It turns out that those who want to have an ideal figure should not eat exclusively chicken broth. There are many first courses that are rich in vitamins, are easily digested, and have a beneficial effect on the state of the gastrointestinal tract. One of them is beef soup. What are the advantages of beef as a dietary meat and how to make incredibly delicious beef soup - read the article.

Beef has been considered one of the finest meats for centuries. Along with rabbit and chicken, it is one of the three most useful dietary meats. Beef is allowed for pregnant women and children up to one year old, it is shown to be used for anemia, high physical exertion, and ulcer patients.

Where does this popularity come from? Beef is an excellent source of iron, which is essential for the formation of blood cells. In addition, young meat is a storehouse of zinc, vitamin B12, and easily digestible protein.

How to choose beef for your soup?

There are two options for cooking the soup: on meat or on bones (most often ribs). If you are a fan of soup with chunks of meat, beef brisket is the best choice. The meat should be deep red, and not lean, but with small splashes of creamy white fat.

For those who prefer broth, ribs are sold in stores. They make it possible to get a fragrant rich, but not too fatty first course.

Options for beef soups with photos

There is no single classification, since different cuisines of the world offer their own answers to the question of how to make beef soup. But if you analyze all the options, you can get the following list of the most popular, most delicious and at the same time the simplest beef broth-based soups:

• rice soup with beef;
• bean soup with beef;
• thick soup with beef and vegetables;
• beef kharcho soup;
• buckwheat soup with beef.

Any of these soups can be cooked on the stovetop or in a slow cooker. The latter greatly simplifies the process, makes it possible to put all the products in the container and go about your business. Beef soup in a slow cooker turns out to be much tastier than cooked in a regular saucepan, since it does not boil over high heat, but slowly simmer at a stable temperature.

Which beef soup to cook is the hostess's choice, so we offer five different proven recipes. None of them require special culinary skills or expensive products, the main thing is the desire to cook a truly delicious first course!

Rice soup with beef

Ingredients:

• water - 2.5 l;
• beef (pulp) - 400 g;
• parboiled rice - 60 g;
• carrots, onions - 1 pc.;
• dill - 1 small bunch;
• lavrushka - 1 pc.;
• allspice - 4 pcs.;
• sunflower oil - 3 tbsp. l .;
• salt, ground pepper, caraway seeds.

Preparation:

Wash the beef under running water, cut into oblong small pieces, put in a saucepan with cold water. Add bay leaf, allspice, salt and send it to the stove. Cook under a lid (required!) Over low heat for an hour and a half. While the broth is preparing, fry finely chopped onions and carrots on medium power until soft.

When the meat is ready, add rice to the broth and simmer on the stove until tender. After that, add the fried vegetables, a finely chopped bunch of dill, caraway seeds, pepper, salt if necessary. After boiling, leave the soup on the lowest heat for 4 minutes.

Bean soup with beef (casuela)

You can replace rice with beans in the above recipe, but it is much more interesting to prepare a Chilean dish - casuela. In Chile, this first dish in popularity is comparable only to Ukrainian borscht. But in the simplicity of preparation, it surpasses borscht at times!

Ingredients:

• water - 4 l;
• beef ribs - 1.2 kg;
• potatoes - 3 pcs.;
• green beans - 200 g;
• carrots, onions, corn cob, bell pepper - 1 pc .;
• pumpkin - 300 g;
• rice - 3 tbsp. l. (0.5 cups);
• garlic - 2 cloves;
• salt, pepper, oregano, paprika.

Preparation:

Place the washed ribs in a thick-walled saucepan, fill them with water, and put them on gas. When the water boils, reduce the gas to a minimum, remove the foam, add oregano, finely chopped garlic, paprika, salt, pepper. How much to cook beef for soup? Not less than 1.5 hours. The longer the bones are cooked. the more aromatic and tasty the soup will be.

While the broth is boiling, wash the vegetables, peel and chop. Carrots - in strips, beans - in half along the pod, potatoes, pumpkin - in cubes, bell peppers - in cubes. The ear is cut into pieces according to the number of servings of soup.

After 1.5 hours, take out the ribs, filter the broth several times (until it clears up) and return the bones to it. Add bell peppers and carrots. After 5-7 minutes - potatoes and rice. After 10 minutes add the corn and pumpkin, stir the soup and leave again for 10 minutes. Now we add the last ingredient - beans. Cover with a lid and simmer over minimum heat for 15 minutes. When we lay out on plates, make sure that all the ingredients fall into each of the portions.

Thick soup with beef and vegetables

The beef soup you are currently reading is best prepared for dinner for men’s company. It is not greasy, but very satisfying thanks to its rich broth and many vegetables.

Ingredients:

• beef - 0.5 kg;
• potatoes - 0.5 kg;
• zucchini, carrots, onions, bell peppers, large tomato - 1 pc .;
• garlic - 3 cloves are enough;
• butter - 1 tbsp. l .;
• salt pepper;
• vegetable oil - 2 tbsp. l .;
• sugar - 1 tsp;
• dill, parsley.

Preparation:

We wash the meat, cut into cubes and fry over high heat in a deep frying pan in a mixture of oils. Gently add boiling water to cover the meat and simmer for 0.5 hour.

While the meat is stewing, cut the carrots, zucchini, onions and bell peppers into cubes. Three large potatoes on a grater, the other two cut into cubes.

After 30 minutes, add carrots and onions to the meat and simmer for another 10 minutes. Then add the grated potatoes (it is he who will give the soup thickness) and the zucchini, again simmer for 10 minutes. Now it's the turn of the diced potatoes. We send it to the pan, mix all the ingredients. Salt, pepper, add boiling water so that the water is on a par with vegetables and meat. Cover with a lid and simmer over low heat until the potatoes are cooked.

When the potatoes are easily pierced, add bell pepper and grated tomato to the soup, sprinkle with sugar. Bring to a boil, sprinkle with herbs and leave to simmer for 40 minutes.

As a result, we get a bright tasty beef soup. In consistency, it resembles a stew.

Beef kharcho soup

Ingredients:

• beef on the bone - 1 kg;
• water - 3 liters;
• carrots, onions - 2 pcs.;
• rice - 0.5 cups;
• garlic - 1 small head;
• tomato paste - 5 tbsp l .;
• sunflower oil - 5 - 6 tbsp. l .;
• adjika - to taste;
• dried herbs, ground pepper, salt, lavrushka.

Preparation:

Pour water into a saucepan, dip the previously washed meat, one peeled onion and one peeled carrot into it. Season with salt and pepper, add a few bay leaves. Put on fire, after boiling, collect the foam and cover the pan with a lid. The broth should be cooked for at least 2 hours.

When the meat is ready, take it and the vegetables out of the pan and strain the broth into another container.

Finely chop the garlic, grate the carrots, cut the onion into thin half rings. Pour tomato paste into a frying pan, add garlic and fry for a couple of minutes. Add the onion, mix well and cook until soft. Add carrots to the mixture. After 5 minutes, salt and stir fry with a ladle of broth. Let it boil and put the finished frying in the broth.

Separate the meat from the bone and cut into small pieces. We put it in the broth, put the washed rice, dried herbs, adjika, if necessary, add pepper and salt. On minimal heat, kharcho soup is simmering until rice is cooked.

Nutritionists managed to convince us that broth soup is unhealthy. And yet, you must admit that light vegetable soup on young beef is delicious. There are almost no carbohydrates and cholesterol in beef, but there are a lot of animal proteins, amino acids, vitamins and iron. Vegetarians can proudly consume kilograms of plant foods, looking down on the backward meat eaters, but we know for sure that beef broth contains beneficial substances that help to overcome illness, weakness, anemia, and even incipient depression.

How to choose good beef

Buying the right beef is not easy at all. We can provide some useful recommendations:

1. Try to buy from the market

You can't choose meat like a pack of cookies or a pack of yogurt, but in the store we are offered to take packaged food. In addition, the quality of meat products in stores is dubious - in an effort to give stale meat a marketable appearance, sellers tint it and give “youth injections”.

2. Beef color

Good beef is deep red and veal is dark pink. Buy young beef for the broth - the soup will taste tender and the meat will cook quickly.

3. Inspection and sniffing

A pale red or pink crust is acceptable on fresh beef, but not stains or mucus. Place your fingers on the piece of meat - they should stay dry. The beef fat should be white and crumbly. The meat should not emit any unpleasant odors.

4. Elasticity

Press on the flesh with your finger - the hole in the fresh meat slice will smooth out in a few seconds.

5. Slow defrosting

If you bought frozen meat, take your time to defrost it. It is best to move the piece of beef to the “warm” shelf of the refrigerator and let it defrost without being forced.

6. Correct cut

Study the structure of the cow carcass and buy the cut that suits your purpose. For kebabs, boiled pork and broth, different pieces are required.

How to choose beef for broth

We're going to cook soup with beef broth, so let's first learn how to choose the right beef.

In the picture you see a cow divided into sections - according to this scheme, the carcass is chopped up, and each type of meat has its own purpose. You should know, if not everything, then a lot about the meat product from which you prepare the dish.

1. Tenderloin. Excellent but expensive meat. Delicious kebabs and steaks are obtained from the tenderloin. Broth can be made from something simpler.
2. Shank, shank or buldyzhka. Part of the leg for a rich broth. Usually, jellied meat is cooked from the shank.
3. Brisket. The best option for making broth and soup, because this meat contains fat and bone. The brisket loves to cook, but does not tolerate browning well.
4. Cut. The meat next to the cow's neck is ideal for minced meat.
5. Scapula. A spatula on a bone is suitable for broth. In general, this meats are suitable for soups, stews and beef stroganoff, but the fat must be trimmed anyway.
6. Rump. It's a pity to cook this meat - wonderful chops and boiled pork are obtained from it.
7. Shoulder. There is a lot of gelatin in the beef broth from the shoulder, but there is more meat than on the shank. The dish turns out to be tasty and rich.
8. Thigh. There is fat in this beef meat, so it is better to stuff it and bake it in the oven or make splints.
9. Ribs. An excellent solution for soup with meat broth, which turns out to be fragrant, transparent and light.
10. Ssec. Meat without bones and fat. It is easy to confuse this part of the carcass with a tenderloin, but the cut is harsh, and it makes stews and pickled dishes.
11. Thick edge. There is always fat here, which makes the beef juicy when stewing or roasting.
12. Rump and thin edge. This meat is ideal for grilling and roasting.
13. Neck. Harsh meat for minced meat.
14. Probe. This is one of the best pieces for soft steaks and delicious kebabs. It is simply a pity to cook such wealth.

So, the shank, brisket, shoulder blade, shoulder or ribs are suitable for us. We advise you to choose ribs: firstly, they cannot be confused with another part of the carcass, and secondly, young ribs are devoid of fat, and the meat on them is always soft and dietary.

Step by step instructions: vegetable soup in beef broth

• Servings Per Container - 8.
• Cooking time - 30 minutes.

In summer, cooking vegetable soup is easy and pleasant - you can combine any vegetables and feel free to experiment. We offer a recipe tested by us from the following products:

• young beef or veal - 1 kilogram;
• 4 medium potatoes;
• a tablespoon of butter;
• one small zucchini;
• a glass of green peas;
• two tomatoes;
• small head of cauliflower (250 g);
• two onions;
• two carrots;
• parsley, green onions, dill - a bunch;
• ground pepper, salt.

Getting started cooking

1. Thoroughly rinse the meat, fill it with cold water (3 l), cook, periodically skimming off the foam. Do not let the broth boil so it doesn't cloudy. After 30 minutes, lay the peeled whole onion and carrot, salt the broth. The broth will be ready when the meat is cooked - in an hour or a little more. Remove the beef to cool; the boiled vegetables can be thrown away.
2. While the broth is boiling, we clean and wash the vegetables.
3. Cut the onion into 6 pieces and chop finely.
4. Rub the carrots coarsely or finely chop them.
5. Cut the potatoes and zucchini into cubes of the same size.
6. We disassemble the cabbage into inflorescences, and finely cut the leg.
7. Dip the tomatoes in boiling water for 5 seconds, and immediately transfer them to cold water. Remove the skin and grind.
8. In a saucepan, heat the oil and sauté the onion until transparent, then the carrots.
9. Put the tomatoes in a saucepan and simmer for 10 minutes under the lid.
10. Immerse potatoes in boiling broth.
11. After 5 minutes of boiling - zucchini.
12. After another 5 minutes - cauliflower and peas.
13. When it boils, we shift the stewed vegetables from the saucepan.
14. The beef, cut into small pieces, is returned to the pan a few minutes before the end of cooking.
15. Salt the soup, not forgetting that we have already added salt to the broth.
16. Pour the soup into bowls, add black pepper and chopped herbs.

Beef broth soup - general cooking principles

Beef is considered a dietary meat, so soups from it are healthier and not as fatty as, for example, pork. On beef broth, you can cook a lot of delicious soups: vegetable, mushroom, creamy, with cheese or pasta, beans or peas, eggs, etc. You can take whatever vegetables you want, it is not necessary to be limited only to carrots, onions and peppers. Add tomatoes, cauliflower, green beans, celery, in general, experiment with different flavor combinations. Almost all vegetables “get along well” with beef broth. For aroma and piquancy, you can add sweet peas, red pepper, bay leaves, cilantro, and other seasonings.

Beef broth soup - preparing food and dishes

To prepare soup with beef broth, prepare a 3 or 4 liter saucepan, a frying pan for sauteing vegetables, as well as a cutting board, grater, knives, etc. You may need clean gauze to filter the broth. Beef broth soup is best cooked in an enamel, earthenware or glass refractory dish.

Bring the strained broth to a boil and put the ingredients used in the recipe in it. To serve, rinse and chop the herbs, prepare croutons, etc.

Beef broth soup recipes:

Recipe 1: Beef Broth Soup

Beef broth itself is very rich and nutritious, but if you add vegetables and seasonings to it, you get not only a tasty, but also a healthy dish.

Required Ingredients:

• Beef broth;
• Bulbs - two pieces;
• Carrot;
• Bay leaf;
• Tomatoes - two pcs.;
• Potatoes - several pieces;
• Greens;
• Salt pepper.

Cooking method:

While the broth is heating up, clean and cut the potatoes, make the dressing. Potatoes can be cut into slices, bars or squares - as you like. Throw potatoes into the boiling broth, slightly reduce the heat. Chop the onion, and grate the carrots. Remove the skin from the tomatoes, cut the pulp itself into small cubes. Preheat a frying pan with oil and first put the carrots and onions, a little later - the tomatoes. Salt the vegetable mass and simmer under the lid for about 8 minutes. Check the potatoes for softness, if cooked, put vegetable dressing and lavrushka in the soup. We boil everything together for 8 minutes, then season the broth to taste with pepper and salt. We insist the finished soup and serve with chopped herbs.

Recipe 2: Beef broth soup with melted cheese and sorrel

Such a light creamy soup with a pleasant sour taste will not leave indifferent any gourmet. But the main beauty of the dish is that it is very easy to prepare, especially if you cook the beef broth beforehand.

Required Ingredients:

• Two potatoes;
• Beef broth;
• 1 processed cheese;
• Sorrel;
• Half a carrot;
• Egg;
• Seasonings (salt, lavrushka, pepper).

Cooking method:

Cut the potatoes into small cubes. Bring the beef broth to a boil, season with spices and put potatoes in it. Chop the onion and fry in oil, then add the grated carrots to it. Put the roast in the soup and boil for 20-25 minutes. We throw lavrushka and chopped sorrel into the broth. Beat the egg in a cup with a little salt and pour it into the soup in a trickle. Cook for another ten minutes and turn it off. Serve the beef broth soup after it has infused.

Recipe 3: Beef Broth Soup with Chili and Rice Noodles

The recipe will surely appeal to all connoisseurs of Asian cuisine, and not only. Very simple ingredients are used here, but the dish nevertheless turns out to be very aromatic, rich and spicy.

Required Ingredients:

• Beef broth;
• Carrot;
• 35 g leeks;
• 195 g of rice noodles;
• Chili pepper;
• Boiled meat from broth;
• Cilantro - 28-33 g.

Cooking method:

Cut the leeks into rings, cut the carrots into thin circles and semicircles. Grind the pepper. Heat the olive oil and spread the onion and pepper and fry quickly, then add the carrots. Do not fry the carrots too much - they should be crispy. Warm up the beef broth and put the rice noodles in it, boil for a few minutes. Then add the fried vegetables. Cook the soup a little more, then pour into bowls and add pieces of boiled beef and chopped cilantro to each.

Recipe 4: Beef broth soup with cauliflower and peas

Incredibly tasty and healthy meat soup that uses vegetables and beef. Cauliflower and peas in the first courses are not the most familiar combination, but it is definitely worth trying to make such a soup!

Required Ingredients:

• Two carrots;
• Beef broth;
• Boiled meat from broth;
• 130 g of root celery;
• 320 g cauliflower;
• Half a pack of frozen green peas (about two hundred grams);
• Potatoes - several pieces;
• Lavrushka;
• Salt.

Cooking method:

Cook the broth from the beef pulp, then take out the meat and cut into pieces. Preheat the frying pan and put the meat there, salt and pepper the pieces. Fry the meat until golden brown, then put it on the bottom of a large saucepan and fill it with broth. Chop the onion and sauté with carrots and celery. Cut the potatoes into bars, disassemble the cauliflower into inflorescences. As soon as the broth boils, we throw in the potatoes, and after boiling again, lay out the cabbage. After about five minutes, put the fried vegetables. A few minutes after frying, you can add the peas. After boiling, reduce the heat, throw in the lavrushka and cook the soup until all the ingredients are cooked. At the end, salt and pepper, turn off the heat. We insist the soup, then serve with fresh herbs and green onions.

Recipe 5: Beef broth soup with dried apricots

Dried apricots are a key ingredient in this recipe. It is she who gives the meat soup an incredible, slightly sweet taste. The dish turns out to be very rich, appetizing and satisfying.

Required Ingredients:

• Large potato;
• Beef broth;
• Bulb;
• Two tablespoons of tomato puree or paste;
• 60 g dried apricots;
• Greens.

Cooking method:

Cook the broth, cut the boiled beef into pieces. We wash the dried apricots, steam them in hot water for a minute, and then cut them into strips. Chop the onion and fry in oil, then put tomato paste on it and simmer for a few minutes. Put potatoes in the boiling broth, add dried apricots and onion dressing a little later. Cook the potatoes until cooked, salt at the end. Serve with pieces of meat and chopped herbs.

Beef broth soup - secrets and tips from the best chefs

- Beef broth turns out to be more aromatic and rich from meat on the bone, but you can cook a delicious soup on the pulp. The cooking time depends on the size of the pieces and also on which meat is used (young or older). The fire should be minimal;

- Classic options for beef broth soups are beef soup with rice, beef soup with tomatoes and beef noodle soup;

- The less water is used, the more rich the dish will be.

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

Beef broth is very easy to cook, although not fast. It is enough to wait until the meat boils, get it out, rinse the meat and the pan well. Cover with water, salt and skim off the foam during cooking. You can add a small onion and carrot to the broth. Also, for taste, you can add peppercorns and bay leaves. After the broth is cooked, onions and carrots, bay leaves and peppers must be pulled out. The broth can be filtered.

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

How to make beef broth soup - 15 varieties

Preparing potato soup with beef broth is quite simple, although the cooking procedure 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;
• leeks - 150 g;
• cabbage - ¼ pcs.;
• oil - 2 tsp;
• greens to taste.

Preparation:

We begin to prepare the soup with a beautiful cut of vegetables. You don't need to grate anything - we will cut everything. First, chop the leek. Then cut the carrots into thin slices, bell peppers and garlic.

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

After sautéing, add water to the cauldron and put the meat to cook. Salt, pepper and bay leaves 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 are not cooked quickly. Sometimes it takes about two hours to cook. It is recommended to pre-soak the split peas - this will greatly simplify and speed up the cooking procedure. But it happens that peas are cooked faster. It depends on the variety.

Ingredients:

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

Preparation:

Set the beef to cook for about an hour. While the meat is boiling, soak the peas in water. This will cook it much faster.

We make a sauté: chop onions, carrots and greens and fry in vegetable oil.

When the meat begins to separate from the bone, the broth is ready. 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.

Round rice works well for beef broth rice soup. From greens, a combination with dill and parsley is appropriate. You can add spices that you like.

Ingredients:

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

Preparation:

We put the beef broth to cook. When the broth is ready, we take out the meat and cool it.

We send 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 skillet.

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

Canned beans in tomato sauce are good for this recipe. You can boil white beans in the soup, and add tomato paste during sautéing.

Ingredients:

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

Preparation:

We cut 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 sauce. Add spices and salt. Cook until the lid of the pressure cooker opens.

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

Buckwheat soups cook quickly. For swelling, buckwheat needs 10 times less time than peas or beans. Therefore, this type of soup always takes its rightful place in the hostess's cookbook.

Ingredients:

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

Preparation:

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

While the broth is preparing, we cut the onions and carrots, fry. Add to broth.

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

Next, washed buckwheat is sent to the soup. When buckwheat is ready, put spices and herbs in the soup and let the soup brew.

Even a very young culinary specialist can cook such a soup. If the child has grown just above the stove, he will be able to cook this soup.

Ingredients:

• beef - 1 kg;
• small noodles - 1 glass;
• onion - 1 pc.;
• carrots - 1 pc.;
• bay leaf, salt pepper - to taste.

Preparation:

Fill the meat with water in a saucepan. We put the broth to boil. Add salt, pepper, peeled onions and carrots to the meat. When the vegetables are soft, they need to be pulled out. We continue to cook the broth until the meat is cooked. Checking the doneness is easy - the beef will easily separate from the bone. We take out the finished meat, cool, cut into cubes and return to the broth.

Now pour the noodles into the soup. Cook for five minutes. Then put the herbs in the soup, cover the soup with a lid and let it brew.

Such a soup can become one of the first courses on which a child learns the basics of cooking!

Chinese cuisine has recently become popular among the Slavic peoples. Despite the difference in cultures and traditional products, many were able to appreciate the 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:

Cooking 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.

We put the noodles aside and move on to processing vegetables. We cut cabbage, onions and mushrooms. Fry onions and mushrooms in a skillet and send them 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 to the pan.

For serving - divide the boiled noodles into plates and fill them with broth. We add spices to taste, depending on preference.

A traditional Caucasian dish prepared with beef broth and familiar, readily available products.

Ingredients:

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

Preparation:

We send diced potatoes, carrots and onions to the finished broth.

When the potatoes are boiled and softened, it is the turn of the rice. Now add it to the soup.

Following the rice, put spicy adjika in a saucepan and squeeze out the garlic.

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

Barley is a cereal that is well suited to diversify the diet a little. Not everyone likes barley porridge, but barley is felt in a soup in a completely different way.

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 leaves, spices - to taste.

Preparation:

In separate pans, put the meat to boil in broth and pearl barley.

We proceed to the passivating process. Peel and finely chop the carrots, onions and celery. Fry in a skillet in vegetable oil. Put tomato paste in a frying pan and saturate vegetables with it.

By this time, the pearl barley is already cooked. Add it to the broth. Squeeze the garlic into a saucepan. Next, we throw a sauerkraut into the pan.

Finely chop the meat from the broth and return to the saucepan with the soup. Soak the soup a little over low heat. And you're done!

Cooking borscht in beef broth can be significantly accelerated if you grate the carrots and beets. But, "cut" borscht has a completely different, exquisite taste and appearance. Try to cut carrots and beets into thin strips and see - your efforts will be justified.

Ingredients:

• beef - 1 kg;
• potatoes - 0.5 kg;
• onion - 1 pc.;
• carrots - 2 pcs.;
• cabbage - ½ head of cabbage;
• 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, we set the beef broth to cook.

While the broth is ready, you can chop the vegetables. Cut the potatoes into cubes and leave them in the water. Cut the carrots and beets into thin, neat strips. Cut the cabbage into thin strips. Last but not least, we cut the onion.

Put the onion in a preheated pan. Stir until it becomes transparent. We put carrots on it. Now this sautéing 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 borsch a lovely and appetizing color. The vinegar evaporates and can be added to sautéed beetroot, tomato paste and garlic. Now pour the contents of the pan into the soup.

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

Put the potatoes in the soup. Add salt and pepper. Cook for about 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 top up with a small amount of water at this stage. In 15 minutes the borsch is ready!

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

An interesting Italian dish that has entered the cuisine of all nations of the world with firm steps. Here is a detailed description of the preparation of 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:

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

Put the diced potatoes in the broth.

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

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

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

We taste for salt and supply the soup with spices, salt and pepper to taste. Squeeze the garlic into a saucepan.

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

We return the meat to the saucepan and simmer over low heat for five minutes.

The gazpacho soup is ready. Remember that it is traditionally eaten cold.

Beef broth dumplings soup is a lot of fun with the little helpers in the kitchen. Probably all children love to mess with flour. It is very exciting.

Ingredients:

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

Preparation:

Boil the beef broth, take the meat out of it.

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

Put chopped potatoes in the broth.

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

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

In the present soup, return the sliced ​​meat. Time to serve!

With such a minimal set of products, a fairly tasty, hearty and budget soup is obtained.

Ingredients:

• beef broth - 0.5 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• butter;
• mushrooms - 500 g.

Preparation:

Cooking beef broth. We take out the meat from it and let it cool.

Finely chop the onion and fry in oil. Add mushrooms to the onion. When the liquid from the mushrooms evaporates, salt and pepper. Fry for another 5 minutes to give the mushrooms a taste.

Add the sautéed sauce to the broth.

Put the carrots, cut into strips, there.

As soon as the carrots become soft, we proceed to 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.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• tomato - 3 pcs.;
• vegetable oil;
• salt, pepper, bay leaf.

Preparation:

Boil the beef. We take out the meat, cool. Leave the broth on the stove.

Cut the potatoes into cubes and send them to a saucepan with broth.

We cut onions, carrots, bell peppers. Put it in a preheated pan with vegetable oil. Fry.

Now add chopped tomatoes to the sautéing.

After that, put the sautéed dish in the soup.

We cut the meat and return it to the broth.

Put salt, pepper, herbs and bay leaves in a saucepan and enjoy a fresh soup!

Pickle is best combined with rice. In some variations of this recipe, pearl barley is found (instead of rice). But rice is more familiar to a wider circle of consumers of hot dishes. Therefore, let's focus on rice pickle.

Ingredients:

• beef 1 kg;
• potatoes - 400 g;
• rice - 1 glass;
• onion - 1 pc .;
• carrots - 1 pc.;
• pickled cucumbers - 5 pcs.;
• vegetable oil;
• salt, pepper, bay leaf.

Preparation:

We send rice to cook in the finished broth.

Important! Do not put potatoes in the pickle before the rice is boiled! 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.

Cut pickled cucumbers and put in a sauté dish. After frying, we send it to the broth.

Cut the meat, return to the broth.

Now that the pickle is ready, we taste it with salt. This soup must be salted at the very end of cooking, since pickles are different - it is easy to oversalt the soup. Now it's done!