New recipes

Beef soup

Beef soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the meat in cold water (the operation is repeated until the water remains clean) and boil it, taking care to gather each time with a strainer / foam palette formed. Meanwhile, after the meat has boiled, add the finely chopped vegetables.

Then, put the diced potatoes and leave on the fire for about 20 minutes. Then put the broth, borscht and delicacy / salt to taste and let it boil for another 10-15 minutes. Sprinkle with finely chopped larch and parsley after removing the soup from the heat.

Good appetite!


Belly soup with cream

Belly soup with cream & # 8211 a dish that comes from Turkish cuisine, but which is in the top of Romanians' preferences. With a creamy texture, belly soup with cream is very easy to make at home. The traditional recipe is very simple, but you just have to follow the essential steps below.

How to make belly soup with cream:

Belly soup is the ideal dish to eat at any time of the day. Only good after a long night, the recipe for belly soup has been constantly improved to reach the delicious taste of now. The fresh ingredients, but also the preparation can make a difference and can turn a simple dish into an exceptional one. We teach you step by step how to make the best belly soup with cream at home.

1. Wash your belly well in some water and then boil it together with the beef broth. When it starts to froth, clean it with a whisk. After the juice has cleared, cover the pot with a lid and simmer. The belly soup is recommended to boil over low heat, so as not to decrease.
2. Meanwhile, peel the vegetables, wash and add to the soup, along with a few peppercorns and salt.
3. Separately, clean the garlic, wash and grind. Then beat the eggs well, mix with salt and ground pepper and garlic cream.
4. After boiling the belly and beef broth, remove from the pot with the vegetables and leave to cool. Stop a carrot for garnish, and cut the belly and meat from the broth into thin strips. Put in the soup and simmer for another 5 minutes.

5. Stop the fire and pour the composition of eggs and cream, stirring so as not to form lumps. Vinegar is added and the belly soup with cream is garnished with carrots and parsley.

When serving, you can add a surplus of cream, if you prefer. Serve hot and enjoy the delicious taste.


Recipes for beef soup

Beef soup can be prepared in several ways, with tender pieces of beef, seasonal vegetables and greens, and then you can serve it with a little sour cream. Here are some recipes for inspiration:

Classic beef soup recipe

  • 650 g beef, diced
  • 400 ml tomato juice
  • 2 medium carrots
  • 2 large onions
  • 3 medium potatoes
  • 1 bell pepper
  • 1 medium celery
  • 1 bunch of fresh parsley
  • olive oil
  • salt

Start by washing and cleaning the vegetables well, then cut the carrots into rounds, and the celery, bell pepper and potatoes, diced. You will finely chop the onion. Put about 4 liters of water in a pot and add the diced beef. Bring the meat to a boil until foam forms on top (about 20 minutes), which you will remove with a whisk. Let the meat boil for another 20-30 minutes, removing, from time to time, the foam that forms.

Once the foam is no longer formed, add the onion, carrot and celery and let them boil for another 20-30 minutes. Then add the bell peppers, peas and potatoes and simmer for 15 minutes. Once cooked, add the tomato juice, a little salt and olive oil and let the beef soup boil for another 15 minutes. When the soup is ready, add the chopped parsley and serve.

Sour beef soup recipe

  • 1 kg of beef with bone, preferably brine or pulp
  • 2 medium carrots
  • 1 small celery
  • 2 medium onions
  • 1 parsley root
  • 200 g white cabbage, finely chopped
  • 200 g frozen peas
  • 2 bell peppers
  • 2 medium potatoes
  • 2 medium tomatoes
  • 1 link fresh larch
  • borscht, to taste
  • salt and pepper to taste

Start by boiling the beef in cold salted water. Boil the meat over low heat, while removing the foam that forms on the surface. Optionally, to cook the beef faster, you can use a pressure cooker. In the meantime, you can prepare the roots. Peel, wash and finely chop the onion, and you will cut the carrots, celery and parsley root into cubes.

Once the foam is no longer formed, prick the meat with a fork, to see if it has boiled enough, more than half. You should encounter some resistance. Then add the roots.

Let the beef soup simmer while you cook the rest of the vegetables. Cut the pepper into cubes, peel the potatoes and cut them into cubes. Once the roots begin to soften, you can add the peppers, peas and finely chopped white cabbage.

In the meantime, check if the meat is cooked. When the fork enters it easily, take it out of the pot, let it cool a bit and then you can cut it into cubes. Put the meat back in the pot. When the vegetables are almost cooked, add the potatoes. Once they have boiled, add the tomatoes to the pot, which you have scalded, peeled and cut into cubes beforehand. Boil the borsch separately and add it over the soup. Bring the contents to a boil and remove the pot from the heat. Add salt and pepper to taste, but also finely chopped larch. You can serve beef soup with a little sour cream.

Transylvanian veal soup with sour cream recipe

  • 500 g of veal
  • 200 ml of tomato juice
  • 3 carrots
  • 1 parsnip
  • 1 parsley root
  • ½ celery root
  • 1 large onion
  • 2-3 medium potatoes
  • celery leaves
  • 1 link parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 1-2 tablespoons olive oil
  • salt and pepper
  • caraway
  • paprika
  • a few veal bones for taste
  • 3-4 yolks
  • 450 g sour cream (20%)
  • a little lemon juice, optional

Start by boiling the veal, together with the veal bones, in a pot of cold water, salt and a few peppercorns. Let the meat boil for about 45 minutes, during which time you will always froth, until the juice remains clear. Meanwhile, wash and clean the vegetables and greens. Cut the diced potatoes, sliced ​​carrots, parsnips, parsley root and celery into cubes, and you can finely chop the onion.

Add two tablespoons of oil to a pan and fry the carrots a little. When the meat is almost cooked, you can take it out of the pot and cut it into cubes. Strain the soup separately into another pot, add the veal and the previously prepared vegetables. Bring everything to a boil and add the celery and parsley leaves. Eventually, you can add water if the juice has dropped. When the veal soup boils, add the thyme sprig, bay leaf, pepper and a little ground cumin. Then add two tablespoons of paprika and tomato juice. Bring everything to a boil until the vegetables are soft. Season with salt, if necessary.

When the veal soup has boiled, remove the celery leaves and thyme sprig. Prepare the mixture of yolks and sour cream to straighten the soup. Mix the sour cream with the yolks and 2 tablespoons of the soup, until the composition is thin, then add it over the soup and mix well. Eventually, you can add a little lemon juice, to taste.

Peasant beef soup recipe

  • 1 kg of beef with bone
  • 2 medium carrots
  • 1 large onion
  • 2 medium potatoes
  • 1 large bell pepper
  • 1 parsnip root
  • 1 celery (approx. 200 g)
  • 100 g peas
  • 150 g green beans
  • 200 g white cabbage
  • 400 g tomatoes in broth
  • 1 link leustean
  • 1 link parsley
  • salt, to taste, to taste

Remove the meat from the bone and wash it well, then you can cut it into cubes. Put the diced meat and bones to boil in a pot of water and salt for about an hour. Always froth until the juice remains clear. The meat should be soft when pricked with a fork.

Meanwhile, prepare the vegetables and remove the bones from the pot. Wash, clean and cut carrots, onions, potatoes, bell peppers, parsnip root and celery. You can finely chop the white cabbage. Add the chopped vegetables to the pot in which the meat is boiling (without the potatoes), together with the peas and green beans. Let the beef soup simmer over low heat. When the vegetables and meat are penetrated, add the potatoes and let them boil for about 20 minutes.

Then add the tomatoes in broth and borscht to taste, depending on how sour you want the beef soup to be. Let it boil for a few more minutes and add salt to taste. When ready, take the pot off the heat and add the finely chopped larch and parsley.


Carp brine recipe prepared with the slow cooker Crock-Pot 5.7L Digital

Duck Leg Recipe with Orange Sauce at Slow Cooker Crock Pot 5.7 L Digital by Chef Maniac

Sausage stuffed pork tenderloin recipe at Slow Cooker Crock-Pot 5.7L Digital by Maniac Chef

Stuffed cabbage recipe at Slow Cooker Crock-Pot 5.7L Digital by Bucatar Maniac

Cabbage steak recipe for Slow Cooker Crock-Pot 5.7L Digital by Chef Maniac

Slow Cooker Crock-Pot 5.7L Digital Belly Soup Recipe by Chef Maniac

Recipe for whole baked chicken at Slow Cooker Crock-Pot 5.7L Digital by Bucatar Maniac

Beef soup recipe at Slow Cooker Crock Pot 5.7L Digital by Bucatar Maniac


Method of preparation

Mixed soup with pork and beef bone

The pork is cut into pieces (cubes) and boiled together with the beef bone in a lot of water. After

Beef and vegetable soup

Technological Process The meat is washed and portioned. Carrots, celery, parsnips and roots


10 recipes with beef from 10 countries with tradition

Introducing 10 prescription what they contain beef from 10 countries with tradition. Beef is appreciated all over the world. It is found in almost all international cuisines, either in dishes that are ready in a few tens of minutes, or in real culinary regalia, which delight the senses of lovers of this type of meat.

Even if you have not yet arrived in countries like Argentina, Brazil, Great Britain or the United States, we offer you a culinary journey through 10 beef recipes from 10 countries with a tradition in cooking it.


Beef stain & # 8211 Tricks and useful tips

The right amount of steak and beef

You need to prepare about ½ cup of marinade sauce for every 500 grams & # 8211 1 kilogram of beef. If you can't use all the sauce for one meal, it can be stored in the refrigerator for a few days. Careful! It is important to know that you cannot keep the rest of the sauce in the refrigerator if it has already touched the meat.

Time required for marinating

If you already have a tender piece of beef, it only takes 15 minutes to 2 hours to marinate, to get the perfect aroma and delicious taste. Instead, if one of your goals is to tenderize the meat, it will take longer. Keep the meat in the sauce for at least 6 hours, but not more than 24 hours. More time does not mean tastier, because muscle fibers break down too much after 24 hours, and the texture of the meat spoils.

Suitable utensils for marinating beef

Use a sealed plastic bag, a glass jar or a stainless steel container to prepare the sauce in which you will marinate the beef. A correct and economical option is a plastic box like the ones used to pack ready-made salads. The box should be discarded after use. Whatever container you choose to cool the meat, don't forget to turn it over from time to time or mix it. Speaking of the fridge: the meat and sauce should be kept cold until cooked. This is the only way to prevent the appearance of bacteria!

Hurry spoils the job

After the time required for marinating, the meat must be removed from the sauce and dried with paper towels on all sides. This way you can prevent steaming and help the meat to brown nicely. Now it's time to add other spices for extra flavor, if needed.


Meatball soup recipe with beef

Since I've known myself, Meatball soup it's my favorite soup. Any dish based on minced meat is actually to my taste, I said in a previous post about how much I like simple or marinated meatballs. Well, meatball soup is in the same category. It is simply delicious.

Perisoare Soup Recipe

Ingredient:

  • 800-900 g minced beef
  • 2 eggs
  • a cup of rice
  • salt pepper
  • 3 carrots
  • 1/2 celery
  • 2 tomatoes
  • 3 bell peppers
  • 1-2 onions
  • borscht (300-500 ml, depending on how sour it is)
  • a bunch of parsley
  • 4-5 tablespoons oil
  • salt

Before we start preparing the meatballs, we clean and chop some of the vegetables: carrots, celery and onions, heat them in a few tablespoons of oil, add 5 liters of water and let them boil.

Over the well drained beef, add the two eggs, rice (unwashed to make the meatballs better), salt and pepper to taste and mix.

We form meatballs about the size of a walnut, we use cold water so that the meat does not stick to our hands.

And when the water in the pot boils, add the meatballs.

Then, grate the tomatoes, cut the peppers into cubes and add them all to the pot.

Let it cook for about 50 minutes, until the meatballs are cooked. For more safety we can taste one and if they are not cooked, we leave the soup on the fire.

When meatballs they boiled, add the borscht and leave for about 5 minutes, until it boils, then turn off the stove, chop the green parsley and put the fish. I like to serve meatball soup with sour cream and hot peppers.

Equally tasty are:

4 comments for
Meatball soup recipe with beef

Comment by Anca on December 3, 2010 at 18:12

Since I've been waiting for this recipe & # 8230 I'm glad you posted it, I really like meatball soup, especially with sour cream. Hot pepper is optional for me, but sour cream is mustard
Once I tried to make meatball borscht I think I had washed the rice or boiled too much because my meatballs were scattered in the pot & # 8230

Comment by Cristina on July 16, 2012 at 12:38

Hello! I also have a question, when is the borscht placed? In the recipe it is mentioned that water is added

Comment by Larisa on July 17, 2012 at 14:29

That's how I jumped over the borscht
add 5 minutes before turning off the stove, until it boils at the end

Comment by Calin on April 28, 2014 at 22:12

A good recipe! it's the first time I make this soup, but as I like to come up with ideas, I added loboda and stevia and zucchini, because I like the taste of the soup! Extraordinary!
Thanks!


How do we prepare the recipe for meatball soup or meatball borscht?

You can read the recipe written below or go directly to the video recipe here:

I recommend you see it too fish meatball soup , and the wonderful Dobrogean recipe & # 128578

Another great secret:

If you make meatball soup and add some bone to the boil or some meat soup, the taste will be even better. This is the ideal. Boil the bone first (poultry, pork, beef), then move on to the other steps. Or if you have leftover meat soup (I'll tell you how I always have it), you can add it. But even without bone, it will turn out wonderfully good.

Do not forget to have larch on top, and inside the meatballs, it must be dill and parsley.

If you have any questions, we discuss on the blog, leave questions below or on the Facebook page of the Good Luck blog! & ndash see here.

If you want another recipe and it is not written on the blog, tell me and I will write it. & # 128578

Pictures from readers who have tried it meatball soup recipe:


Beef and bean soup

For cold weather, I recommend this recipe for a consistent soup that takes the place of both first and second course, beef and bean soup. It takes some time to make but the result is worth the wait and the ingredients are very affordable. I didn't take too many photos but honestly it wasn't the case either :)

  • 500g minced beef
  • 1 small can of red beans
  • 2 large onions
  • 2 carrots
  • 1 parsley root
  • 1/2 root celery
  • 400ml mashed tomatoes
  • the juice of half a lemon
  • salt, pepper, hot pepper

1. Peel the onion and finely chop it, do the same with the vegetables.

2. Heat a little oil in a 6 l pot and add the chopped onion. Let it cook for a few minutes and then add the minced meat. We mix it and crush it with a fork so that it doesn't become lumpy. When it starts to fry, add the beans, vegetables and tomatoes. Fill with water and let it boil for about 2 hours.

3. Season with salt and taste, if the meat is boiled sour with lemon, add a chopped hot pepper. Optionally you can add fresh pepper.

It is very tasty and as I said consistency.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: BEEF: Русский хип-хоп. Фильм. Документальный фильм (June 2022).


Comments:

  1. Mazumi

    I find that you are not right. I'm sure. I can prove it.

  2. Hunter

    Agree, remarkable information

  3. Milford

    Hello everybody. I would also like to express my deep gratitude to the people who created this informative blog. I'm amazed that I haven't used it for so long. For more than a week I have been unable to tear myself away from a huge amount of incredibly useful information. Now I recommend this blog to my friends, which I recommend to you too. Although I found your blog by accident, I immediately realized that I would stay here for a long time. The intuitive interface is the main achievement for me, because my specialty does not require much knowledge of a personal computer and I know the basics of work only superficially.

  4. Meztibei

    wonderfully, is the value answer

  5. Samukus

    I am very grateful to you. Many thanks.



Write a message