Beef soup
Beef soup with many vegetables, cauliflower, and green beans is a comforting dish, full of flavor and nutrients, perfect for chilly days or to bring a touch of comfort to any day. This simple and quick recipe will entice you to make it again and again, thanks to its rich flavors and varied textures.
Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour 20 minutes
Servings: 6
Ingredients:
- 500 g beef (chuck or neck)
- 1 large onion, chopped
- 2 carrots, sliced
- 1 parsley root, diced
- 1 red bell pepper, cubed
- 200 g cauliflower, separated into florets
- 150 g green beans, chopped
- 3-4 potatoes, diced
- 2-3 medium tomatoes, peeled (or 400 g canned tomatoes)
- 1-2 tablespoons olive oil
- 2 l water
- 1 bunch of fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon vinegar (optional)
Instructions:
1. Start by preparing the beef. Wash the meat well, then cut it into suitable cubes. This will help it cook evenly and allow the flavors to penetrate better.
2. In a large pot, add the olive oil and sauté the chopped onion over medium heat until it becomes translucent (about 3-4 minutes). Adding olive oil brings extra flavor and healthiness to the dish.
3. Add the beef cubes and brown them on all sides. This step will enhance the soup's flavor.
4. Once the meat is browned, add the carrots, parsley root, and bell pepper. Continue to sauté the vegetables for 5 minutes.
5. Add the hot water (about 2 liters) and bring to a boil. Cover the pot with a lid and let it simmer on low heat for 30 minutes.
6. After the meat is almost cooked, add the cauliflower, green beans, and potatoes. These vegetables not only add color but also a fresh and crunchy taste. Continue to boil for 15-20 minutes until all the vegetables are tender.
7. Finally, add the peeled or canned tomatoes, salt, pepper, and vinegar if you want a tangier taste. Let the soup simmer for another 5-10 minutes.
8. Turn off the heat and add the freshly chopped parsley for an extra touch of freshness.
Serving suggestions: Serve the soup hot, with a slice of fresh bread or croutons for added texture. You can also add a splash of sour cream for a creamier taste.
Possible variations: If you want to try a spicier version, you can add a finely chopped chili pepper or a few drops of Tabasco sauce. Additionally, for a richer taste, you can replace some of the water with beef broth.
This beef soup with many vegetables, cauliflower, and green beans is not only a hearty meal but also a healthy choice. So, enjoy the aroma and warmth of this delicious soup recipe, which will surely become a favorite in your family!
The meat is boiled in cold salted water. Meanwhile, the root vegetables are prepared. They are cleaned, washed, the onion is finely chopped, and the celery, parsley, and carrots are diced - I prefer vegetables cut symmetrically in the soup, and I always expect everything on the plate to fit in the spoon. When the pot starts to boil, carefully remove the foam several times. When the foam is no longer forming abundantly, add the root vegetables. Let it simmer on low heat; if the soup boils vigorously, it will be cloudy. The remaining vegetables are prepared - combinations can be made according to everyone's taste, I used cauliflower, green beans, bell peppers, and potatoes. While I find bell peppers and potatoes somewhat indispensable (but not necessarily), one of the other vegetables can be replaced with another, depending on personal preferences and taste. White cabbage, peas, kohlrabi, and even zucchini go very well. When the root vegetables are half-cooked (starting to soften), add the cauliflower, bell pepper, and green beans. Check the doneness of the meat, and when a fork easily pierces it, remove it and let it cool slightly. Cut it into as symmetrical cubes as possible (for appearance) and add it to the boiling broth. Check how cooked the vegetables are, and when they are nearly done, add the potatoes. After they have boiled, add the peeled tomatoes, diced (and optionally, 1-2 tablespoons of tomato paste, to taste). Let it boil for 2-3 minutes and remove from heat. Prepare the herbs. Wash and finely chop the lovage, sprinkle it on top, and the kitchen fills with aromas. Enjoy your meal! The Beef Soup recipe was proposed by lauralaurentiu on the recipe forum.
Ingredients: For 4 liters of soup: 500 - 600 grams of beef (ideally shank, but you can also use thigh, etc.) A mixed bouquet of root vegetables for the soup: - 2 good carrots - 1 parsley root - 1 small celery - 1-2 onions 200-300 grams of cauliflower broken into small florets (or finely chopped white cabbage) 200-300 grams of green beans (and/or peas) 1 - 2 bell peppers diced 2-3 potatoes diced 1-2 tomatoes scalded, peeled, diced Fresh or dried thyme Salt, pepper Optional: lemon, vinegar, or borscht for extra sourness Sour cream for serving
