Delicious beef broth soups - 10 step-by-step recipes

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

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

Boil soup is better from beef pulp or meat to bones. Before cooking, remove the pieces of bacon, tendons and film. Properly made beef broth is obtained transparent, with a rich aroma. It is such a decoction suitable for boiling soup.

Light soup of beef broth with vermicelli

Photos of noodle soup

  • Water - 2 l,
  • Beef (pulp) - 0.5 kg,
  • Carrots - 1 piece,
  • Bow - 1 thing,
  • Potatoes - 3 large tubers,
  • Vermicelli - 2 handfuls,
  • Green onions, dill, parsley - to taste,
  • Salt pepper.
  1. I prepare the meat pulp for cooking. I cut right into pieces, carefully mine. I’m not cooking in whole, but in a sliced ​​form so that it will cook faster and then not have to catch beef.
  2. Cooking over medium heat. When the broth boils, remove the foam and reduce the heat to slow. Only at the end add salt.
  3. While the beef is getting ready, I'm cooking vegetable soup for soup. Onions and my carrots and I clean. Onion I cut rings, another vegetable I grind with the help of a large grater. First, fry the onions, then add the grated carrots. Cautiously I'm in a hurry, pass on low heat.
  4. I clean the tubers of potatoes and cut into cubes. When the beef is cooked, send the potatoes. After 15 minutes, add passaged.
  5. I put the pasta in the soup, throw the bay leaf, mix it up. I increase the fire to a strong one so that the "worms" do not stick together.
  6. After two minutes, reduce the temperature of the plate. I give the soup to brew for 10 minutes. Add spices, salt to taste.
  7. Ready soup of beef broth I put on plates. I decorate with greens.

Great dinner is ready!

Helpful advice.For baby food, add fresh chopped vegetables instead of roasting.

Vegetable soup on decoction of beef

Vegetarian soup

For the preparation of rich soup with the addition of vegetables will require a large number of ingredients and ready-made broth on beef meat.

  • Beef broth - 2.5 l,
  • Potato - 4 things,
  • Carrots - 1 piece,
  • Bulgarian pepper is half a vegetable,
  • Onions - 1 head,
  • Marinated ginger - 3 tablespoons,
  • Celery - 2 stalks,
  • Marinated mushrooms - 100 grams,
  • Lemon - a few cloves
  • Pepper, salt, fresh herbs - to taste.
  1. I take a 3-liter pot. I overflow ready broth, I cover with a cover. I set the middle fire.
  2. Preparing the vegetables. I clean the potatoes and cut them into cubes. Carrots rub on a grater. Finely crumb onions and ginger, chop celery into pieces, shredded mushrooms finely. I clean the Bulgarian pepper from the seeds, grind.
  3. I cook onion-carrot roasting in vegetable oil in a separate pan. I interfere, pass on low fire.
  4. After boiling broth add potatoes. After 10 minutes, I put down the broil and the remaining crumbled ingredients (except ginger) in the soup. After 15 minutes, add it along with lemon slices. Turning off the stove, leaving the soup to infuse, tightly closing the lid.
Video recipe

Serve the dish flavored with fragrant greens.

Soup on beef broth

Prepare a delicious and nutritious soup in a large saucepan for 8 servings in beef or chicken broth. Part of the ingredients will go to the preparation of the base for the soup - a fragrant decoction.

  • Beef - 1 kg,
  • Carrots - 4 things,
  • Onions - 4 pieces,
  • Cabbage - 600 g,
  • Potato medium size - 6 tubers,
  • Laurel, salt, pepper - to taste.
  1. I clean and clean carrots and onions for broth base. I put in a pan, send there the meat washed and cleaned from the veins. Pour cold water. When the fat “comes” (boils), diminish the fire. Carefully remove the foam. Salt to taste.
  2. I take the vegetables out of the pan, take out the meat and leave to cool. While the beef cools down, I deal with other ingredients. I start with potatoes. My, I cut straws. Shredded cabbage. Add vegetables to the broth.
  3. Cooled meat crumble into pieces. Cooking roast in a separate bowl with a little oil. The main thing is to stir in time and not to overdo it.
  4. Sending meat slices and browning in the soup only after cooking potatoes.
  5. After 8-10 minutes I throw pepper and lavrushka into the pan for aroma, I add some salt.
Video preparation

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

Pea soup

Fresh grains of green peas

  • Water - 2.5 l,
  • Meat on the bone - 0.5 kg,
  • Potato - 4 things,
  • Bow - 1 head,
  • Carrots - 1 piece,
  • Peas - half a cup,
  • Garlic - 1 slice,
  • Vegetable oil - 4 large spoons,
  • Pepper peas, ground black pepper, salt, and lavrushka - to taste.
  1. Quality beef broth is an important component of the future pea soup. Carefully my beef, I put it in a large saucepan. Add cold water and spices to taste. I cook on medium heat for 120-150 minutes. Shumovkoy get rid of the formations of foam.
  2. Take out the beef from the broth. The boiled meat will quickly separate from the bone base. Perform a simple procedure. I'm waiting for it to cool. Then cut and send the pieces back to the decoction.
  3. Presoaked peas washed in running water. Throw in the tank for cooking. Salt dish. I reduce the fire to the minimum. I boil peas to a soft state.
  4. I send brushed and diced potatoes. Cook about 15 minutes.
  5. Fry carrots and onions. I use vegetable oil.I fry and interfere in a timely manner, not allowing the products to burn. Sending passages to the soup.
  6. Cook for 5 minutes, remove from the stove. I add for a flavor of a clove of garlic, grated in a small grater.

How to make mushroom soup

  • Water - 2 l,
  • Meat on the bone - 600 g
  • Champignons - 200 g,
  • Carrots - half the fruit,
  • Potatoes - 6 Stuff,
  • Onions - 1 head,
  • Black pepper peas - 5 pieces,
  • Bay leaf - 2 things,
  • Salt, basil, sour cream - to taste.
  1. The meat is thoroughly mine. I send it to the pan for 2 hours. After boiling I turn off the fire, not allowing strong boiling of water. Hitting the foam.
  2. Cooking vegetables for mushroom soup. I cut potatoes into cubes, crush carrots in a large grater, brush onions, but I do not cut them. Mushrooms cut into plates.
  3. From broth I take out meat, I send in a capacity potatoes, a whole head of onions, grated carrots. After the potatoes are ready, I pour black pepper, mushrooms, laurel. Cook for 10 minutes.
  4. Salt soup, take out a boiled onion and bay leaf. In a ready dish, their presence is not necessary, since they gave a pleasant aroma.

The soup is best served fresh. I put on the table, decorated with basil and a spoon of low-fat sour cream.

Beef soup in beef broth

Grated beets for borscht

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

  • Meat broth (pre-cooked) - 2 l,
  • White cabbage - 150 g,
  • Onions - 2 things,
  • Potatoes - 6 tubers,
  • Carrots - 1 piece,
  • Beetroot - 1 piece,
  • Tomato juice - 200 g,
  • Vegetable oil - 50 ml,
  • Prunes - 3 things,
  • Garlic - 3 slices,
  • Salt, spices - to taste.
  1. Ready broth poured into the pan. Turn on the fire.
  2. I clean the beets and carrots, rub on a grater.
  3. Pasying carrot-onion vegetable mixture. First, fry the onion in vegetable oil, stirring well. Add carrot. Cooking until golden onions. At the end, add half of the grated beets, pour tomato juice, reduce the heat to a minimum and carcass.
  4. The remaining chopped beets are poured into a boiling broth along with diced potatoes.
  5. After 7-10 minutes of cooking, I add to the potato the crumbled part of the cabbage head, passage.
  6. When all the ingredients of borschh are cooked, the time will come for prunes, dried fruits, which will give an extraordinary taste to the dish.Carefully mine, I cut into 4 parts each and send it to the soup. Pepper and salt to taste. I take a special press (garlic press) and skip 2 slices.
  7. Turn off the soup. I give it to brew for 20 minutes, tightly closing the lid. Serving soup on the table.

Cooking light sorrel soup

  • Beef broth - 4 l,
  • Potato - 4 large tubers,
  • Eggs - 2 pieces,
  • Sorrel - 1 bunch,
  • Sour cream - 50 g,
  • Dill, parsley, salt - to taste.
  1. I put on the stove ready broth. I bring to a boil over medium heat.
  2. In a separate container I cook 2 eggs for 8-10 minutes.
  3. I clean the potatoes, cut into small cubes. Sending a vegetable in a boiling broth. I bring the potatoes to a state of readiness.
  4. Sorrel and other greens (celery, parsley or dill). I pour out in the soup.
  5. I cook for 5 minutes, then I add crushed eggs on a grater.

Easy oxalic soup I serve on the table with sour cream. Top can be decorated with half boiled eggs.

Potato soup

Photo of potato soup-puree

  • Water - 3 liters,
  • Beef - 400 g,
  • Potato - 3 pieces,
  • Carrots - 2 pieces,
  • Onions - 1 piece,
  • Garlic - 2 cloves,
  • Tomatoes - 2 pieces,
  • Vegetable oil - 1 tablespoon,
  • Salt, black pepper peas, greens - to taste.
  1. The beef broth prepared earlier, filtered through a kapron sieve, I put on a plate.
  2. I clean and cut vegetables. I start with tubers of potatoes and carrots. One carrot cut into circles, the other left for roasting.
  3. Sending shredded potatoes and carrots in broth (should boil gently).
  4. I clean the onions and cut them on rings, carrots rub on a large grater. I send the vegetables to be fried in vegetable oil. Medium fire, cooking time - 2-3 minutes with constant stirring.
  5. I'm engaged in tomatoes for soup. I clean vegetables from the skin, cut into small cubes. I send to carrot and onion mix. Only at the end add salt. Cover with a lid, turn on the minimum fire and carcass 8 minutes.
  6. While preparing the passaging, potatoes and carrots were cooked. I shed stewed vegetables. I add pepper, I throw Lavrushka. I chop the garlic through the press and send it to the broth. Cook for 10 minutes.
Video recipe

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

How to cook bean soup

  • Beef broth - 1.5 liters,
  • Beans - 300 g,
  • Potato - 3 things,
  • Bow - 1 head,
  • Black pepper - 4 peas,
  • Bay leaf - 1 piece,
  • Salt, parsley root - to taste.
  1. To speed up the process of cooking the soup, I pour the beans in the evening with cold water and leave to soak.
  2. In the morning, wash the beans, pour hot water and cook until half cooked. Drain the water, pour warm beef broth. I throw in the broth the peeled onion head (entirely). I'll boil it.
  3. I clean the potatoes. I cut into pieces and send to the broth. I clean the parsley root and cut it. Throw in the pan. Meat fat with beans and the rest of the ingredients cook over medium heat.
  4. Add spices and salt to the soup 5 minutes before the end of cooking.
  5. Turn off the stove, give the soup "walk" for 30-40 minutes.
  6. I decorate the prepared dish with greens and sour cream.

Dietary soup in beef broth with peas and cauliflower

Beautiful cauliflower head

Light and incredibly healthy summer soup using beef broth and fresh vegetables.

  • Beef broth - 1.5 l,
  • Carrots - 2 pieces,
  • Celery Root - 130 g,
  • Cauliflower - 320 g,
  • Green Peas - 200 g,
  • Potato - 1 piece,
  • Bay leaf - 1 piece,
  • Green onions - a small bunch,
  • Salt, pepper - to taste.
  1. Pre-cooked broth on the pulp put on the stove over medium heat.
  2. I send after boiling the diced potatoes and after 10 minutes the cauliflower, disassembled into inflorescences. Fire diminishing.
  3. On the skillet I pass the crumbled onion, grated carrot and chopped celery with a minimum amount of vegetable oil. Constantly interfere. I throw it into the pot with soup.
  4. After 5 minutes, put the peas.
  5. Cook the soup until the ingredients are ready. Add salt and seasonings. Turn off the fire, give the vegetable soup to insist. 20 minutes is enough. Serve on the table, poured on top of crumbled green onions.

Properly cooked beef broth is an excellent base for soup. From the broth, the dishes are excellent in taste and nutrition. The main thing is that the broth should have a transparent color and a pleasant taste. Next - a matter of technology. Use the recipes from my article and please the household with a variety of first courses, showing the skills of a good housewife and culinary talent.

Loading ...Loading ...

Related News

How to make a hammock with your own hands
Signs during pregnancy
Fashionable ideas of a dressing table - an ornament of any bedroom
Aromas with notes of peony, lily of the valley and other colors
11 fashionable hairstyles and styling spring 2018
How to choose an LED lamp
The name of the future heir is not easy to pick up. Read helpful tips
Owl from a fairy tale