the passivation.
I put the pasta in the soup, throw in the bay leaf, and stir. I increase the fire to a strong one so that the "worms" do not stick together.
After two minutes, lower the temperature of the stove. Let the soup brew for 10 minutes. I add spices, salt to taste.
I put the finished beef broth soup on plates. I decorate with greens.

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 number of ingredients and a ready-made broth on beef meat.

Ingredients:

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

Cooking:

I take a 3 liter pot. I pour the finished broth, cover with a lid. I set the fire to medium.
I'm preparing vegetables. Peel potatoes and cut into cubes. Carrot rub on a grater. I finely chop the onion and ginger, cut the celery into pieces, chop the mushrooms finely. I clean the seeds from the Bulgarian pepper, grind it.
I cook onion-carrot frying in vegetable oil in a separate frying pan. I interfere, pass on low heat.
After boiling the broth, add the potatoes. After 10 minutes, I lower the frying and the rest of the crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon slices. I turn off the stove, leave the soup to infuse, tightly closing the lid.

Video recipe

Serve the dish seasoned with fragrant herbs.

Shchi on beef broth

Prepare a delicious and nutritious soup in a large pot for 8 servings in beef or chicken broth. Part of the ingredients will be used to prepare the basis for cabbage soup - a fragrant broth.

Ingredients:

Beef - 1 kg,
Carrots - 4 things,
Onions - 4 pieces,
Cabbage - 600 g,
Medium sized potatoes - 6 tubers,
Lavrushka, salt, pepper - to taste.

Cooking:

Wash and peel carrots and onions for the broth base. I put it in a saucepan, send the washed and veined meat there. I pour cold water. When the broth “fits” (boils), I turn off the fire. I carefully remove the foam. Salt to taste.
I take out the vegetables from the pan, take out the meat and leave to cool. While the beef is cooling, I work on other ingredients. I start with potatoes. Mine, cut into strips. Shredded cabbage. I add vegetables to the broth.
I cut the cooled meat into pieces. I cook the roast in a separate bowl with a little oil. The main thing is to stir in time and not overdo it.
I send meat pieces and passivation in cabbage soup only after cooking potatoes.
After 8-10 minutes, I throw pepper and parsley into the pan for flavor, add a little salt.

Videos cooking

It turns out a nutritious and fragrant soup! Treat family members by decorating 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 things,
Onion - 1 head,
Carrots - 1 piece,
Peas - half a glass,
Garlic - 1 clove,
Vegetable oil - 4 large spoons,
Peppercorns, ground black pepper, salt, parsley - to taste.

Cooking:

High-quality beef broth is an important component of the future pea soup. Thoroughly wash the beef, put it in a large saucepan. I add cold water and spices to taste. Cook over medium heat for 120-150 minutes. I get rid of foam formations with a slotted spoon.
I take the beef out of the broth. Boiled meat will quickly separate from the bone base. I follow a simple process. I'm waiting for it to cool down. Then I cut and send the pieces back to the broth.
I wash pre-soaked peas in running water. I put it in a cooking container. I salt the dish. I reduce the fire to minimum. Boil the peas until soft.
I send peeled and diced potatoes. I cook for about 15 minutes.
Passing carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the products from burning. I send passivation to the soup.
Cook for 5 minutes, remove from stove. I add a finely grated garlic clove for flavor.

How to make mushroom soup

Ingredients:

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

Cooking:

Wash the meat thoroughly. I send it to the pan to cook for 2 hours. After boiling, I reduce the fire, avoiding strong boiling of water. I take off the foam.
Cooking vegetables for mushroom soup. I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onion, but do not cut it. I cut the mushrooms into slices.
I take out meat from the broth, send potatoes, a whole head of onion, and grated carrots into a container. After the potatoes are ready, I throw in black pepper, mushrooms, parsley. I cook for 10 minutes.
I salt the soup, take out the boiled onion and bay leaf. IN ready dish their presence is optional, as they gave off a pleasant aroma.

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

Borscht in beef broth

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

Ingredients:

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

Cooking:

Pour the finished broth into a saucepan. I turn on the fire.
I peel beets and carrots, rub on a grater.
I pass the carrot-onion vegetable mixture. First, I fry the onion in vegetable oil, stirring thoroughly. I add carrots. Cook until the onions are golden brown. At the end I add half of the grated beets, pour tomato juice, reduce the fire to a minimum and the carcass.
I throw the remaining chopped beets into a boiling broth along with potatoes cut into large cubes.
After 7-10 minutes of cooking, I add the crumbled part of the cabbage head to the potatoes, passirovka.
When all the borscht ingredients are cooked, the time will come for prunes, dried fruits, which will add an unusual taste to the dish. Wash thoroughly, cut into 4 parts each and send to the soup. Pepper and salt to taste. I take a special press (“garlic press”) and skip 2 cloves.
I turn off the soup. I let it brew for 20 minutes, tightly closing the lid. I serve borscht on the table.

Cooking a light sorrel soup

Ingredients:

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

Cooking:

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

I serve light sorrel soup on the table with sour cream. Top with half a boiled egg.

Potato soup

Ingredients:

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

Cooking:

I put the previously prepared beef broth, filtered through a nylon sieve, on the stove.
I clean and cut vegetables. I start with potato tubers and carrots. I cut one carrot into circles, I leave the other for frying.
I send the chopped potatoes and carrots to the broth (it should boil slightly).
I peel the onion and cut it into rings, rub the carrots on a coarse grater. I send vegetables to passivate in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
I'm making tomatoes for soup. I peel the vegetables from the skin, cut into small cubes. I send it to the carrot-onion mixture. I only add salt at the end. I cover with a lid, turn on the minimum fire and simmer for 8 minutes.
While the passivation was being prepared, the potatoes and carrots were cooked. I'm throwing stewed vegetables. I add pepper, I throw lavrushka. I crush the garlic through a press and send it to the broth. I cook for 10 minutes.

Video recipe

Fragrant and rich potato soup with tomatoes is ready. Serve on the table, sprinkling greens on top and flavoring with a spoonful of sour cream. Eat for health!

How to make bean soup

Ingredients:

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

Cooking:

To speed up the process of cooking the soup, I fill the beans with cold water in the evening and leave them to soak.
In the morning I wash the legumes, pour hot water and cook until half cooked. I drain the water, pour the warmed beef broth. I throw a peeled onion head (whole) into the broth. I put it to boil.
I'm peeling potatoes. I cut it into pieces and send it to the broth. I clean the parsley root and chop. I throw it in a saucepan. I cook 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, let the soup “walk” for 30-40 minutes.
I decorate the prepared dish with herbs and sour cream.

Step 1: prepare the meat.

Thoroughly rinse the pork and veal under running water and spread on a cutting board. Using a knife, we clean the meat from veins and films. Now cut the ingredients into medium pieces and put them in a clean pan.

Step 2: prepare the carrots for the broth.

Using a knife, peel the carrots and rinse thoroughly under running water. Then put the vegetable on a clean plate and leave it aside for a while.

Step 3: prepare the onion for the broth.

With a knife, peel the onion from the husk and rinse thoroughly under running water. Now we transfer it to a container with carrots. Attention: for the preparation of the broth, we will definitely use vegetables, since they will give it aroma and a beautiful color.

Step 4: prepare the meat broth.

Before preparing the soup, we need to cook the broth. To do this, fill the pan with pieces of meat with ordinary cold water so that it completely covers the main components for about by 12-15 centimeters. Attention: the amount of liquid depends on how rich the broth will be. But this is a matter of taste. For example, I like it when the soup turns out to be liquid, so I add more water. So, put the container on medium heat and cover with a lid. When the liquid just begins to boil, be sure to use a slotted spoon to remove the resulting foam from its surface and throw it into the sink. Then add a little salt, peeled carrots, onions, as well as black peppercorns and bay leaf to the pan. Mix everything well with a tablespoon, reduce the heat to a minimum and cook the broth under the lid. In the meantime, prepare all the ingredients for the soup. Important: in general, pork and veal broths cook very quickly, about 25-35 minutes depending on the cooker. Therefore, be sure to check the readiness of the meat from time to time (it should become soft) and mix all the ingredients.

Step 5: prepare the rice.

Pour the rice into a sieve and rinse under running water. Do this until the liquid becomes clear. Immediately after this, we leave the cereal aside so that excess water can drain from it.

Step 6: Prepare the Potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the component on a cutting board and chop into cubes. We move the finely chopped vegetable into a deep bowl and fill it with ordinary cold water so that it completely covers it. This must be done so that the potatoes do not change color when exposed to air.

Step 7: Prepare the onion for the soup.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate.

Step 8: Preparing the Carrots for the Soup

Peel the carrots with a knife and rinse well under running water. Then, using a coarse grater, grind the component directly on the cutting board. Pour the carrot chips into a clean plate.

Step 9: Preparing the Bell Peppers

Rinse the bell peppers under running water and place on a cutting board. Using a knife, remove the stem and seeds. Then grind the component into cubes and pour into a clean plate.

Step 10: Prepare the roast.

Pour a small amount of vegetable oil into a frying pan and place over medium heat. When the container with the contents warms up well, pour chopped onions and carrots into it. From time to time, stirring with a wooden spatula, fry the vegetables until soft. Immediately after that, add the cubes to the pan. bell pepper and keep cooking 7–10 minutes. Attention: do not forget to stir the frying with improvised equipment all the time so that the components do not burn at the base. When the onion becomes transparent and acquires a soft brown color, and the pepper is soft, turn off the burner and set the container aside.

Step 11: Preparing the Greens

We wash the parsley under running water, shake off excess liquid and spread it on a cutting board. Finely chop the greens with a knife and pour into a free saucer. Attention: this component in the soup is not necessary to add at all. But I love it when first courses smell fresh and summery, so I always add greens. in 5 minutes until ready and before serving to the dinner table.

Step 12: Prepare the meat soup.

When the broth is ready, add chopped potatoes and washed rice to it. Mix everything thoroughly with a tablespoon and wait for the liquid to boil again. Immediately after that, we pinpoint 15 minutes and cook soup. After the allotted time, pour the vegetable frying into the pan. Again, mix everything well and cook the dish 5 more minutes.

At the end, turn off the burner, and cover the container with a lid and leave it aside. Let the meat soup brew a little.

Step 13: Serve the meat soup.

With the help of a ladle, pour the meat soup into deep plates, sprinkle with fresh herbs if desired and serve to the dinner table along with slices of bread.
Enjoy your meal!

To prepare meat soup, you can also use beef, chicken, rabbit meat, turkey and even lamb with liver;

To make the soup very fragrant and juicy, it is best to cook it over low heat in a special pot. But a cauldron or pan with a thick bottom is also suitable;

To add spice and piquancy to the dish, you can add chopped garlic, pickled olives and sour cream to it just before serving.

how to cook a regular soup with meat?

take a pot of water, put meat in it and put it on fire. as it boils, throw the chopped potatoes, the meat can be pulled out and cut, and thrown back. grate the carrot and chop the onion, fry it all and throw it into the soup. don't forget to salt. add pepper (peas) and bay leaf. and cook everything. You can also add a chicken cube. also tastes good. Just make sure you don't overdo the salt.
One of those soups. Fry the pork ribs.
While they are cooking, stew onions and carrots in a pan after them.
When the meat is almost ready, I put rice, potatoes, stewed vegetables. IN
Lastly, I cut the tomato and put spices to taste:
salt, pepper, canned dill, parsley.
I love two soups with meat, bean and regular with buckwheat.
For beans
1) I pour a piece of meat with water and put it on the stove, while the meat is cooking, I peel the potatoes, cut it, throw it to the meat, then drain the water from the can of red beans, rinse it and add it to the pan, throw the bay leaf, then cook the fry ( finely chop the onion and rub the carrot, then fry it all), and add it to the soup, wait another 15 minutes for everything to cook. if desired, you can throw fresh herbs well and salt naturally.
2) For the usual with buckwheat, everything is the same, only instead of beans, I pour a handful of buckwheat
Goulash soup (Gulyasleves)
Cut the meat into pieces, fry over high heat in fat until light brown, add finely chopped onion, fry until the onion is soft. Add hot pepper, after a minute add paprika, fry quickly, pour in wine, evaporate by half. Pour in a liter of water, bring to a boil, cook over low heat for 1.5 hours. Peel potatoes and turnips, cut into cubes. Make a chipette with regular egg noodle dough. Add potatoes and turnips to the meat, cook until almost cooked (15-20 minutes). Peel the pepper, cut into squares, add to the soup (+ tomatoes, if you want), salt, pepper, add a spoonful of paprika, after 10 minutes add the chips. Serve hot.
800 g beef (shank); 2 tbsp. l. pork fat; 2 onions; 2-3 sweet peppers; 1 potato; 0.5 turnips; 2 tbsp. l. smoked paprika; a handful of chips; salt, black pepper
Ingredients for Simple Meat Soup:
meat beef or pork 100-150 gr. , fresh cabbage 100 gr. , rice 1 tablespoon, onion 1 onion, 1 carrot, salt, bay leaf, pepper to taste, vegetable oil for frying.
Meat soup preparation:
The soup is very simple and quick, if you hurry up and take pork or veal as meat, then it can be cooked in half an hour. As always, I cook soup with two broths. I cut thawed or chilled meat into small pieces (so that they cook quickly). I throw the meat into a pot of hot but not boiling water. Bring to a boil, but do not boil. Then I drain the first broth, my pan, I wash the meat under cold water. Pour cold filtered water into a saucepan. I haven't written before, I always use filtered water so there is no chlorine smell. I put the boiled meat in cold water and put it on the fire.

If the meat is beef, then it must be boiled for half an hour. If veal, like mine, or pork. Then, immediately add chopped cabbage and a tablespoon of rice to the meat. The cooking time for rice is 25 minutes, i.e. after 22 minutes you can season the soup with fried onions and carrots. We prepare the frying as always, cut the carrots, start frying first e. Then add the chopped onions to the fried carrots.

2-3 minutes before the readiness, add the roast to the soup. Salt, pepper, put bay leaf. Boil a little and the soup is ready.

I think you noticed that there are no potatoes in the soup. It's just a coincidence. Potatoes can be added to the soup for 15 minutes before cooking, so that it cooks.

Eat for Health!
Meat soup
1. Pour water (or boiling water), put the meat, bring to a boil.

2. Add a whole onion or finely chopped onion and at the same time carrots (whole or in strips), parsley, radish, turnips, beets. At the same time or earlier, vegetables such as legumes and sauerkraut are put into soups. But more often they are cooked separately, in parallel with the main soup in another bowl and mixed together towards the end of cooking.

3. After 30 minutes, you can lay potatoes, cereals, wheat, rice, buckwheat.

4. After 35-40 minutes after the start of cooking, fresh cabbage can be added different types, zucchini, etc.

5. After 45 minutes 1 hour tomatoes, pickles, apples (sour).

6. After 1 hour 20 minutes, spices (the second bookmark of onions or green onions, garlic, dill, and salt, etc.). At the same time, or a little earlier, the onion, laid whole, is taken out of the soup so that it does not fall apart and its leaves boiled with an unpleasant taste would not spoil the soup. A Russian proverb says about such a soup from a negligent hostess: You will spit more than you will eat.

No full meal is complete without a first course.

The usual soup with meat and potatoes can be varied with the help of additional ingredients and various ways cooking. Let's talk about the recipes for the first course in meat broth.

Soup with meat and potatoes: the basic principles of cooking

The main ingredients are meat and potatoes. The broth can be cooked both on poultry meat and on pork or beef, depending on your preferences and desires.

The meat can be boiled in a whole piece, then removed from the broth and cut into pieces. It is allowed to cut into portions of raw meat and cook it in pieces in the broth.

The first fifteen minutes of cooking the broth is important to remove the foam. Then the broth will turn out clear and clean. If, however, you missed the moment of boiling, do not bother to strain the broth after the meat is completely cooked.

While the broth is cooking, prepare the rest of the ingredients. First of all, potatoes. It is cleaned and cut into slices, pieces or straws.

Onions are sautéed with carrots in vegetable oil. Various cereals are added to soups - rice, lentils, peas, as well as pasta - vermicelli.

Rinse the cereal well and leave it in water for a while.

Vegetables and cereals are added to the broth after cooking the meat.

At the end of cooking, the soup requires spices, seasonings, dry herbs and salt.

The first course is served with herbs, sour cream, mayonnaise, cream.

Small crackers are great as a complementary ingredient, you can with garlic.

Potato soup with meat

Ingredients:

Three hundred grams of chicken meat;

Three potatoes;

One carrot;

One bulb;

Two bay leaves;

Cooking method:

Chicken meat is washed under running water, dried and cut into medium-sized pieces.

Pour water into a large saucepan and put meat in it. Put on a slow fire. When boiling, remove the foam with a slotted spoon.

While the broth is cooking, prepare the vegetables. Peel onions, carrots and potatoes. Grind the carrots on a grater, cut the potatoes into cubes or slices, finely chop the onion.

When the broth is cooked, the meat is taken out of it and cut into smaller pieces. Vegetables are added to the broth. After boiling, salt, add seasonings and spices.

Chopped meat is placed in a saucepan a few minutes before readiness, allowed to boil. Before serving, the soup with meat and potatoes is sprinkled with fresh herbs. Can be seasoned with sour cream.

Soup with meat, potatoes and lentils

Ingredients:

Three hundred grams of veal meat on the bone;

Two liters of broth;

One glass of red lentils;

One bulb;

One carrot;

Three potatoes;

One tea. a spoonful of turmeric;

Half tea. spoons of dry basil;

Lavrushka.

Cooking method:

Bouillon is boiled from meat on the bone, then it is filtered. The meat is separated from the bone and cut.

Onions are peeled and cut, carrots are chopped on a grater. The vegetables are browned in a frying pan with hot oil.

Lentils are thoroughly washed in a sieve.

Prepared ingredients are added to the broth. Bring to a boil and add diced potatoes. After boiling add spices.

The finished soup is allowed to brew. Served with fresh herbs, can be seasoned with cream.

Cream soup with meat, potatoes and mint

Ingredients:

Chicken leg;

Four table. spoons of red lentils;

five potatoes;

Leek;

Two cloves of garlic;

Mint leaves;

Red Tabasco;

Half tea. spoons of paprika;

Allspice and peas;

Lavrushka;

One liter of water;

Olive oil.

Cooking method:

The chicken leg is washed under running water, put in a pot of water and boiled for about twenty minutes. I add pepper and bay leaf to the broth.

Leek cut into thin rings. The garlic is peeled and passed through a press.

Peel the potatoes, cut into small sticks.

Lentils are washed and left in water.

Finely chop the mint leaves, reserving a few for garnish.

The meat and spices are taken out of the boiling broth. Pulp is cut from the bone and put into the broth. Add potatoes and cereals.

Onion, mixed with garlic, is sauteed in olive oil. Roasting is added to the boiling broth. Salt, put paprika, mint leaves and red tabasco.

When all the ingredients boil and simmer, puree the soup with a blender or mixer. Cooled down, pour into portioned plates and decorate with fresh mint.

Soup with meat and potatoes in beef broth

Ingredients:

Half a kilogram of beef pulp;

Two liters of water;

Six to seven potatoes;

Two bulbs;

Carrot;

Two tables. tablespoons of vegetable oil;

parsley greens;

Ground pepper, salt.

Cooking method:

The meat is cut into medium-sized pieces and dipped in a large pot of water. After boiling, remove the foam with a slotted spoon, reduce the gas and cook the meat.

Potatoes are peeled and cut into strips.

Onions and carrots are chopped and fried until half cooked in oil. Prepared products are put into the broth for meat. Boil the soup until done. At the end add spices and chopped herbs. You can season with low-fat cream.

Soup with meat, potatoes and celery

Ingredients:

Three chicken legs;

stalk of celery;

Bulb;

Lavrushka;

Peppercorns;

Two small carrots;

Three cloves of garlic;

Three potatoes;

dry herbs;

Two hundred grams of fresh green peas;

Salt, spices.

Cooking method:

The meat is placed in a pot of cold water. Add a celery stalk cut in half, a whole peeled onion, peppercorns, bay leaves. On strong gas, bring to a boil, remove the foam and leave on low heat.

While the broth is boiling, peel and cut the carrots into thin strips, finely chop the onion and garlic. Potatoes are peeled and cut into slices.

When the broth is cooked, the meat is taken out of it, the broth is filtered through a sieve or gauze and the pan is washed.

Then sunflower oil is poured into the pan and put on gas. Spread chopped carrots and onions in it, fry for several minutes. Dried herbs are added at the end.

After that, strained broth is poured into the pan, potatoes are thrown, salted. Bring to a boil and cook until potatoes are tender. Meanwhile, the meat is removed from the bones and cut into slices. It is added at the end of cooking the soup and brought to a boil again. The soup is allowed to stand and poured into bowls. Sprinkle with chopped herbs, season with sour cream.

Soup with meat and potatoes "Tomato"

Ingredients:

Half a kilogram of beef pulp;

canned tomatoes;

six potatoes;

Two bulbs;

fresh cilantro;

Sunflower oil.

Cooking method:

The meat is cut into pieces, sprinkled with vegetable oil, mixed. Heat the oil in a large, preferably cast iron, saucepan. The meat is laid out there, fried, stirring. Add chopped onion, sauté until golden.

Then everything is poured with water, softened tomatoes are added. Cook the soup on low gas for about twenty minutes. Then add the potatoes cut into strips, close and cook until the potatoes are ready. At the end of cooking put cilantro.

Soup with meat and potatoes "After the ball"

Ingredients:

Meat platter (beef, pork);

Half a kilogram of boiled carrots;

Half a kilo of boiled potatoes;

Two bulbs;

Four eggs;

7-8 slices stale white bread;

One tomato;

Two tables. spoons of oil;

Five table. spoons of grated cheese;

Parsley, dill;

Salt, sour cream.

Cooking method:

The meat is cut into pieces, fried in a saucepan with melted butter, finely chopped onion is added, poured with boiling water and boiled for ten to fifteen minutes. Then the diced vegetables are dipped into the soup, salted and brought to a boil. Remove from heat, add finely chopped eggs, pre-boiled hard boiled.

In the soup poured on plates, fried cubes of bread are placed, sprinkled with grated cheese, herbs. Topped with sour cream. Place a slice of tomato on each plate.

Beef soup with potatoes

Ingredients:

Eight hundred grams of beef pulp;

One kilogram of potatoes;

Two fresh carrots;

One bulb;

Two cloves of garlic;

Three table. tablespoons of vegetable oil;

Dill dried or fresh;

Lavrushka;

Salt, pepper, spices.

Cooking method:

The meat is cut into medium-sized pieces and dipped in a pot of boiling water. Immediately throw bay leaves and spices.

While the broth is cooking, the potatoes are peeled and cut into large pieces.

Carrots are crushed on the track or cut into strips. Sauteed with onion and garlic. Add vegetables to the soup and cook for another twenty minutes, salt. At the end of cooking, sprinkle with herbs. Mayonnaise, cream are suitable for dressing in portioned plates.

Soup with meat and potatoes "Onion Mountain"

Ingredients:

¾ kilogram of beef;

Three liters of water;

½ kilogram of leek;

One hundred grams of vermicelli;

Five to six potatoes;

Three or four chicken eggs;

Parsley, salt.

Cooking method:

The meat is cut into pieces, pour cold water, bring to a boil. If necessary, remove the foam, salt and continue to cook until tender. Then add chopped potatoes, and after fifteen minutes - chopped leek and vermicelli. Cook over low heat until tender.

When serving, sprinkle the soup with chopped eggs and finely chopped herbs.

Soup with meat and potatoes "Grass at home"

Ingredients:

2.5-3 liters of meat broth;

Two hundred and fifty grams of nettle;

Two hundred and fifty grams of sorrel;

One hundred and fifty grams of leek;

Four table. spoons of rice cereal;

One carrot;

five potatoes;

One parsley root;

Two small bulbs;

Four table. spoons of fat;

four-six chicken eggs;

Parsley and dill;

Lavrushka;

Sour cream for dressing.

Cooking method:

Cook meat broth. In the meantime, the cereal is washed well and left in water. Finely chop the carrots, chop the parsley and onion. Put in broth. Nettles are scalded with boiling water, sorrel leaves are washed and leeks are cut. Also added to soup. Add diced potatoes. Salt and boil for a while. Lavrushka is added and after five minutes removed from heat.

Before serving, season with sour cream, sprinkle with finely chopped herbs and eggs.

Soup with meat and potatoes: tricks and tips

Poultry broth cooks faster than pork or beef broth.

Without bringing the meat to a boil in water, drain the "first" broth and pour into the pan clean water. So you get rid of harmful substances and dirt in the meat.

To make the broth light and transparent, strain it through a sieve or gauze folded in half.

Beetroot is the younger brother of borscht. Cooking it is much faster and easier. If in our family borsch, as a rule, I cook, then my wife likes to cook beetroot. Read on for a very simple soup recipe from her. Ingredients for beetroot: meat broth 1.5 liters with 500 gr. veal; medium beets; medium carrot; medium onion; a couple of medium potatoes; salt; pepper; Bay leaf; vegetable oil for fat. Cooking beetroot: Boil the meat broth. If you take veal, then the cooking time will be 50-60 minutes. Peel vegetables: beets, carrots and onions. Carrot and

I didn’t think that I would post this soup in a dietary version. But it is necessary, so it is necessary. We will cook soup based on dietary broth. And the rest, everything is very simple. And despite the modest assortment of ingredients, it turned out very tasty. If you are not on a diet, you can season the soup with browned onions and carrots. Ingredients for diet egg soup: diet broth 1.5 liters, 3-4 potatoes, a couple of tablespoons of rice, one egg, salt, pepper. Cooking

I don’t know what influenced me, either the Novosibirsk spring, at least according to the calendar, or something else. But I wanted a light, simple soup. I wanted to sip some broth and have something floating in it. That's how this recipe came about. Ingredients for potato soup: veal 500 gr., two medium potatoes, one medium carrot, one small onion, a little dill, salt, vegetable oil for frying, water for the broth. Cooking potato

Everyone who has ever been in sanatoriums, pioneer camps or lay in hospitals knows this soup. And even in the performance of the dining room chefs, you can eat it, moreover, for my taste it is quite tasty. And there is to cook soup "Field" at home and from the right ingredients, it turns out just delicious. Ingredients for Field soup: Two liters of water or meat broth, 120-150 gr. brisket or bacon, half a glass of millet (cereals), medium onion, a couple of medium potatoes, salt,

When you need to cook a delicious soup very quickly. Then, a recipe for soup with meatballs will come to your aid. My parents have been feeding me this soup since childhood, now I cook this soup for my children myself. Ingredients for the first recipe for soup with meatballs: Minced beef or homemade 150-200 gr., Onion 1 onion, carrots 1 pc., Cabbage 100 gr., Buckwheat 2 tbsp. spoons, bay leaf, salt, pepper.

I have already written a couple of recipes on how to quickly cook soup with meat on the water, without broth. Now it's time to talk about real, nutritious, rich and very tasty soups. Before cooking such soups, you need to cook the meat broth. Ingredients for meat broth: beef meat on the bone, water. Preparation of meat broth: I take, for meat broth, beef knuckle. If

Another taste from my childhood. For some reason, mushroom soup, my mother always cooked with pearl barley in this version, as I will tell you now. I think it turns out to be a very successful combination of the taste of the consistency of mushrooms, pearl barley and fresh potatoes. Ingredients for barley mushroom soup: Boiled mushrooms (boletus or aspen mushrooms are best), pearl barley two tablespoons, a couple of fresh, medium potatoes, a medium onion and a small carrot, 500 gr. meat, bay leaf, salt, pepper, vegetable oil. cooking mushroom

Dear our guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Simple Meat Soup. Therefore, many people, especially our beloved women, sooner or later ask themselves:. A simple recipe has been written especially for you, which briefly and clearly explains how to cook Simple Meat Soup at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily cook Simple soup with meat. For this, special recipes have been created with detailed photos And step by step descriptions preparation steps. Following the written recipe, you can easily cook this tasty dish and feel it beneficial features and impeccable taste. If you, dear readers, after watching this material, did not understand how to make easy meat soup, then we invite you to look at our other recipes.

Popular in category: