Beef soup with assorted vegetables
Beef soup with assorted vegetables – A warm embrace on chilly days
You can feel the frost in the air and the cold is making its presence known, so there’s nothing more comforting than a warm beef soup, full of flavors and healthy vegetables. This recipe will not only warm your soul but will also bring a unique taste to your plate, inviting you to the table with an appetizing appearance. It’s a simple recipe, but full of love and good taste, perfect for enjoying with family.
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 6-8
Ingredients:
- 700 g beef with bone
- 1 large onion, chopped
- 3 medium carrots, sliced
- 1 parsnip, sliced
- A piece of celery root, diced
- 2 stalks of celery, chopped
- 1 small bunch of fresh parsley, chopped
- 1 medium beet, diced
- ¼ red cabbage, finely chopped
- 3 yellow potatoes, diced
- A handful of green beans, broken into small pieces
- 1 red bell pepper, diced
- 200 ml tomato juice (Heinz is recommended for a rich taste)
- Salt, to taste
- Sour cream, for serving
Step-by-step instructions:
1. Preparing the meat: Start by placing the beef with bone in a large 6-liter pot. Add about 3 liters of water and a generous pinch of salt. Place the pot over medium heat and let the meat boil. It’s important to remove the foam that forms on the surface with a skimmer, so the soup remains clear and appetizing.
2. Chopping the vegetables: In the meantime, prepare the vegetables. Chop the onion, slice the carrots, parsnip, celery root, and red bell pepper into cubes or rounds, as you prefer. These vegetables will not only add flavor but also a palette of vibrant colors to your soup.
3. Adding the vegetables: When the meat has started to come off the bone and is tender (about 1 hour of boiling), remove it from the pot. Cut the meat into small pieces and return it to the pot with the broth. Now add the onion, carrots, parsnip, celery root, celery, beet, and red cabbage. Let all the vegetables boil for 15-20 minutes.
4. Boiling the potatoes and beans: After the vegetables have started to soften, it’s time to add the diced potatoes and green beans. Continue to simmer the soup on low heat, covered, for another 30 minutes.
5. Finishing the soup: Once all the vegetables are cooked and the soup has a pleasant consistency, add the tomato juice and let it come to a boil. Taste the soup and add salt to your liking, and if you prefer a tangier flavor, feel free to add a teaspoon of lemon juice or vinegar for an extra kick.
6. Serving: The soup is now ready to be served. Use a skimmer to remove any impurities and ladle the soup into bowls. Add a spoonful of sour cream on top of each bowl. The soup pairs perfectly with a slice of fresh homemade bread and a few slices of hot pepper for those who enjoy a bit of spice.
Practical tip: If you want to customize your soup, you can experiment by adding other favorite vegetables, such as zucchini or peas, depending on the season. Another delicious option is to add a few fresh lovage leaves for a fresh and aromatic taste.
Nutritional benefits: This soup is rich in protein due to the beef, providing essential nutrients for the body. The vegetables contribute vitamins, minerals, and fiber, making this soup a healthy choice, ideal for cold days.
Frequently asked questions:
1. Can I use chicken instead of beef? Yes, you can adapt the recipe using chicken, but the boiling time will be considerably reduced.
2. How can I store the soup longer? The soup can be kept in the fridge for 3-4 days or frozen in individual portions for later use.
3. What drinks can be paired with this soup? A dry white wine or a warm herbal tea are excellent choices to accompany a bowl of soup.
This beef soup with assorted vegetables recipe is not just a meal but a family story, a tradition that brings people together. I wish you a good appetite and warm moments with your loved ones!
Ingredients: 1 piece of beef with bone ~ 700 g, 1 large onion - chopped, 3 medium carrots - sliced, 1 parsnip - sliced, a piece of celery root - diced, 2 stalks of celery - chopped, 1 small bunch of fresh parsley - chopped, 1 medium beetroot - diced, 1 quarter of red cabbage - finely chopped, 3 yellow potatoes - diced, a handful of green beans - broken into small pieces, 1 red bell pepper - diced, 200 ml of tomato juice - Heinz, salt - to taste, sour cream.
