Pp beef soup. What kind of soup can you make with beef broth? The best recipes for delicious pea, bean, mushroom, vegetable soup, with rice, meatballs in beef broth. Beef soup with potatoes

Beef broth is rich in iron and protein, contains a minimum of unhealthy fats and is generally low in calories. , macro- and microelements from meat broth are absorbed very quickly, without overloading the gastrointestinal tract. Thus, a glass of pure beef broth will be completely absorbed by the body within 20 minutes, while a glass of juice or a medium apple will take 30 and 40 minutes, respectively, to digest.

How to make beef broth?

To prepare beef broth you will need the following: beef, water, vegetables and spices. Let's dwell a little separately on each of the listed ingredients.

The main ingredient of the broth is meat. Yes, it is precisely this that can turn plain water into a flavorful base for future soups, aspic, stews, various sauces and gravies. How to choose the right beef so that the broth turns out tasty, rich and healthy?

Pulp or pulp with a sugar bone is ideal for broth, but you can also use a piece of meat from any part of the carcass. In this case, preference should be given to veal and meat from bulls no older than three years. It contains enough nutrients and collagen, which enrich the finished broth with flavor and make it thick thanks to the secreted gelatin.

Contrary to popular belief, bones are not the best product for making broth. They make it cloudy, and salts accumulate in them heavy metals, which can migrate into the finished broth. Bones are good to use in the process of preparing aspic, but not in the everyday menu for making soups.

The quality of the water used to prepare the broth is as important as the choice of meat. You should not cook meat in the water that flows from the tap. Chlorine and other substances contained in it can ruin the taste and aroma of even the most delicious piece of beef. It is better to give preference to purified water, and it does not matter whether it is bottled or filtered at home.

Traditional vegetables used in making broth are onions, carrots and celery root. Place them in the pan 30 minutes before the end of cooking. Interestingly, onions are sometimes used with their skins to produce a beautiful golden color. Also, for a more piquant and vibrant color, vegetables can be pre-baked or fried without oil.

In addition to table salt, to enhance and enrich the taste, add Bay leaf, garlic, allspice and black peppercorns, cloves, thyme, dried and fresh herbs.

Technology and cooking time

Where to begin?

The process of preparing broth cannot be called complicated, but there are still several technological subtleties that should not be overlooked.

To cook the broth, be sure to cut off all pieces of fat, tendon and film from a piece of beef. These elements will make the finished product cloudy, and it will not be possible to return it to the desired transparency.

Next, the meat is placed in a pan and filled with prepared water. The best option To prepare this dish, use dishes with a thick bottom and walls, in which the heat will be evenly distributed and heat the contents.

Before boiling, the pan with meat should be tightly closed with a lid, and after that it is better to remove the lid so that droplets of condensation do not spoil the taste. From time to time it is necessary to remove any foam and fat that appears from the surface, since the former spoil appearance, making the broth opaque, and fat can spoil it, making it oily and soapy.

Beef broth cooks for quite a long time - 2.5-3 hours on average. Its readiness is determined by the readiness of the meat. If it easily comes off the bone or is pierced with a knife, the meat broth is ready. You should not simmer the meat on the stove for too long, as overcooked broth also has an unpleasant taste.

It is important not to forget to add vegetables, salt and spices in time, which should then be removed by straining the finished broth through a sieve or cheesecloth. Meat from the broth can be returned to it (for example, for making soups) or used as part of main courses.

Beef broth soup recipes

What soups can be made with beef broth?

Soup for children

In contrast to “adult” soups, children’s soups do not have an abundance of spices and seasonings, they contain less fat and do not use sautéed vegetables. Often these are puree soups. Beef broth is perfect for them. The first dishes cooked on it can be given to children starting from one year old.

One of these soups is bean soup with beef broth, which will require:

1200 ml low-fat beef broth;
70 g beans;
200 g potato tubers;
50 g carrots.

Preparation:

Pre-prepare the beans by keeping them overnight cold water. Then rinse thoroughly and cook until tender in a saucepan with beef broth;
After this, add peeled and chopped potato tubers and carrots. Cook until everyone is fully cooked;
Puree the vegetables along with the broth in a blender or grind through a fine sieve. Serve with a little cream and croutons or croutons.

Simple soup

Making a simple soup

The most simple soup beef broth is considered potato broth. A minimum of ingredients are used to prepare it, and the dish turns out tasty and nutritious.

For a simple potato soup, you need to take the following products in the following quantities:

2000 ml beef broth;
300 g of boiled meat, on which the meat broth was cooked;
350-400 g potatoes;
120 g carrots;
80 g onions;
30-40 ml vegetable oil;
salt and spices to taste.

How to cook:

Sauté chopped onions and carrots in a small amount of vegetable oil until tender;
Remove the meat from the broth from the bones, divide it into small pieces and return it back to the broth;
Peel the tubers, wash and cut into medium cubes. Place in boiling broth with meat and cook until tender;
When the potatoes are cooked, add the sautéed vegetables, salt and season with spices. Let the soup simmer for a couple of minutes and remove from heat.

Diet soup

Diet soup with beef broth

Vegetables and beef are an excellent basis for dietary nutrition. In addition to the usual potatoes, onions and carrots, you can supplement the soup with green peas, cauliflower, corn, beans and other vegetables. For one of the options for vegetable dietary soup you will need:

1800 ml of prepared broth;
300 g boiled beef;
70 g onions;
120 g carrots;
130 g celery root;
320 g cauliflower;
200 g frozen green peas;
200 g potatoes;
30 ml vegetable oil;
salt, pepper and bay leaf.

Along with the soup, cream or sour cream for dressing, fresh herbs, bread or crackers are served on the table. When serving portioned, greens and sour cream can be immediately placed on a plate. If the soup is served in a plate, it is better to use a gravy boat, bowl or other utensils.

In addition to meat tenderloin and bones, the basis for the broth can also be beef offal: liver, heart, kidneys. Do not be alarmed if you were unable to use all the prepared broth at once. This product tolerates freezing well without losing its beneficial properties, so you can later use it to prepare one of the healthy and tasty soups or other dishes.

Beef broth soup will be useful for both a one-year-old child and an adult experiencing physical or intellectual stress. It is quite difficult to achieve a satisfying lunch without a dish of meat and broth. Therefore, beef-based hot dishes are indispensable on the dinner table.

Cooking beef broth is very simple, although not quick. Just wait until the meat boils, take it out, rinse the meat and the pan well. Pour water, salt and skim off foam during cooking. You can add a small onion and carrot to the broth. You can also add peppercorns and bay leaves for taste. After the broth is cooked, the onions and carrots, bay leaves and peppers must be removed. The broth can be strained.

There are recipes for hot dishes with meat broth in Russian, Chinese, Vietnamese, Italian cuisine and many others. Let's take a look at the most popular and famous of these dishes.

How to cook beef broth soup - 15 varieties

Potato soup with beef broth is quite simple to prepare, although the order of preparation of the ingredients is somewhat unusual. Despite the unusual algorithm and sequence of preparation of the recipe, the soup is delicious. It turns out satisfying. And the taste is quite consistent with the traditions of Russian cuisine.

Ingredients:

beef - 0.5 kg;
potatoes - 1 pc.;
carrots - 2 pcs.;
sweet pepper - 1 pc.;
garlic - 2 cloves;
leek - 150 g;
cabbage - ¼ piece;
oil - 2 teaspoons;
greens - to taste.

Preparation:

We start preparing the soup by beautifully cutting vegetables. There is no need to grate anything - we will cut everything. First, chop the leek. Then we cut the carrots into thin slices, bell peppers and garlic.

Now take a cauldron and fry the onions and butter in it. Add garlic, carrots and pepper to the onion.

After sautéing, add water to the cauldron and let the meat cook. Salt, pepper and bay leaf - to taste.

While the meat is cooking, cut the potatoes into cubes and the cabbage into thin strips.

When the meat is ready, cool and cut into small pieces. We send it back to the soup.

Add potatoes and cabbage. After 20 minutes, the potatoes and cabbage will be cooked.

Here, the soup is ready! Add greens and serve with black bread and mayonnaise.

Pea soup is a hearty and inexpensive dish. Peas do not cook quickly. Sometimes you need to cook it for about two hours. It is recommended to pre-soak split peas - this will greatly simplify and speed up the cooking procedure. But it happens that peas cook faster. It depends on the variety.

Ingredients:

beef - 0.5 kg;
potatoes - 400 g;
onion - 1 pc.;
carrots - 2 pcs.;
peas - 1 cup;
salt, pepper, bay leaf - to taste;
greens - to taste.

Preparation:

Let the beef cook for about an hour. While the meat is cooking, soak the peas in water. This way it will cook much faster.

We sauté: chop the onion, carrots and herbs and fry in vegetable oil.

When the meat begins to separate from the bone, the broth is ready. You need to add peas, potatoes and sautéing to it. You may need to add water to the soup. When the peas have become soft and boiled, the soup is ready.

For rice soup with beef broth, round rice works well. When it comes to greens, a combination with dill and parsley is appropriate. You can add the spices you like.

Ingredients:

beef - 0.5 kg;
potatoes - 2-3 pcs.;
carrot - 1 pc.;
onion - 1 pc.;
rice - 1 glass;
oil, for frying;
bay leaf, salt, pepper - to taste;
greenery.

Preparation:

Let the beef broth simmer. When the broth is ready, remove the meat and cool.

Add washed rice to the broth.

When the rice is ready, add diced potatoes to the soup.

Finely chop the onion and carrot and fry in a frying pan.

Place the chopped and sautéed meat into the soup. Now let the soup brew and soak. You can serve it to the table!

Canned beans in tomato are suitable for this recipe. You can boil white beans in the soup and add them while sautéing. tomato paste.

Ingredients:

beef -1 kg;
potatoes - 500 g;
onion - 1 pc.;
carrot - 1 pc.;
a jar of beans in tomato - 1 pc.;
vegetable oil, for sautéing;
salt, pepper, bay leaf - to taste.

Preparation:

Chop the onion and fry it in oil, right in the pressure cooker. When the onion has turned white, fry the carrots with it.

Add water to the pressure cooker. Place in a saucepan: peeled, diced potatoes, meat, beans in tomato. Add spices and salt. Cook until the pressure cooker lid opens.

When the lid opens, take out the meat, cut it and return it to the soup. After cooling a little, you can pour into plates.

Buckwheat soups cook quickly. To swell, buckwheat needs 10 times less time than peas or beans. Therefore, this type of soup always takes its rightful place in the housewife’s cookbook.

Ingredients:

beef - 700 g;
buckwheat - 200 g;
potatoes - 500 g;
carrot - 1 pc.;
onion - 1 pc.;
bay leaf, salt, pepper - to taste.

Preparation:

We wash the meat and set the broth to simmer. You need to salt the beef at the very end of cooking - after about 1 hour.

While the broth is cooking, cut the onions and carrots and fry them. Add to the broth.

Cut the potatoes into cubes and add them to the broth.

Next, the washed water is added to the soup. buckwheat. When the buckwheat is ready, add spices and herbs to the soup and let the soup brew.

Even a very young cook can prepare such a soup. If a child has grown a little higher than the stove, he will be able to prepare this soup.

Ingredients:

beef - 1 kg;
small noodles - 1 cup;
onion - 1 pc.;
carrot - 1 pc.;
bay leaf, salt and pepper - to taste.

Preparation:

Fill the meat with water in a saucepan. Let the broth cook. Add salt, pepper, peeled onions and carrots to the meat. When the vegetables soften, they need to be pulled out. Continue cooking the broth until the meat is cooked. It's easy to check for doneness - the beef will easily separate from the bone. We take out the finished meat, cool it, cut it into cubes and return it to the broth.

Now pour the noodles into the soup. Cook for five minutes. Then add the greens to the soup, close the soup with a lid and let it brew.

This soup can become one of the first dishes in which a child learns the basics of cooking!

Among the Slavic peoples, in Lately, Chinese cuisine has become popular. Despite the difference in cultures and traditional products, many were able to appreciate Chinese dishes. Beef broth soup with noodles will beautifully diversify your diet.

Ingredients:

Chinese noodles - 250 g;
beef broth - 1 l;
beef - 300 g;
mushrooms - 200 g;
onion - 1 pc.;
Chinese cabbage - 2 pcs.;
shallots - 1 pc.;
soy sauce- 50 g;
ginger, salt, pepper, basil - to taste;
vegetable oil;

Preparation:

Prepare beef broth. At the end of cooking, add grated ginger and soy sauce to the broth.

While the broth is preparing, cook the Chinese noodles.

Set the noodles aside and move on to processing the vegetables. We cut cabbage, onions and mushrooms. Fry the onions and mushrooms in a frying pan and add to the broth. Fry the Chinese cabbage separately. When the cabbage is fried, add it to the broth.

Now, cut the finished meat into thin slices and return it to the pan.

To serve, divide the boiled noodles into plates and pour broth over them. Add spices to taste, depending on preferences.

A traditional Caucasian dish, which is prepared with beef broth and from familiar, easily available products.

Ingredients:

beef broth - 1.5 l;
potatoes - 400 g;
adjika - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
rice - 1 cup
garlic - 2 cloves;

Preparation:

Add diced potatoes, carrots and onions to the prepared broth.

When the potatoes were cooked and became soft, it was the turn of the rice. Now add it to the soup.

Following the rice, put spicy adjika into the pan and squeeze out the garlic.

At the very end, add the greens and start tasting the product!

Pearl barley is a cereal that is well suited for adding a little variety to your diet. Not everyone likes barley porridge, but in soup the barley tastes completely different.

Ingredients:

beef - 1.5 kg;
onions - 3 pcs.
carrots - 3 pcs.;
celery root - 4 pcs.;
pearl barley - 1.5 cups;
tomato paste - 5 tablespoons;
garlic - 5 cloves;
salt, pepper, bay leaf, spices - to taste.

Preparation:

In separate pans, set to cook the meat with broth and pearl barley.

Let's start sautéing. Peel the carrots, onions and celery and chop them finely. Fry in a frying pan in vegetable oil. Place tomato paste in a frying pan and soak the vegetables with it.

By this time, the pearl barley will already be cooked. Add it to the broth. Squeeze the garlic into the pan. Next, throw the sauté into the pan.

Thinly slice the meat from the broth and return it to the pan with the soup. Let the soup soak a little over low heat. And everything is ready!

Cooking borscht in beef broth can be significantly speeded up if you grate the carrots and beets. But “cut” borscht has a completely different, refined taste and appearance. Try cutting carrots and beets into thin strips and you will see that your efforts will be justified.

Ingredients:

beef - 1 kg;
potatoes - 0.5 kg;
onion - 1 pc.;
carrots - 2 pcs.;
cabbage - ½ head;
beets - 1 pc.;
tomato paste - 3 tbsp. spoons;
garlic - 2 cloves;
sugar - 1 tbsp. spoon;
vinegar - 1 tbsp. spoon;
greens - to taste,
vegetable oil, for frying;
salt, pepper, bay leaf.

Preparation:

At the very first stage, set the beef broth to boil.

While the broth is ready, you can chop the vegetables. Cut the potatoes into cubes and leave them in some water. Cut carrots and beets into thin, neat strips. Cut the cabbage into thin strips. Lastly, cut the onion.

Place onion in a heated frying pan. Stir until it becomes transparent. We put carrots on it. Now this sauté can be sent to the broth.

Fry the beets separately. First, fry it in oil. Then, add a little water (2 tablespoons), vinegar and sugar. This will give the borscht a wonderful and appetizing color. The vinegar will evaporate and can be added to sautéed beets, tomato paste and garlic. Now pour the contents of the frying pan into the soup.

We take out the meat, chop it and return it to the pan.

We put potatoes in the soup. Add salt and pepper. Cook for ten minutes.

We crush the cabbage with our hands, make sure that the potatoes are already soft and pour the cabbage into the pan. You may need to add a small amount of water at this stage. In 15 minutes the borscht is ready!

We serve this Ukrainian dish with herbs, sour cream, black bread or traditional garlic dumplings.

An interesting Italian dish that has firmly entered the cuisine of all peoples of the world. Here detailed description preparing this famous soup.

Ingredients:

beef - 1 kg;
potatoes - 400 g;
onions - 2 pcs.;
fresh tomato - 1 pc.:
bell pepper - 1 pc.;
a can of tomatoes in their own juice;
celery, dill, green onions;
salt, pepper, spices to taste.

Preparation:

Cook beef broth. Add finely chopped onion and celery to it. The onion must be pre-fried.

Add diced potatoes to the broth.

Remove the skin from the tomatoes. Finely chop and add to the broth.

Now you need to cut the bell pepper into the soup.

Take out the meat, cool and cut into small cubes. Leave the meat outside the pan!

Taste for salt and add spices, salt and pepper to the soup to taste. Squeeze the garlic into the pan.

Now you should take out the bay leaf and pass the soup through a blender.

Return the meat to the saucepan and simmer over low heat for about five minutes.

Gazpacho soup is ready. Don't forget that it is traditionally eaten cold.

Beef Dumpling Soup is a lot of fun to make with little helpers in the kitchen. Probably all children love to tinker with flour. It is very exciting.

Ingredients:

beef meat - 600 g;
onion - 1 pc.;
carrot - 1 pc.;
potatoes - 3 pcs.;
egg - 1 pc.;
flour, for dumplings;
oil, for frying;
salt, pepper, bay leaf.

Preparation:

Boil the beef broth and remove the meat from it.

Chop the onion. Three carrots on a fine grater. Fry onions and carrots in oil.

Place chopped potatoes into the broth.

Break an egg into a cup, add salt and add flour to the egg. The dough should not be dense. A little thicker than sour cream. Now place the dumplings into the boiling soup with a teaspoon.

When the dumplings have boiled for a few minutes, add the sauteed sauce to the soup. Now add salt, pepper, bay leaf. The soup can be turned off.

Return the chopped meat to the brewed soup. It's time to serve!

With such a minimal set of ingredients, you get a pretty tasty, satisfying and budget-friendly soup.

Ingredients:

beef broth - 0.5 l;
onion - 1 pc.;
carrot - 1 pc.;
oil;
mushrooms - 500 g.

Preparation:

Prepare beef broth. Remove the meat from it and let it cool.

Finely chop the onion and fry in oil. Add mushrooms to the onions. When the liquid from the mushrooms has evaporated, add salt and pepper. Fry for another 5 minutes to give the mushrooms some flavor.

Add the sauteed sauce to the broth.

We also put carrots cut into strips there.

As soon as the carrots become soft, we begin the meal. Bon appetit!

Vegetable soup with beef broth is good for those who are watching their weight. A very satisfying and low-calorie dish due to the replacement of cereals with vegetables.

Ingredients:

beef - 1 kg;
potatoes - 4 pcs.;
onions - 2 pcs.;
carrot - 1 pc.;
bell pepper - 1 pc.;
tomato - 3 pcs.;
vegetable oil;
salt, pepper, bay leaf.

Preparation:

Boil the beef. Remove the meat and cool. Leave the broth on the stove.

Cut the potatoes into cubes and place them in a saucepan with broth.

We cut onions, carrots, bell peppers. Place in a heated frying pan with vegetable oil. Fry.

Now add the chopped tomatoes to the sauteing.

After that, put the sauteed meat into the soup.

We cut the meat and return it to the broth.

Place salt, pepper, herbs and bay leaf in a pan and enjoy the fresh soup!

Rassolnik goes best with rice. Some variations of this recipe include pearl barley (instead of rice). But rice is more familiar to a wider range of consumers of hot dishes. Therefore, we will focus on rice pickle.

Ingredients:

beef 1 kg;
potatoes - 400 g;
rice - 1 glass;
onion - 1 pc.;
carrot - 1 pc.;
pickles - 5 pcs.;
vegetable oil;
salt, pepper, bay leaf.

Preparation:

Place the rice into the prepared broth to cook.

Important! You should not put potatoes in the pickle before the rice is cooked! Otherwise, the potatoes will remain raw.

After the rice is ready, put the potatoes in the pickle.

Finely chop the onion and carrot and sauté in oil.

We cut the pickled cucumbers and put them in a sauté pan. Once fried, add to the broth.

Chop the meat and return it to the broth.

Now that the pickle is ready, try it for salt. This soup should be salted at the very end of cooking, since pickles come in different varieties - it’s easy to over-salt the soup. Now, it's ready!

Soup cooked in beef broth is tasty and healthy dish. Beef is not a fatty product, saturated with a large number of microelements. That is why recipes for first courses from this broth are recommended for consumption by both adults and children. Recipes for simple and original beef soups are presented in this article.

Beef is different from other types of meat in that it implies two cooking methods. if you you need tasty meat– it should be dipped in boiling water, and if you perfect broth needed– pour cold water over the meat and put on fire.

It doesn’t matter what part of the meat you are going to boil: with a bone or not. Main - pre-wash the meat and prepare clean water , in which it will be cooked. In any case, beef broth - healthy food, which has a lot of positive properties.

Benefits of beef broth:

Beef broth - diet food. Beef is not a fatty meat. The broth turns out to be lean, but with a rich, pleasant taste and aroma.
Beef broth can help a person regain lost strength during physical or nervous stress.
Beef broth contains large supply of nutrients, in particular amino acids.
Protein, contained in beef and subsequently found in the broth, is very easily digestible.
Beef meat contains large supply of iron. Iron has a beneficial effect on health nervous system and improves blood condition. Besides, improves blood flow.
Eat beef broth recommended for those people who experience chronic fatigue and weakness.
Beef broth is rich in vitamins, therefore useful for adults and children of any age.

Beef broth for soup should be made from boneless pulp. It is believed that Cattle bone may not always be healthy because it accumulates harmful salts.

Benefits and unique properties of beef broth for humans

Pea soup with beef broth

This classic recipe delicious and incredible healthy first course. Soup is good because it can improve digestion and saturate the human body with vitamins. It is useful for both children and adults, but young children and pregnant women should use it carefully and in moderation so as not to experience painful flatulence.

You will need:

Meat – 300 g(boneless, beef)
Peas – 150 g(chopped)
Carrot- one joke
Onion– one onion
Potato– 3 pieces (large)
Oil(any vegetable)
Greenery(parsley or dill)
Butter – 25 g

Preparation:

Pea soup is complicated only because it involves pre-soaking the peas overnight. This soaking will help it become softer and simplify the process of preparing the soup.
The peas are washed and left in cold water overnight (about ten hours). After this, the water is drained.
The meat is washed out running water. The meat is placed in a pan and filled with a liter (one and a half) of water.
The carrots and onions are peeled. The onion must be chopped and the carrots grated. Oil is poured into a frying pan and vegetables are fried until golden brown.
The frying is added to the broth, from where the meat is removed in advance.
The potatoes are peeled and finely chopped. Potatoes and peas go into the soup. Cover the broth with a lid and cook the soup for forty minutes.
Serve with butter. Just put a small piece on your plate.

Pea soup cooked with beef broth

Mushroom soup with beef broth

It is best to cook mushroom soup from forest mushrooms . These are the mushrooms that have rich taste and a subtle fresh aroma that goes well with the taste of this broth. If there are no wild mushrooms, you can use dried mushrooms or mushrooms from the supermarket.

You will need:

Meat – 500 g
Mushrooms – 500 g(simple or king champignons)
Onion- one joke
Carrot– one piece (small)
Potato– 5 pieces (large)
Vegetable oil(any)
Spices to taste

Preparation:

The meat is washed with running water, placed in a pan and filled with two liters of purified water.
The meat for the broth should be cooked for an hour and a half and all this time the foam should be skimmed off it. Cook over moderate heat.
While the meat is cooking, finely chop the onion and grate the carrots. Vegetables are fried in vegetable oil.
The mushrooms are cleaned (if dirty) and chopped into either cubes or slices. The mushrooms are fried and fried until a golden brown color forms on their surface.
After an hour and a half, the meat is removed from the broth, and fried mushrooms are added to the pan. The broth should be salted to taste and pepper added.
Peeled potatoes are cut into fairly small cubes, which are sent to the soup. The meat is cut into fibers or cut with a knife, and also sent to the pan.
Cook the soup for about twenty minutes over low heat. Once the potatoes become soft, turn off the heat. Add greens to the soup and serve on the table.

Mushroom soup cooked in beef broth

Bean soup with beef broth

Bean soup– a wonderful variety for the dinner table. Bean soup is rarely prepared just because it requires pre-soaking to soften beans However, bean soup with beef broth is one of the best flavor combinations.

You will need:

Meat – 500 g(beef pulp)
Beans – 200 g(red)
Potato– 5 pieces (large)
Onion– one onion (large)
Carrot
Vegetable oil(any)
Butter – 25 g
Fresh herbs

Preparation:

The beans are washed with running water and infused overnight.
The meat is washed with running water and poured clean water in a saucepan and put on fire.
The foam should be removed from the broth immediately after it forms. The broth should be cooked for about two hours.
An hour after the start of cooking, add the soaked beans to the broth.
The onion is finely chopped and the carrots are grated. Vegetables are fried until golden brown.
The frying is added to the broth, from which the meat should be removed. The meat is cut into pieces and returned to the broth.
Peeled potatoes are cut into cubes and added to the soup. After this, the soup should be cooked for another twenty minutes over moderate heat.
Before serving, add butter and fresh chopped herbs to the soup.

Bean soup made with beef broth

Vegetable soup with beef broth

Vegetable soup cooked in beef broth is not only tasty but also very healthy dish. It is very easy to digest, but at the same time gives a feeling of satiety and energy. This kind of soup ideal for children, for those who are on a diet.

You will need:

Beef – 300 g(pulp without pit)
Potatoes – 4 pieces(large size)
Carrots – 2 pieces(medium size)
Onion – 1 piece(medium size)
Green beans – 200 g(frozen)
Any vegetable oil
Fresh chopped herbs

Preparation:

The beef is poured with cold water and placed in a saucepan on the fire. Cook the meat for about an hour until the broth is ready.
After an hour of frying, start preparing the frying: finely chop the onion and grate the carrots. Vegetables are sent to vegetable oil and fried in a frying pan until golden brown.
The meat is removed from the broth. Frying, peeled and diced potatoes, and green beans go into the pan.
The meat is cut into pieces with a knife or torn into fibers by hand and added to the soup.
Cook the soup over moderate heat for about twenty minutes, add chopped herbs to the pan before serving.

Vegetable soup cooked with beef broth

Beef broth soup for children

Children's soup can also be cooked with beef broth. Children's soup is distinguished by its lightness, rich composition of vegetables and herbs. This soup should not be fried and have a minimum of fat so that the dish does not burden the digestive tract.

You will need:

Beef – 200 g(pulp without pit)
Potato– one piece (large size)
Carrot– one piece (medium size)
Onion – one piece (small size)
Pasta– children’s curly ones (two large spoons)
Fresh herbs
Salt to taste

Preparation:

The meat is thoroughly washed with running water. The meat is placed in a small saucepan and filled with a liter of water.
Peeled carrots and onions (whole) should be cooked along with the meat. Cook the broth for about forty minutes over moderate heat.
After this time, the ingredients are removed from the broth. The potatoes are peeled and chopped into small cubes. The potatoes are sent to the boiling broth.
Pasta is added to the soup. Carrots and onions should be finely cut into cubes and added to the soup. The meat is cut into pieces and also added to the soup.
Cook the soup for ten minutes and before serving, add a small amount of chopped herbs and salt.

Children's soup made with beef broth

Beef broth soup with rice

Rice added to beef broth soup will add satiety to the dish. Rice perfectly complements the taste of meat and vegetables. The main thing is not to add too much so that the soup does not become very thick.

You will need:

Beef – 400 g(pulp without bone)
Potatoes – 3 pieces(large)
Rice– 3 large spoons (long grain)
Onion– one small onion
Carrot– one small carrot
Fresh herbs for serving
Garlic clove

Preparation:

The beef is boiled for an hour, after which the meat is removed and cooled for cutting.
Vegetables for frying are chopped: carrots, onions, garlic cloves (a minute before the end).
The peeled potatoes are cut and sent together with the frying into the pan.
Three spoons of rice are poured into the su, the meat is cut into pieces or torn into fibers by hand.
Cook the soup for twenty minutes and then cover the pan with a lid and leave it to steep for another ten minutes. Before serving, add fresh chopped herbs to the soup.

Rice soup made with beef broth

Lentil soup with beef broth

Lentils will decorate soup cooked in beef broth. Like peas, lentils should be pre-soaked in water for six hours. This will make it softer and cook faster in the soup. You can choose any lentil for soup: red, orange, green.

You will need:

Beef – 300 g(pulp for broth)
Lentils – 100 g(any)
Carrots – 1 piece(medium size)
Onion – 1 piece(medium size)
Potato– 3 pieces (large)
Butter– 25 g

Preparation:

The lentils are washed and left in cold water overnight (at least six hours). After this, the water is drained.
The meat is washed with running water. The meat is placed in a pan and filled with two liters of water.
Boil the broth for one hour. All this time, you should remove the accumulated foam on the surface with a slotted spoon.
A carrot and one onion should be fried. The vegetables are chopped and simmered in vegetable oil for about five minutes.
The peeled potatoes are finely chopped and added to the soup.
At this point, you can add the required amount of salt to taste, a mixture of peppers, and bay leaf. The meat is cut into fibers by hand or carefully cut with a knife, and the pieces are sent to the soup.
After this time, turn off the heat and leave the soup to steep for about twenty minutes without opening the lid.
Place a piece of butter and chopped herbs into the soup before serving.

Lentil soup made with beef broth

Noodle soup with beef broth

Beef broth soup with noodles will be a delicious addition to the dinner table. The soup involves making the noodles yourself, which adds a homemade taste and satiety to the dish.

To prepare the noodles you will need:

Flour– 0.5 cups ( premium, sifted)
Eggs o – one piece (preferably homemade)
Salt– pinch

Preparation of noodles:

Flour is poured into a heap onto the work surface. Make a hole in the pile of flour with your fingers.
The egg is driven into the hole made in the flour, salt is added and the noodles begin to knead until the dough turns into a homogeneous mass.
You can use more flour to prevent the dough from sticking to your hands and surface.
The finished dough is rolled out very thinly and cut into thin strips.

Making homemade noodles

To prepare the soup you will need:

Beef – 400 g (pulp without bone)
Noodles – 200 g (homemade)
Onion – 1 piece (medium size)
Carrots – 1 piece (medium size)
Fresh herbs
Salt and pepper to taste

Preparation:

The meat is washed with running water
Place the meat in the pan and fill it with three liters of cold water.
The vegetables are peeled and placed whole in a saucepan to cook the broth.
The broth should be simmered for two hours, periodically skimming off the foam and fat from the surface.
After cooking, the broth should be strained through a strainer.
The broth is put back on the fire without meat and vegetables. The noodles are dropped into it and cooked for five minutes in boiling broth.
If desired, you can add chopped boiled meat and fresh chopped herbs to the pan.

Noodle soup made with beef broth

Meatball soup with beef broth

To prepare this soup you will need minced beef. You can buy ready-made minced meat in the store, but it is best to mince a piece of pulp at home.

You will need:

Beef – 400 g(ground meat)
Potato– 4 pieces (large)
Carrot– 1 piece (medium size)
Onion– 1 piece (medium size)
Fresh herbs, salt and favorite spices

Preparation:

Boil water in a saucepan
While the water comes to a boil, pass a piece of beef pulp through a meat grinder. Salt and pepper the resulting minced meat.
You will need to throw the meatballs into boiling water. To do this, wet your hands with running water (the meat will not “stick” to your palms and fingers) and begin to form balls.
Each ball should be lowered into boiling water and only after the last meatball is in the water should the heat be reduced.
Leave the broth to simmer over low heat, during which time fry the onions and carrots and add them to the pan.
Potatoes must be peeled, cut into cubes, and added to the soup.
The soup should boil for another twenty minutes and then stand under the lid closed for another ten minutes.

Soup made with beef meatballs

Video: “Simple beef soup: recipe”

This dish of Italian cuisine is best prepared for one meal in order to understand the versatility of the soup’s taste. Today we will tell you how to prepare wedding Italian soup with meatballs, and a step-by-step recipe with photos will help us with this. Although preparing such a soup takes a lot of time, believe me, it’s worth it.

This soup is an ideal dish, as it combines excellent taste and is perfectly filling. We present a recipe according to which you can easily prepare borscht with barley. Step-by-step instructions with photos will help you quickly and tasty cook borscht with pearl barley. Thanks to the fresh vegetables used, the soup acquires healthy vitamins and microelements, but with gastritis it should be eaten in moderation.

Beef goulash soup is a very thick and flavorful soup that can be prepared for both lunch and dinner. This soup is also called Hungarian goulash. The aroma of this dish starts to blow your mind while you are still preparing it, and when you see the result, you will definitely know that your time was well spent. Beef goulash soup turns out very satisfying,

Canned bean soup

Beef is considered a healthy product for every person: it is the beginning of meat feeding for a one-year-old child, it is included in the dietary menu, and is present in the diet of people experiencing intellectual and physical stress. If you also want to feed your household a tasty and satisfying lunch, try one of the recipes below - each one describes step by step how to prepare rich beef soup.

How to make beef broth soup

The advantage of such first courses is that they are healthier and less fatty than, for example, pork-based ones. With beef broth you can prepare delicious vegetable soups, mushroom, bean, sorrel, with pasta, dumplings, meatballs, etc. To make the hot dish perfect, it is important to take into account some recommendations from experienced chefs:

Any vegetables are suitable for soup: in addition to onions, carrots, peppers (the standard set for overcooking), you can add green beans, cauliflower, beets, tomatoes, celery, experimenting with different flavor combinations.
For flavor, it is recommended to use red pepper, bay leaf, allspice, cilantro or other seasonings.
Classic options for hot dishes with beef broth are soup with rice, noodles, and tomatoes. It turns out no less tasty with pearl barley, lentils, and Asian noodles.
Beef broth turns out tastier from meat on the bone, but you can also cook it on the pulp.
The cooking time for the broth depends on the size of the pieces and whether the meat is young or older. The heat during cooking should be minimal.
How less water is used, the more rich the dish will be.
It is advisable to cook beef soup in a clay, enamel or glass fireproof container with a capacity of 3-4 liters.
Before serving, it is better to sprinkle the dish with chopped herbs - this will make it even more flavorful.

Beef Broth Soup Recipes

The first one with meat is considered one of the most nutritious and appetizing. The main thing when preparing beef broth soup is to follow all the steps step by step, as indicated in a specific recipe. Check out the different dish options and don’t forget to save this selection as well. simple ways preparing delicious and easy lunches based on beef broth.

Beef bone soup

Time: 2 hours 55 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 56 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Every member of your family will like this first dish, because it turns out rich, satisfying and aromatic. One of the original recipes involves adding pearl barley, but beef broth goes well with other grains, such as buckwheat or rice. Some housewives add tomatoes or tomato paste to beef soup on the bone - this makes the color brighter and the taste richer.

Ingredients:

pearl barley – 1/3 cup;
tomatoes – 2 pcs.;
onion – 1 pc.;
salt, spices - to taste;
water – 2.5 l;
meat on the bone – 0.3 kg;
carrots – 1 pc.;
parsley, dill - to taste.

Cooking method:

Send the meat to cook, turning the heat to minimum. Periodically remove the foam that forms on the surface with a slotted spoon.
Separate the finished beef from the bone, cut into thin bars, and put them back.
Rinse the grains and send them to cook.
Chop the onion into cubes, grate the carrots, and place the vegetable preparations in the pan.
Remove the skin from the tomatoes and puree the pulp using a blender. Tomato puree place in a saucepan.
Season the soup to taste, add salt.
Let the dish simmer for a few more minutes, add herbs.

With rice

Time: 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 67 kcal/100 g.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: easy.

This recipe will definitely be appreciated by every lover of fiery food. If you count yourself among this number of people, without delay, prepare the spicy Georgian rice soup kharcho with beef ribs. According to the classic cooking method, the first one is cooked exclusively in beef broth, and tkemali sauce and garlic are added to the overcooking for taste and aroma.

Ingredients:

onions – 2 pcs.;
beef ribs – 0.6 kg;
parsley – 1 bunch;
salt - to taste;
bay leaf – 2 pcs.;
hops-suneli - 1 package;
tomato paste – 5 tbsp. l.;
rice – 100 g;
garlic – 3 cloves;
tkemali sauce – 250 g;
water – 2.5 l;
chili pepper – 2 pods.

Cooking method:

Wash the ribs, cut along the grain, place in boiling water, add salt and bay leaf. When the broth boils, remove the foam that has formed on top, turn the heat to minimum, and leave to simmer for 2-2.5 hours.
Rinse the rice.
Chop the garlic and chili cloves into slices.
In a frying pan under a closed lid, simmer the tomato paste mixed with water, adding prepared vegetables, spices, and tkemali.
Place the onion cubes in the prepared beef broth, followed by the rice.
Boil the ingredients for 10 minutes, add tomato-garlic dressing, cook for another 7 minutes.
Pour chopped parsley into the soup and leave to steep for 30 minutes.

With noodles

Time: 2 hours 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 46 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Vermicelli soup made from beef broth is also very satisfying, and thanks to the meat it is aromatic and rich. This first thing can even be included in a child’s diet, you will only need to slightly change the cooking method by adding chopped fresh vegetables, and not overcooking. Remember an important rule - to prevent the noodles from sticking, it is better to boil them for several minutes over high heat, then let them sit for 10 minutes.

Ingredients:

carrots – 1 pc.;
greens - to taste;
onion – 1 pc.;
beef pulp – 0.5 kg;
vermicelli – 2 handfuls;
water – 2 l;
potatoes – 3 pcs.;
spices, salt - to taste.

Cooking method:

Cut the meat into small pieces and place in a saucepan with water to simmer on medium heat. After boiling, reduce the flame to minimum. Salt the broth at the end of cooking.
Chop the onion into half rings and grate the carrots. First fry the onion, then add the carrots to the pan. Sauté vegetables, stirring them occasionally.
Place the potato cubes in the pan when the meat is ready. After 15 minutes, add the sautéed ingredients.
Pour pasta into beef soup, add spices. Boil everything on maximum heat for 2 minutes.
Reduce the flame to low and let the dish stand for 10 minutes. Season everything to taste.

Cabbage soup with beef broth

Time: 2 hours 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 66 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

This first is one of classic dishes on the table of a Russian person. The hot dish is especially tasty if you cook it in beef broth and flavor it with thick sour cream before serving. If you want to feed your household or guests a delicious, satisfying, filling lunch, follow all the steps step by step, as indicated in the recipe below.

Ingredients:

tomato paste – 2 tbsp. l.;
water – 2 l;
carrots – 1 pc.;
cabbage – 0.5 heads;
beef bones with meat – 2 pcs.;
onion – 1 pc.;
potatoes – 4 pcs.;
khmeli-suneli - to taste;
bay leaf, spices, salt - to taste.

Cooking method:

Place the beef bones in a saucepan with water, add bay leaves, and cook for an hour.
Grate the carrots and turn the onion into small cubes.
Cut the potatoes into strips or cubes - as you like.
Cut half a head of cabbage into strips.
Add potatoes to the meat and boil for 10 minutes. Follow with the rest of the vegetable ingredients.
Boil the ingredients for 7 minutes, add tomato paste, suneli hops, salt and pepper the dish.
Mix the ingredients and leave the dishes on the fire for a few more minutes. Let the soup sit for at least half an hour.

Potato soup with beef broth

Time: 2 hours 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 53 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Almost every list of ingredients for first courses contains potatoes - this vegetable has already become a classic for soups. You can prepare hot potato with beef broth in different ways, but it turns out especially appetizing when you add large quantity vegetables Try cooking this rich, aromatic first dish with cabbage, sweet peppers, and carrots.

Ingredients:

bell pepper – 1 pc.;
olive oil– 2 tsp;
cabbage – 0.25 heads;
bay leaf – 2 pcs.;
water – 2.5 l;
seasonings, salt - to taste;
garlic – 2 cloves;
beef – 0.5 kg;
potatoes – 2 pcs.;
parsley - 3 sprigs;
carrots – 2 pcs.

Cooking method:

Peel the onion and chop into thin half rings. Cut the carrots by hand: first cut the vegetable in half, then chop into half rings.
Cut the pepper pulp into thin strips.
Chop the garlic as finely as possible.
Cut a piece of meat into several pieces.
Heat oil in a large saucepan, fry onions, carrots, peppers. Add garlic to the vegetables and leave to simmer for another 3 minutes.
Pour water into the pan, add the meat and bay leaf, turn the heat to maximum until the water boils.
Reduce heat and cook soup for 2 hours. After an hour, add potato cubes and cabbage. Salt and pepper the almost finished dish.

Time: 2 hours 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 47 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Ingredients:

carrots – 0.5 pcs.;
bay leaf – 2 pcs.;
beef on the bone – 0.6 kg;
onion – 1 pc.;
water – 2 l;
sour cream, basil - to taste;
salt, spices - to taste;
champignons – 0.2 g;
potatoes – 6 pcs.;
black pepper – 5 peas.

Cooking method:

Boil the meat for 2 hours. When the broth boils, reduce the heat and skim off the foam.
Prepare the vegetables: chop the potatoes into cubes, grate the carrots, peel the onions, turn the champignons into thin slices.
Remove the meat and add all the vegetables to the broth. Add the mushrooms after the potatoes are ready. Then add bay leaf and peppercorns. Boil the ingredients for 10 minutes.
Salt the soup, remove the whole onion and bay leaves.
Garnish each serving with chopped basil and add a spoonful of sour cream.

Time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 36 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Beef first courses, especially veal, are not only tasty, but also healthy for people of any age. Housewives often have no difficulty in cooking such soups, but the cooking process can be simplified as much as possible by using a multicooker. Check out this step-by-step recipe that will help you make an easy yet filling vegetable soup.

Ingredients:

parsley, green onion, dill - to taste;
onions – 120 g;
beef (or veal) – 0.4 kg;
pepper, salt - to taste;
carrots – 200 g;
bell pepper – 50 g;
vegetable oil – 100 ml;
potatoes – 0.6 kg.

Cooking method:

Pour the oil into the multicooker bowl and fry the onion half rings.
Cut the carrots into rings, chop the bell pepper, peeled from the entrails, very finely. Add vegetables to onions.
Cut the meat into strips and place in a bowl on top of the vegetable layer. Fry everything together for 5 minutes with the lid open on the “Roast” setting. Turn off the equipment.
Peel and cut the potatoes into cubes and add to the meat. Season the workpiece, add salt, and add chopped herbs.
Pour water into the bowl and mix the ingredients. Cook on “Soup” mode for 25 minutes.
Serve the dish hot, adding any cream sauce or sour cream.

Time: 1 hour 5 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 31 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Properly prepared aromatic clear beef broth is an excellent basis for any first dish, be it borscht, rassolnik, shurpa, etc. For those people who monitor the calorie content of the foods they eat, a light dietary soup with cauliflower, celery, and green peas is more suitable. Be sure to prepare such a beautiful, delicious soup as in the photo.

Ingredients:

celery root – 130 g;
vegetable oil – 1 tbsp. l.;
cauliflower – 320 g;
bay leaf – 1 pc.;
pepper, salt - to taste;
beef broth – 1.5 l;
potatoes – 1 pc.;
green onion – 1 bunch;
carrots – 2 pcs.;
green peas – 200 g.

Cooking method:

Place the pre-cooked beef broth over medium heat.
After the broth boils, add diced potatoes to boil.
Separate the cauliflower into florets and place them in the pan 10 minutes after the potatoes. Reduce heat.
Pour vegetable oil into a frying pan, place finely chopped onion, coarsely grated carrots, and chopped celery on a hot surface. Saute the vegetables, stirring all the time. Transfer the finished ingredients into the broth.
After boiling the food for 5 minutes, add the peas there.
Cook the soup until all ingredients are cooked. Season the dish, sprinkle herbs on top.

Cream soup

Time: 2 hours 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal/100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: easy.

The first one shown in the photo is one of the most popular dishes in Italian cuisine, which is traditionally served cold. Thanks to its excellent taste and ease of preparation, the dish has become popular in the cuisines of different nations of the world. Check out step by step instructions, which will tell you how to prepare Spanish gazpacho - a delicious puree soup made from beef broth.

Ingredients:

bell pepper – 1 pc.;
onions – 2 pcs.;
tomatoes in their own juice – 1 can;
dill, green onions, celery - 0.5 bunch each;
beef brisket – 1 kg;
garlic – 3 cloves;
fresh tomato – 1 pc.;
potatoes – 0.4 kg;
spices, pepper, salt - to taste.

Cooking method:

Boil the broth, adding finely chopped celery and onion. It is necessary to pre-fry the onion.
Turn the potatoes into cubes and place in a saucepan.
Peel the tomatoes, chop finely, and send to cook. Do the same with bell peppers.
Remove the meat from the liquid and cut into slices or cubes. Leave the product on a separate plate for now.
Salt the future soup, season, add crushed garlic.
Remove the bay leaf and grind the remaining ingredients using a blender.
Return the meat to the pan and simmer the ingredients for 5 minutes.
Cool the dish and serve cold.