Beef and vegetable soup

Beef and Vegetable Soup - A classic recipe that brings warmth and comfort

Preparation time: 30 minutes
Cooking time: 90 minutes
Total time: 2 hours
Number of servings: 6

Beef and vegetable soup is a traditional dish that has remained in the hearts of many due to its rich flavors and nutritional benefits. This recipe will not only delight your taste buds but also bring a touch of warmth on colder days. The origins of this soup can be found in family kitchens, often prepared on holidays or weekends when the whole family gathers to enjoy a delicious meal.

Ingredients:
- 750 g beef (preferably chuck or neck)
- 300 g carrots
- 200 g onion
- 200 g celery root
- 200 g parsley root
- 200 g parsnip
- 900 g potatoes
- 250 g sweet cabbage
- 200 g bell pepper
- 50 g tomato paste
- 400 g fresh tomatoes
- 100 ml borscht
- 50 g fresh lovage
- 50 g fresh parsley
- 40 g salt
- water (approximately 2 liters)

Step 1: Preparing the ingredients
Start by preparing the beef. Rinse the meat well under cold running water and cut it into medium-sized cubes. Make sure to remove any skin or excess fat. Place the meat in a large pot.

Next, prepare the vegetables. Peel the carrots, celery, parsley, and parsnip. Cut them into cubes of about 1 cm. Finely chop the onion, and cut the cabbage into large pieces. Slice the bell pepper into strips, and peel and cube the potatoes. Blanch the tomatoes, peel them, and slice them. Finally, finely chop the lovage and parsley.

Step 2: Boiling the meat
Put the beef in the pot with water (approximately 2 liters) and add salt to taste. Bring the water to a boil and skim off any foam that forms on the surface, ensuring you achieve a clear broth.

Step 3: Adding the vegetables
When the meat is half-cooked (about 40 minutes), add the celery root, carrots, parsley, parsnip, onion, bell pepper, potatoes, and cabbage to the pot. Let it simmer over medium heat for 30-40 minutes, until the vegetables are tender and the meat is well cooked.

Step 4: Finishing the soup
When the potatoes are cooked, add the diluted tomato paste, sliced tomatoes, borscht, and salt. Stir well and let it boil for another 5 minutes. Once the soup is ready, add the chopped lovage and parsley, stirring gently to combine the flavors.

Step 5: Serving the soup
Beef and vegetable soup is served hot, ideally alongside a slice of fresh bread or polenta. You can add a spoonful of sour cream for an even creamier taste, and a sprinkle of chili pepper will add a touch of flavor.

Useful tips:
- Make sure to choose quality beef, as it will influence the final taste of the soup.
- You can experiment with the vegetables: give your soup a personal touch by adding zucchini, green beans, or even peas.
- If you prefer a more sour soup, you can adjust the amount of borscht or add lemon juice before serving.

Nutritional benefits:
Beef and vegetable soup is an excellent source of protein, vitamins, and minerals. Carrots provide beta-carotene, while parsley and celery contribute antioxidants. Additionally, fresh vegetables add a healthy fiber intake, essential for digestion.

Frequently asked questions:
- Can I use chicken instead of beef? Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.
- How can I store the soup for several days? The soup keeps well in the refrigerator in an airtight container for 3-4 days. You can freeze portions for later consumption.
- What other spices can I use? Besides lovage and parsley, you can add thyme or bay leaf to enhance the flavors.

Recipes to pair with:
This wonderful soup pairs perfectly with a fresh summer salad or mashed potatoes for a complete meal. Additionally, a refreshing yogurt drink or a fruit compote could be the ideal accompaniment.

In conclusion, beef and vegetable soup is a classic dish, full of flavor and health, that will not only satisfy your hunger but also bring joy around the table. Enjoy every bite and the moments spent with loved ones!

 Ingredients: - Beef 750g - Carrots 300g - Onion 200g - Celery roots 200g - Parsnip and parsley roots 200g - Potatoes 900g - Sweet cabbage 250g - Bell pepper 200g - Tomato paste 50g - Fresh tomatoes 400g - Borscht 100ml - Fresh lovage 50g - Fresh parsley 50g - Salt 40g