Recipes for first courses with meat bones. Beef broth soup

Sokolova Svetlana

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Beef broth is a healthy, flavorful, low-fat base. An excellent preparation for future culinary creations. What kind of soup should I cook? beef broth? The choice is huge, I will consider 10 tasty and quick step by step recipes beef broth soups.

The number of cooking options at home is limited only by the available ingredients, the amount of free time, culinary skills and imagination of the housewife.

It is better to cook soup from beef pulp or meat on the bone. Before cooking, remove tendons and film. When done correctly, it turns out transparent, with a rich aroma. This is the broth that is suitable for making soup.

Light beef broth soup with vermicelli

Ingredients

Servings: 10

water 3 l
beef 500 g
vermicelli 150 g
carrot 1 piece
onion 1 piece
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 min. Video recipe Print

I prepare the meat pulp for cooking. I cut it into pieces immediately and wash it thoroughly. I don’t cook it whole, but in sliced form, so that it cooks faster and then I don’t have to fish out the beef.

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

While the beef is cooking, I prepare the roasted vegetables for the soup. I wash and peel the onions and carrots. I cut the onion into rings and chop the other vegetable using a coarse grater. First I fry the onion, then add grated carrots. I stir carefully and sauté over low heat.

I peel the potato tubers and cut them into cubes. When the beef is cooked, I send in the potatoes. After 15 minutes I add sauteing.

I put pasta in the soup, throw it bay leaf, I'm interfering. 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 sit for 10 minutes. Add spices and salt to taste.

I put the finished beef broth soup into bowls. I decorate with greenery.

A great lunch is ready!

For baby food Instead of frying, add fresh chopped vegetables.

Vegetable soup with beef broth

To prepare a rich soup with the addition of vegetables, you will need a large amount of ingredients and ready-made beef broth.

Ingredients:

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

How to cook:

I take a 3-liter saucepan. I pour the prepared broth and cover with a lid. I set the heat to medium.
I'm preparing the vegetables. I peel the potatoes and cut them into cubes. Grate the carrots. I finely chop the onion and ginger, cut the celery into pieces, and chop the mushrooms finely. I cleanse bell pepper from seeds, crushed.
I cook onion and carrot frying in vegetable oil in a separate frying pan. I stir and sauté over low heat.
After the broth boils, add the potatoes. After 10 minutes, I lower the roast and the remaining crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon slices. I turn off the stove and leave the soup to steep, tightly closing the lid.

Serve the dish seasoned with fragrant herbs.

Cabbage soup with beef broth

Let's prepare a delicious and nutritious soup in a large saucepan for 8 servings with beef or. Some of the ingredients will be used to prepare the base for cabbage soup - an aromatic broth.

Ingredients:

Beef – 1 kg,
Carrots – 4 pieces,
Onions – 4 pieces,
Cabbage – 600 g,
Medium size potatoes - 6 tubers,
Bay leaf, salt, pepper - to taste.

Preparation:

I wash and peel carrots and onions for the broth base. I put it in a saucepan and add the washed and veined meat. I pour cold water. When the broth “comes up” (boils), I turn down the heat. I carefully 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 is cooling, I work on the other ingredients. I start with potatoes. I cut mine into strips. Shredding cabbage. I add vegetables to the broth.
I chop the cooled meat into pieces. I prepare the frying in a separate bowl with a small amount oils The main thing is to stir in time and not to overdo it.
I send the meat pieces and sauté into the cabbage soup only after cooking the potatoes.
After 8-10 minutes, I throw pepper and bay leaves into the pan for flavor and add a little salt.

Video cooking

The result is a nutritious and flavorful soup! Treat your family members by garnishing the dish with chopped herbs (parsley or dill, to your taste) and sour cream.

Pea soup

Ingredients:

Water – 2.5 l,
Meat on the bone – 0.5 kg,
Potatoes – 4 pieces,
Onion – 1 head,
Carrots – 1 piece,
Peas - half a glass,
Garlic – 1 clove,
Vegetable oil - 4 large spoons,
Peppercorns, ground black pepper, salt, bay leaves - to taste.

Preparation:

Quality beef broth is an important part of the future. I wash the beef thoroughly and place it in a large pan. Add cold water and spices to taste. Cook over medium heat for 120-150 minutes. I use a slotted spoon to get rid of foam formations.
I take the beef out of the broth. Cooked meat will quickly separate from the bone base. I'm following 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 throw it into a cooking container. I salt the dish. I reduce the heat to minimum. Boil the peas until soft.
I send peeled and diced potatoes. I cook for about 15 minutes.
I sauté carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the food from burning. I pass the sauté into the soup.
Cook for 5 minutes, remove from the stove. I add a clove of garlic, finely grated, 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,
Onion – 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 reduce the heat, avoiding strong boiling of the water. I skim off the foam.
I'm preparing vegetables for... I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onions, but don’t cut them. I cut the mushrooms into slices.
I take the meat out of the broth, put potatoes, a whole onion, and grated carrots into a container. After the potatoes are ready, I add black pepper, mushrooms, and bay leaves. I cook for 10 minutes.
I salt the soup, take out the boiled onion and bay leaf. Their presence in the finished dish is not necessary, as they give off a pleasant aroma.

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

Borscht with beef broth

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

Ingredients:

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

Preparation:

Pour the finished broth into a saucepan. I turn on the fire.
I peel the beets and carrots and grate them.
I sauté the carrot-onion vegetable mixture. First, fry the onion in vegetable oil, stirring thoroughly. I add carrots. Cook until the onion is golden brown. At the end I add half the grated beets, pour tomato juice, reduce the heat to low and simmer.
I throw the remaining chopped beets into the boiling broth along with the potatoes cut into large cubes.
After 7-10 minutes of cooking, I add the chopped part of the cabbage head to the potatoes and sauté.
When all the ingredients of the borscht are cooked, the time will come for prunes and dried fruits, which will add an extraordinary taste to the dish. I wash them thoroughly, cut them into 4 pieces each and add 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. I serve it to 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 prepared broth on the stove. Bring to a boil over medium heat.
In a separate container, cook 2 eggs for 8-10 minutes.
I peel the potatoes and cut them into small cubes. I send the vegetable into the boiling broth. I bring the potatoes to a state of readiness.
Chop sorrel and other greens (celery, parsley or dill). I pour it into the soup.
Cook for 5 minutes, then add the grated eggs.

I serve light sorrel soup with sour cream. You can decorate the top 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, strained through a nylon sieve, on the stove.
I peel and cut vegetables. I start with potato and carrot tubers. I cut one carrot into slices and leave the other for frying.
I send the chopped potatoes and carrots into the broth (it should boil slightly).
I peel the onion and cut it into rings, grate the carrots on a coarse grater. I send the vegetables to sauté in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
I'm working on tomatoes for soup. I peel the skins of the vegetables and cut them into small cubes. I send it to the carrot and onion mixture. Only at the end do I add salt. Cover with a lid, turn on low heat and simmer for 8 minutes.
While the sauté was being prepared, the potatoes and carrots were cooked. I discard the steamed vegetables. I add pepper and throw in bay leaves. I crush the garlic through a press and add it to the broth. I cook for 10 minutes.

Video recipe

The aromatic and rich potato soup with tomatoes is ready. Serve with a sprinkle of herbs on top and a spoonful of sour cream. Eat for your health!

How to make bean soup

Ingredients:

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

Preparation:

To speed up the process of cooking soup, pour the beans in the evening cold water and leave it to soak.
In the morning I wash the beans and pour them hot water and cook until half cooked. I drain the water and pour in the heated beef broth. I throw a peeled onion head (entirely) into the broth. I set it to boil.
I peel potatoes. I cut it into pieces and add it to the broth. I peel the parsley root and chop it. I throw it into the pan. I cook the meat broth with beans and other ingredients over medium heat.
I add spices and salt to the soup 5 minutes before the end of cooking.
I turn off the stove and let the soup “simmer” for 30-40 minutes.
I decorate the prepared dish with herbs and sour cream.

Dietary beef broth soup with peas and cauliflower

Lightweight and incredibly useful summer soup using 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, pepper - to taste.

Preparation:

I place the pre-prepared pulp broth on the stove over medium heat.
After boiling, I send the diced potatoes and after 10 minutes cauliflower, disassembled into inflorescences. I turn down the fire.
In a frying pan I saute chopped onions, grated carrots and chopped celery with a minimum amount vegetable oil. I'm constantly interrupting. I throw it into a pot of soup.
After 5 minutes I add the peas.
I cook the soup until the ingredients are ready. I add salt and seasonings. I turn off the heat and let the vegetable soup brew. 20 minutes is enough. I serve with chopped green onions on top.

The secret to a delicious soup is the rich broth. Beef broth It turns out rich, transparent, but not as fatty as pork and even chicken, if you cook it from factory broilers. Beef broth soup is suitable for dietary nutrition. And in combination with vegetables, cereals or pasta is a hearty, complete lunch 2 in 1. Because after a bowl of such soup you don’t want a second one.

Before you cook the broth, you need to decide what is important to you - tasty meat or rich broth. This determines how long to cook beef for soup and how to do it. In the first case, a piece of meat must be placed in boiling water. In this case, the protein coagulates and retains all the most valuable things inside the piece. The meat turns out juicy and tasty, but the broth is “empty”.

To get the perfect broth, place the meat in cold water. During the gradual heating process, the beef will give off maximum quantity nutritional and taste qualities into the broth.

Hearty beef soup with rice and potatoes

Perhaps the most delicious beef and rice soup is Caucasian kharcho soup. Try to prepare a simplified version of it, adapted to the list of ingredients that are in the arsenal of every average Russian housewife.

Recipe ingredients:

beef500 g.
rice 200 g.
onion 1 pc.
carrots 1 pc.
potatoes 3 pcs.
tomatoes 3 pcs.
vegetable oil 30 ml.
garlic3 cloves
hops-suneli 1 teaspoon
salt to taste
parsley (preferably cilantro) bunch

Cooking method:

Wash the beef, cover with cold water and put on fire. When the water boils, skim off the foam and reduce the heat (the broth should not boil). Cook for about an hour.
To create a rich, aromatic broth, add a whole onion, parsley root, a piece of celery root and parsnip to the pan. The roots are not listed in the recipe as they are optional.
Wash rice until white waste water. Fill with cold water and set aside.
While the meat is cooking, you need to peel and cut the carrots and onions into half rings. It is better to scald the tomatoes and remove the skin. Although you can simply cut them into small arbitrary pieces. Peel the potatoes and cut into cubes.
An hour after the start of cooking, add strained rice and potatoes to the soup. Fry onions and carrots in vegetable oil until soft. Vegetables should not darken or turn brown. Enter tomatoes. Simmer covered for 10 minutes, stirring occasionally.
When the potatoes and rice are cooked, add the frying. Salt the soup, season with hops-suneli and garlic passed through a press. Simmer under the lid for 5-7 minutes and remove from the stove.
Add chopped herbs to taste directly to the plate.
Advice: In winter, use tomato paste instead of tomatoes. For a 3-liter pan, 2 tablespoons of paste is enough.
Suneli hops can be replaced with the usual bay leaf, black and allspice peas. However, this Caucasian seasoning gives the finished dish a special aroma.

Simple, healthy pea soup with beef

Pea soup with beef is packed with nutritional value. Beef and peas contain a lot of protein. At the same time, it is not at all greasy. The calorie content of the soup does not exceed 180 kcal, the dish is suitable for children's and diet food.

Recipe ingredients:

beef300 g.
peas1 cup
onion 2 pcs.
carrots 2 pcs.
potatoes4 pcs.
vegetable oil 2-3 tbsp. spoons
bay leaf 3 pcs.
black and allspice (peas) to taste
salt to taste
dillsmall bunch

Cooking method:

Sort the peas, remove damaged and black peas. Rinse in several waters. Fill with cold water and leave to swell for 2-3 hours.
Wash the meat, add 3 liters of water, add a whole onion and carrots, cook until tender (about 1.5 hours). 15 minutes before the end of cooking, add salt, bay leaf and pepper. Remove the meat from the broth and cut into portions. Strain the broth, pour into a clean saucepan and put back on the fire.
Place strained peas into the broth. Cook for 30 minutes. Add diced potatoes. Peel the remaining onions and carrots and chop finely. Sauté vegetables in vegetable oil. Carrots fried in oil will give the soup a beautiful orange color, and the carotene contained in carrots is better absorbed by the body.
When the potatoes are cooked, add the roast to the soup. Taste it. Add salt if necessary. Season with pepper. Cook for another 5 minutes, then remove from heat and let the soup brew.
Add dill directly to the plate.

Simple beef bone soup with beans

Bean soup with beef and vegetables is no less healthy. Beans are a source of vegetable protein and B vitamins. Vegetables are added seasonally and enrich the soup with vitamins and microelements. Light soup, not greasy, it is suitable for children and anyone who follows the principles of a healthy diet.

Recipe ingredients:

beef ribs500 g.
beans1 cup
potatoes 3 pcs.
carrots 2 pcs.
onion 2 pcs.
eggplant 1 pc.
eggs 2 pcs.
vegetable oil 2 tbsp. spoons
dried herbs, pepper and salt to taste
parsley bunch

Cooking method:

Soak the beans overnight. Make broth from beef ribs using the tips described earlier in this post. Remove the meat and set aside. Place the beans in the broth (drain the water first) and cook until soft. Make sure that the beans do not boil and turn into puree. The taste of the soup will not deteriorate, but appearance it won't be the same.
30 minutes after adding the beans, add the diced potatoes. Continue cooking until the potatoes are done.
Cut the vegetables into small pieces: onions into half rings, carrots into cubes, eggplant into small pieces. Fry onions and carrots in vegetable oil until soft. Add the eggplants and simmer everything together for another 5-7 minutes. Add the sauteed vegetables to the soup when the beans and potatoes are ready.
Separate the meat from the bone and cut into pieces. Add to soup. Season with dry herbs, salt and pepper to taste. Cook for another 5 minutes. The bean soup is ready. Read more: .

Feeding method: Boil hard-boiled eggs. Peel and chop them. Finely chop the parsley. Mix eggs with chopped herbs. Ladle the soup into bowls. Add 1-2 tablespoons of mixture to each plate.

Beef lentil soup in a slow cooker will help out when after working day I had no energy left to cook dinner. The soup is prepared simply and quickly. You put the necessary ingredients into the bowl of the device. The smart machine does the rest itself.

Lentils are rich in proteins and rare vitamins. For example, a serving of lentils contains 90% daily norm folic acid, so lentil soup is useful for expectant mothers and not only.

Recipe ingredients:

beef300 g.
lentils200 g.
onion 1 pc.
carrots 1 pc.
butter 1 tbsp. spoon
Indian curry1 teaspoon
salt 1 teaspoon

Cooking method:

To speed up the process of making soup in a slow cooker, use meat and broth cooked the day before.
Peel and finely chop the onion and carrots. Turn on the multicooker bowl to the “Frying” mode. Melt the butter. Fry the onions and carrots until golden brown. Add washed lentils, meat, seasonings and salt. Pour broth into the bowl. Set the “Soup” or “Stew” mode for 1 hour. After the process is completed, leave the soup in warm mode for another 20 minutes.
Advice: The recipe for soup in a slow cooker is universal. Instead of lentils, you can use any available cereal - rice, buckwheat, pearl barley.

Feeding method: Serve with greens. You can add sour cream, fatty processed cheese or thick cream to taste.

Delicious beef broth soup

A very simple beef broth soup, a recipe with photos will allow you to prepare it very easily. Children love this soup; there is nothing superfluous in it, but a lot of useful things. It’s good for parents because by preparing a large amount of broth in advance (and freezing the excess), you can then cook lunch very quickly.

Ingredients:

one kilogram of beef shank without bone;
one hundred and fifty grams of carrots;
three pieces of cloves;
two bay leaves;
two hundred grams of vermicelli;
one hundred grams of onion;
thirty grams of parsley;
five pieces of allspice;
one and a half teaspoons of salt.

Cooking process:

1.Rinse the selected piece of meat, put it in a saucepan, fill it with cold water (at least three liters). Then turn on the stove and place the saucepan on high heat.

2.Do not reduce the heat until foam begins to appear on the surface of the water. After this, reduce the heat and do not leave the stove, constantly removing the foam until it stops forming.

3. Peel the onion and carrot. Wash the vegetables and throw them into the pan. Also add a bay leaf, three cloves and allspice to it. You can also add parsley stems here, pre-saving them in the refrigerator for such an occasion, after using the greens. All this will give the broth an extraordinary aroma. Continue cooking all the ingredients over the same heat, opening the lid slightly.

4.Check your vegetables periodically. When they are cooked and soft, remove them from the pan. You should also remove all the spices and continue to cook the meat until it becomes soft. This will take one and a half to two hours. At the end the broth needs to be salted. Boil a little more and remove the saucepan from the stove. Strain the broth.

5.You can do the following with the finished broth. If you have too much of what you cooked, pour into another pan as much as you need and put it back on the stove. Boil it. You can freeze the remaining broth by first dividing it into portions convenient for you. Place the vermicelli in the same broth that is on the stove and cook until it is fully cooked for three to five minutes.

You made a very tasty noodle soup. Break the large piece of meat you cooked into small pieces and place them on each plate. You can also add chopped herbs to taste. Bon appetit!

In Russian cooking, by tradition, the first course has always been the most important. To be healthy, it is very important to have hot soup for lunch. Beef broth soup is healthy and nutritious. It is quickly absorbed and helps improve digestion.

You will need:

400 g beef
Three liters of water
One onion
Five carrots
Two cloves of garlic
40 g butter
Two bay leaves
Six potatoes
Dill, salt and black peppercorns - to your taste

First, wash the beef thoroughly, then place it in a soup pot, cover with cold water and heat over high heat until it boils. Add salt, remove the foam with a slotted spoon and cook for two hours over low heat, periodically removing the foam; add water if necessary. Grate the carrots on a medium grater and finely chop the onion. Potatoes are cut into cubes. Grind the garlic in a garlic grinder.

Then heat the butter in a frying pan and put the carrots and onions there, fry them, stirring constantly, until soft. Add black peppercorns and garlic there. Fry until golden brown. Remove the meat from the broth and cut it into small pieces. Then place the beef back into the pan.

Fried vegetables and potatoes are added to the soup. Cook for half an hour over medium heat. At the very end of cooking, add bay leaves and pre-chopped dill to the soup. Ready dish should sit for ten minutes.

Marinated mushrooms in a sweet and sour sauce.

Ingredients: mushrooms (honey mushrooms), granulated sugar, salt, nine percent vinegar, black peppercorns, allspice (peas), onions, garlic, mustard seeds, bay leaves, carrots.

Fill the mushrooms with water (the more the better), rinse well and clear of debris. Then pour salt water over the mushrooms and leave for twenty minutes. During this time, the mushrooms will open and all the debris (sand, bugs, worms) that has accumulated between the plastics will fall out. Now rinse the mushrooms again and add salted water, let them boil, and cook for ten minutes, skimming off the foam if necessary.

Get it boiled mushrooms, rinse and fill clean water. As soon as the mushrooms boil, you need to add salt (so that the water is somewhat salty). Then add sugar (at the rate of two tablespoons of sugar per liter of water), bay leaf and garlic. Cook the mushrooms in the resulting marinade for another fifteen minutes.

In sterilized jars with a volume of five hundred milliliters, put two cloves, one teaspoon of mustard seed, three to four peas of black allspice, two slices of carrots, a clove of garlic (cut into slices). Then fill glass jars with hot mushrooms, place garlic slices on top, a circle of onion and pour in vinegar (a tablespoon). Pour in marinade. Cover the jars with lids. Wrap in a blanket and leave to cool.

Mushrooms can be served after three weeks.

Marinated mushrooms for appetizer

Ingredients: one kilogram of small champignons, one onion, three to four cloves of garlic, a pod of red pepper, three tablespoons of vinegar, two bay leaves, a tablespoon of sugar, parsley, dill, pepper and salt (to taste).

Rinse the mushrooms and place in a wide saucepan, cover with water, add half a tablespoon of vinegar. Place over high heat and bring to a boil. If necessary, remove the foam. Reduce heat to medium and cook mushrooms for fifteen minutes.

While the mushrooms are cooking, finely chop the herbs, peppers and garlic.

Place the prepared mushrooms in a bowl and add garlic, pepper, onion, salt and sugar. Mix well, add the remaining vinegar and don't forget the bay leaf. After stirring, cover with a lid. The mushrooms will be ready in two hours.

Mushrooms marinated with garlic

Ingredients: mushrooms (any), onions.
Marinade (per liter): two tablespoons of salt, one and a half teaspoons of sugar, four black peppercorns, two cloves, two bay leaves, two to three cloves of garlic, four tablespoons of vinegar, a tablespoon of deodorized vegetable oil.

Wash and peel the mushrooms. Big mushrooms cut into pieces. Rinse again under running water. Fill with water and place on the stove. After the mushrooms boil, skim off the foam and place the whole peeled onion in the water. Cook for another thirty to forty minutes.

The marinade is prepared from the above ingredients.

Remove the mushrooms from the water and dip them into the prepared marinade. Cook for five to seven minutes. Distribute the mushrooms into sterile jars, fill with marinade and roll up the lids.

Store in a cool, dark place.

Best beef broth soup

Beef broth soup recipes with photos, simple and tasty

Delicious soups, borscht, solyanka, okroshka, broth, puree soups - vegetable, pea, kharcho, chicken, noodle soup, with meatballs, bean, fish, onion. Hot, cold, but always homemade - on.

Bring the finished strained broth to a boil and add the ingredients used in the recipe into it. To serve, wash and chop the greens, 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.

What you need for noodle soup

for a 3.5 liter pan, approximately

Beef – 500-600 g. Or you can take 1 chicken;
Water – 2 liters;
Potatoes – 4 pieces;
Carrots – 1 small;
Onion – 1 head;
Vermicelli – 1/3 cup;
Bay leaf – 2 pieces;
Allspice – 5 pieces;
Sunflower oil for frying;
Salt.

Combine chicken and beef broths and bring to a boil. Add the washed rice and cook over low heat for 10 minutes.

Heat oil in a frying pan. Add peeled and finely chopped garlic and onion. Fry You will need: chicken broth - 2 cups and beef broth - 1 cup, onion - 1 head, garlic - 1 clove, vegetable oil - 2 teaspoons, rice - 4 tbsp. spoons, chicken liver - 120 g, parsley, ground black pepper, salt to taste

Preparing the soup:

You need to thoroughly wash and cut the beef into medium pieces.
Lightly fry the meat in vegetable oil.
The fried meat is placed in a pan of boiling water. Cook over low heat for 1 hour.
Chop the onion and bell pepper and fry for 6 minutes in the oil that remains after the meat. Add diced potatoes and cook over low heat for about 3 minutes.
After this, the vegetables are sent to the broth and cooked for 10 minutes. Then add broccoli and beans to the soup. Cook over low heat for another 15 minutes.

Before serving vegetable soup on beef broth, sprinkle with chopped green onions.

Preparation

Mushrooms are also fried and sent to the boiling broth.
Potatoes (2-3 pieces) are added to the already mentioned ingredients, and instead of noodles it is better to use pearl barley or barley.
Meat is usually not added to this dish.
Although this soup is cooked in beef broth, the recipe does not call for it, but you can experiment.

Beans are valued for their taste and nutritional properties, and dishes prepared from them always turn out to be especially satisfying. A bowl of beef and bean soup will satisfy your hunger and give you energy for the whole day. And preparing such a soup is not at all difficult.
To make beef and bean soup you will need the following ingredients:

1. Beef – 500 grams.
2. White beans – 200 grams.
3. Potatoes – 5 medium-sized tubers.
4. Onions – 1 head.
5. Carrots – 1 piece.
6. Fresh dill or parsley – 50 grams.
7. Vegetable oil – 2 tablespoons.
8. Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:
1. Wash the beans thoroughly and fill with cold water. The beans should be soaked for at least one hour. Pre-defrost the beef, wash it thoroughly, remove films and veins, and cut into small pieces. Place the meat and beans in a deep saucepan, fill with cold water and set to cook. When the water boils, add a little salt. Periodically you will need to skim the foam from the broth.
2. Peel the onion, rinse and finely chop. Peel the potatoes and carrots and wash them thoroughly. Grate the carrots on a coarse grater, and cut the potatoes into small cubes. Heat a little vegetable oil in a frying pan, saute the chopped onions and carrots until golden brown for five minutes.
3. When the meat and beans are cooked, add potatoes to them and cook for ten minutes. After this, put the fried vegetables into the pan, add salt, ground black pepper and your favorite spices, mix and cook the soup for another ten minutes. You can check the degree of readiness of the soup by looking at the potatoes; if they are soft, then you can turn off the heat. Let the finished soup brew for a while, then pour into portioned bowls and serve, garnished with finely chopped herbs. Bon appetit!

There are not many secrets to making beef broth. The main thing is to cook it slowly. Recognizing the right cut of meat is not difficult. Look at the cut of meat. There should be a thick milky bone inside the pulp.

If this bone appears to consist of two parts, a darker center and a lighter edge, then it is a sugar bone. It contains a lot useful substances, which can strengthen the immune system and help treat joints and bones.

Soup can be made with meatballs

Minced meat (very tasty mixed minced meat) – 250 gr.
Semolina – 1 tbsp.
Potatoes – 3 pcs.
Onion – 1 pc.
Small carrots – 1 pc.

The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!

Beef soups on the bone are very satisfying, rich, and healthy. For this soup it is better to use ribs. The soup is prepared quite simply, and apart from boiling the meat, it is also quick. The main vegetables for cooking the soup are onions, carrots and potatoes, but I also added celery root. Celery has a slightly specific taste, so add a little.

Rinse the seeds well and cover with cold water. This is necessary so that more goes into the broth during cooking. nutrients. Let it cook. When foam appears, remove it with a slotted spoon. I'm still straining the broth. Cook the broth for about an hour over low heat. Then the meat should be removed from the bones and returned to the broth.

Dice the onion and celery root, grate the carrots. Add the vegetables to the almost finished broth and cook for about 20 minutes, don’t forget to add salt.

Cut the potatoes into cubes.

Place the potatoes in the boiling broth and cook until tender.

Add pepper, suneli hops, dry parsley, and bay leaf to the finished soup. Let it boil. Let the soup brew for 30 minutes.

Beef bone soup is ready. Before serving, cut the meat into portions. Pour the soup into a plate, add a piece of meat. Serve hearty soup for lunch.

First courses are recognized as an important part a full lunch. They not only give a feeling of fullness, but also have a beneficial effect on the functioning of organs. 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 several simple recipes bone soup.

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, be sure to remove all the foam that has formed. And to give it a pronounced taste and aroma, add a whole onion and carrot to it.

Depending on the chosen recipe, frying, vegetables, legumes, rice, pasta or cereals are placed in the pan with the future soup. If desired, spices, garlic, tomato paste or fresh tomatoes are also sent there. Before serving, the finished 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 aromatic, rich dish is not only tasty, but also very healthy. It consists of large quantity different vegetables and suitable for baby food. To make a pot of this soup, you will definitely need:

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

Preparing bone soup is quite simple. First you need to make the broth. To do this, well-washed bones are placed in a pan, filled with clean cold water and placed on the stove. As soon as the liquid begins to boil, carefully remove the resulting foam and reduce the heat. After about an hour, the beef is removed from the broth and separated from the bone. The latter are thrown into a 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, pour the potato slices into a common container and wait until they soften. Shortly before turning off the stove, the soup is seasoned with suneli hops, dried parsley and bay leaf. Before serving, be sure to infuse it under the lid.

With noodles

This hearty pork bone soup is a great option for a family lunch. It has an indescribable taste and quite 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, placed in a pan, filled with clean water and placed on the stove that is turned on. As soon as the liquid boils, reduce the heat under it. After about thirty minutes, 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 continued to cook. Shortly before the completion of the process, the soup is supplemented with noodles.

With rice

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

1 kg chilled beef on the bone.
2 carrots.
2 white onions.
2 lavrushki.
1 medium head of garlic.
10 black peppercorns.
1 tbsp. l. adzhiki.
2 tbsp. l. dried parsley.
1 tsp. khmeli-suneli.
5 tbsp. l. tomato paste.
¼ tsp. red pepper.
½ cup rice.
Salt, water and any vegetable oil.

You need to start the process of cooking on the bone by cooking the broth. To do this, thoroughly washed meat is poured with clean cold water and placed on the fire. As soon as the liquid boils, carefully remove the resulting foam. All this is supplemented with a whole onion, carrots, bay leaves 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 soup is rich in flavor and lightly flavored. It is equally suitable for both adults and children, which means it can feed the whole family to its fullest. To prepare it you will need:

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

Washed beef is poured cool water and bring to a boil. Then the liquid is changed to clean. The future broth is supplemented with salt, carrots, onions and cooked for about two hours. At the end of the designated time, the beef and vegetables are removed from the pan. The meat is separated from the bone and, together with washed peas, added to the future soup. After about thirty minutes, add fried onions, sautéed carrots and potato slices. All this is supplemented with spices and cooked until tender. Before serving hot soup crush with finely chopped herbs.

With wild garlic

This light and very flavorful bone soup will add some variety to the family 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 cooked 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 completion of the process, the soup is supplemented with chopped wild garlic, salt and spices.

Beef is a lean, nutrient-rich product that makes beef soup one of the most balanced first courses. The excellent taste of this type of meat, combined with various cereals and vegetables, allows you to experiment and implement new ideas, based on the preferences of the cook.

Fragrant, rich soup with spicy notes is the pearl of Georgian tradition. If you want to better study Georgian culture, you should start with the kitchen.

Kharcho is a rich, spicy, satisfying soup for the whole family.

To prepare aromatic soup from half a kilogram of meat product you will need:

sweet and hot pepper - 1 pc.;
tomato – 1 pc.;
onion – 1 pc.;
sour plum – 3 pcs.;
tomato paste – 70 g;
rice cereal – 100 g;
garlic – 1 pc.;
greens – 1 bunch;
salt, seasoning - optional.

The creation technology consists of the following stages:

5 liters of water is brought to a boil.
A piece of meat is placed in a boiling liquid, during the cooking process the foam is periodically removed, and cooked until cooked.
The meat product is removed from the broth and, after cooling, divided into pieces, the bone is removed.
After returning the meat pieces, the onion, chopped into strips and chopped into cubes, is placed in a heated frying pan. sweet pepper, plum pulp and tomato paste.
The contents of the pan are simmered for about ¼ hour.
Washed rice and stewed vegetables placed in broth, where they are boiled for no more than 15-17 minutes.
From tomato, mashed garlic, chopped hot pepper, spices and salt, a dressing is prepared and then added to the rest of the ingredients.
The soup is boiled for about 7 minutes, salted and seasoned to taste.

Delicious first course with noodles

Beef noodle soup is perfect for a hearty lunch.

Preparing the first dish is very simple if you have:

pulp – 200 g;
carrots – 1 pc.;
onion – 1 pc.;
noodles – 50 g;
greens – 1 bunch;

When created:

Meat fillet and a whole onion are boiled in a saucepan.
After an hour, the broth is filtered, and the extracted beef is cut into small pieces.
Carrot sticks, chopped herbs and spices are added to the broth.
After 5 minutes, noodles are added to the contents, after which the dish is cooked until cooked.

Attention! If you resort to the option of preparing broth with a meat bone, the soup will be even more aromatic and the taste will be richer.

In a slow cooker

Beef soup in a slow cooker is no less appetizing than in a saucepan in the traditional way. And adding mushrooms to the food set will add a special flavor.

Beef soup is very nutritious, but not greasy.

To create you will need:

meat – 400 g;
mushrooms – 300 g;
potatoes – 400 g;
carrots – 1 pc.;
onion – 1 pc.;
tomato paste – 10 g;
greens – 1 bunch;
salt, bay leaf, black pepper - to taste.

To taste the culinary delight:

The cut meat is placed in a bowl along with a bay leaf and filled with water.
The multicooker is set to the “Soup” program for 2 hours.
After boiling, the foam is removed from the broth.
Potatoes are cut into bars, mushrooms into slices, onions and carrots are chopped.
The potatoes and root vegetables are placed in the bowl after an hour has passed.
After another ¼ hour, mushrooms and onions are added.
12-15 minutes before sound signal Tomato paste, chopped herbs, and spices are added.

With lentils

This soup is healthy not only because of the beef broth, but also because of the lentils, which contain substances that prevent the development of cancerous tumors.

To complete the recipe, you need to buy:

meat – 700 g;
broth - 2 l;
carrots – 100 g;
onion – 900 g;
garlic – 6 cloves;
tomatoes (canned) – 300 g;
lentils – 200 g;
oil (olive) – 40 ml;
salt, herbs, black pepper - to taste.

In the process of creation:

The beef is boiled until half cooked to obtain the broth, after which it is removed, cut and placed in a saucepan with heated oil, where it is fried for about 10 minutes.
Fresh vegetables are chopped and fried in a pan.
After 8 minutes, the vegetable mass, tomatoes and broth are added to the meat in a saucepan, where they are stewed for 1 hour.
After the time has passed, lentils washed under running water are added to the saucepan.
After 45 minutes the dish can be tasted.

Pea soup with beef

Soup, distinguished by its richness and special taste qualities, inherent in this legume crop.

This first dish is loved not only by adults, but also by children.

To prepare you need to have on hand:

meat – 500 g;
potatoes – 250-300 g;
carrots – 100 g;
onion – 120 g;
peas – 250 g;
butter (drain) – 50 g;
salt, bay leaf - to taste.

To have a satisfying meal:

The peas are filled with water and infused for 2 hours.
Add peas to the prepared beef broth and cook until softened.
Onion pieces and carrot shavings are sautéed.
The potato strips are placed in the pan after the peas are cooked.
After the potatoes are ready, the vegetable mass is added, after which the soup is salted, seasoned and cooked for another 6 minutes.

With buckwheat

Buckwheat soup is another easy-to-make first dish, the nutritional value and taste of which are not inferior to multi-ingredient culinary analogues.

If you have 400 g of beef in the refrigerator, all you need to do is prepare:

potatoes – 500 g;
carrots – 150 g;
onion – 200 g;
buckwheat – 100 g;
oil (lean) – 50 ml;
salt, spices - to taste.

When created:

The beef is removed from the boiled broth and chopped.
A dressing is prepared from chopped vegetables in a frying pan.
Potatoes are placed in a saucepan with boiling liquid.
After a quarter of an hour, the cereal and dressing are introduced.
The soup is salted, seasoned and boiled until ready.

Unusual beef goulash soup

A flavorful soup with a thick consistency that will appeal to food lovers. meat dishes.

An excellent goulash soup that will please everyone.

You should have on hand:

meat – ½ kg;
onion – 1 pc.;
potatoes – 4 pcs.;
bell pepper – 2 pcs. different colors;
tomato paste – 60 ml;
oil (lean) – 50 ml;
salt, spices - to taste.

Preparation is carried out as follows:

Chopped onions are sautéed in a thick-bottomed pan.
After becoming transparent, pieces of meat are added to the onion and fried.
After ¼ hour, the pasta is placed in the pan, and after 12 minutes, hot water is added.
After boiling, potato cubes are added to the soup.
A quarter of an hour before the end of cooking, strips of pepper, salt and spices are placed in the soup.

Traditional beef shurpa

Thick soup from oriental cuisine, which can be created from the following ingredients:

meat – 300 g;
onions – 3 pcs.;
potatoes – 5 pcs.;
bell pepper – 1 pc.;
tomatoes – 2 pcs.;
carrots – 2 pcs.;

To immerse yourself in the atmosphere of the East:

The meat product and vegetables are cut into large pieces.
The meat product is placed in boiling water, where it is cooked for about an hour, after which carrots, onions and some of the selected spices are added to the broth.
After a third of an hour, tomatoes are added, and after another quarter, potatoes and the remaining seasoning are added.
A quarter of an hour before the end of the cooking process, add herbs, pepper, and salt to the dish.

Beef borscht with beets and cabbage

A traditional dish of Ukrainian cuisine is excellently prepared with beef broth made from 300 g of meat with bone.

The most beloved, satisfying and healthy soup in most Russian families.

In addition to the meat product, you need:

onion – 1 pc.;
potatoes – 5 pcs.;
beets – 1 pc.;
cabbage (fresh) – 200 g;
carrots – 1 pc.;
garlic – 3 cloves;
flour – 10 g;
vinegar – 10 ml;
tomato paste – 50 ml;
salt, spices, bay leaf - to taste.

To bring the recipe to life:

A broth is prepared into which potato cubes and shredded cabbage are placed.

For preparation you will need:

pulp – 1.5 kg;
onion – 150 g;
bell pepper – 350 g;
eggplants – 500 g;
tomatoes – 500 g;
beer – 200 ml;
salt, spices, herbs - to taste.

In the process of creation:

Eggplants are cut into cubes, salted and left for ¼ hour.
The onion, cut into half rings, is placed on the thick bottom of the pan.
Pieces of beef are placed on top of the onion.
After seasoning and salt, lightly squeezed eggplants are laid out in the next layer.
Then lay out strips of pepper mixed with tomato slices.
Potato slices are laid out as the top layer, after which everything is salted and seasoned again.
The contents are crushed with herbs and poured with a glass of beer.
Khashlama is stewed for 150 minutes.

How long does it take to cook beef for soup?

A tasty first course can be prepared using the broth obtained from cooking, both pulp and bones. If using pulp, simmering the main ingredient takes one to two hours.