Beef soup with broccoli

Beef Soup with Broccoli

On days when I crave a hearty soup but want something with fresher vegetables, I think of this version with beef shank and broccoli. I sometimes make it in the afternoon, especially when I have time to let the meat simmer while preparing the vegetables one by one. The broccoli adds a slightly different note compared to classic beef soup, but it doesn't change the basic flavor much. The potatoes, carrots, and celery also contribute to the final texture. If I have sour cream and hot peppers in the fridge, I definitely serve them on the side.

Quick Info

Total time: approx. 1 hour and 30 minutes
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Servings: 6
Difficulty: medium
Recipe type: soup, lunch

Ingredients

1 beef shank
2 large carrots (one grated, the other sliced)
2-3 potatoes
1 white onion
1 piece of celery
2 small tomatoes
2 tablespoons of tomato paste
A few broccoli florets
Vegetable seasoning
White pepper
2-3 tablespoons of olive oil
Fresh parsley

Preparation Method

1. Place the beef shank in a pot with cold water. Once it comes to a boil, let it simmer for about 30 minutes. In the meantime, skim off any foam if necessary. When it's done, remove it and let it cool slightly.

2. Chop the onion finely. Grate one carrot, and slice the other. Dice the celery. Sauté all these vegetables in 2-3 tablespoons of olive oil in a pan. I don’t keep them on the heat for long, just enough to release their aroma, about 5-6 minutes.

3. Cut the boiled beef into bite-sized cubes for the soup. Return it to the pot with the broth it cooked in. Add the sautéed vegetables.

4. Add more water if needed, to ensure there’s enough liquid for a soup. Set it on low heat and let it simmer gently.

5. When the vegetables are almost cooked, add the diced potatoes, diced tomatoes, the two tablespoons of tomato paste, vegetable seasoning, and a bit of white pepper. At this point, I also add peas if I'm using them.

6. Cut the broccoli florets into smaller pieces and add them towards the end, when the other vegetables are nearly cooked. Broccoli cooks quickly, in about 7-10 minutes.

7. Finally, taste for salt or additional vegetable seasoning and add more if necessary. Turn off the heat and sprinkle with freshly chopped parsley.

8. When serving, place sour cream and hot peppers on the table.

Why I Make This Recipe Often

I appreciate that it uses shank, which cooks relatively quickly and doesn’t require much fuss. The ingredients are simple and easy to find, and the soup always turns out quite clear and hearty. It’s also great if I want to make something that keeps well in the fridge for 1-2 days.

Tips and Variations

Tips

- Don’t overcook the broccoli, or it will break apart and discolor the soup.
- If you want a clearer soup, skim the beef broth well.
- Taste towards the end and only add more vegetable seasoning or salt if you feel it’s necessary.

Substitutions

- You can omit the potatoes or replace them with zucchini if you want something lighter.
- Instead of shank, you can use ribeye, but the cooking time may vary.
- Peas can be omitted or replaced with green beans if you don’t have peas on hand.

Variations

- You can add a teaspoon of vinegar or lemon juice at the end if you prefer a tangier soup.
- For those who want a richer soup, you can add a handful of small noodles towards the end.

Serving Ideas

- Sour cream and hot peppers are always a must, especially for those who like their soup a bit spicy.
- Serve with fresh bread or a bit of crushed garlic, according to taste.

Frequently Asked Questions

1. Can I use another cut of beef instead of shank?
Yes, other bone-in cuts like beef ribs work too, but they should also be fatty for flavor. Cooking time may vary.

2. If I don’t have broccoli, what can I use?
You can make it without or substitute it with cauliflower. The texture is similar.

3. Is the peas necessary?
No. If you don’t have them or don’t like them, you can skip them. The soup doesn’t depend on them.

4. What should I do if the soup seems too thick?
Add a bit of hot water and let it come to a boil before adjusting the salt.

5. Can this soup be frozen?
I don’t recommend it, as the broccoli loses its texture when thawed. It’s better to keep it in the fridge and consume it within the next two days.

Nutritional Values

Estimation for a medium serving:
- Calories: 180-220 kcal
- Protein: 15-20 g
- Carbohydrates: 15-18 g
- Fats: 7-10 g

Values may vary depending on how much sour cream you add when serving. This soup is rich in protein from the meat, fiber from the vegetables, and low in carbohydrates (mainly from potatoes and peas).

Storage and Reheating

It keeps well in the fridge for two days. I reheat it directly on the stove over low heat. If it thickens, I add a bit of water. I don’t recommend freezing it, as the broccoli becomes too mushy after thawing. The soup is best enjoyed fresh or within a day after preparation.

 Ingredients: 1 beef shank, 2 large carrots, 2-3 potatoes, 1 white onion, 1 piece of celery, 2 small tomatoes, 2 tablespoons of broth, a few broccoli florets, vegeta, white pepper, 2-3 tablespoons of olive oil, fresh parsley

 Tags:  beef soup