Beef soup with vegetables

Beef soup with vegetables - a comforting delicacy

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 6

Beef soup with vegetables is a traditional dish known for its rich flavor and comforting consistency. This recipe is ideal for chilly days when we crave a warm and nourishing meal. Although the soup may seem complex, I will guide you step by step to achieve a perfect result.

Ingredients needed

- 500 g beef (ideally from the thigh for a tender texture)
- 1 bell pepper (can be red or green, depending on preference)
- 1 large onion
- 2 carrots
- 1 slice of celery
- 2 medium potatoes
- 1 cup of green peas (fresh or frozen)
- 1 hot pepper (for an extra kick, optional)
- A handful of fresh parsley
- Juice of 1 lemon (or to taste)
- Salt, to taste
- 50 ml oil (preferably sunflower or olive oil)

Step by step

1. Preparing the ingredients
Start by washing the beef under cold running water. Cut it into cubes of about 3 cm, so it cooks evenly. If you have time, let the meat marinate for a few hours in lemon juice and a little salt to make it more tender.

2. Cleaning the vegetables
Peel the onion, carrots, celery, and potatoes. Chop the onion finely, slice the carrots into rounds or cubes, cut the celery into thin slices, and the potatoes into cubes. The bell pepper should be cut into strips, and the hot pepper can be left whole or halved, depending on how spicy you want the soup.

3. Sautéing the ingredients
In a large pot, add the oil and heat it over medium heat. Put the meat in the hot oil and fry it for 3-4 minutes, stirring constantly. This step will help seal in the juices of the meat and add a delicious flavor to the soup.

4. Adding the vegetables
Once the meat is slightly browned, add the chopped vegetables (onion, carrots, celery, and bell pepper). Sauté them together with the meat for another 5 minutes, allowing the flavors to blend.

5. Boiling the soup
Add about 3 liters of water to the pot, ensuring the ingredients are completely covered. Add salt to taste and the green peas. Let the soup boil over medium heat for 40 minutes, or until the meat and vegetables are tender.

6. Balancing the soup's acidity
When the soup is ready, gradually add the lemon juice, tasting constantly to adjust the acidity to your liking. The soup can be more or less sour, depending on individual preferences.

7. Serving the soup
Finally, sprinkle fresh chopped parsley on top and, if you like, add the hot pepper for an extra flavor boost. Serve the soup hot, alongside a slice of fresh bread or croutons.

Practical tips

- For an even richer flavor, you can add a few black peppercorns or bay leaves during boiling.
- Recipe variations: You can replace the peas with green beans or add zucchini for a different texture.
- Nutrition: Beef soup is an excellent source of protein, vitamins, and minerals, thanks to the mix of meat and vegetables. Each serving has about 250-300 calories, depending on the amount of oil used.

Frequently asked questions

1. Can I use frozen meat?
Yes, but make sure to completely thaw it before cooking to achieve an even texture.

2. How can I make the soup lighter?
You can reduce the amount of meat and add more vegetables, or use chicken, which is less fatty.

3. What other recipes pair well with beef soup?
This soup pairs perfectly with warm polenta or homemade bread. A light green salad can also complement the meal.

Beef soup with vegetables is not only a delicious dish but also a recipe that brings back memories of family meals filled with warmth and joy. I encourage you to try it and personalize your recipe with your favorite ingredients. Enjoy your meal!

 Ingredients: 500 beef 1 bell pepper 1 onion 2 carrots 1 slice of celery 2 potatoes 1 cup of green peas 1 hot pepper parsley 1 lemon - juice salt 50 ml oil

 Tags:  soup cow vegetables