How to cook beef bone soup. Beef soup - rich meaty flavor. T-bone soup - "German wedding"

Sokolova Svetlana

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

The number of options for cooking 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 the soup from beef pulp or meat on the bone. Remove tendons and foil before cooking. Done correctly, it turns out transparent, with a rich aroma. It is this broth that is suitable for cooking soup.

Light beef broth soup with noodles

Ingredients

Servings: 10

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

Per serving

Calories: 21 kcal

Proteins: 1 g

Fats: 0.4 g

Carbohydrates: 5 g

45 minutes Video Recipe Print

Preparing the meat pulp for cooking. I cut it into pieces right away, wash it thoroughly. I do not cook whole, but in a sliced form, so that it cooks faster and then I don't have to catch the beef.

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

While the beef is cooking, I am preparing a vegetable fry for the soup. My onions and carrots and peel. I cut the onion into rings, chop another vegetable with a coarse grater. First I fry the onions, then add the grated carrots. Gently stir, sauté over low heat.

I clean and cut the potato tubers 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, stir. I increase the heat to high so that the "worms" do not stick together.

After two minutes I lower the temperature of the stove. I let the soup brew for 10 minutes. I add spices, salt to taste.

I put the finished beef broth soup on plates. I decorate with greens.

A great lunch is ready!

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

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 with beef meat.

Ingredients:

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

How to cook:

I take a 3-liter saucepan. I pour over the ready-made broth, cover with a lid. I set the fire to medium.
Preparing vegetables. I peel the potatoes and cut them into cubes. Rub the carrots on a grater. Finely chop the onion and ginger, chop the celery into pieces, finely chop the mushrooms. I cleanse Bulgarian pepper from seeds, grind it.
I cook onion and carrot frying in vegetable oil in a separate frying pan. I stir, pass on low heat.
After boiling the broth, add the potatoes. After 10 minutes, I dip the frying and the rest of the crumbled ingredients (except for ginger) into the soup. After 15 minutes, add it along with lemon wedges. I turn off the stove, leave the soup to infuse, tightly closing the lid.

Serve the dish seasoned with aromatic herbs.

Cabbage soup with beef broth

Prepare a delicious and nutritious soup in a large saucepan for 8 servings on beef or. Some of the ingredients will be used to prepare the base for the cabbage soup - a fragrant broth.

Ingredients:

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

Preparation:

Mine and peel carrots and onions for the stock base. I put it in a saucepan, send the washed and veined meat there. I pour cold water. When the broth "comes up" (boils), I turn down the heat. Gently remove the foam. Salt to taste.
I take the vegetables out of the pan, take out the meat and leave to cool. While the beef cools down, I work on the other ingredients. I start with potatoes. Mine, cut into strips. Shinny cabbage. I add vegetables to the broth.
I chop the cooled meat into pieces. I cook frying in a separate bowl with a little oil. The main thing is to stir on time and not to overexpose.
I send meat pieces and sautéed in cabbage soup only after cooking potatoes.
After 8-10 minutes, I throw pepper and lavrushka into the pan for flavor, add a little salt.

Video preparation

The result is a nutritious and flavorful soup! Treat family members with chopped herbs (parsley or dill, your choice) and sour cream.

Pea soup

Ingredients:

Water - 2.5 l,
Meat on the bone - 0.5 kg,
Potatoes - 4 things,
Bow - 1 head,
Carrots - 1 piece,
Peas - half a glass,
Garlic - 1 wedge
Vegetable oil - 4 large spoons,
Peppercorns, black pepper, salt, lavrushka - to taste.

Preparation:

Quality beef broth is an important component of the future. Carefully wash my beef, put it in a large saucepan. I add cold water and spices to taste. I cook over medium heat for 120-150 minutes. I get rid of foam formations with a slotted spoon.
I take out the beef from the broth. The cooked meat will quickly separate from the bone base. I am performing a simple procedure. I'm waiting for it to cool down. Then I chop and send the pieces back to the broth.
I wash the pre-soaked peas in running water. I drop it into the cooking container. Salt the dish. Reduce heat to minimum. I boil the peas until soft.
I am sending peeled and diced potatoes. I cook for about 15 minutes.
Saute carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the food from burning. I'm sending the sauce to the soup.
Cook for 5 minutes, remove from the stove. I add a clove of garlic grated in a fine grater for flavor.

How to make mushroom soup

Ingredients:

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

Preparation:

Wash the meat thoroughly. I send it to the pan to cook for 2 hours. After boiling, I turn down the fire, avoiding strong boiling of water. I remove the foam.
I cook vegetables for. I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onions, but do not cut them. I cut the mushrooms into plates.
I take out the meat from the broth, send potatoes, a whole head of onion, grated carrots to the container. After the potatoes are ready, I throw in black pepper, mushrooms, lavrushka. I cook for 10 minutes.
Salt the soup, take out the boiled onion and bay leaf. In the finished dish, their presence is optional, since they gave off a pleasant aroma.

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

Beef broth borsch

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

Ingredients:

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

Preparation:

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

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

I serve light sorrel soup with sour cream. Top can be decorated with half a boiled egg.

Potato soup

Ingredients:

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

Preparation:

I put the previously prepared beef broth filtered through a nylon sieve on the stove.
I clean and cut vegetables. I start with potato and carrot tubers. I cut one carrot into circles, leave the other for frying.
I send the chopped potatoes and carrots to the broth (should boil slightly).
I peel the onions and cut them into rings, rub the carrots on a coarse grater. I send vegetables to be sautéed in vegetable oil. Medium heat, cook time 2-3 minutes with constant stirring.
Making tomatoes for soup. Peel vegetables, cut into small cubes. I'm sending it to the carrot-onion mixture. Only at the end I add salt. Cover with a lid, turn on the minimum heat and simmer for 8 minutes.
While the sautéing was being prepared, the potatoes and carrots were boiled. I dump the stewed vegetables. I add pepper, I throw in the lavrushka. I chop the garlic through a press and send it to the broth. I cook for 10 minutes.

Video recipe

A fragrant and rich potato soup with tomatoes is ready. Serve with herbs and a spoonful of sour cream. Eat to your health!

How to make bean soup

Ingredients:

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

Preparation:

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

Diet beef broth soup with peas and cauliflower

Light and incredibly healthy summer soup with beef broth and fresh vegetables.

Ingredients:

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

Preparation:

I put the prepared broth on the pulp on the stove over medium heat.
After boiling, I send the potatoes cut into cubes and after 10 minutes the cauliflower, disassembled into inflorescences. I turn down the fire.
In a frying pan I fry chopped onions, grated carrots and chopped celery with a minimum amount of vegetable oil. I'm constantly interfering. I put it in a pot of soup.
After 5 minutes I put the peas.
I cook the soup until the ingredients are ready. I add salt and seasoning. I turn off the heat and let the vegetable soup brew. Enough 20 minutes. Serve on the table, sprinkled with chopped green onions on top.

Ingredients

beef on the bone - 500 gr.;
rice - 0.5 tbsp.;
potatoes - 5 pcs.;
carrots - 1 pc.;
onion - 0.5 pcs.;
tomato paste - 1 tsp;

Cooking method

We cook beef.
After the meat is cooked, take it out, and bring the remaining broth to a boil.
Cut the potatoes into small cubes.
Separate the meat from unnecessary fat and bones.
Then we send potatoes to boil in boiling water along with rice groats.
After re-boiling the broth, make the fire a little less and cook until the potatoes are cooked.
Now we are preparing the frying. Finely chop half an onion and fry until golden brown in vegetable oil.
Next, add grated carrots to the onion, put a spoonful of tomato paste and lightly fry.
Put the finished frying in a saucepan with soup, add salt, season with spices if desired. Then turn off the heat and leave the soup for 5 minutes.

Our wonderful dish is ready. Add the beef, decorate it with chopped dill and serve. Bon appetite! In order for the beef bones to boil well, you need to fill them with cold water, put the pan on the fire, salt and cook for 1.5 hours. At the same time, do not forget to remove the foam.

Minestra kruda (soup with vegetables and meat) 2. Remove the fat from the cooled broth and boil the broth until the liquid is halved. At the legs, separate the flesh from the bones and cut it into cubes about 2 cm on a side. 3. Dip the spinach in boiling water for 30 seconds. Transfer to a bowl immediately ...You will need: bacon - 800 g, pork legs - 2 pcs., Veal leg - 1 pc., Water - 4 l, carrots - 2 pcs., Potatoes - 2 pcs., Turnips - 2 pcs., Green beans - 100 g, spinach - 50 g, garlic - 4 cloves, pitted olives - 100 g

Vegetable beef soup 1. Cut off the films and tendons from the meat with a sharp knife. Put the meat in a large saucepan, cover with cold water, bring it to a boil, remove foam and fat, salt. Cook the meat over low heat for 1.5-2 hours. 2. Remove the meat from the broth, separate the pulp from the bone. Slice ...Required: water - 5 l, beef with marrow - 3 kg, bay leaves - 3 pcs., Garlic - 4 cloves, shallots - 1 kg, carrots - 1 kg, potatoes - 1 kg, ground black pepper, salt

Pea soup "Yerevan" 1. Soak peas in cold water for 5-6 hours. Do not soak split peas - they cook quickly enough. 2. Cut the lamb brisket into pieces, cover with cold water and cook until tender. Take out the meat, p ...You will need: lamb (brisket) - 500 g, water - 2 liters, peas - 120 g, onions - 100 g, vegetable oil - 1 tbsp. spoon, tomato paste - 60 g, potatoes - 400 g, apples - 120 g, pitted prunes - 40 g, bay leaf - 1 pc., ground black pepper, salt

Cabbage (Polish Sauerkraut Soup) Rinse the meat, add 3 liters of water. Bring to a boil, remove foam, reduce heat and cook for about 1 hour. Peel the potatoes. Place whole in a saucepan with broth and continue to cook until potatoes are tender (about 25 minutes). Take out the potatoes, mash with a fork. Capus ...You will need: Sauerkraut - 300 gr., Beef or pork on the bone - 400 gr., Potatoes - 4 pcs. medium, Onions - 2 pcs. medium, Carrots - 1 pc. medium, Millet - 3 tablespoons, Tomato paste - 2 tablespoons (I replaced 50 ml of homemade tomato juice) Garlic - 2 cloves, Salt, ...

Aromatic tomato soup with lentils (2 options, lean and not) Finely chop the onion, celery into thin strips and finely chop the chili pepper. Fry in a pan for 3 minutes with the addition of olive oil. Then add thinly sliced carrots and fry all together for another 3 minutes. Now let's add the tomatoes along with the ...You will need: - 1 glass (200ml) red lentils, - 1 can (400g) tomatoes with their own juice, - 1 celery stalk, - 1 onion, - 1/2 chili pepper, - 1 carrot, - 2 tbsp olive oil ... for frying vegetables, For a lean version, prepare a vegetable broth: - onions ...

Pea soup with smoked brisket Peas, soak for 5-6 hours, or overnight. Put meat and soaked peas in a large saucepan (I have a pressure cooker), add water, season to taste with salt and cook for at least an hour (in a pressure cooker for 35 minutes). Making a roast: Cut the brisket into cubes Fry the brisket ...Required: pork on the bone, dried peas, carrots, onions, potatoes, smoked brisket, salt

Harira - Moroccan thick soup Soak the chickpeas overnight (at least 4 hours). Drain the water from under the chickpeas, pour 0.5 liters of new water and put on fire. Meanwhile, cut the onion into half rings, the lamb into 2x2 cm pieces.On high heat in oil, fry the finely chopped pepper and onion until soft, add and fry ...You will need: 350 g of lamb (+ a couple of seeds), 100 g of chickpeas (I have peas), 100 g of brown lentils, 50 g of rice, 500 ml of tomatoes in their own juice, 1 onion, 4 tbsp. ghee (or vegetable) oil, 1 tsp. paprika, 0.5 tsp. cumin, 0.5 tsp. turmeric, 0.5 tsp. ginger, ...

Pea soup, favorite Pour cold water over peas and let them swell, it is better to leave overnight. Put the bone with meat in a saucepan and pour water so that it covers it. When it boils, drain the water, rinse the meat. Rinse and strain the peas. Pour the pit with clean water, add the peas and put the var ...You will need: A bone with meat for cooking broth, Dry peas - 1.5 cups, Onions - 2 small onions, Carrots - 2 small ones, Potatoes - 2 middleware, Small pearl barley - 3 tablespoons, Salt, pepper, Pepper-peas black - 8 pcs., Basil dry purple and clove - sc ...

Summer tomato soup Cut the tomatoes crosswise, fold into a deep container and cover with hot water. Bake sweet peppers in the oven, transfer to a plastic bag, tie well and let stand for 10-15 minutes. Remove the skin from the tomato and pepper. Beat the tomatoes in a blender and puree ...Required: 500 gr of tomatoes, 300 gr of sweet pepper, 1 medium lettuce onion, 2 cloves of garlic, 1 bunch of aromatic herbs, hot pepper, balsamic vinegar, olive oil, salt, Additionally: sweet pepper, cucumber, lettuce, white croutons, boiled shrimps, ...

Mushroom soup Boil bone broth. Add diced potatoes and grated carrots. Boil the potatoes until half cooked. Add the chopped champignons, after a couple of minutes add the olives chopped into rings. Salt, add spices and laurel l ...Required: A piece of meat on the bone, Potatoes 2 pcs., Carrots 1 pc., Champignons 2 pcs. (medium size), Olives 6pcs., Egg, Salt + nutmeg + parsley and dill + saffron

First courses are recognized as an important part of a full meal. They not only give a feeling of satiety, but also have a beneficial effect on the functioning of the digestive system. They are cooked in meat, mushroom or vegetable broth with the addition of vegetables, cereals or noodles. Today's post will look at a few simple bone soup recipes.

Pork, beef and chicken are equally suitable for preparing such dishes. Thoroughly washed meat is poured with clean cold water and only then sent to the fire. To obtain a clear broth, all the formed foam must be removed from it. And to give it a pronounced taste and aroma, a whole onion and a carrot are added to it.

Depending on the recipe chosen, fry, vegetables, legumes, rice, pasta or cereals are placed in the pot with the future soup. If desired, spices, garlic, tomato paste or fresh tomatoes are also sent there. Before serving, the ready-made soup is flavored with chopped fresh herbs and kept for a short time in a sealed container. Such dishes are consumed exclusively hot with a piece of freshly baked bread.

With vegetables

This fragrant rich dish turns out to be not only tasty, but also very useful. It consists of many different vegetables and is suitable for baby food. To cook a saucepan of this soup, you will definitely need:

2.5 liters of clean drinking water.
450 g
150 g root celery.
5 medium potato tubers.
1 white onion.
1 medium-sized carrot.
1 tsp. dried parsley and suneli hops.
Salt and lavrushka.

Preparing bone soup is quite simple. First you need to do the broth. To do this, the well-washed bones are put in a saucepan, filled with clean cold water and placed on the stove. As soon as the liquid begins to boil, the resulting foam is carefully removed from it and the heat is reduced. After about an hour, the beef is pulled out of the broth and separated from the bone. The latter are thrown into the bucket, and the meat is returned to the pan. At the next stage, the future soup is supplemented with grated carrots, chopped onions, chopped celery and salt. After about twenty minutes, slices of potatoes are poured into a common container and wait until they soften. Shortly before the stove is turned off, the soup is seasoned with suneli hops, dried parsley and lavrushka. Before serving, it must be insisted under the lid.

With noodles

This hearty pork bone soup is a great option for a family dinner. It has an indescribable taste and a fairly high nutritional value. To prepare it, you will need:

Pork bone (with meat).
4 medium potatoes.
1 white onion.
1 medium-sized carrot.
1 clove of garlic.
Water, noodles, salt, spices, and vegetable oil.

By following the technology described below, you can quickly prepare a delicious soup. The pork on the bone is thoroughly washed, put in a saucepan, filled with clean water and placed on the switched on stove. As soon as the liquid boils, the heat is reduced under it. Thirty minutes later, the cooked meat is separated from the bone and returned to the bubbling broth. Slices of potatoes, sautéed onions and fried carrots are also placed there. All this is salted, seasoned with aromatic spices and garlic and continues to cook. Shortly before the completion of the process, the soup is supplemented with noodles.

With rice

This delicious bone-in soup is very similar to the classic Georgian kharcho. It turns out to be moderately spicy and very aromatic. To prepare it, you will need:

1 kg of chilled boneless beef.
2 carrots.
2 white onions.
2 lavrushkas.
1 medium head of garlic.
10 black peppercorns.
1 tbsp. l. adjika.
2 tbsp. l. dried parsley.
1 tsp hops-suneli.
5 tbsp. l. tomato paste.
¼ h. L. red pepper.
½ cup of rice.
Salt, water, and any vegetable oil.

You need to start the process of cooking on the bone by boiling the broth. For this, thoroughly washed meat is poured with clean cold water and placed on fire. As soon as the liquid boils, the resulting foam is carefully removed from it. All this is complemented by a whole onion, carrot, lavrushka and black peppercorns. After 2.5 hours, the meat is separated from the bone and returned to the broth, from which the vegetables were previously removed. Frying made from vegetable oil, onions, carrots, garlic and tomato paste is also sent there. All this is supplemented with washed rice, adjika, salt and spices and brought to readiness.

With peas

This simple bone-in soup has a rich flavor and light aroma. It is equally suitable for both adults and children, which means that they can feed the whole family to their fill. To prepare it, you will need:

0.5 kg of fresh beef on the bone.
0.5 kg of potatoes.
2 carrots.
2 white onions.
2 cups dry split peas.
2.5 liters of clean drinking water.
Salt, vegetable oil, herbs and spices.

Washed beef is poured with cool water and brought to a boil. Then the liquid is changed to clean. The future broth is supplemented with salt, carrots, onions and boiled for about two hours. At the end of the indicated time, the beef and vegetables are removed from the pan. The meat is separated from the bone and, together with the washed peas, is sent to the future soup. Thirty minutes later, fried onions, sautéed carrots and slices of potatoes are also spread there. All this is supplemented with spices and cooked until tender. Before serving, grind the hot soup with finely chopped herbs.

With wild garlic

This light and very flavorful bone soup will add a certain variety to the family's diet. To prepare it, you will need:

300 g fresh pork on the bone.
3 medium potatoes.
1 juicy carrot.
1 large onion.
1 bunch of wild garlic.
2 liters of clean drinking water.
Salt, aromatic spices and any vegetable oil.

Pre-washed pork is poured with clean water and boiled for at least two hours from the moment it boils. Then pieces of potatoes and sautéed vegetables are added to the broth. Shortly before the end of the process, the soup is supplemented with chopped wild garlic, salt and spices.

This food is rich in iron, protein, vitamins and essential nutrients. Such food is preferred by those who try to adhere to diet for weight loss and adherents of healthy eating. Beef soup recipes are quite varied. They are prepared with vegetables, rice, beans, herbs, noodles, mushrooms and, of course, aromatic spices. Many of these dishes are found among the recipes of oriental cuisine.

The five most commonly used ingredients in recipes are:

In this case, unusual ingredients and a lot of spices can be added to them. This helps to diversify the daily menu and pleasantly surprise lovers of spicy dishes. For children, you can make a puree soup. Such food turns out to be satisfying and useful for a growing body. Beef should be cooked carefully, strictly observing the technology and cooking time. The final result will depend on this. To make the broth more satisfying and rich, it is best to pour less water and cook over the lowest heat. This is a long process, but the result will meet all expectations. Absolutely everyone will like this soup.