Beef bone soup with vegetables
Beef Bone Soup with Vegetables - A Flavorful Tradition
Beef bone soup is a recipe that evokes the warmth of home, family memories, and unforgettable moments spent around the table. This soup is not only delicious but also extremely healthy, thanks to the nutrients in the beef bones and fresh vegetables. Preparing it can be a relaxing ritual, and the result is a rich and nourishing broth that can bring smiles to the faces of loved ones.
In this recipe, I will guide you step by step to achieve a delicious soup, full of flavors and textures. Let's get started!
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6
Ingredients:
- 1 bag of beef bones with meat (approximately 1 kg)
- 1 red bell pepper, diced
- 1 large onion, finely chopped
- 1 large carrot, sliced
- 1 piece of celery root (approximately 150 g), cubed
- 1 tablespoon of tomato paste with pepper
- 1 bunch of fresh parsley, finely chopped
- Salt to taste
- 1-2 liters of water
- Dried vegetable mix for soup (optional)
Preparation:
Step 1: Preparing the bones
Start by washing the beef bones well under cold running water. This step is essential to remove impurities. Place the bones in a large pot and add cold water, enough to cover them completely.
Step 2: Boiling the bones
Put the pot on medium heat and bring the water to a boil. Once it starts boiling, you will notice foam forming on the surface. Remove the foam with a spoon to achieve a clear and appealing soup.
Step 3: Adding the vegetables
Once the water is clear, add the prepared vegetables – onion, red bell pepper, carrot, and celery. Stir well and let it simmer on low heat. It is important that the vegetables are cut into small pieces to cook evenly and integrate into the soup.
Step 4: Cooking the soup
Let the soup boil for about 1.5 hours. The bones should break down easily, and the meat should come off easily. Check the water level occasionally, adding hot water if necessary.
Step 5: Flavoring the soup
About 15 minutes before finishing cooking, add the tablespoon of tomato paste with pepper and the dried vegetable mix for soup (if using). These ingredients will enhance the flavor and add extra taste to the soup.
Step 6: Finalizing the dish
When the vegetables are soft but still retain their color, season the soup with salt to taste. Before serving, add the finely chopped fresh parsley, which will add a fresh note and vibrant color.
Serving Suggestions:
Beef bone soup is served hot, alongside a slice of fresh bread or polenta. A delicious idea would be to add a few drops of vinegar or lemon juice to the bowl to intensify the flavors. You can also serve the soup alongside a fresh summer salad for a complete lunch.
Personalized Variation:
If you want to personalize your soup, you can add other vegetables, such as zucchini or potatoes, to give it a different taste. Additionally, you can replace the tomato paste with fresh chopped tomatoes for a richer flavor.
Nutritional Benefits:
Beef bone soup is rich in proteins, minerals, and collagen, essential for joint and skin health. The added vegetables contribute vitamins and fiber, providing a nutritionally balanced dish.
Calories:
A serving of beef bone soup contains approximately 250-300 calories, depending on the amount of meat and vegetables used.
Frequently Asked Questions:
1. Can I use beef bones without meat?
Yes, you can use bare beef bones, but the soup will be less rich in taste and nutrients.
2. How can I store the soup?
The soup can be stored in the refrigerator for 3-4 days or frozen for later consumption.
3. What other drinks pair well with the soup?
A glass of white wine or a fresh lemonade are excellent accompaniments to this dish.
Beef bone soup with vegetables is a classic, simple, and charming recipe that brings moments of joy and comfort. Don't hesitate to try it and share your own variations and stories related to this recipe!
Ingredients: a bag of beef bones with meat, 1 red bell pepper, 1 large onion, 1 tablespoon of tomato paste with pepper, green parsley, 1 large carrot, 1 piece of celery root, salt
