Vegetable soup with beef shank
Vegetable soup with beef brisket: a warm hug in a bowl
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 4-6
Vegetable soup with beef brisket is a traditional dish that brings together the hearty flavors of meat and the freshness of vegetables, creating a symphony of tastes that reminds us of Sunday family meals. This recipe is not only delicious but also very nutritious. Here’s how you can recreate this comforting dish step by step.
Ingredients:
- 2 pieces of beef brisket (about 500 g)
- 1 small onion
- 1-2 carrots
- 3-4 potatoes
- 1/2 can of green beans (about 200 g)
- 2-3 tablespoons of canned chickpeas
- 2 tablespoons of tomato paste
- 2-3 tablespoons of olive oil
- 1-2 tablespoons of vegeta or Maggi borscht
- Salt, pepper to taste
- 2 tablespoons of sour cream
- Fresh chopped parsley
- Optional: tarragon in vinegar for extra flavor
Preparing the soup:
1. Boiling the meat: Start by putting 2 liters of water in a large pot and add the pieces of beef brisket. Bring the water to a boil and let the meat simmer over medium heat for 45 minutes. This process will allow the meat to tenderize and release its flavors into the water.
2. Preparing the vegetables: While the meat is boiling, finely chop the onion and slice the carrots. Heat 2-3 tablespoons of olive oil in a pan over medium heat and add the onion and carrots. Sauté them for about 5-7 minutes until the onion becomes translucent and the carrots soften slightly.
3. Adding vegetables to the pot: Once the onion and carrot are ready, add them to the pot with the meat. Next, peel the potatoes and cut them into cubes, adding them to the pot as well.
4. Boiling the vegetables: Let everything simmer together for 15-20 minutes until the potatoes are tender. This step is essential as the vegetables will absorb the meat's flavor, making the soup even tastier.
5. Finishing the soup: Near the end of the cooking time, add the green beans and chickpeas. These vegetables will add a pleasant texture and a note of freshness to your soup. After a few minutes, add the tomato paste and season with salt, pepper, and vegeta or Maggi borscht to taste.
6. Creating a creamy texture: In a small bowl, mix the sour cream with a few tablespoons of soup broth to temper it, so it doesn’t curdle when added to the pot. Once well mixed, pour the sour cream into the pot, stirring continuously. This step will give the soup a velvety texture and rich flavor.
7. Serving: Once the soup is ready, turn off the heat and add the fresh chopped parsley for a touch of freshness. If you enjoy a tangy flavor, you can also add a bit of tarragon in vinegar.
Serving suggestions: The vegetable soup with beef brisket is served warm, alongside a slice of fresh bread or crunchy croutons. A bottle of white wine or a glass of fresh lemonade can perfectly complement this comforting meal.
Useful tips:
- For a vegetarian version, you can replace the meat with tofu or tempeh, adding more vegetables like zucchini or mushrooms.
- Ensure all vegetables are cut evenly for uniform cooking.
- The soup keeps well in the fridge for 2-3 days, and the flavor gets even better the next day.
Nutritional information (per serving):
- Calories: approximately 320 kcal
- Protein: 20 g
- Fat: 12 g
- Carbohydrates: 35 g
- Fiber: 8 g
Vegetable soup with beef brisket is not only a delicious choice but also an excellent source of vitamins and minerals due to the fresh vegetables. This is a recipe that will not only satisfy your taste buds but will also bring a feeling of comfort and warmth on colder days. So, put on your cooking apron and enjoy every step of this delicious process!
Ingredients: 2 pieces of beef shank, 1 small onion, 1-2 carrots, 3-4 potatoes, 1/2 can of green beans, 2-3 tablespoons of canned chickpeas, 2 tablespoons of tomato paste, olive oil, Vegeta/Maggi broth with sour cream/pepper, 2 tablespoons of sour cream, fresh parsley
