Beef soup

Beef soup like at mom's house

Beef soup is a classic dish, full of flavor and warmth, that reminds us of family meals and moments spent with loved ones. This traditional recipe is not just a meal, but a true hug in a bowl, perfect for chilly days or to celebrate joyful moments. I invite you to discover how to prepare a delicious beef soup, step by step.

Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Number of servings: 6

Ingredients:

- 500 g beef bones (I recommend bones with meat and marrow bones for a rich taste)
- 300 g beef, diced
- 3 carrots, peeled and diced
- 1 parsley root, peeled and diced
- 1 slice of celery, diced
- 1 small green pepper, diced
- 1/2 red pepper, diced
- 1 handful of cauliflower, broken into florets
- 1 whole onion
- 1 potato, peeled and diced
- juice of 1 lemon
- 1 cup of homemade borscht (or to taste)
- 2 tablespoons of dried vegetables (optional, for an intense flavor)
- salt, to taste
- fresh parsley leaves, for garnish
- 1 celery leaf, tied
- oil, for sautéing

Preparation:

1. Preparing the bones and meat: Start by washing the bones well under cold running water. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. When the water starts to boil, you will notice foam forming on the surface. This foam contains impurities, so make sure to remove it with a spoon or skimmer.

2. Adding the vegetables: After skimming the bones well, add the diced meat to the pot. Let everything boil over medium heat for 15-20 minutes. Meanwhile, in a separate pan, heat 2-3 tablespoons of oil and add the carrots, parsley, and celery. Sauté these vegetables for 5-7 minutes until they become slightly translucent.

3. Combining the ingredients: After the bones and meat have boiled a few times, add the sautéed vegetables to the pot. Also add the diced pepper, then the tied celery leaf and the whole onion. Let everything simmer together for about 30 minutes over low heat.

4. Finishing the soup: After 30 minutes, add the diced potato and the cauliflower florets. Let the soup continue to boil until all the vegetables are tender (about 15-20 minutes). Finally, add the lemon juice and borscht, to taste, and mix well.

5. Serving: When the soup is ready, remove the onion, bones, and celery leaf. The meat from the bones can be pulled off and added back to the soup for extra flavor. Serve the soup hot, garnished with chopped fresh parsley.

Practical tips:

- Choosing the bones: Marrow bones provide a deep taste and unmistakable aroma. If you have access to beef bones with meat, you will get an even more delicious soup.
- Vegetables: You can also add other vegetables, such as zucchini or green beans, depending on your preferences.
- Borscht: If you prefer a more sour soup, feel free to add more borscht.
- Vegetarian version: For a vegetarian version, replace the bones and meat with fresh vegetables and use vegetable broth for the soup.

Calories and nutritional benefits:

A serving of beef soup has approximately 300-350 calories, depending on the amount of meat and vegetables used. This soup is rich in proteins, vitamins, and minerals due to the varied ingredients. Carrots and parsley are excellent sources of vitamin A, while celery and cauliflower provide important fiber.

Frequently asked questions:

1. Can I use pork instead of beef?
Of course! The soup will have a different taste, but it will be just as delicious.

2. How can I keep the soup longer?
Store the soup in an airtight container in the refrigerator, where it can last up to 3 days.

3. Can the soup be frozen?
Yes, the soup can be frozen, but it is recommended not to add lemon or borscht before freezing. Add them before serving.

Beef soup is a dish that brings together tradition and the love of cooking. Don't forget to serve it with a slice of fresh bread and enjoy every spoonful! This is not just a meal, but an experience that connects us to cherished childhood memories. Enjoy your meal!

 Ingredients: beef bones (I took one with meat and one with marrow) 300 g diced beef 3 carrots 1 parsley root 1 slice of celery 1 small green pepper 1/2 red pepper 1 handful of cauliflower florets 1 onion 1 potato 1 lemon 1 cup of homemade borscht 2 tablespoons of dried vegetables (by sylvia) salt parsley leaves 1 celery leaf oil

 Tags:  soup beef carrots pepper cauliflower