Beef soup for the daily menu - a hearty first course that does not require much hassle. Beef is cooked for a long time, but does not require attention: put the pot on the stove, and you can do your own thing, just do not forget to turn on the timer. Then cut vegetables, pour broth and, about half an hour later, the beef soup is ready. Usually cabbage soup, soups and borscht cooked with white cabbage. Once, when she was not at hand, I added Peking Beef Soup. Since then, the only way I cook it is that in the process of cooking in the kitchen there is a completely different smell, and the taste of the finished dish is different, in my opinion, for the better.
In order to have a tasty boiled meat besides a tasty first course, make the broth the day before, leave the beef in a saucepan overnight. The meat will be tender and juicy.
Cooking time: 3 hours
Servings: 6
Ingredients for Beef Soup
For broth:
- 1 kg of beef with bones;
- 3 bay leaves;
- a bunch of parsley;
- 1 onion;
- 1 carrot;
- salt.
For soup:
- 120 g of onions;
- 200 g carrots;
- 300 g of potatoes;
- 250 g Peking cabbage;
- 150 g stem celery;
- 15g of fenugreek seeds;
- 5 g oregano;
- salt, vegetable oil, black pepper, greens.
Method of making beef soup
Cooking beef broth. In this recipe, I cook it from beef meat with bones, it is cooked for a long time, about 2 hours. Boneless beef will require less time (1-1.5 hours).
So, my meat, put in a saucepan, pour 2.5 liters of cold water. Add the peeled whole onion, carrot, bay leaf and a small bunch of parsley. Pour 2 teaspoons of salt. After boiling, remove the foam, reduce the heat and close the pan with a lid. Cook for 2 hours.
We leave the meat in the broth for 30 minutes, then we filter the broth, remove the meat from the bones, cut it into cubes.
Making vegetable base. Finely chopped onions. In a soup pot, heat any odorless vegetable oil (refined). Add onions, fenugreek seeds, oregano. Fry onions with spices to a transparent state.
Carrot rubbed on a large grater, add to the pan when the onion is ready. Fry the carrots for 5-6 minutes.
Celery stalks cut into cubes, throw into the pan, fry for 5 minutes along with the rest of the vegetables. Celery root can also be used to prepare this dish. It must be peeled and grated.
Put Beijing cabbage chopped into thin strips. White cabbage can be used instead of Peking, however, Beijing food is better combined with beef.
We clean raw potatoes, cut them into small cubes, send them to the pan after Beijing cabbage.
Fill the vegetables with strained beef broth, bring to a boil over high heat.
Turning off the gas, boil the beef soup for 40 minutes, the pan should be tightly closed. At the end of cooking, pour salt and ground black pepper to taste.
Before serving beef soup, we put a portion of boiled meat on each plate, pour in the soup, add sour cream. Sprinkle with fresh herbs and ground pepper, serve hot.
Beef soup is ready. Enjoy your meal!
