Recipes for first courses with meat bones. Beef soup: delicious recipes

This food is rich in iron, proteins, vitamins and essential nutrients. Such food is preferred by those who try to adhere to weight loss diets and adherents healthy eating. Recipes for beef soups are very diverse. They are prepared with vegetables, rice, beans, herbs, noodles, mushrooms and, of course, aromatic seasonings. Many such dishes are found among oriental cuisine recipes.

The five most commonly used ingredients in recipes are:

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

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 nutritious 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, pour 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 dietary nutrition.

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 return to the heat.
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 preparing 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 a lot of the amount 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. In the same broth that is on the stove, put the vermicelli 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. The finished dish should sit for about 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 remove 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 or 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.
Bow and bell pepper chop 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. The degree of readiness of the soup can be checked by the potatoes; if they are soft, then the heat can be turned off. 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 soup is an international dish that can be found in almost every cuisine in the world. This meat makes rich and very tasty broths. They are used to prepare kharcho, meatball soup, shurpa, rassolnik, lagman, etc. Even beef goulash is considered by many to be the first and not the second course.

To prepare the first course of beef, be sure to boil meat broth . This usually takes from 1 to 3 hours, depending on the toughness of the meat and what kind of soup you plan to prepare in the future. You can use beef on the bones, or limit yourself to sirloin. Before pouring water over the meat, rinse it thoroughly and remove excess films and tendons.

Cereals, rice, legumes, peas, vegetables, etc. go well with beef. At the same time, frying and dressing are also prepared for the soup. The frying usually includes onions and grated carrots, but there are many more recipes for dressing. In many of its variants there are fresh or canned tomatoes, tomato paste and adjika. Garlic, fresh herbs, any seasonings and spices are also added there.

When the beef soup is ready, leave it covered for a while to develop the flavor. The dish is served hot. Depending on the recipe, you can also offer sour cream, crackers, buns, fresh vegetables, etc.

Secrets to making the perfect beef soup

Beef soup is always a flavorful and rich first course with a rich meaty taste. During cooking, it is important not only to make the broth, but also to choose the right spices. The final taste of the dish will depend on this, which can change beyond recognition. How to cook beef soup and how to approach this process correctly can be learned from the recommendations of experienced chefs:

Secret No. 1. To make the soup richer, use beef on the bone. The fillet will not spoil the taste, but the dish will be less rich.

Secret No. 2. It is better to pour cold water over the beef, then more juice will go into the broth and not into the meat itself.

Secret No. 3. After cooking, beef soup should stand under a closed lid for at least 15-20 minutes.

Secret No. 4. To prevent the soup from becoming cloudy, leave the meat in cold water for 2-3 hours.

Secret No. 5. While the beef broth is cooking, you need to periodically remove any foam that has accumulated.

Secret No. 6. If possible, it is better to use fresh meat for soup rather than frozen.

Kharcho is a unique dish Georgian cuisine, which perfectly combines sour and spicy flavor notes. Properly selected spices play a special role in this. For kharcho, the breast part of beef is best suited. The recipe is as close as possible to the classic method of preparing this soup.

Ingredients:

1 kg beef on the bone;
2 onions;
1 head of garlic;
2 carrots;
1 tbsp. l. adjika;
6 tbsp. l. vegetable oil;
½ cup rice;
5 tbsp. l. tomato paste;
2 tbsp. l. dried parsley;
2 bay leaves;
10 black peppercorns;
¼ tsp. red pepper;
1 tsp. khmeli-suneli;
Salt.

Cooking method:

Pour water into a large saucepan and place the meat in it.
Add one whole peeled carrot and onion.
Bring the broth to a boil, add bay leaves and black peppercorns.
Cook the meat for 2.5 hours, then transfer it along with the vegetables to a separate saucepan.
Heat the vegetable oil well, add chopped garlic.
Add tomato paste to the pan, stir and simmer for 10 minutes.
Cut the onion into half rings, add to the tomato paste and cook until soft.
Pour into common frying pan grated carrots, fry for another 5 minutes.
Pour 1 ladle of broth into the roast, add salt and continue simmering for 10 minutes.
Chop the boiled beef and return to the broth.
Add the roasted vegetables and stir thoroughly.
Cut the potatoes into small cubes and add them to the soup.
Pour the washed rice and all the spices, including adjika, into the pan.
Cook until the rice and potatoes are soft.

Interesting from the network

It is best to use split peas for this soup, then you won’t have to soak them. Otherwise, you need to fill it with water for at least 2 hours. For the broth you need to take a small onion and carrots, and use the rest for frying.

Ingredients:

400 g beef;
200 g potatoes;
1 cup peas;
2 carrots;
2 onions;
4 bay leaves;
3 tbsp. l. vegetable oil;
Parsley;
Salt, pepper.

Cooking method:

Place meat, 1 onion and 1 carrot in a saucepan, add water.
Cook the broth for 2 hours, adding bay leaves and a little salt at the end.
Remove the finished meat from the pan and cut into portions.
Also remove the carrots and onions and discard them.
Strain the broth, pour back into the saucepan and bring to a boil.
Cut the potatoes into cubes and add to the broth along with beef and peas.
Chop the onion and carrots and fry for 10 minutes in vegetable oil.
Transfer the roast to the soup, add parsley and cook for another 7 minutes.

One of the most simple recipes beef soup. All ingredients can easily be found in the refrigerator, and the cooking process itself does not require any special knowledge in the field of cooking. An ideal dish for a hearty home-cooked lunch.

Ingredients:

1 kg beef on the bone;
1 onion;
5 potatoes;
1 carrot;
1 cup noodles;
Green;
Salt, pepper.

Cooking method:

Pour cold water over the beef and cook for 1 hour 30 minutes.
Season the finished broth with salt and pepper, cool the meat and separate it from the bone.
Grate the carrots, chop the onion, fry the vegetables for 15 minutes in vegetable oil.
Cut the beef into small pieces and return to the pan.
Also chop the potatoes and add to the broth.
Boil the soup for 5 minutes, then pour the fry into the pan.
Continue cooking for 10 minutes, then add noodles and herbs.
After 5 minutes, remove the soup from the heat and add salt to taste.

Beans contain many useful microelements, so soup will help not only fill you up, but also improve your health. With beef, the dish turns out even more satisfying and tasty. Before cooking, dry beans should be soaked in clean water for 5-6 hours. You can salt it only after cooking.

Ingredients:

250 g beans;
400 g beef;
1 onion;
2 potatoes;
1 tbsp. l. tomato paste;
2 tomatoes;
1 clove of garlic;
1.5 liters of water;
Salt, pepper.

Cooking method:

Rinse the beef, remove membranes and cut into cubes.
Set the “Frying” mode and grease the multicooker bowl with vegetable oil.
Place the meat on the bottom and fry for 10 minutes.
Finely chop the garlic and onion and add them to the beef.
Mix the contents of the multicooker well and fry for another 5-7 minutes.
Cut the tomatoes into cubes and place them in the multicooker bowl along with the tomato paste.
Mix all the ingredients again and cook in the same mode for 20 minutes.
Cut the potatoes into small pieces, rinse the beans.
Add beans and potatoes to the slow cooker, fill everything with the specified amount of water.
Cook for 90 minutes in the “Soup” mode, ready dish salt and pepper to taste.

This soup is best suited for dinner with the family. It is very easy to prepare, it turns out fresh and interesting in taste. Tomatoes add a slight sourness, while paprika, on the contrary, adds a sweetish taste. The whole onion must be removed from the pan at the end of cooking.

Ingredients:

1 cup buckwheat;
2.5 liters of water;
400 g minced beef;
2 onions;
1 bell pepper;
1 carrot;
2 cloves of garlic;
200 g of tomatoes in their own juice;
1 tbsp. l. paprika;
1 egg;
Salt, pepper.

Cooking method:

Rinse the buckwheat thoroughly, pour into a saucepan and add water.
Add a whole peeled onion to the pan with buckwheat, cook everything over medium heat.
Grate the carrots on a fine grater, cut the bell pepper into cubes.
When the water starts to boil, add vegetables to the soup.
Chop the tomatoes and also place in a common pan.
Finely chop the second onion and mix with the minced meat.
Add egg, paprika, salt and pepper there, mix well.
Roll the minced meat into small meatballs.
Pour the resulting meatballs into the soup and cook for 5 minutes.
Add chopped garlic, cook for another 2 minutes and remove soup from heat.

Beef and lentil soup is very hearty dish, which can give strength for the whole day. In addition, it has a rich and unusual taste. For a more subtle flavor, you can add a few bay leaves to the soup, as well as any other spices you like.

Ingredients:

400 g beef;
150 g lentils;
3 potatoes;
1 carrot;
1 tomato;
1 onion;
3 cloves of garlic;
2 tbsp. l. vegetable oil;
Green;
Salt, pepper.

Cooking method:

Place the meat in a saucepan, add cold water and bring it to a boil.
Reduce heat to medium, cook for 35 minutes.
Peel all vegetables and cut into small cubes.
Rinse the lentils well and add boiled water for a few minutes.
Remove the beef from the broth, cool slightly and also cut into cubes.
Heat oil in a frying pan, fry onions and carrots.
When the vegetables acquire a golden hue, add chopped garlic to them.
Place the tomato in a common frying pan, stir and simmer lightly.
Place lentils in a saucepan with broth and cook for 20 minutes.
Add the potatoes and bring the water to a boil again.
Pour the contents of the frying pan into the pan, add salt and pepper, and stir.
Pour in the boiled beef, turn off the heat and let the soup brew.

Now you know how to cook beef soup according to a recipe with a photo. Bon appetit!

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 publication will look at several simple bone soup recipes.

Pork, beef, and chicken are equally suitable for preparing such dishes. Thoroughly washed meat is poured with clean cold water and only then sent to the fire. To obtain a clear broth, 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 soup on a pork bone will be 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 saucepan, filled with clean water and placed on the stove. 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 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.