Simple soups in meat broth. Meat soup

Secret Recipes soups on meat broth every hostess has. This dish, at first glance uncomplicated, has a marvelous feature - it acquires its own unique taste in different hands, even if the same ingredients were used. Diversity palatability meat soups it depends on what meat was used in cooking, how concentrated the broth was, how the vegetables were cut and in what order they went into the pan, how many spices were added to the soup, and on many other tiny nuances.

The easiest way to cook soup in meat broth: boil the meat, add chopped potatoes there, add carrots and onions a little later. By the way, it is better to sauté the onion with carrots first, so that the dish becomes even more fragrant and nutritious. Bring to readiness, salt, pepper, add spices to taste. Serve sprinkled with herbs, you can add croutons, boiled egg halves, sour cream, chopped garlic.

Rich broth - the basis of a delicious soup

For the broth, meat on the bone is suitable. The bone needs to be chopped so that more extracts stand out during cooking, so the soup will be rich and thick. You can take beef, pork, chicken, taking into account your taste preferences. Recipes for soups with chicken and beef are considered dietary, if you like it fatter - take pork. It is better to cook the chicken whole, for the broth from pork meat a shoulder blade is suitable, for beef - ribs or neck, for lamb soups - ribs, shoulder blades or medallions. The main thing is to choose meat fresher and younger. Young meat is cooked in just an hour and a half, while old meat will have to be cooked for at least 2-3 hours.

In meat broth, peppercorns, bay leaves, and onions are always present. You need to add salt and spices when the meat is almost ready. Salt the broth only lightly so that in the process of cooking the soup you can add salt as needed. Moreover, by the time the broth is ready, the volume of liquid in the pan will decrease by almost a third, and the broth will become more concentrated. It is better to use purified and soft water; in hard water, the meat does not give up its taste and aroma. For 1 kg of meat - 2-3 liters of water. Strain the finished broth through a sieve to achieve maximum transparency of the soup.

7 meat soups for every day of the week

Recipes for soups in meat broth are in national cuisine every people. Ukrainians prefer borscht, Caucasian peoples prefer shurpa, Russians have been cooking cabbage soup with meat since ancient times. And modern versions of soups cannot be counted at all. Almost any vegetables and cereals are harmoniously combined in meat broth. Rice, buckwheat, millet, pasta, mushrooms, cabbage, celery - mix anything, because meat soup is a universal dish.

Mushroom with meat

Mushrooms go well with meat. Whatever recipes you use, mushroom soup with meat broth will turn out hearty and tasty. So that the taste of meat and mushrooms does not interrupt each other, they are cooked separately, connecting only at the very end. This preserves the delicate aroma of mushrooms in meat broth. We will reveal to you the secret of this cooking method. mushroom soup.

The meat is put into boiling water in a whole piece. The result will be a moderately rich broth, the meat will remain juicy, with a pronounced taste. Mushrooms, on the contrary, are placed immediately in cold water to get a strong mushroom broth. Agree, the method is slightly laborious, but the effort is worth it. When there is mushroom in the meat broth, the meat will be saturated with mushroom aroma, the dish will become incredibly appetizing. At the end, be sure to add chopped dill and parsley, peppercorns and bay leaves.

Meat with pasta

For women, pasta is often on the list of forbidden foods. And absolutely in vain. Pasta contains vegetable fiber, which cleanses the body of toxins, gives a feeling of satiety for a long time, so during the day you want to eat less. Pasta in any form is the favorite food of most children. Therefore, be sure to try the recipes for soups with pasta in meat broth. Pasta goes well with tender veal, a source of protein and vitamin B. Ready soup Serve with croutons, grated parmesan cheese and herbs. The soup is quick to prepare, but very tasty.

Green meat soup

Recipes for sorrel soups in meat broth are based on the traditions of Russian folk cuisine. The taste of green soup is original and unique due to the thick, rich broth and variety of ingredients, the most important of which is sorrel. Juicy leaves of young spring sorrel are rich in vitamins and very useful. 100 grams of sorrel contains the daily requirement of vitamin C. Carrots, beets, potatoes, sometimes beans, as well as boiled eggs and chopped greens, including green onions. green soup eaten hot and cold, with and without sour cream. Spicy lovers can safely add mustard to it.

Shurpa in Uzbek

Various shurpa recipes converge on a single principle - fatty rich broth, a large number of vegetables, herbs and spices. Although there are many cooking options. Each Asian country has its own traditional recipes. AT classical performance Shurpa is made from lamb meat. There are recipes for shurpa with beef, pork, chicken and even fish. Zira and basil are always added to the Uzbek shurpa, and the dish itself is prepared either from raw meat- kainatmu, or from fried lamb - kovurmu. To make shurpa a beautiful shade, a large amount of paprika is added to the dish.

Buckwheat with meatballs

Buckwheat contains a lot of iron, so it is very healthy, and at least once a week, buckwheat soup should decorate your table. Cooked with tender meatballs in rich meat broth, the soup will taste original, very satisfying and not at all banal. Perfect for those who want to lose weight, but love to eat hearty and tasty. The recipe can be modified at your discretion, instead of buckwheat, add any cereal - rice, pearl barley, wheat. The soup is best served with sour cream and herbs. Spicy lovers are allowed to put crushed garlic.

Kharcho in Georgian

Traditional Georgian recipes kharcho soup is made only from beef. After all, the name “kharcho” itself is translated as “beef soup”. But, having migrated to the cookbooks of other countries, the dish has changed a little. Now you can cook kharcho on any meat broth, including pork.

To prepare a real kharcho, you need a list of not quite ordinary ingredients. First, you need a special tklapi dressing - sun-dried tkemali puree. If you can’t get tklapi, try to find tkemali sauce, or, at worst, fresh cherry plum. If these ingredients are not available, the soup can be seasoned with pomegranate juice. The remaining components can be found in the kitchen of any housewife - a handful of rice, nuts, onions, garlic and suneli hops - they must be thrown into the soup when the rice is ready. Next, the dish is languishing over low heat, served, sprinkled with fresh cilantro.

Russian cabbage soup

Russian shchi is a sour soup made from sauerkraut and vegetables. Shchi can be cooked on meat, fish, mushroom broth, with the addition of various cereals. In the process of cooking, the vegetables are laid raw in the pan, do not fry. If used sauerkraut, you can immediately fill it with cold broth and start cooking. If the cabbage is stewed, it is put only in a boiling broth. If, apart from vegetables, nothing is put in the soup, such cabbage soup is called “empty”. And there are “daily” cabbage soup, this dish is insisted for a whole day to gain real taste. Russian cabbage soup is served with sour cream. This dish itself has a delicate aroma and a special flavor, so it is better to limit the amount of spices.

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Step 1: prepare the meat.

Thoroughly rinse the pork and veal under running water and spread on a cutting board. Using a knife, we clean the meat from veins and films. Now cut the ingredients into medium pieces and put them in a clean pan.

Step 2: prepare the carrots for the broth.

Using a knife, peel the carrots and rinse thoroughly under running water. Then put the vegetable on a clean plate and leave it aside for a while.

Step 3: prepare the onion for the broth.

With a knife, peel the onion from the husk and rinse thoroughly under running water. Now we transfer it to a container with carrots. Attention: for the preparation of the broth, we will definitely use vegetables, since they will give it aroma and a beautiful color.

Step 4: prepare the meat broth.

Before preparing the soup, we need to cook the broth. To do this, fill the pan with pieces of meat with ordinary cold water so that it completely covers the main components of approximately by 12-15 centimeters. Attention: depends on the amount of liquid, how much will be rich broth. But this is a matter of taste. For example, I like when the soup turns out to be liquid, so I add more water. So, put the container on medium heat and cover with a lid. When the liquid just begins to boil, be sure to use a slotted spoon to remove the resulting foam from its surface and throw it into the sink. Then add a little salt, peeled carrots, onions, as well as black peppercorns and bay leaf to the pan. Mix everything well with a tablespoon, reduce the heat to a minimum and cook the broth under the lid. In the meantime, prepare all the ingredients for the soup. Important: in general, pork and veal broths cook very quickly, about 25-35 minutes depending on the cooker. Therefore, be sure to check the readiness of the meat from time to time (it should become soft) and mix all the ingredients.

Step 5: prepare the rice.

Pour the rice into a sieve and rinse under running water. Do this until the liquid becomes clear. Immediately after this, we leave the cereal aside so that excess water can drain from it.

Step 6: Prepare the Potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the component on a cutting board and chop into cubes. We move the finely chopped vegetable into a deep bowl and fill it with ordinary cold water so that it completely covers it. This must be done so that the potatoes do not change color when exposed to air.

Step 7: Prepare the onion for the soup.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate.

Step 8: Preparing the Carrots for the Soup

Peel the carrots with a knife and rinse well under running water. Then, using a coarse grater, grind the component directly on the cutting board. Pour the carrot chips into a clean plate.

Step 9: Preparing the Bell Peppers

We wash bell pepper under running water and place on a cutting board. Using a knife, remove the stem and seeds. Then grind the component into cubes and pour into a clean plate.

Step 10: Prepare the roast.

Pour a small amount of vegetable oil into a frying pan and place over medium heat. When the container with the contents warms up well, pour chopped onions and carrots into it. From time to time, stirring with a wooden spatula, fry the vegetables until soft. Immediately after that, add diced bell peppers to the pan and continue to cook everything again. 7–10 minutes. Attention: do not forget to stir the frying with improvised equipment all the time so that the components do not burn at the base. When the onion becomes transparent and acquires a soft brown color, and the pepper is soft, turn off the burner and set the container aside.

Step 11: Preparing the Greens

We wash the parsley under running water, shake off excess liquid and spread it on a cutting board. Finely chop the greens with a knife and pour into a free saucer. Attention: this component in the soup is not necessary to add at all. But I love it when first courses smell fresh and summery, so I always add greens. in 5 minutes until ready and before serving to the dinner table.

Step 12: Prepare the meat soup.

When the broth is ready, add chopped potatoes and washed rice to it. Mix everything thoroughly with a tablespoon and wait for the liquid to boil again. Immediately after that, we pinpoint 15 minutes and cook soup. After the allotted time, pour the vegetable frying into the pan. Again, mix everything well and cook the dish 5 more minutes.

At the end, turn off the burner, and cover the container with a lid and leave it aside. Let the meat soup brew a little.

Step 13: Serve the meat soup.

With the help of a ladle, pour the meat soup into deep plates, sprinkle with fresh herbs if desired and serve to the dinner table along with slices of bread.
Enjoy your meal!

To prepare meat soup, you can also use beef, chicken, rabbit meat, turkey and even lamb with liver;

To make the soup very fragrant and juicy, it is best to cook it over low heat in a special pot. But a cauldron or pan with a thick bottom is also suitable;

To add spice and piquancy to the dish, you can add chopped garlic, pickled olives and sour cream to it just before serving.

Soup with chicken, potatoes and vermicelli is a great solution for hearty lunch. Preparing such a dish is simple, you will need ordinary products and less than an hour of time. Chicken soup with potatoes and noodles it turns out rich, fragrant and very tasty.

chicken legs, potatoes, carrots, onions, vermicelli, bay leaf, vegetable oil, salt, ground black pepper

If you love pickle but don't want to mess with it for a long time, then make pickle with canned fish. You will love this savory yet tender fish soup with pink salmon, pickles and rice.

canned salmon, potatoes, pickled cucumbers, rice, onion, carrots, garlic, tomato paste, lemon peel, vegetable oil, herbs, salt

Pea soup and smoked meats are simply made for each other. FROM smoked meat thick, rich and boiled pea soup with yellow peas acquires a special aroma and taste and becomes perfect. Today we will cook pea soup with smoked chicken fillet. This soup is the perfect first course for your daily lunch!

dried peas, chicken fillet, potatoes, carrots, onions, sunflower oil, dill, parsley, bay leaf, salt, ground black pepper, water

Hungarian beef goulash soup is a great option for lunch. Goulash soup according to this recipe is very hearty and fragrant. Since Hungarian goulash soup is both the first and second in one, adjust the amount of liquid as you wish.

beef, potatoes, bell peppers, carrots, tomatoes, onions, garlic, tomato paste, water, ground paprika, vegetable oil, cumin seeds, salt

Soup with meatballs and noodles is a hearty first course that is easy to prepare.

minced meat, potatoes, carrots, onions, noodles, bay leaf, vegetable oil, seasoning, garlic powder, salt, water

Favorite dish childhood - milk soup with vermicelli! Sweet, tender, creamy taste! I still love this milk soup very much, we occasionally indulge in a couple with a child. :) Preparing such a soup is elementary and very fast, for which it takes a well-deserved place of honor in the list of the most popular breakfast dishes!

milk, vermicelli, sugar, salt, butter

Most often, I cook borscht from the back of a chicken or pork ribs. However, today I decided to cook borscht with stew. It turned out very satisfying and tasty first dish.

stew, potatoes, beets, carrots, onions, vegetable oil, apple cider vinegar, tomato paste, salt, seasoning, water

From ordinary products, an interesting soup with dumplings is obtained, which has a bright mushroom flavor. dumplings for this buckwheat soup are prepared from potatoes, so it is convenient to cook such a soup if there are leftover mashed potatoes.

chicken meat, potatoes, buckwheat, fresh mushrooms, carrots, onions, vegetable oil, eggs, wheat flour, bay leaf, salt, water

Although cheese soup with smoked sausages, potatoes and rice is not made with meat broth, it has a rich taste and wonderful aroma. Cheese soup According to this recipe, it is prepared quite quickly and turns out to be hearty and very tasty. If you don't have enough time, try making this soup.

sausages, processed cheese, potatoes, rice, carrots, onions, garlic, vegetable oil, salt, bay leaf, black peppercorns, water, parsley, croutons

Very fragrant, hearty, but light soup with meatballs, cabbage and green peas prepared very quickly, from available ingredients. A great choice for lunch on a weekday.

minced pork, potatoes, white cabbage, frozen green peas, onion, parsley, salt, ground black pepper, vegetable oil, water

Delicious and original rice soup with chicken fillet, mushrooms and cream! Despite the fact that the soup is prepared without potatoes, due to rice it turns out to be thick and satisfying. Cream gives the soup a pleasant aroma, milky color and a light creamy aftertaste.

chicken fillet, fresh mushrooms, rice, cream, carrots, onion, sunflower oil, flour, herbs, bay leaf, salt, ground black pepper, water

Fish soup cooks much faster than soup with meat broth - this is a big advantage. fish soups. You can cook soup from one type of fish, or from several. You can also use canned food for this purpose. Well, today we will cook mackerel soup. This is a rather oily fish, so the soup will turn out rich. The recipe for a delicious, healthy and nutritious mackerel soup with potatoes and rice will appeal to the most demanding gourmets.

mackerel, rice, potatoes, carrots, onions, garlic, sour cream, rosemary, lemon, sunflower oil, parsley, ground black pepper, salt, water

soup with beets, pork ribs and pickles - an original, beautiful and very appetizing first course. Pickled cucumbers and cucumber pickle give beetroot soup interesting taste and natural sourness. Beets and salted cucumbers match well with each other. Meat broth based pork ribs makes the soup even tastier and more satisfying.

pork ribs, beets, pickled cucumbers, onions, carrots, potatoes, cucumber pickle, vegetable oil, garlic, bay leaf, black peppercorns...

Bean soup with minced meat and rice prepared according to this recipe turns out to be very tasty, thick and rich - good and hearty meal for lunch. The soup is prepared very quickly if you use ready-made minced meat and canned beans.

canned beans, minced meat, rice, onion, seasoning, salt, ground black pepper, vegetable oil, herbs, water

Spicy, fragrant and very rich red lentil soup with vegetables will take you to the East. Fans of exotic cuisine will be happy to try this soup.

chicken breast, water, bay leaf, sweet peas, salt, red lentils, onions, carrots, sweet peppers, cauliflower, cherry tomatoes, garlic...

A simple recipe for fish soup. Carp, like other river fish, has a lot of bones. But what a chic broth gives river fish! Therefore, the ear river fish it turns out very tasty, rich, and when solidified, it almost always gels. Ukha with potatoes will be more satisfying.

crucian carp, potatoes, onions, carrots, sunflower oil, bay leaf, dill, parsley, salt, ground black pepper, water

Tender pickled mushroom dumplings cooked in chicken broth- the soup is just super! We tried these mushroom dumplings for the first time and were very pleased. Preparing dumplings according to this recipe is easy, we will repeat!

chicken broth, protein, breadcrumbs, marinated mushrooms, parsley, salt, ground black pepper

Thick, rich and tasty soup With chicken ventricles and millet - the perfect first course for a family dinner, which is very easy to prepare.

chicken stomachs, millet, onion, carrots, herbs, salt, water

Wonderful soup with oatmeal and potatoes, light and very healthy. You can cook such a soup with meat, meatballs or broth, but try this one lean version, and you will be pleasantly surprised how tasty the soup turns out with a minimum amount of products!

Cheese soup with meat broth- another of the successful experiments with soups. It turned out to be a very tasty rich soup with a cheese flavor and the aroma of meat broth. Wonderful hearty, I would even say " male dish" for lunch.

Ingredients:

• Pork - 400 gr. (on the bones)
• Onion - 2 pcs.
• Carrot - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 100 gr.
• Vegetable oil - 2 tbsp.
• Rice - 3 tablespoons
• Water - 3 liters.
• Salt - to taste
• Pepper - to taste

Cooking method

Step 1

First we need to cook the broth. To do this, put meat and onions in a saucepan, fill with water and cook the broth until the meat is ready. The fire must be weak.

Step 2

We take out the finished meat, cool and cut.

Step 3

Cut potatoes into medium cubes.

Step 4

Wash the rice well.

Step 5

We rub the processed cheese on a fine grater to make it easier to do, you can first put it in the freezer for 10-20 minutes.

Step 6

Finely chop the onion and carrot. We pass them on vegetable oil.

Step 7

Greens finely cut.

Step 8

Add salt to taste to the broth and put the rice, cook for 10 minutes.

Step 9

Then put the chopped meat

Step 10

Next, add potatoes. We cook 5 minutes.

Step 11

Now it's the turn of carrots and onions.

Step 12

Now we send the cheese to the soup and stir well until the cheese dissolves.

Step 13

Soup with pumpkin on meat broth with beef

If you decide to lose some weight, pumpkin soup with beef broth is the best for this purpose, as pumpkin promotes weight loss.

Preparation time: 20 minutes

Cooking time: 1 hour 30 minutes

Total time: 1 hour 50 minutes

Ingredients

• Beef meat - 500 gr.;
• White cabbage - 0.5 fork;
• Potatoes - 4 - 5 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Pumpkin - 500 gr.;
• Rice - 0.5 cups;
• Dill and parsley greens - 30 - 60 gr.;
• Lemon or lime - 2 - 3 slices per serving.

Cooking method

1. Rinse the meat on the bone and cut into medium pieces.
2. Put the meat in a saucepan, cover with cold water and add a pinch of salt.
3. Bring everything to a boil and simmer for 1.5 hours, skimming off the foam.
4. When the meat is cooked, remove it from the broth, remove it from the bone, cut into pieces, approximately 3.5 - 4 centimeters on a side, and put back into the broth.
5. While the meat is being cooked, we clean the vegetables, cut the onion into small cubes, sticks or strips, three carrots on a grater, chop the cabbage.
6. We clean the pumpkin and potatoes and cut them into cubes with a side of 3 centimeters.
7. We sort the rice and rinse well with water.
8. We remove the meat from the broth and filter the broth through a sieve.
9. Then add potatoes, cabbage, pumpkin, cereals and bay leaf to the broth.
10. Before adding carrots and onions, lightly fry them in vegetable oil until the onions are golden brown.
11. Cook the soup until all ingredients are ready. After that, salt the soup to taste, add spices and decorate with finely chopped dill, parsley and lemon or lime slices.
12. Pour the finished soup with pumpkin in meat broth into bowls, add a little milk, cream or sour cream, but without these components it turns out very tasty!

Enjoy your meal!

PEA SOUP WITH MEAT BROTH RECIPE

Peas are distributed all over the world. This product is used for baking pies, cooking cereals, pea soups. You have decided to diversify your weekend menu and cook pea soup with meat broth. There are no difficulties in preparing this dish, it is very simple to prepare it. You can try any recipe for making soup with peas, its taste depends on the meat used in the dish.

PEA SOUP WITH SERVELAT

INGREDIENTS

• Pig meat broth - 2 l
• Peas - 250 gr.
• Oil - 20 gr.
• Potatoes - 280 gr.
• Servelat - 120 gr.
• Onion - 100 gr.
• Carrots - 150 gr.
• Bay leaf
• Pepper

COOKING

1. Peas need to be soaked. First you need to fill it with water and leave it in this form for 2 hours. You can do this at night.
2. It is better to buy pork bones or ribs. They need to cook for 40 - 45 minutes.
3. When the broth is cooked, add the soaked peas to it and cook for 20 minutes.
4. At this time, it is necessary to peel the onions and carrots. Finely chop the vegetables and fry in oil.
5. Peel and wash the potatoes, cut into cubes of the desired size.
6. After the peas have cooked for 20 minutes, add potatoes to it. It must be cooked until fully cooked. Time is 20 minutes.
7. Add sautéed onions and carrots, as well as chopped cervelat, to the soup. You can add other smoked meats.
8. Salt the soup, pepper and put a bay leaf in a container.
9. The soup should brew a little. After 5 minutes of the elapsed time, you can serve the soup that has such a simple recipe.

PEA SOUP MADE FROM MEAT BROTH

To prepare the broth, this recipe suggests choosing a chicken soup set or chicken meat.

INGREDIENTS

• Sunflower oil - 3 tbsp.
• Greens
• Spices (peppercorns, salt, suneli hops)
• Dry peas - 450 gr.
• Carrots - 120 gr.
• Onion - 150 gr.
• Chicken meat for broth - 400 gr.

COOKING

1. Soak dry peas for several hours. Pour it into a bowl and pour cold water into it.
2. Boil chicken or soup set for broth.
3. Boil the broth for about 30 minutes. When it is ready, you need to add peas to the sky. Mix ingredients.
4. In order for the soup to be thick and nutritious, you can add potatoes along with peas. Cut it into medium sized cubes.
5. Mix everything and cook on low heat for 25 minutes.
6. Onions and carrots are well peeled and peeled.
7. Carrots should be grated into large pieces.
8. Chop the onion.
9. Put carrots with onions in a frying pan and sauté in sunflower oil.
10. After the vegetables are lightly fried, put them in a saucepan with broth and peas.
11. All this should be cooked for 10 minutes until cooked.
12. In the already prepared soup, put spices, herbs and salt, mix the ingredients. Turn off the gas supply.
13. Soup should be infused. For 15 minutes, he needs to infuse in a saucepan with a closed lid.

PEA SOUP ON BEEF BROTH

The recipe for pea soup on beef broth has no equal.

INGREDIENTS

• 3 liters of water
• 450 gr. beef
• 100 gr. - bow
• 1 large carrot (150 gr.)
• 3 pieces of potatoes (350 gr.)
• 150 gr. peas
• 3 tbsp vegetable oil
• salt, pepper, bay leaf

COOKING

1. First you need to boil the beef. Cut clean washed meat into pieces and place in a saucepan. Pour a few peppercorns to it, put a bay leaf. Pour water into the container. After the water boils, young meat should be cooked for 2 hours. If the meat is used old, then it must be cooked until the bone separates from the pulp.
2. After the beef is cooked, put the peas into the broth. It must be cooked until soft. The fire must be weak. Add salt.
3. Potatoes, peeled and chopped earlier, should be added to the pan only when the peas are fully cooked. Cook the dish for another 10 minutes.
4. Next, you need to chop the peeled onion finely, and grate the carrots.
5. Saute vegetables in oil in a skillet. You need to fry them until a brown tint appears.
6. Put the roast into the soup. Boil the soup for 2 minutes. Turn off the gas supply.

Soup on beef broth can be put on plates. To improve its taste, you can sprinkle the finished dish with chopped garlic. The aroma will be wonderful.

PEA SOUP WITH TURKEY BROTH

The recipe for this dish is original. Soup with turkey meat broth is delicious and low-calorie.

INGREDIENTS

• 150 grams chopped or whole peas
• 2 tomatoes - 200 gr.
• small carrots - 100 gr.
• 50 gr. or half an onion
• bunch of greenery
• Bay leaf
• sea ​​food salt
• 300 grams of turkey meat

COOKING

1. Soak the peas in cold water for 120 minutes.
2. Pour water into a saucepan, salt it. Place a bay leaf in a container.
3. Cut the meat into pieces and place in a bowl of water.
4. It is necessary to cook the meat until fully cooked, while stirring it. Periodically it is necessary to remove the foam.
5. Once the turkey is cooked, remove it from the pot.
6. Pour peas into the boiled broth. It should be cooked on low heat for half an hour.
7. Put oil in a frying pan, heat well. Put the cooked turkey in the pan and fry it.
8. Add finely chopped onions and grated carrots to the meat.
9. After all the ingredients are fried, put them in a pan with peas. Boil 10 minutes.
10. Wash the tomatoes, peel and cut into small pieces.
11. Add tomatoes to soup. Cook the dish for about 5 minutes.
12. Switch off the stove. Add finely chopped herbs to the soup.

TIPS

• In summer, pea soup in meat broth can be prepared from fresh green peas, and in winter - only from dried ones.
• Pea soup in meat broth may have a yellow color or a bright green tint. It depends on the variety of peas.

Pea soup can be prepared with various smoked meats. Helpers in this can be bacon or sausage.

• Soup on meat broth is served with sausage and black bread.
• Some peoples use pea soup in broth with meat along with cheese and rye bread or croutons.
• People different countries have their own recipe. Some people cook pea soup in a very thick meat broth.
• The recipe for the dish advises using the meat pulp along with the bone, so you get the best fat.
• Each recipe for making pea soup in meat broth differs in the amount of potatoes and peas. This affects the density of the dish.

Beef broth is a healthy and flavorful low-fat base. An excellent preparation for future culinary creations. What kind of soup to cook on beef broth? The choice is huge, I will review 10 delicious and quick step by step recipes soups in beef broth.

The number of cooking options at home is limited only available ingredients, the amount of free time, culinary skills and the imagination of the hostess.

It is better to cook soup from beef pulp or meat on the bone. Before cooking, remove pieces of fat, tendons and film. Properly made beef broth turns out to be transparent, with a rich aroma. It is this broth that is suitable for cooking soup.

Light beef broth soup with vermicelli

Ingredients:

• Water - 2 l,
• Beef (pulp) - 0.5 kg,
• Carrots - 1 piece,
• Onion - 1 piece,
• Potato - 3 large tubers,
• Vermicelli - 2 handfuls,
• green onion, dill, parsley - to taste,
• Salt pepper.

Cooking:

1. Preparing meat pulp for cooking. I immediately cut into pieces, carefully wash. I don’t cook whole, but sliced ​​​​so that it cooks faster and then I don’t have to catch the beef.
2. I cook on medium heat. When the broth boils, remove the foam and reduce the heat to slow. I only add salt at the end.
3. While the beef is cooking, I am preparing vegetable frying for soup. I clean my onions and carrots. I cut the onion into rings, chop the other vegetable with a coarse grater. First I fry the onion, then add the grated carrots. Carefully interfere, pass over low heat.
4. Peel the potato tubers and cut into cubes. When the beef is cooked, I send the potatoes. After 15 minutes I add the passivation.
5. I put the pasta in the soup, throw in the bay leaf, and stir. I increase the fire to a strong one so that the "worms" do not stick together.
6. After two minutes, lower the temperature of the stove. Let the soup brew for 10 minutes. I add spices, salt to taste.
7. I put the finished beef broth soup on plates. I decorate with greens.

Great lunch is ready!

Useful advice. For baby food instead of frying, add fresh chopped vegetables.

Vegetable soup with beef broth

To prepare a rich soup with the addition of vegetables, you will need a large number of ingredients and a ready-made broth on beef meat.

Ingredients:

• Beef broth - 2.5 l,
• Potatoes - 4 things,
• Carrots - 1 piece,
• Bulgarian pepper - half a vegetable,
• Onion - 1 head,
• Pickled ginger - 3 tablespoons,
• Celery - 2 stalks,
• Pickled mushrooms - 100 g,
• Lemon - a few slices
• Pepper, salt, fresh herbs - to taste.

Cooking:

1. I take a 3 liter pot. I pour the finished broth, cover with a lid. I set the fire to medium.
2. I'm preparing vegetables. Peel potatoes and cut into cubes. Carrot rub on a grater. I finely chop the onion and ginger, cut the celery into pieces, chop the mushrooms finely. I clean the seeds from the Bulgarian pepper, grind it.
3. I cook onion-carrot frying in vegetable oil in a separate frying pan. I interfere, pass on low heat.
4. After boiling the broth, add the potatoes. After 10 minutes, I lower the frying and the rest of the crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon slices. I turn off the stove, leave the soup to infuse, tightly closing the lid.

Video recipe

Serve the dish seasoned with fragrant herbs.

Shchi on beef broth

Cook delicious and nutritious soup in a large saucepan for 8 servings in beef or chicken broth. Part of the ingredients will be used to prepare the basis for cabbage soup - a fragrant broth.

Ingredients:

• Beef - 1 kg,
• Carrots - 4 things,
• Onions - 4 pieces,
• Cabbage - 600 g,
• Medium sized potatoes - 6 tubers,
• Lavrushka, salt, pepper - to taste.

Cooking:

1. Wash and peel carrots and onions for the broth base. I put it in a saucepan, send the washed and veined meat there. I pour cold water. When the broth “fits” (boils), I turn off the fire. I carefully remove the foam. Salt to taste.
2. I take out the vegetables from the pan, take out the meat and leave to cool. While the beef is cooling, I work on other ingredients. I start with potatoes. Mine, cut into strips. Shredded cabbage. I add vegetables to the broth.
3. I cut the cooled meat into pieces. I cook the roast in a separate bowl with a little oil. The main thing is to stir in time and not overdo it.
4. I send meat pieces and passivation in cabbage soup only after cooking potatoes.
5. After 8-10 minutes, I throw pepper and parsley into the pan for flavor, add a little salt.

Videos cooking

It turns out nutritious and fragrant soup! Treat family members by decorating the dish with chopped herbs (parsley or dill, to your taste) and sour cream.

Pea soup

Ingredients:

• Water - 2.5 l,
• Meat on the bone - 0.5 kg,
• Potatoes - 4 things,
• Onion - 1 head,
• Carrots - 1 piece,
• Peas - half a glass,
• Garlic - 1 clove,
• Vegetable oil - 4 large spoons,
• Peppercorns, black ground pepper, salt, lavrushka - to taste.

Cooking:

1. Qualitative beef broth- an important component of the future pea soup. Thoroughly wash the beef, put it in a large saucepan. I add cold water and spices to taste. Cook over medium heat for 120-150 minutes. I get rid of foam formations with a slotted spoon.
2. I take the beef out of the broth. Boiled meat will quickly separate from the bone base. I follow a simple process. I'm waiting for it to cool down. Then I cut and send the pieces back to the broth.
3. I wash pre-soaked peas in running water. I put it in a cooking container. I salt the dish. I reduce the fire to minimum. Boil the peas until soft.
4. I send peeled and diced potatoes. I cook for about 15 minutes.
5. Passing carrots and onions. I use vegetable oil. I fry and stir in a timely manner, preventing the products from burning. I send passivation to the soup.
6. Cook for 5 minutes, remove from stove. I add a finely grated garlic clove for flavor.

How to make mushroom soup

Ingredients:

• Water - 2 l,
• Meat on the bone - 600 g,
• Champignons - 200 g,
• Carrot - half fruit
• Potatoes - 6 pieces,
• Onion - 1 head,
• Black peppercorns - 5 pieces,
• Bay leaf - 2 things,
• Salt, basil, sour cream - to taste.

Cooking:

1. Wash the meat thoroughly. I send it to the pan to cook for 2 hours. After boiling, I reduce the fire, avoiding strong boiling of water. I take off the foam.
2. Cooking vegetables for mushroom soup. I cut the potatoes into cubes, chop the carrots in a coarse grater, peel the onion, but do not cut it. I cut the mushrooms into slices.
3. I take out meat from the broth, send potatoes, a whole head of onion, and grated carrots into a container. After the potatoes are ready, I throw in black pepper, mushrooms, parsley. I cook for 10 minutes.
4. I salt the soup, take out the boiled onion and bay leaf. AT ready dish their presence is optional, as they gave off a pleasant aroma.

Soup is best served fresh. I put it on the table, decorating with basil and a spoonful of low-fat sour cream.

Borscht in beef broth

Let's cook together the traditional first course of the Eastern Slavs, designed for 10 servings. It will turn out very tasty. Try it!

Ingredients:

• Meat broth (pre-prepared) - 2 l,
• White cabbage- 150 g,
• Onions - 2 pieces,
• Potato - 6 tubers,
• Carrots - 1 piece,
• Beets - 1 piece,
• Tomato juice - 200 g,
• Vegetable oil - 50 ml,
• Prunes - 3 things,
• Garlic - 3 cloves,
• Salt, spices - to taste.

Cooking:

1. Pour the finished broth into a saucepan. I turn on the fire.
2. I peel beets and carrots, rub on a grater.
3. Passing carrot-onion vegetable mix. First, I fry the onion in vegetable oil, stirring thoroughly. I add carrots. Cook until the onions are golden brown. At the end I add half of the grated beets, pour tomato juice, reduce the fire to a minimum and the carcass.
4. I throw the remaining chopped beets into a boiling broth along with potatoes cut into large cubes.
5. After 7-10 minutes of cooking, I add the crumbled part of the cabbage head to the potatoes, passirovka.
6. When all the borscht ingredients are cooked, the time will come for prunes, dried fruits, which will add an unusual taste to the dish. Wash thoroughly, cut into 4 parts each and send to the soup. Pepper and salt to taste. I take a special press (“garlic press”) and skip 2 cloves.
7. I turn off the soup. I let it brew for 20 minutes, tightly closing the lid. I serve borscht on the table.

Cooking a light sorrel soup

Ingredients:

• Beef broth - 4 l,
• Potato - 4 large tubers,
• Eggs - 2 pieces,
• Sorrel - 1 bunch,
• Sour cream - 50 g,
• Dill, parsley, salt - to taste.

Cooking:

1. I put the broth on the stove. Bring to a boil over medium heat.
2. In a separate container, boil 2 eggs for 8-10 minutes.
3. Peel potatoes, cut into small cubes. I send the vegetable to the boiling broth. I bring the potatoes to a state of readiness.
4. Shinkuyu sorrel and other greens (celery, parsley or dill). I pour it into soup.
5. Cook for 5 minutes, then add chopped eggs on a grater.

Light sorrel soup I serve with sour cream. Top with half a boiled egg.

Potato soup

Ingredients:

• Water - 3 l,
• Beef - 400 g,
• Potatoes - 3 pieces,
• Carrots - 2 pieces,
• Onion - 1 piece,
• Garlic - 2 cloves,
• Tomatoes - 2 pieces,
• Vegetable oil - 1 tablespoon,
• Salt, black peppercorns, herbs - to taste.

Cooking:

1. I put the previously prepared beef broth, filtered through a nylon sieve, on the stove.
2. I clean and cut vegetables. I start with potato tubers and carrots. I cut one carrot into circles, I leave the other for frying.
3. I send the chopped potatoes and carrots to the broth (it should boil slightly).
4. I peel the onion and cut it into rings, rub the carrots on a coarse grater. I send vegetables to passivate in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
5. I'm making tomatoes for soup. I peel the vegetables from the skin, cut into small cubes. I send it to the carrot-onion mixture. I only add salt at the end. I cover with a lid, turn on the minimum fire and simmer for 8 minutes.
6. While the passivation was being prepared, the potatoes and carrots were cooked. I drop vegetable stew. I add pepper, I throw lavrushka. I crush the garlic through a press and send it to the broth. I cook for 10 minutes.

Video recipe

Fragrant and rich potato soup with tomatoes is ready. Serve on the table, sprinkling greens on top and flavoring with a spoonful of sour cream. Eat for health!

How to make bean soup

Ingredients:

• Beef broth - 1.5 l,
• Beans - 300 g,
• Potatoes - 3 things,
• Onion - 1 head,
• Black pepper - 4 peas,
• Bay leaf - 1 piece,
• Salt, parsley root - to taste.

Cooking:

1. To speed up the process of cooking the soup, I fill the beans with cold water in the evening and leave them to soak.
2. In the morning I wash the legumes, pour hot water and cook until half cooked. I drain the water, pour the warmed beef broth. I throw a peeled onion head (whole) into the broth. I put it to boil.
3. I'm peeling potatoes. I cut it into pieces and send it to the broth. I clean the parsley root and chop. I throw it in a saucepan. I cook meat broth with beans and other ingredients over medium heat.
4. I add spices and salt to the soup 5 minutes before the end of cooking.
5. I turn off the stove, let the soup “walk” for 30-40 minutes.
6. I decorate the prepared dish with herbs and sour cream.