Beef soup

When I make beef soup, I prefer not to rush, even though it's not the quickest soup. I especially like it because I can easily adjust it based on what vegetables I have in the fridge. I always think about how much liquid reduces over time, so I make sure to add water as it simmers.

Quick Info

Total time: about 1 hour and 30 minutes, depending on how quickly the meat cooks
Preparation time: 15-20 minutes
Cooking time: 1 hour - 1 hour and 15 minutes
Servings: 5-6
Difficulty: easy to medium
Recipe type: hearty soup for lunch or dinner

Ingredients

600-700 g beef (I choose pieces with some fiber, but not too fatty)
3-4 onions
1 bell pepper
1-2 handfuls of green peas
2-3 potatoes
3-4 tablespoons oil
4 tablespoons tomato juice
salt or Vegetable Flavor Secret (to taste)
1 handful of thin noodles
fresh parsley, chopped

Preparation method

1. I start with the meat. I wash it well, then cut it into fairly suitable pieces, neither too small nor too large. I put them in a large pot with cold water, enough to cover the meat well.
2. I place the pot on the stove and let it start boiling. As soon as foam forms on the surface, I remove it with a skimmer.
3. After cleaning the foam, I let the meat simmer over medium heat for about 30 minutes. During this time, I prepare the vegetables.
4. I peel and cut the onion, bell pepper, potatoes, and peas into fairly equal-sized cubes. Precision isn’t necessary, but they shouldn’t be too small, so they don’t break apart while boiling.
5. When the meat has boiled for about half an hour, I add the vegetables to the pot. If the water has reduced too much in the meantime, I add enough to cover everything and leave room for boiling.
6. I let them simmer together over medium heat. Occasionally, I taste to see if the vegetables and meat are nearly done. It usually takes another 30-40 minutes.
7. I add 3-4 tablespoons of tomato juice (I usually use what I have on hand). I also add the oil at this stage. I adjust the taste with salt or a vegetable soup mix, to preference.
8. When the meat is nearly cooked, I add the noodles. I let them sit for just 10 minutes, just enough to soften, without breaking apart.
9. Finally, I add chopped parsley. I turn off the heat and let the soup rest for a few minutes before serving.

Why I make this recipe often

It's a soup I cook often because it yields quite a bit from a single pot and keeps well for a few days in the fridge. I can use almost any vegetables I have at home, and it suits both winter and summer.

Tips and variations

Tips

Beef takes longer to cook than other types, so I don’t skip the foaming and simmering stage.
If I want the soup to be clearer, I don’t cover the pot completely at the beginning.
I don’t add the noodles too early, otherwise, they swell too much.

Substitutions

Instead of the Vegetable Flavor Secret, I can just use salt to taste.
If I don’t have thin noodles, short noodles work too, but I only add enough so the soup isn’t too thick.

Variations

Sometimes I add a carrot or parsnip if I have them.
The peas can be omitted; they’re not essential but add a splash of color.

Serving ideas

Heated, with fresh parsley sprinkled on top at the end.
With a bit of sour cream if I prefer a creamier taste.
It can also be served with fresh chili for those who like it spicier.

Frequently asked questions

What kind of beef should I use?
Any cut suitable for boiling, but I don’t choose very fatty pieces or those with a lot of gelatin.

Can I use beef instead of veal?
Yes, but the cooking time may differ slightly, so I test the meat with a fork.

How long do I boil the vegetables in the soup?
After I add them to the meat, it takes about 30-40 minutes, but I check gently with a fork to see if they’ve softened.

If I add more noodles, will the soup become too thick?
Yes, one handful is enough. If I add more, the noodles absorb liquid and change the consistency.

Can I freeze the soup?
I don’t recommend it because the noodles change texture when thawed.

Nutritional values

Approximately, one serving has about 200-250 kcal, depending on how much meat and noodles end up in the bowl. Proteins mainly come from the meat and, to a lesser extent, from the peas. The fats are not many, depending on the type of meat and oil used – around 8-10 g of fat per serving. Carbohydrates mainly come from the vegetables and noodles, about 20-25 g per serving. The values are approximate only.

Storage and reheating

Beef soup keeps well in the fridge for 2-3 days. I reheat it in a pot over low heat. I don’t recommend keeping it with noodles in the freezer, as they become too soft. If I want to freeze it, I remove the noodles beforehand.

 Ingredients: 600-700 g beef (depending on the size of the pot you are cooking in) 3-4 onions 1 bell pepper 1-2 handfuls of peas 2-3 potatoes 3-4 tablespoons of oil tomato juice the secret of the vegetable taste (or salt) a handful of thin noodles chopped parsley

 Tags:  beef soup