Beef soup

Beef soup – a comforting and flavorful delight

Total preparation time: 2 hours
Cooking time: 1 hour
Number of servings: 6

Beef soup is a classic dish that brings comfort and warmth to any meal. This recipe, with deep roots in culinary tradition, is perfect for chilly days or for gathering the family around the table. Its preparation is simple, but the result is a bowl filled with the rich flavors of meat and fresh vegetables. Let’s get cooking!

Necessary ingredients:

- 500 g beef (preferably brisket, but you can use other cuts)
- 1 piece of beef shank (about 500 g)
- 2 medium carrots
- 1 bell pepper
- 1 quarter of celery
- 2 medium onions
- 4-5 medium potatoes
- 2-3 peeled tomatoes (or a can of diced tomatoes)
- 2-3 tablespoons of tomato paste
- 1 liter of borscht (or to taste)
- A handful of fresh parsley
- Salt and pepper to taste

Useful tips for ingredients:

- Choose quality beef with little fat for a richer taste.
- Fresh tomatoes add a pleasant acidity, but canned tomatoes can be used on days when fresh ones are not available.
- Borscht is essential to give the soup that specific tangy note. If you prefer a less acidic version, you can use lemon juice instead of borscht.
- Don’t forget to adjust the spices according to your preferences.

Preparation technique:

1. Preparing the meat: Start by washing the beef well and letting it drain. Once it is dry, cut it into cubes of about 2-3 cm. This size allows for even cooking and helps release the flavors.

2. Boiling the meat: In a large pot, add the cut meat and beef shank. Cover with cold water and add a little salt. Place the pot over medium heat, and as the water begins to boil, you will notice the formation of foam. This is a normal process; the foam should be removed with a skimmer to achieve a clear and limpid broth.

3. Preparing the vegetables: Meanwhile, wash and peel the vegetables. Cut the carrots, bell pepper, and celery into small cubes, chop the onion, and quarter the potatoes. Fresh vegetables are the key to a delicious and healthy soup.

4. Adding the vegetables: Once the meat is almost cooked (after about 30 minutes), add the carrots, bell pepper, celery, and onion to the pot. Let everything boil together for 15-20 minutes until the vegetables start to soften.

5. Including the tomatoes and tomato paste: Now it’s time to add the diced peeled tomatoes and tomato paste. These will add extra flavor and color to your soup. Let everything boil over medium heat for 10 minutes.

6. Finalizing the soup: Finally, add the cut potatoes and borscht. Continue cooking for another 10-15 minutes until the potatoes are tender. At the end, season with salt and pepper to taste and add the chopped fresh parsley for a touch of freshness.

Personal note: I like to serve this soup warm, alongside toasted bread. It’s a perfect combination, and the crunchy crust of the bread complements the soup’s flavor wonderfully.

Possible variations:

- You can add other vegetables, such as zucchini or green beans, to enrich the soup.
- If you prefer a spicier version, you can add a few slices of hot pepper or a pinch of paprika.
- A vegetarian alternative would be to replace the meat with mushrooms and use vegetable broth.

Nutritional benefits:

Beef soup is rich in protein, vitamins (A, C, K), and minerals. Beef provides essential iron, while the vegetables add fiber and antioxidants. This dish is ideal for strengthening the immune system and supporting overall health.

Frequently asked questions:

1. Can I use chicken instead of beef?
Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.

2. How can I store the soup for longer?
You can keep the soup in the refrigerator for 3-4 days or freeze it to consume later.

3. What drinks pair well with this soup?
A light white wine or apple juice can perfectly complement a meal with beef soup.

Beef soup is an excellent choice for family meals, being both nourishing and comforting. I encourage you to try this recipe and personalize it to your taste. Enjoy your meal!

 Ingredients: 500 g beef (I had beef brisket) 1 piece of beef stew 2 carrots 1 bell pepper 1 piece of celery 2 onions 4-5 potatoes 2-3 peeled tomatoes 2-3 tablespoons of tomato paste parsley salt, pepper