How to make beef bone soup. T-bone soup. Vegetable soup with beef broth

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.

Beef bone soup is loved by everyone for its rich, delicious broth with pieces of tender meat and nutritious vegetables. It is worth changing the constituent vegetables, adding beans, chickpeas or plain noodles and the soup has already changed dramatically and pleases your household with a new bright taste.

Do not forget about the enormous benefits of broth on meat bone. Natural gelatin and collagen, released into the fat, restore damaged and, over time, worn out interosseous joints of the human skeleton, as well as restore the youthfulness of the skin.

Beef bone soup is especially loved by men. Delicious and rich broth provides saturation of the male body for a long time. Good for digestion. To cook your favorite soup regularly, we offer a selection of the most delicious and everyone's favorite recipes for beef bone soup.

How to make beef bone soup - 15 varieties

The original version in its original form. Only a rich broth of meat, beef bone and a few vegetables. Let's prepare!

Ingredients:

Beef on the bone - 1 kg
Onions - 3 pieces
Potatoes - 3 pieces
Carrots - 1 piece
Water - 2 l
Bay leaf - 4 pcs
Pepper mixture - 0.5 tsp

Preparation:

Put chopped meat on the bone into at least a 4 liter saucepan, fill it with cold water for an hour.

We wash the meat again, chop the onion and set it to boil in new water for 3 hours.

We prepare the vegetables, cut them in a convenient way, add them to the pan along with the seasonings and cook for another half hour.

A very bright soup with a rich taste and rich in vitamins. Summer vegetables are especially healthy and when combined with rich, bone broth and meat give the soup an incomparable taste.

Ingredients:

Beef on the bone - 1 kg
Pepper bulg. - 0.5 kg
Potatoes - 5 pieces
Onion - 1 piece
Carrots - 1 piece
Tomato - 3 pieces
Vegetable oil - 50 g
Celery stalk - 2 pieces
Water - 3 l
Condiments

Preparation:

To a five-liter saucepan, put the meat on the bone with a whole onion and chopped celery stalks to cook for 2 hours.

Prepare and randomly chop vegetables.

Fry the tomatoes thoroughly in vegetable oil.

When ready, we take out the meat, separate it from the bone and cook the soup further with the addition of carrots and potatoes.

We send pepper and fried tomatoes to the soup after half-cooked potatoes. Season with spices and cook.

It is very convenient to prepare a rich, bone-in beef broth with chunks of meat on the weekend and store it in the refrigerator as a billet. Then cooking soup on weekdays will save you a lot of rest time.

This soup is prepared like jellied meat, but it is served hot on the table. Often different roots or vegetables are added to khash. We will prepare a clean version of the dish.

Ingredients:

Beef on the bone or tail - 1-1.5 kg
Beef legs - 2 pieces
Water - 3 l
Garlic - 3 tooth
Spices

Preparation:

Thoroughly clean the beef legs and fill with water for 3 hours.

Cut the tail into cartilaginous discs. We put everything in a saucepan, fill it with water. After a five-minute boil, drain the first broth and fill it with new water. Cook for 5-6 hours on a barely noticeable fire.

Cool the prepared meat and carefully separate it from the bones. We send the clean meat back to the broth and reheat it, add spices and chopped garlic.

Delicate, rich broth will provide the soup with a rich taste. The dish is quite economical and nutritious.

Ingredients:

Beef on the bone - 1 kg
Potatoes - 5 pieces
Onion - 1 piece
Carrots - 1 piece
Flour - 200 g
Egg - 1 piece
Water - 3 l
Spices

Preparation:

In a five-liter saucepan, cook 2 hours of meat on the bone, removing the resulting foam.

We carefully prepare the vegetables and chop them arbitrarily.

On the egg, without adding water, knead a lump of dough.

We send the vegetables to the soup and after 15 minutes we form dumplings from the dough and carefully put them in a boiling pan, cook the soup for another 15 minutes.

If you prepare a rich beef broth with pieces of meat in advance, then it will take very little time to prepare a delicious soup.

Ingredients:

Beef on the bone - 500 g
Water - 3 l
Onions - 2 pieces
Potatoes - 5 pieces
Carrots - 1 piece
Noodles - 300 g
Condiments

Preparation:

In a five-liter saucepan, boil carefully prepared meat on the bone for 2 hours.

Peel the vegetables and chop them arbitrarily. You can - large, or you can - with a soup cube.

Gently separate the prepared meat (so as not to burn itself) from the bones and return to the soup. We send vegetables one by one to the pan and in 10 minutes. until tender, carefully add the noodles.

Extraordinarily tasty, thick soup with lots of meat, vegetables and rich bone broth. The cooking process itself is quite simple, it is enough to chop everything coarsely, lay in layers and cook either on a fire or in the kitchen on gas.

Ingredients:

Beef on the bone - 2 kg
Onions - 2 pieces
Carrots - 1 kg
Tomato - 2 kg
Potatoes - 1 kg
Pepper bulg. - 0.5 kg
Dill, cilantro, parsley - on a bunch
Water - 0.5 l
Spices

Preparation:

We make a fire and prepare a cauldron.

All vegetables are thoroughly peeled and evenly cut into rings or half rings.

We crumble all the greens together.

Chop the meat into pieces and rinse.

We put everything in the cauldron in layers, alternating twice. First, half of all greens, tomatoes, peppers, carrots, onions, meat, potatoes. Salt and season everything. Re-lay out the layers from the second half of the ingredients.

Fill with water, do not pour more than half a liter, a large amount of tomatoes will provide the soup with the necessary amount of juice.

Cooking on a fire or in the kitchen on gas for 2 hours.

A nutritious, winter version of the soup will perfectly feed a large family for little money.

Ingredients:

Beef on the bone - 500 g
Beans - 300 g
Potatoes - 0.5 kg
Onion - 1 piece
Carrots - 1 piece
Water - 3 l
Spices

Preparation:

In a five-liter saucepan, boil 2 hours of meat, removing the foam. Gently separate the finished pulp from the bone and return to the soup.

Cook the beans separately and send 80% ready-made beans to the soup, without the bean broth.

Grind the vegetables as desired and send them to the pan one by one. Turn off the potatoes when they are ready.

To reduce the cooking time of beef with bone by a third, you can add 1 tbsp. l vinegar per liter of water used. Vinegar will speed up the digestion of cartilage and veins.

This is an old Georgian recipe, prepared during the cold season and served very hot. The soup is densely saturated and warms well.

Ingredients:

Beef on the bone - 1 kg
Rice - 300 g
Potatoes - 3 pieces
Carrots - 1 piece
Onion - 1 piece
Tomato paste - 40 g
Water - 2 l
Spices

Preparation:

In a five-liter saucepan, set the prepared and washed beef on the bone to cook for 2 hours. When ready, take out the meat, separate and return the pulp.

Cut vegetables into thin strips and cook with rice for 20 minutes.

In 5 min. season with spices and tomato paste until tender.

You can add greens or pickles as desired.

Delicious and rich shurpa is usually cooked over a fire and in large quantities. This hearty and light soup is served for both festive and everyday tables.

Ingredients:

Beef on the bone - 2 kg
Potatoes - 1.5 kg
Carrots - 1 kg
Tomato - 500 g
Pepper bulg. - 1 kg
Onion - 4 things
Hot pepper. - 3 pods
White onion, salad - 4 pieces
Sunflower oil - 100 g
Zira - 10 g
Hops-suneli - 10 g
Paprika - 10 g
Garlic - 5 teeth
Water - 6 l
Bay leaf - 3 pcs

Preparation:

We carefully prepare all the vegetables and chop them coarsely.

Chop the meat into pieces, rinse and fry in a cauldron in oil over high heat for 10 minutes.

Then add the onions and fry for another 10 minutes.

Add carrots and after ten minutes frying, fill everything with water.

After boiling, remove the foam, season with spices and cook for 20 minutes.

Add vegetables alternately with a five-minute break: hot peppers, potatoes, bell peppers, tomatoes. Cooking for half an hour.

Add lettuce onions and chopped garlic, turn off after five minutes.

Easy to prepare and very nutritious soup. Instead of the usual vegetables, we use healthy roots.

Ingredients:

Beef on the bone - 1 kg
Celery - 1 root
Radish - 300 g
Parsley - 1 root
Carrots - 1 piece
Onion - 1 piece
Water - 3 l
Turmeric - 2 tbsp l
Pepper, salt

Preparation:

In a five-liter saucepan, set the prepared and washed beef on the bone and the peeled onion to cook for 2 hours.

When ready, take out the meat, separate and return the pulp, discard the onion.

Grind the roots in an acceptable way and send them to the soup for half an hour. Season with spices.

Diet can be delicious with our flavorful soup option. A rich and delicious broth can be prepared for every day.

Ingredients:

Beef on the bone - 700 g
Celery stalk - 5-6 pieces
Carrots - 1 piece
Onion - 1 piece
Different greens - 3 bunches
Spices

Preparation:

In a five-liter saucepan, set the prepared and washed beef on the bone to cook for 2 hours. It is very tasty to use the shank, then you can not separate it from the meat and serve it whole.

Chop the onions and carrots at random and send them to the broth with whole celery stalks.

Grind all the greens and add to prepare the soup.

An interesting rich soup that can be cooked both over a fire and at home on gas. So that the shulum turns out with a "smoke" at home cooking, it is enough to add smoked meats to it.

Ingredients:

Beef on the bone - 500 g
Smoked meats - 100 g
Onion - 1 piece
Carrots - 1 piece
Pepper bulg. - 1 PC
Greens - a bunch
Potatoes - 4 pieces
Water - 2 l
Garlic - 3 teeth.
Spices

Preparation:

We take a saucepan for 5 liters, lay out the prepared meat and smoked meats, cook for 1.5 hours, removing the foam.

Chop the onion and send it to the broth. We prepare and chop the rest of the vegetables individually.

First, add the carrots, after five minutes - the potatoes and cook for another 15 minutes.

The last to send are bell peppers, chopped garlic with herbs, after five minutes everything is ready.

The peculiarity of this recipe is the very high content of pepper. If you use different colored peppers, the soup will come out very bright.

Ingredients:

Beef on the bone - 1 kg
Pepper bulg. - 1 kg
Carrots - 1 piece
Onion - 1 piece
Tomato - 3 pieces
Potatoes - 5 pieces
Water - 3 l
Spices

Preparation:

In a five-liter saucepan, set the prepared and washed beef on the bone to cook for 2 hours.

When ready, take out the meat, separate and return the pulp, you can also serve it with a bone.

Chop and add carrots and onions, after 5 minutes and individually chopped potatoes.

In 10 minutes. before softening the potatoes, send peppers and tomatoes to the soup. We finish cooking.

Have you accidentally bought a very old beef and are afraid that the meat will remain firm even after a long time of boiling? Nothing, soak the meat in 3 liters of water with the addition of st. l of simple soda for 2-3 hours.

Chickpeas are a type of pea that is in between beans and peas. Very tasty and healthy, they love to add it in the east and in the Arab countries.

Ingredients:

Beef on the bone - 1 kg
Chickpeas - 0.5 l
Carrots - 1 piece
Onions - 3 pieces
Potatoes - 5 pieces
Water - 3 l
Condiments

Preparation:

In a five-liter saucepan, set the prepared and washed beef on the bone to cook for 2 hours along with chopped onions.

When ready, take out the meat, separate and return the pulp.

Chickpeas must first be soaked in water for 3 hours, and only then cooked with meat.

Chop the carrots and potatoes at random and send them to cook one by one.

An exotic recipe for a soup made from any beef on the bone. A particularly aromatic and delicate broth is obtained.

Ingredients:

Beef on the bone - 500 g
Daikon radish - 200 g
Egg (yolk) - 2 pieces
Onion - 1 piece
Starch noodles - 100 g
Green onions - 3 pieces
Soy sauce - 2 tsp
Sesame oil - 1 tbsp l
Water - 1.5 l
Spices

Preparation:

Koreans prefer to soak the meat for 12 hours and not skim it in the future, but we can cook the meat in the way we are used to.

The taste of any soup largely depends on the right choice of meat for the broth. The most valuable are lean meats, as they contain a lot of nutrients and little fat. How to make bone-in soup tasty and dietary? What culinary tricks will help with this?

Ingredients

Water 3 liters meat 1 kg Potato 5 piece (s) Carrot 1 piece (s)

Servings: 5
Cooking time: 50 minutes

How to choose boneless meat for your soup?

Beef is rightfully considered one of the healthiest lean meats. It is recommended for babies, pregnant women and people with various diseases.

In order for the broth to be more rich, it is recommended to choose meat on the bone. In this case, the broth will turn out to be fragrant and low-fat.

It is better to give preference to young beef. It has a red tint, and fatty layers should not have a yellow tint.
The meat should not have an unpleasant odor.
You need to choose meat of a dense consistency, which will quickly regain its shape after pressing the fingers.

It is necessary to purchase meat products in trusted stores that can provide quality certificates for products.

T-bone soup: a step by step recipe

There are many different recipes for bone soup. Regardless of the option chosen for this dish, the hostess should follow several rules:

in order for the broth to turn out especially tasty, the meat must be put in cold water;
it is imperative to remove the foam from the broth;
it is better to cook the meat in one large piece, and not cut it off the bone;
it is recommended to cook the broth over low heat, then the meat will turn out to be especially tender, and the broth will be rich.

Based on 3 liters of water for potato bone soup you will need:

about 0.5 - 1 kg of meat on the bone;
4-5 medium potatoes (in accordance with preference for the thickness of the soup);
1 carrot;
half an onion;
dried or fresh parsley, dill, cilantro;
salt is added to taste.

In order to get an appetizing first course you need:

rinse the meat thoroughly, place it in a saucepan with cold water;
first, the broth is cooked over high heat until boiling. In this case, do not forget to remove the resulting foam;
close the pan and leave the broth to simmer for about 1.5-2 hours, periodically removing foam and fat;
while the meat is being cooked, you can chop the onions and grate the carrots;
then fry them in vegetable oil until golden brown;
after the meat is ready, send fried vegetables and potatoes to it. It can be cut into cubes or strips;
salt;
check the readiness of potatoes and other vegetables, add fresh herbs, and remove from heat. If dried herbs are used, then it is advised to add it 3-5 minutes before the dish is fully cooked.

The soup should be allowed to brew for 15-20 minutes, and then poured into bowls.

The soup turns out to be so rich and aromatic that it will certainly not leave your loved ones indifferent.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Even scientists have proven that with regular use of the soup, digestion improves. Delicious and rich, it is obtained with the addition of meat, for example, beef. Each housewife should have several of these recipes. Don't know what kind of beef soup to make. Choose from any of the recipes below.

How to make beef soup

Before boiling beef soup, you need to choose the right meat. It can have a different structure. Veal is more tender, and in older animals, the meat already has a coarse tissue structure. For beef soup, you need to choose something between the two, i.e. beef of young cattle. The meat of one-year-old animals is the most valuable, which is distinguished by its bright red color.

How much to cook beef

A feature of cooking beef soups is long-term cooking. On average, it is 1.5-2 hours. This time is enough for a piece weighing 0.5-1 kg, moreover, frozen. A large piece can be cut into several small pieces. How much to cook beef in soup in this case? Small pieces are cooked for about 40-50 minutes. The same time is required for semi-finished beef or minced meat and meatballs from it.

How to cook

Although each housewife cooks in her own way, there are still some general rules on how to cook beef for soup. If you want to get a rich dish, then put the meat in cold water. For a lighter soup, simply pour boiling water over the beef and cook. Cooking recommendations are presented by the following step-by-step instructions:

Rinse the piece thoroughly under running water.
Then clean from films and tendons.
Place on the bottom of a saucepan, cover with water.
Cook for about 1.5 hours.

Beef soup - recipe with photo

When choosing which soup to cook from beef, you need to consider what ingredients this meat is combined with. Vegetables, herbs, cereals and even some fruits are great for it. Mushroom, cheese and cream soups are obtained with original taste. In addition to the usual recipes, below you will find dishes from different national cuisines, for example, Georgian and Caucasian.

Beef broth

A lot of benefits will be brought by a delicious soup with beef broth, which has not only a wonderful aroma and rich taste, but also an aesthetic appearance. This dish is suitable even for those who adhere to proper nutrition. With vegetables, the soup turns out to be light, but the meat can be left on, then the hotter will turn out to be more satisfying. The choice is yours, and the recipe with the photo below will help you in cooking.

Ingredients:

potatoes - 6 pcs.;
carrots - 2 pcs.;
bay leaf - to taste;
parsley - 1 small bunch;
vegetable oil - 2 tablespoons;
water - 2 l;
onions - 2 pcs.;
salt, pepper - also to taste;
rice - 1 tablespoon;
young beef - 300 g.

Cooking method:

Rinse the meat, chop into pieces, place on the bottom of the pan together with peeled onions and carrots (only 1 pc.), Salt, season with pepper, add water.
After 1 hour, add diced potatoes to the broth, and remove the onions and carrots. If you want a light soup, then take out the meat too.
After a couple of minutes, add rice.
Take a frying pan, fry the chopped onion and grated carrots on it.
Send the frying to the pan.
Rinse the greens, chop finely, add to the rest of the ingredients along with the lavrushka. Darken for a couple more minutes.

Kharcho

This type of meat is a traditional recipe for a Georgian dish called kharcho. In its classic version, walnuts and tkemali sauce are additionally used. Kharcho soup with beef is sometimes prepared with pomegranates or just tomatoes. These ingredients may well work in place of tkemali sauce. From such a replacement, the dish will not only not lose its aroma.

Ingredients:

red capsicum to taste;
hops-suneli, bay leaf, salt - also to taste;
parsley, dill, cilantro - a couple of twigs;
garlic - 1 clove;
onions - 3 pcs.;
beef brisket - 500 g;
tomatoes - 600 g;
rice for soups - 4 tablespoons;
water - 10 tbsp.

Cooking method:

Rinse the brisket, cut into medium sized pieces. Next, place on the bottom of a saucepan with water, cook until half cooked for about half an hour, while removing the foam.
Peel the onions, fry in a deep skillet with the addition of fat, which has been removed from the broth. It takes 10 minutes to cook.
Using a slotted spoon, remove the meat from the broth and send it to the skillet with onions. Simmer for a third of an hour under the lid.
Pour boiling water over the tomatoes, peel, cut and send to the pan. Simmer the dish for another quarter of an hour.
Then pour in the broth from the pan for frying. After boiling, add rice.
Bring to a boil again, then add chopped garlic, pepper and finely chopped herbs.
Season the dish with spices, salt, toss in the lavrushka.
Darken the dish a little more.

Shurpa

One of the variations of the Uzbek national dish is beef shurpa soup. In the traditional form, lamb is used for it, but with other meat it turns out to be no less tasty. Different nations have a lot of cooking options, but there is one thing in common - shurpa is a rich thick soup. You can prepare it using the recipe from the photo below.

Ingredients:

beef pulp - 1 kg;
bay leaf - 2 pcs.;
carrots - 1 pc.;
allspice - 3 pcs.;
vegetable oil - 1.5 tsp;
tomato paste - 3 tablespoons;
water - 2.5 l;
onion - 1 pc.;
zira - 1 tsp;
salt with black pepper - to taste;
sweet pepper - 1 pc.;
potato tubers - 600 g.

Cooking method:

Rinse the meat pulp, then cut into large pieces.
Peel the potatoes, wash, then chop into cubes. They must be necessarily large, as in the photo.
Peel the onion, chop it into half rings, and then into quarters of the rings. Cut carrots with pepper into medium slices.
Heat the oil in a frying pan. Fry the carrots on it, with onions and peppers for 5 minutes.
Then put the meat on top of the vegetables, cook for another 5-7 minutes, stirring occasionally.
Add tomato paste. Stir, fry for another 5 minutes, reduce heat to medium.
Transfer the frying of vegetables and meat to the bottom of the pan, pour in water so that it covers the grounds by 5 cm.
Bring to a boil, then add potatoes, season with spices, pepper, salt and lavrushka.
Leave to simmer over low heat for another 40 minutes.

Pea

One of the recipes for pea soup uses beef. Such a dish is perfect even for baby food, because it has many benefits for the child's body. The only lengthy step is the preparation of the peas. To get a delicious homemade dish, you need to soak it in cold water beforehand. Step-by-step instructions, made from beef, are detailed below.

Ingredients:

carrots with onions - 1 pc. for broth and 1 for frying;
beef, better on the bone - 400 g;
dill - a couple of branches;
vegetable oil - 3 tablespoons;
potatoes - 200 g;
pepper and salt to taste;
bay leaf - 4 pcs.;
dried peas - 1 tbsp.

Cooking method:

Rinse the peas thoroughly under running cold water, then soak for 2 hours.
Wash the meat, put in a saucepan, send 1 peeled carrot and onion there. Cover with water, cook for about 2 hours, constantly removing the foam. Season with salt and bay leaves.
Then remove the beef, cut into small portions.
Strain the broth, remove the onion and carrots from it, then send it back to the pan and add the potatoes with peas and meat.
Heat the vegetable oil in a pan, fry the remaining carrots and onions in it until golden brown.
When the broth boils, add the vegetable frying, simmer for another 7 minutes, then add the chopped dill.

With noodles

No less satisfying are noodle soups. The dishes that use Chinese noodles are especially original in taste. This Asian-style soup with beef broth has an amazing aroma. Simpler recipes are just as good, though. One of these is presented below. Try it to make a delicious lagman soup with beef and noodles.

Ingredients:

pepper, salt - to taste;
onion - 1 pc .;
noodles - 400 g;
beef pulp - 400 g;
garlic - 6 cloves;
tomato paste - 2 tablespoons;
vegetable oil - 30 ml;
water - 2.5 l;
radish - 1 pc.

Cooking method:

Boil water in a saucepan, then add noodles. Cook for 3-4 minutes, then put in a colander. When the water drains, add vegetable oil.
Rinse the meat, cut into large slices, fry in a deep frying pan or cauldron with the addition of oil. For cooking, 10-15 minutes are enough.
Rinse onion with radish, peel. Finely chop the first vegetable, and chop the second into strips.
Send vegetables to beef along with tomato paste.
Pour everything over with broth or water.
Simmer for about an hour under the lid, reducing the heat to low.
Add noodles when serving.

Goulash

Another unusual recipe is Hungarian beef goulash soup. This dish is a cross between soup and stew, but the preparation is very simple. Richness is obtained due to the abundance of vegetables, which perfectly complement the meat. The main thing is not to dry it out, otherwise the product will become tough. A step-by-step recipe with the photo below will help you in cooking.

Ingredients:

vegetable oil - 40 ml;
hot pepper - 1 pc.;
paprika, herbs, pepper and salt - to your liking;
onions - 2 pcs.;
water - 2.5 l;
garlic - 5 cloves;
bell pepper - 1 pc.;
beef fillet - 700 g;
potatoes - 600 g.

Cooking method:

Rinse the fillet, chop into thin slices against the fibers. Then send to a skillet with heated oil, fry over low heat.
Rinse and peel all vegetables. Cut the potatoes into not too small cubes, chop the onion. Add these two products to the meat, sprinkle with caraway seeds, fry for 10 minutes.
Cut both peppers, cut into thin rings, and then into 4 more pieces, send to the frying pan. Simmer the dish for another 10 minutes.
Finely chop the garlic, add it not all at once, but 3 times.
Sprinkle with spices, salt and pepper. Fill with not very hot water.
Throw in the potatoes, simmer covered for 40 minutes.

With potato

Almost any soup is not complete without adding potatoes. This vegetable has already become almost a classic for such a hot dish. There are different ways to cook beef soup with potatoes. It turns out very appetizing if you add a large amount of vegetables - cabbage, leeks, bell peppers and carrots. Due to them and meat, the broth becomes rich and gains a rich taste.

Ingredients:

bay leaf - 2 pcs.;
garlic - 2 cloves;
sweet pepper - 1 pc.;
seasonings, salt and pepper - to taste;
cabbage - ¼ head of cabbage;
carrots - 2 pcs.;
water - 2.5 l;
olive oil - 2 tsp;
potatoes - 1 pc.;
parsley - a couple of branches;
beef meat - 500 g.

Cooking method:

Rinse the onion, chop into half rings. Peel the carrots, cut them into circles, and then cut them in half.
Rinse the pepper, peel off the seeds, then chop into thinner strips.
Chop or crush the garlic finely.
Rinse the meat, cut into several pieces.
Take a large saucepan, pour in oil, fry the onion on it for a couple of minutes, then add carrots, peppers, and garlic. Simmer vegetables for 2-3 minutes, stirring occasionally.
Then add water, and make the fire maximum. At the same stage, add the beef, parsley and bay leaf.
After boiling, reduce the strength of the fire to a minimum, simmer for about 2 hours.
In the middle of cooking, add diced potatoes and shredded cabbage. Remove the meat from the broth, cut it and send it back.
Simmer the dish until the cabbage and potatoes are ready.

On beef bone

For a more rich and satisfying broth, it is recommended to take meat on the bone. One of the original recipes uses barley in addition to it. Beef is combined with other cereals - rice or buckwheat. Tomatoes are also added to the beef bone soup, which give the dish a bright color. Although you can use tomato paste instead.

Ingredients:

pepper, dill or parsley, salt - to taste;
carrots - 1 pc.;
beef on the bone, better ribs - 300 g;
tomatoes - 2 pcs.;
pearl barley - 1/3 tbsp.;
water - 2.5 l;
onions - 1 pc.

Cooking method:

Send the meat and water to the pan, cook the broth over low heat, not forgetting to remove the foam. When ready, take out the beef, separate the pulp from the bones and cut into cubes, send back to the boiling broth.
Rinse the groats, peel the onions with carrots, chop, send everything to the meat.
Scald the tomatoes with boiling water, remove the skin from them, process in mashed potatoes using a blender. Next, also put in the broth.
Season with spices to taste, season with salt and pepper.
Darken the dish a little, and then add finely chopped herbs.

In a multicooker

It is much easier to cook beef soup in a slow cooker, and the recipe wins over the others in terms of time. In addition, the taste of the dish is richer and more pronounced, and the products retain their useful properties better. The cooking technology is very simple. You just need to properly cut all the products, put them in the bowl of the appliance and turn on the program - "Soup", "Stewing", "Multipovar" or "Cooking".

Ingredients:

tomato paste - 1 tablespoon;
onions - 2 pcs.;
potatoes - 3 pcs.;
garlic - 2 cloves;
zucchini - 0.5 pcs.;
sugar - 1 tablespoon;
beef - 300 g;
water - 1.5 l;
tomatoes - 2 pcs.;
bell pepper - 1 pc.;
potatoes - 3 pcs.;
olive oil - 1 tablespoon;
salt to your liking.

Cooking method:

Rinse the beef, cut.
Pour oil into the multicooker bowl. Fry the meat in it, choosing the "Fry" mode for half an hour.
Then rinse, peel and chop all vegetables at random.
After 10 minutes. send onions and carrots to the bowl, fry a little, then add garlic with tomatoes, add pasta and sugar, mix.
After the sound signal, send potatoes, zucchini to the bowl, salt.
Then add water. Set the timer for 1.5 hours in the "Extinguishing" mode.

Vegetable on beef broth

More dietary, but no less useful is beef soup with vegetables. This meat is not very fatty. The dish is still rich thanks to the vegetables. They can be different - cabbage or cauliflower, peas, beans, lentils, peppers, zucchini or celery. Meat is also suitable in any form - with or without fat, although it is better to eat on the bone for greater richness.

Ingredients:

cauliflower - 300 g;
potatoes - 3 pcs.;
beef - 600 g;
water - 2 l;
celery - 1 pc.;
green peas - 200 g;
spices to taste;
carrots - 1 pc.

Cooking method:

In a frying pan, fry the meat cut into pieces, season with spices.
Then transfer the beef to a pot of water.
Rinse vegetables, cut into arbitrary slices.
After half an hour, first add potatoes to the broth, then cabbage, carrots with onions and celery.
Cook for another half hour, and for 5 minutes. toss in the peas until the end.

Delicious Beef Soup - Cooking Secrets

Each method of how to make a delicious beef soup has its own characteristics, but there are still some general tips. For more richness, use a smaller pan. It is necessary to lay foodstuffs strictly in the sequence indicated in the recipe. This will prevent the ingredients from being digested. It is better to salt the soup towards the end. Still do not allow a violent boil. When languishing, beef soups are tastier.

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Beef soup: delicious recipes