Beef soup thickened with egg
I have made this beef soup with egg dozens of times, especially when I have some leftover meat or vegetables in the fridge. It's the kind of recipe you can throw together when you need a hearty meal without too much hassle. I usually make it on the weekend and leave a big pot for several days.
Quick Info
Total time: about 2 hours (including boiling the meat)
Servings: 6-8
Difficulty: medium
Ingredients
500 g beef (brisket or tenderloin, bone-free)
2-2.5 liters water
3 medium potatoes
1 red bell pepper
1 green bell pepper
1 large onion
1 leek (white part)
2 carrots
1 small parsnip
1 small slice of celery (about 80 g)
1 small zucchini (optional, if I have it on hand)
2 tomatoes or 200 ml tomato juice/paste
2 large eggs
500 ml sour borscht (or to taste)
salt, to taste
3-4 tablespoons oil
fresh lovage and parsley, a handful of each
hot pepper and sour cream for serving
Instructions
1. Wash the meat, cut it into suitable cubes, and put it to boil in cold water in a large pot. Over medium heat, skim the foam a few times until it stops forming. If using meat with bones or something tougher, let it simmer for about an hour.
2. While the meat is boiling, peel and chop all the vegetables: dice the onion and leek, and cut the carrot, parsnip, celery, and bell peppers into small cubes. Keep the potatoes and zucchini separate, also diced.
3. In a pan, heat 3-4 tablespoons of oil and sauté the onion, leek, carrot, parsnip, and celery for about 7-8 minutes, until they soften and take on a bit of color. Do not let them brown too much.
4. When the meat is nearly cooked (test with a fork; it should go in easily), add the sautéed vegetables to the pot. Add the bell peppers as well. Let it boil for 10-12 minutes.
5. Add the potatoes and zucchini. Continue boiling until the potatoes are soft, about 20 minutes.
6. Add the chopped tomatoes or tomato juice/paste. Stir and let it boil for another 5 minutes.
7. When the vegetables are well cooked, pour in the hot sour borscht, to taste. I usually add about 500 ml but adjust if I want the soup more sour. Let everything simmer on low heat for 2-3 minutes, then taste for salt.
8. Beat the eggs with a fork, not too frothy, just enough to combine. Start pouring the egg in a thin stream directly into the pot, gently stirring with a fork to create threads.
9. Turn off the heat. Add the finely chopped greens, cover, and let it sit for 10 minutes before serving.
Why I make this recipe often
It's one of the quickest meat soups I can make if I cut the meat into small cubes. It doesn't require much, and it turns out good whether I use fewer or more vegetables, depending on what I have in the fridge. It keeps well for a few days, making it handy for lunch or dinner without stress. Plus, the egg at the end makes the soup heartier without being heavy on the stomach.
Tips and Variations
Tips
For a richer flavor, you can boil the meat with bones and then remove them before adding the vegetables.
Add the borscht at the end, only when everything is cooked, so it doesn’t toughen the vegetables.
Don’t let the egg boil too much after adding it, as it can break apart too much.
If you find too much fat on the surface, you can skim it off with a spoon after boiling the meat.
Substitutions
You can use veal if you want a lighter soup.
Instead of sour borscht, bottled borscht or even lemon juice works (the result isn’t identical, but it will be sour).
If you don’t have zucchini, you can skip it; it doesn’t significantly change the soup.
You can use homemade tomato paste or canned tomatoes without any issues.
Variations
You can add other vegetables, such as parsley root or even green peas for texture.
If you prefer not to add eggs, you can omit them; the soup will be clearer.
For a meatless version, the soup can be made with just vegetables and still turns out quite well.
Serving Ideas
I serve it with sour cream and hot pepper on the side, so everyone can add as much as they want.
It also goes well with homemade bread or cold polenta.
For a fresher taste, I add lovage to each bowl, not just in the pot.
Frequently Asked Questions
Can the soup be made without eggs?
Yes, just skip them at the end. The soup will be clearer, but it won’t lose much in taste.
How long should the meat boil?
It depends on the type of meat. For brisket or beef tenderloin cubes, about 60-90 minutes, until it can be pierced easily with a fork.
Can I use pork instead of beef?
You can, but the taste and texture will be different. Pork cooks faster and is fattier.
Can the soup be frozen?
Yes, but the added egg may slightly change the texture after thawing. If you want to freeze it, it’s better to add the egg after thawing and reheating the soup.
Nutritional values (estimate per serving)
Calories: approximately 220 kcal
Protein: 18 g
Fat: 10 g
Carbohydrates: 15 g
It’s a protein-rich recipe, quite balanced for a main meal. The calorie count may vary depending on the type of meat and how much sour cream you add when serving.
Storage and Reheating
The soup keeps well in the fridge for 3-4 days. I only heat as much as I’m going to eat, on low heat, so the vegetables don’t break apart. If stored longer, the borscht may sour the soup more, but that’s not a drawback. I don’t recommend freezing it directly with the egg, as the texture of the cooked egg changes slightly upon thawing.
Ingredients: Choose the quantities according to the desired number of servings: 500 g of beef (tenderloin/shank) borscht, potatoes, green bell pepper, red bell pepper, onion, leek, carrot, parsnip, zucchini, celery, tomatoes, 2 large eggs, tomato paste/tomato juice, salt to taste, fresh lovage and parsley, hot pepper and sour cream for serving.
