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Beef soup

Beef soup


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The meat is cut into suitable cubes and boiled in cold water for 10 minutes, to make that unsightly red foam.

After 10 minutes, wash the meat and drain.

The vegetables are cleaned and cut into small pieces as desired.

Put onions, carrots, bleach, peppers in a pot with oil and cook for 4-5 minutes.

Add the meat and cook for another 5 minutes.

Put water and boil for 45-50 minutes.

Add salt and pepper.

When the meat is done, add the peas, beans and diced potatoes.

Boil for 15-20 minutes and add the finely chopped tomatoes and borscht to taste.

Boil for another 5-6 minutes and adjust to taste.

Put the finely chopped greens at the end and it's ready.

It can also be eaten with sour cream.

Good appetite!


COW SOUP

From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.

The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.

ingredients:

  • 250 gr. beef broth
  • 350 gr. beef sparrow
  • 1 carrot
  • 1 onion
  • 1 pc. celery
  • 2 celery stalks
  • Gras bell peppers
  • 3 potatoes
  • 50 gr. green beans beans
  • 50 gr. pea beans
  • 500 ml. borsch
  • 1 box 400 ml chopped tomatoes
  • 2 tablespoons tomato paste
  • salt
  • 1 link green parsley
  • 1 link leustean

For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.

I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.

Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.

When the meat is almost cooked, take it out of the pot to make it smaller and pour the prepared vegetables into the remaining soup.

Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.

It's time to put diced potatoes, bell peppers, peas and string beans.

After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.

For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.

I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.

I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.


How do you prepare a peasant soup?

Step 1:
Take the meat and boil it in salted water. Leave on medium heat for about an hour.
Step 2:
Chop the vegetables - Julien onion, carrot, celery and cabbage are grated and diced potatoes and peppers.
Step 3:
Onions, carrots and peppers are fried in a pan. All vegetables, fresh and hardened are put over meat. Leave it to boil until the vegetables are cooked.
Step 4:
When the vegetables are cooked, add the tomato paste and season with salt and pepper. Place chopped parsley on top.

Useful advice:

Traditional soup The beef can be served with sour cream placed directly on the plate and with hot peppers.
Usually, traditional soup it does not increase. However, if you want to increase it, you must add 200 ml of boiled borscht before taking it after the fire.

Traditional soup The cow is perfect for a hearty lunch! Enjoy with your loved ones a classic recipe that will always please everyone!


COW SOUP

From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.

The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.

ingredients:

  • 250 gr. beef broth
  • 350 gr. beef sparrow
  • 1 carrot
  • 1 onion
  • 1 pc. celery
  • 2 celery stalks
  • Gras bell peppers
  • 3 potatoes
  • 50 gr. green beans beans
  • 50 gr. pea beans
  • 500 ml. borsch
  • 1 box 400 ml chopped tomatoes
  • 2 tablespoons tomato paste
  • salt
  • 1 link green parsley
  • 1 link leustean

For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.

I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.

Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.

When the meat is almost cooked, take it out of the pot to make smaller pieces and pour the prepared vegetables into the remaining soup.

Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.

It's time to put diced potatoes, bell peppers, peas and string beans.

After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.

For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.

I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.

I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.


Moldovan-style beef soup - borscht

ingredients

- a spoonful of peas

How to prepare

Boil the beef, cut into pieces, in 2 liters of cold water with a grated teaspoon of salt. Boil for about an hour over medium heat and clean the foam from time to time to obtain a clear soup. Meanwhile, finely chop the onion, parsley, celery and carrot. Fry the onion and vegetables in oil and then add to the soup. After 30 minutes, add the peas, diced potatoes and sliced ​​peppers, along with the tomatoes. Boil for another 15 minutes, then add the borscht and salt if needed. This beef borscht can be served with sour cream.


How to make the best beef soup?

Step by step video recipe cow soup

For this soup I used boneless beef although the best option is the brine. But you can use antricot with bone, beef goose with bone, beef leg or veal leg. As for vegetables, there is no guide to follow here. Besides onions, celery, parsnips and potatoes you can use any vegetable you like.


Beef soup with beans

& # 8211 700 g diced beef

& # 8211 2-3 tablespoons fresh larch

& # 8211 2 tablespoons fresh parsley

& # 8211 sour cream + hot peppers (for serving)

Method of preparation

Fill a pot with cold water, add 2 teaspoons of salt and pieces of beef. Put the pot on low to medium heat and cook the meat for about an hour and a half. While boiling, remove the foam formed on the surface. When the meat can be pierced with a fork, add finely chopped onion, carrots, celery and parsnips cut into small cubes. Cover the pot partially, reduce the heat a little (the soup should not boil in large pots) and cook for another 15 minutes or until the roots are half cooked. Add the potatoes and chopped peppers and cook the soup for another 10 minutes. Add the beans, cleaned of pods and peel, tomato juice and borscht boiled before. Boil the beef soup for another 10 minutes, then turn off the heat, add the larch and parsley and cover the pot with a lid. Serve hot beef soup with sour cream and hot peppers. If you do not have beans, you can replace it with the same amount of green beans or peas.


COW SOUP

From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.

The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.

ingredients:

  • 250 gr. beef broth
  • 350 gr. beef sparrow
  • 1 carrot
  • 1 onion
  • 1 pc. celery
  • 2 celery stalks
  • Gras bell peppers
  • 3 potatoes
  • 50 gr. green beans beans
  • 50 gr. pea beans
  • 500 ml. borsch
  • 1 box 400 ml chopped tomatoes
  • 2 tablespoons tomato paste
  • salt
  • 1 link green parsley
  • 1 link leustean

For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.

I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.

Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.

When the meat is almost cooked, take it out of the pot to make smaller pieces and pour the prepared vegetables into the remaining soup.

Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.

It's time to put diced potatoes, bell peppers, peas and string beans.

After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.

For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.

I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.

I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.


COW SOUP

From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.

The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.

ingredients:

  • 250 gr. beef broth
  • 350 gr. beef sparrow
  • 1 carrot
  • 1 onion
  • 1 pc. celery
  • 2 celery stalks
  • Gras bell peppers
  • 3 potatoes
  • 50 gr. green beans beans
  • 50 gr. pea beans
  • 500 ml. borsch
  • 1 box 400 ml chopped tomatoes
  • 2 tablespoons tomato paste
  • salt
  • 1 link green parsley
  • 1 link leustean

For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.

I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.

Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.

When the meat is almost cooked, take it out of the pot to make smaller pieces and pour the prepared vegetables into the remaining soup.

Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.

It's time to put diced potatoes, bell peppers, peas and beans.

After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.

For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.

I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.

I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.


COW SOUP

From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.

The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.

ingredients:

  • 250 gr. beef broth
  • 350 gr. beef sparrow
  • 1 carrot
  • 1 onion
  • 1 pc. celery
  • 2 celery stalks
  • Gras bell peppers
  • 3 potatoes
  • 50 gr. green beans beans
  • 50 gr. pea beans
  • 500 ml. borsch
  • 1 box 400 ml chopped tomatoes
  • 2 tablespoons tomato paste
  • salt
  • 1 link green parsley
  • 1 link leustean

For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.

I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.

Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.

When the meat is almost cooked, take it out of the pot to make smaller pieces and pour the prepared vegetables into the remaining soup.

Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.

It's time to put diced potatoes, bell peppers, peas and string beans.

After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.

For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.

I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.

I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.


How do you prepare a peasant soup?

Step 1:
Take the meat and boil it in salted water. Leave on medium heat for about an hour.
Step 2:
Chop the vegetables - Julien onion, carrot, celery and cabbage are grated and diced potatoes and peppers.
Step 3:
Onions, carrots and peppers are fried in a pan. All vegetables, fresh and hardened are put over the meat. Leave it to boil until the vegetables are cooked.
Step 4:
When the vegetables are cooked, add the tomato paste and season with salt and pepper. Place chopped parsley on top.

Useful advice:

Traditional soup The beef can be served with sour cream placed directly on the plate and with hot peppers.
Usually, traditional soup it does not increase. However, if you want to increase it, you must add 200 ml of boiled borscht before taking it after the fire.

Traditional soup The cow is perfect for a hearty lunch! Enjoy with your loved ones a classic recipe that will always please everyone!


Video: Tomahawk e o melhor macarrão do canal! Netão! Bom Beef #156 (July 2022).


Comments:

  1. Aurik

    You are a very talented person

  2. Booth

    Exceptional thinking))))

  3. Dow

    Exciting. Offset! and niipet!

  4. Ethelbald

    analogues exist?



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