Beef soup

Beef soup is a traditional dish, full of flavor and warmth, that brings together simple ingredients to create a comforting meal, ideal for family gatherings. This recipe not only satisfies hunger but also evokes a sense of belonging and comfort, making it perfect for cool days. The soup is rich in nutrients, providing an excellent source of protein, fiber, and vitamins, thus contributing to a healthy diet.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 8

Ingredients:
- 2 kg lean beef (or veal)
- 1 jar of large beans (800 g)
- 1 can of peas (400 g)
- 1 can of red beans (400 g)
- 2 onions
- 3 large carrots
- 2 parsley roots
- 2 small celeries
- 1 kohlrabi
- ½ small cabbage
- 4 Brussels sprouts (optional)
- 3 potatoes
- 6-7 cloves of garlic
- 1 jar (400 g) of tomatoes with peppers and parsley leaves (prepared for winter)
- 2 l tomato juice
- 3 beef stock cubes
- salt and pepper to taste
- celery leaves (for garnish)
- 1 tablespoon of sugar
- 4-5 tablespoons of oil

Preparation:
1. Prepare the ingredients: Start by finely chopping the onion, slicing the carrots into rounds, dicing the parsley and celery, and cutting the kohlrabi and potatoes into cubes. Shred the cabbage, and slice the garlic. These initial preparations are essential for ensuring even cooking of the vegetables.

2. Prepare the meat: Wash the beef well and cut it into small cubes. This step helps reduce cooking time and allows the meat to absorb the flavors of the soup better.

3. Cooking the meat: In a pressure cooker, add the oil and sauté the meat over medium heat. Let it brown for 5-7 minutes. Once the meat starts to change color and release its juices, fill the pot a quarter full with hot water.

4. Boiling the meat: Cover the pot with a lid and let it boil under pressure for 30 minutes. If you don’t have a pressure cooker, don’t worry! The soup will still be delicious, but it will take longer to cook the meat (about 1-1.5 hours).

5. Adding the vegetables: Once the meat is tender, lift the lid and add the carrots, parsley, and celery. After they have boiled for 10 minutes, add the potatoes, kohlrabi, cabbage, and garlic. Let everything boil for another 7-8 minutes.

6. Flavoring the soup: Now it’s time to add the jarred tomatoes, tomato juice, beef stock cubes, and preserved vegetables (beans, peas, and red beans). Let it come to a boil for 5-10 minutes, stirring occasionally. Add the sugar to balance the acidity of the tomatoes and season with salt and pepper to taste.

7. Finalizing the dish: After you have turned off the heat, add the finely chopped celery leaves for extra flavor. This soup can be served immediately, but it is even better the next day when the flavors have had time to meld.

8. Serving: Beef soup is served hot, alongside a slice of fresh bread or polenta. A bottle of dry white wine or a refreshing beer can perfectly complement the meal.

Practical tips:
- If you want a spicier soup, you can add 2 hot peppers or a tablespoon of hot pepper vinegar for a more intense flavor.
- Use fresh vegetables for added flavor. If you don’t have fresh vegetables, frozen ones are an excellent alternative.
- This dish is perfect for cooking in large quantities, so don’t hesitate to make a double batch and freeze the leftovers for a quick meal on busy days.

Nutritional benefits:
Beef soup is not only tasty but also nutritious. Beef provides quality protein, essential for muscle development and maintaining health. The vegetables add fiber, vitamins, and minerals, which are essential for healthy digestion. By consuming this soup, you will feel a sense of satiety, making it an ideal dish for a balanced diet.

Possible variations:
- You can replace the beef with chicken or turkey for a lighter version.
- Add other seasonal vegetables, such as zucchini or pumpkin, to diversify the taste and texture of the soup.

Beef soup is more than just a simple dish; it is a culinary experience that brings together family and friends. So, don’t hesitate to experiment and adapt the recipe according to your preferences. Enjoy cooking!

 Ingredients: 2 kg of lean beef (or veal) 1 jar of white beans (800 g) 1 can of peas (400 g) 1 can of red kidney beans (400 g) 2 onions 3 large carrots 2 parsley roots 2 small celeriac 1 turnip 1/2 small cabbage 4 Brussels sprouts 3 potatoes 6-7 cloves of garlic 1 jar (400 g) of tomatoes with peppers and parsley leaves preserved for winter 2 l of tomato juice 3 cubes of beef broth salt, pepper, celery leaves 1 tbsp sugar

 Tags:  easter recipes beef potatoes bean peas carrots parsley broth