Beef broth soup

Beef soups always turn out aromatic, rich and satisfying. They are especially suitable in the cold season. They can be prepared with dumplings, peas, beans, mushrooms, vegetables, potatoes, noodles, etc. Therefore, we offer you 8 options for preparing this dish.

Beef dumpling soup

Beef is boiled in water. Potatoes, bell peppers and fried onions and carrots are added to the finished broth. At the end, dumplings are dipped into the soup, everything is cooked for another 5-7 minutes and served. It turns out to be a very tasty and satisfying dish for lunch.

1. 
   How to cook delicious soup with beef broth? We thoroughly wash the beef under running water, dry it with a paper towel, cut it into small cubes and place the meat in a saucepan in which we will cook the soup.Fill it with cold water, put it on the fire, bring to a boil and cook for 1 hour. Don't forget to remove any foam that forms.
2. 
   Peel the onion and finely chop it.
3. 
   Wash the carrots well, peel and grate on a medium grater.
4. 
   We also wash the bell pepper, remove its stem and seeds and cut into strips.
5. 
   Peel the potatoes, rinse under running water and cut into small cubes or bars.
6. 
   Heat a small amount of vegetable oil in a frying pan and lightly fry the onions in it. Then add carrots and cook until the vegetables are soft.
7. 
   Now prepare the dough for the dumplings. In a suitable container, beat one egg, then pour milk into it and mix. Next, add flour, a little salt and mix again until we get a homogeneous dough. It should not be liquid, but not too thick.
8. 
   Add chopped potatoes to the prepared beef broth and add salt to taste.
9. 
   Next, add the bell pepper to the soup and cook for five minutes.
10. 
    Now add the fried onions and carrots and bring the broth to a boil.
11. 
    Next, add 0.5 tsp. dumpling dough and drop it into the soup. Add bay leaf, peppercorns and cook the soup for another 5-7 minutes until the dumplings are ready.
12. 
    Turn off the heat, immediately pour the soup into bowls and serve as a hearty lunch or dinner. Bon appetit!

Vegetable soup with beef broth

Cabbage, beets, carrots, potatoes and fresh parsley are added to boiling beef broth with meat. Everything is cooked until the vegetables are ready for 20 minutes and poured into plates. The result is a rich, healthy and very tasty soup that is perfect for lunch or dinner.

Cooking time: 3 hours 30 minutes

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Beef on the bone – 500 gr.
• Young white cabbage – 1/2 head.
• Young beets – 1 pc.
• Carrots – 2 pcs.
• Potatoes – 2 pcs.
• Fresh parsley - 1 bunch.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We start by preparing a thick broth. Place the beef on the bones in a saucepan, fill it with cold water and put it on the fire. Bring to a boil and cook for at least three hours. After this, strain the hot broth through a sieve several times. Remove the meat from the bone and cut into small pieces.

Step 2. Now prepare the vegetable mixture. Wash the cabbage well under running water, remove the stalk and cut it into cubes.

Step 3. Wash the beets well, peel them and cut them into small cubes, send them to the cabbage. It is best to take small young beets, as large fruits can give off bitterness.

Step 4. Wash the carrots thoroughly under running water, peel them and cut them into small cubes. Add it to the rest of the vegetables.

Step 5. We also peel the potatoes, rinse them under water and chop them finely. Then finely chop the parsley and any other greens. After the vegetable mixture is ready, boil the beef broth in a saucepan and add the meat and vegetables. Bring everything to a boil, add salt and black pepper to taste and cook for 20 minutes until tender.

Step 6. Pour the finished soup into bowls and serve with sour cream for lunch or dinner. Bon appetit!

How to cook pea soup with beef broth?

Onions and soaked peas are added to the finished beef broth. Then add carrots, potatoes and cook until done.The finished soup is poured into plates and served to the table. It turns out to be a fairly simple, but very tasty and satisfying dish.

Cooking time: 3 hours.

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Beef on the bone – 1 kg.
• Peas - 2 tbsp.
• Large onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Drinking water – 5 l.
• Fresh dill - to taste.

Cooking process:

Step 1. Pour water into a suitable pan, add the beef on the bones and put everything on the fire. Bring to a boil, remove the resulting foam and cook for two hours.

Step 2. At this time, prepare the peas. We sort it out, place it in a small container, fill it with water and leave it like that for about one hour. During this time it will get wet.Step 3. Peel the onions and cut into small cubes.

Step 4. Wash the carrots well under running water, peel them and grate them on a coarse grater.

Step 5. During this time the broth should have been cooked. We take the meat out of it, and then strain it through a fine sieve. Next, put the broth on the fire, add onions, swollen peas and cook until it is pureed. Then add grated carrots and cook for 10 minutes. At this time, cut the beef into small pieces and the potatoes into cubes. Add everything to the soup and cook until the potatoes are ready.

Step 6. Pour the finished dish into plates, sprinkle with chopped dill and serve as lunch or dinner. Bon appetit!

Delicious mushroom soup with beef broth

Meat, onions and mushrooms are fried in a saucepan. Next add garlic, Italian herbs, ale, flour and mix everything well. Then hot broth is poured in and everything is cooked until the soup thickens.The result is an incredibly tasty, aromatic and satisfying dish.

Cooking time: 50 min.

Cooking time: 15 minutes.

Portions – 4.

Ingredients:

• Medium onion – 2 pcs.
• Champignons – 500 gr.
• Beef steak from the rib part – 800 gr.
• Wheat flour – 4 tbsp.
• Olive oil – 2 tbsp.
• Butter – 2 tbsp.
• Beef broth – 1.5 l.
• Garlic – 4 teeth.
• Dried Italian herb mixture – 1 tsp.
• Ale – 250 ml.
• Thyme – 10 sprigs.
• Parsley – 5 sprigs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the onions and cut them into cubes. Cut the champignons into slices.

Step 2. Trim off excess fat from the beef and cut it into cubes, 1.5 cm on each side. Next, put the meat in a small container, add salt, ground black pepper, 2 tablespoons of flour and mix everything well.

Step 3. In a thick-walled saucepan, heat a tablespoon of olive oil and butter. We send half the meat there, fry it on all sides until golden brown and transfer it to a plate. Now add the remaining oil and fry the second part of the beef in it. We also put everything on a plate.

Step 4. Pour beef broth into a separate pan, place on the fire and bring to a boil. Keep it hot.

Step 5. In the same pan where the meat was fried, fry the mushrooms and onions. Then add salt, pepper and cook everything for 10-12 minutes, stirring occasionally.

Step 6. Peel the garlic and finely chop it. We send it to mushrooms and onions along with Italian herbs. Next, pour in the ale, bring it to a boil and let it simmer for 5 minutes. Then add the remaining flour, mix thoroughly and pour in the hot beef broth.Bring to a boil and simmer the soup over medium heat for 20 minutes until it thickens slightly.

Step 7. At the end, add the fried meat and cook for another 5-7 minutes.

Step 8. Pour the finished mushroom soup into bowls, sprinkle with chopped parsley, thyme and serve with rye bread and ale. Bon appetit!

A simple recipe for beef and barley soup

Potatoes are boiled in beef broth. Then pickled cucumbers and fried bell peppers, carrots, onions and tomato paste are added. Everything is cooked for 10 minutes, after which boiled pearl barley is added to the soup, the meat is poured into plates. The result is a flavorful and satisfying dish.

Cooking time: 2 hours 25 minutes

Cooking time: 20 minutes.

Portions – 6.

Ingredients:

• Beef – 500 gr.
• Bell pepper – 1 pc.
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Pickled cucumbers – 8 pcs.
• Tomato paste – 2 tbsp.
• Pearl barley – 2/3 tbsp.
• Fresh dill – 1 bunch.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. We start by preparing the broth. Cut the beef into small pieces, fill everything with cold water, put it on the fire and bring to a boil. Cook for two hours until the meat is cooked. Remove the beef from the broth.

Step 2. Wash the vegetables thoroughly under running water. Peel the potatoes and onions and cut them into cubes. Remove the stem with seeds from the bell pepper and also cut into cubes. Three carrots with pickles on a coarse grater.

Step 3. Place the potatoes in the hot broth and cook for 10 minutes. In a separate pan, boil water, add pre-soaked and swollen pearl barley there and cook it for 20-30 minutes until tender. At this time, prepare the frying.Heat the vegetable oil in a frying pan, first fry the onions in it, and then add the bell pepper and carrots.

Step 4. Now add tomato paste, mix well and fry the vegetables for another 5 minutes.

Step 5. Place the finished frying along with the pickles into the broth with the potatoes and cook for 10 minutes.

Step 6. By this time the pearl barley should have been cooked. Drain all the liquid from it.

Step 7. Return the beef to the soup, add pearl barley, sprinkle with chopped dill and turn off the heat. Pour the finished dish into plates and serve. Bon appetit!

Quick noodle soup with beef broth

Potatoes, onions and garlic are boiled in beef broth. Next, for the noodles, the dough is mixed with yolk, salt, sunflower oil, carrot juice, water and flour. It is rolled out, folded into a layer and cut into strips. The noodles are cooked for 5 minutes and the soup is poured into bowls.

Cooking time: 30 min.

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Beef broth – 2.5 l.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 2 teeth.
• Salt – 1 tbsp.
• Bay leaf – 1 pc.
• Egg yolk – 1 pc.
• Sunflower oil – 1 tbsp.
• Wheat flour – 1 tbsp.
• Boiled water – ¼ tbsp.

Cooking process:

Step 1. Take the beef out of the broth, pour it into a saucepan, put it on the fire and bring to a boil.Step 2. Peel the potatoes, rinse them well under running water, chop them coarsely and add them to the broth.

Step 3. We also wash the carrots, peel them and grate half on a medium grater.

Step 4. Squeeze the juice out of it with your hands.

Step 5. Place the egg yolk in a suitable container, add salt and mix.

Step 6.Next, add sunflower oil and carrot juice, which we first dilute with warm boiled water. Now add flour in parts and knead into a soft, dense dough. Let him rest for 5 minutes.

Step 7. At this time, peel the onions and garlic and chop them finely, along with the remaining carrots. We send the vegetables into the broth with the almost finished potatoes.

Step 8. Roll out the noodle dough into a thin layer, which we fold into several layers (sprinkle each with flour) and cut into narrow or wide strips.

Step 9. Place the chopped noodles into the broth along with the bay leaf and add salt to taste.Step 10. Cook the soup for another 5 minutes, then pour it into bowls, add a couple of pieces of boiled beef if desired, sprinkle with fresh herbs and serve. Bon appetit!

Simple potato soup with beef broth

Potatoes are boiled in beef broth, after which fried onions, carrots and garlic are added. At the end, boiled beef and dill are added to the soup, everything is cooked for a couple more minutes and poured into plates. It turns out to be a tasty and satisfying dish.

Cooking time: 2 hours 10 minutes

Cooking time: 25 min.

Portions – 6.

Ingredients:

• Water – 2.5 l.
• Beef – 300 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Garlic – 2 teeth.
• Potatoes – 6-7 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Frozen dill – 1.5 tbsp.
• Vegetable oil - to taste.

Cooking process:

Step 1. We start by preparing the broth. Pour water into a deep saucepan, put it on the fire, add the beef there and bring everything to a boil. Next, remove the resulting foam, add salt to taste, add one onion, then reduce the heat to minimum and cook for one hour.

Step 2.At this time, prepare the frying. We wash the carrots well under running water, peel them and grate them on a fine grater. Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and fry the vegetables in it for 3-4 minutes. Then add garlic, salt, passed through a press, mix everything and remove the pan from the heat.

Step 3. Remove the onion from the finished broth. Peel the potatoes, wash them, cut them into small 1 cm cubes and add them to the beef broth.

Step 4. Also remove the beef, cut it into small pieces and return it to the broth.

Step 5. Now add the fried onions, carrots and garlic to the soup. Cook everything for 15 minutes until the potatoes are ready.

Step 6. At the end of cooking, add frozen dill, add salt if necessary, then cook for another 2 minutes and turn off the heat.

Step 7. Pour the hot soup with potatoes into bowls and serve with sour cream or mayonnaise. Bon appetit!

Step-by-step recipe for bean soup with beef broth

Onions, carrots and celery are fried into the beef broth. Then canned beans in tomato sauce and boiled beef are added, after which the soup is boiled for 10 minutes, infused and poured into plates. It turns out to be a very tasty and satisfying dish.

Cooking time: 40 min.

Cooking time: 15 minutes.

Portions – 4.

Ingredients:

• Carrots – 1 pc.
• Beef – 100 gr.
• Salt – 1 tsp.
• Beans, canned in tomato sauce – 200 gr.
• Celery stalk – 1 pc.
• Dried dill – 1 tsp.
• Beef broth – 1 l.
• Onions – 1 pc.

Cooking process:

Step 1. Peel the onion and finely chop it.Heat a small amount of vegetable oil in a frying pan and fry the onion in it until golden brown.

Step 2. Peel the carrots, cut them into thin slices and add them to the onion in the frying pan.

Step 3. Next, add a finely chopped celery stalk, a teaspoon of salt and dried ground dill. Mix everything well and remove from heat.

Step 4. Place the pan with the pre-prepared broth on the fire, bring it to a boil and add the fried onions, carrots and celery.

Step 5. Next, add canned white beans in tomato sauce.

Step 6. Remove the beef on which the broth was cooked from the bone, cut it into small pieces and throw it into the soup. Cover the pan with a lid and cook for another 10 minutes under the lid over medium heat. Next, turn off the heat and let the soup brew for 15-20 minutes.

Step 7. Pour the hot, warming dish into plates, decorate with fresh herbs and serve. Bon appetit!