Vegetable soup with beef

Vegetable soup with beef is one of those recipes that reminds us of family meals, the warmth of home, and the love with which our grandmothers prepared us delicious dishes. This soup, rich in vegetables and flavored with succulent meat, is perfect for cool days or when we crave comfort. Whether you serve it as a main dish or as a comforting soup, each spoonful will bring a smile to your face.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6

Basic ingredients:
- 300 g beef with bone
- 2 carrots
- 1 parsley root
- 1 parsnip
- 1 celery root
- 1 medium onion
- 100 g green peas (fresh or frozen)
- 1 red bell pepper
- 100 g green beans (fresh or frozen)
- 1 kohlrabi
- 2 medium potatoes
- 100 ml tomato juice
- 1 cube of Magic Bors
- Fresh celery leaves and parsley
- 2 tablespoons olive oil
- Salt and pepper to taste

Preparing the soup:

1. Preparing the meat: In a large pot, add 1.5 liters of cold water and bring the beef with bone to a boil. Add a teaspoon of salt and two tablespoons of oil. The oil will help reduce the foam that forms during boiling. Once the water starts to boil, reduce the heat to medium and let the meat simmer for 30 minutes. Don’t forget to remove the foam that forms with a skimmer.

2. Preparing the vegetables: Meanwhile, peel and chop the vegetables into small cubes. The onion, carrots, parsley, parsnip, celery, bell pepper, green beans, kohlrabi, and potatoes will add wonderful flavor to your soup. In a frying pan, heat two tablespoons of oil and sauté the vegetables for 5-7 minutes until they become slightly translucent and aromatic.

3. The perfect combination: When the meat is halfway cooked, transfer it to the pan with the vegetables. Strain the meat broth over the vegetables, ensuring you capture all the concentrated flavor. Cook over medium heat for 20 minutes, then add the tomato juice and the Magic Bors cube. Season with salt and pepper to taste.

4. Finishing the soup: Continue to simmer the soup for another 10-15 minutes until the vegetables are tender but not overcooked. Towards the end, add finely chopped parsley and celery leaves for an extra touch of freshness and flavor.

5. Serving: Once the soup is ready, turn off the heat and let it sit for a few minutes to allow the flavors to meld. Serve the soup hot, with a spoonful of sour cream on the side, and if you like a bit of spice, add freshly chopped hot pepper.

Helpful tips:
- If you want a thicker soup, you can add a larger potato or even a bit of cornstarch diluted in water.
- You can substitute beef with chicken or, for a vegetarian version, omit the meat completely and add tofu or mushrooms.
- The vegetable soup is perfect for consumption the next day when the flavors have intensified.

Nutritional benefits:
Vegetable soup with beef is rich in vitamins and minerals. The vegetables provide a significant amount of fiber, vitamins A, C, and K, while beef provides high-quality protein and iron, essential for blood health.

Frequently asked questions:
- Can I use other vegetables? Sure! Adapt the recipe according to your preferences and the seasonal vegetables available.
- How can I store the soup? The soup can be stored in airtight containers in the refrigerator for 3-4 days or frozen for later consumption.
- What drinks pair well with this soup? A refreshing drink or a dry white wine pairs wonderfully with the flavors of this soup.

Vegetable soup with beef is not just a meal, but an experience. Each spoonful brings us closer to traditions and invites us to enjoy moments spent with loved ones. So, put on your apron and let’s cook together a delicious portion of nostalgia on a plate!

 Ingredients: Beef with bone approximately 300 g, Carrots, Parsley root, Parsnip, Celery root, Onion, Green peas, Red bell pepper, Green beans, Kohlrabi, Potato, 100 ml tomato juice, One cube of Magic Bors, Celery leaves, fresh parsley, Oil, Salt, pepper

 Tags:  beef soup