Boiled beef soup with baked potatoes. Step by step recipe for meat soup with potatoes. Soup with meat and potatoes "After the ball"

The undoubted attribute of most soups is potatoes. Let's make potato soup with meat.

Potato soup with dumplings.

500 grams of meat,
500 grams of potatoes,
70 grams of onion,
20 grams of fat
200 grams of flour
2 eggs,
a few peas of allspice,
couple of bay leaves
a bunch of dill, salt.

Cooking method.

Cooking meat broth, better from beef, in salted water. Finely chopped onions are fried a little in fat and, together with diced potatoes, are lowered into the prepared strained boiling broth.

Cook the soup for 15 minutes after boiling, then add salt, pepper, bay leaf, cooked dumplings and cook the soup until tender for another 10 minutes. Serving on the table, put pieces of meat, dumplings in plates and sprinkle with chopped fresh dill.

For dumplings, boil a glass of water, pour a third of all flour into it, stirring. Remove from heat and pour into a warm, not hot, mass raw eggs, pour out the rest of the flour, rubbing thoroughly so that there are no lumps.

From the resulting dough on a floured board we make loaves three centimeters thick. From which we cut dumplings and lower them into boiled water. The dumplings will be ready when they float. After that, we transfer them to the pan, where potato soup with meat is cooked.

Polish potato soup.

From lamb meat with a bone, we begin to cook meat broth. Half an hour after boiling, add tomatoes, peeled onions and carrots to the pan. Boil the broth until the meat is ready.

We clean the potatoes, cut them into cubes and cook for 15 minutes in the prepared strained broth.

Fry the flour in butter until light golden brown and season the broth with potatoes with it. We also add chopped meat, garlic mashed with salt and pepper. Bring soup to a boil and simmer for 5 minutes over low heat.

Sprinkle the finished potato soup with meat with finely chopped herbs.

tvojayoga.com

Potato soup with meat recipe with photo

Difficulty of preparation: Easily

Time for preparing: up to 1.5 hours

Vegetarianism: No

Kitchen: Do not belong

Servings: 10 servings

Dish type: First meal

Calories: 111 kcal

Proteins: 7g / Fats: 5g / Carbs: 10g

Ingredients for potato soup with meat for 10 servings:

Step by step potato soup recipe

Analysis of a dish based on ingredients

publication date: 04/11/2013

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Beef soup with potatoes

Ingredients

Step-by-step recipe for cooking Beef soup with potatoes with a photo

Wash the beef immediately, remove the films, veins, and then cut into small portions.

That's all, easy, tasty, hearty beef soup is ready!

Video recipe Beef soup with potatoes

Beef soup with potatoes and noodles

And you can also cook no less tasty, hearty and mouth-watering beef soup with potatoes and noodles!

beef - 450 g;

potato tubers - 450 g;

medium-sized onion;

medium-sized carrots;

filtered water - 2.6 l;

peas of black and allspice - 5 pcs.;

bigpovar.com

Soup with meat and potatoes "Hearty lunch"

From the depths of centuries, the tradition of the Slavic peoples came to us to cook liquid (first) dishes in meat broth for lunch. Potato soup with meat will become a favorite dish for the whole family as a healthy and satisfying lunch or dinner. The use of buckwheat and parsley will add flavor to the soup and enrich it with vitamins.

Nutritional properties of buckwheat

Buckwheat, such a familiar cereal in our everyday life, was brought to Russia in the 7th century AD. She immediately fell in love with the people of Kievan Rus, very soon took root and became part of national cuisine. The Himalayas are considered the birthplace of buckwheat, and, according to legend, it got its name from the fact that Greek monks were the first to cultivate buckwheat in Russia. Surprisingly, in Western Europe, buckwheat is practically not used in food, so this useful product is quite rare on the shelves of supermarkets abroad.

Buckwheat is a storehouse of vitamins and minerals. It contains iron and iodine in large quantities, B vitamins and fiber. Through their unique properties can speed up metabolism and protect blood vessels from cholesterol.

By adding a little buckwheat to the recipe for potato soup, we will make it more healthy and enrich it with fiber.

Useful properties of meat broths

Recently, there have been many conflicting opinions about the benefits and harms of meat broths. Most experts believe that when using quality meat, the broth is included in the diet. diet food due to the presence of easily digestible proteins and vitamins. Strong broths are contraindicated for people with pancreatic diseases, and when cooking broth for children, it is better to drain the water several times after boiling.

soup ingredients

Soups in meat broth retain their beneficial features maximum during the day. It is better to cook so that the cooked soup does not have to be reheated later. For a soup of 4 servings you will need:

Meat about 300g (pork on the bone)
Potatoes 3-4 medium-sized root vegetables
Carrots - half of a medium-sized root vegetable
Onion - 1 small piece
Buckwheat - 1/3 of a glass
Sunflower oil for frying
Parsley - half a small bunch
Salt, black ground pepper, bay leaf - to taste.

The cooking time for this dish depends on the type of meat you are using. Pork on the bone in this recipe can be replaced with pork ribs, chicken or beef. Pork broth will cook for about 1.5 hours, chicken broth is much less.

Step by step cooking recipe

In order for the meat in the soup to be tasty, before boiling the broth, fry it in a large piece in a dry frying pan with a non-stick coating on both sides for several minutes. This will keep the juices in the meat while cooking.

Pour water into the pan in an amount of 2 - 2.5 liters, put the meat, salt a little and put on fire. As soon as the water boils, remove the foam and reduce the heat to a minimum that maintains a boil. For baby or diet food, you can drain the water after boiling, pour the meat with new water and then boil the broth. This will help remove antibiotics or hormones from the meat.

Cooking vegetables for our potato soup. We cut the potatoes into large strips, carrots into small strips, onions - finely chop. It is better to use potatoes of those varieties that are intended for cooking. If it is possible to use young potatoes, then it is better not to peel them, but wash them well with a brush. Thus, vitamin C and potassium will get more from the soup.

We pass on sunflower oil onions and carrots until half cooked. Carrots should be soft and onions should be golden brown. You can salt the vegetables a little and, removing from the heat, leave in the pan for 2 to 3 minutes, which will improve appearance frying. For dietary nutrition, vegetables can not be fried, this will reduce the calorie content of the soup.

We take the meat out of the broth, let it cool a little, separate it from the bones and cut into small sticks. Strain the broth, bring to a boil and put the potatoes in it. As soon as the broth boils again, we throw washed buckwheat into it, and after the next boil, fry. Reduce the heat again and cook our soup until tender.

5 minutes before readiness, put the meat in the soup, try the broth for salt, add bay leaf and black pepper. Parsley is added to the soup at the very end to save vitamins and give the soup beautiful view. Finely chop the parsley, put it in the soup, cover with a lid, turn off the heat and let our dish brew on the stove for 10-15 minutes.

Ready-to-eat potato soup with meat hearty lunch» Serve in deep plates. This soup can be served with croutons, crackers, or brown bread with butter. It's delicious and hearty meal can be used as a complete lunch or dinner for the whole family.

Nutritious and delicious potato soup with meat broth will appeal to the whole family

Try it and see for yourself!

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Potato soup with meat is perhaps the most famous and common recipe in every family. No wonder, because it is prepared from the simplest ingredients, fairly budget-friendly beef, does not require special skills, but it turns out finished product very tasty.

Traditionally, this recipe uses beef, so its calorie content varies quite simply - you can use fatty meat or lean, or just meat broth. But we advise you to seriously and carefully approach the choice of beef - the taste of the finished dish depends on the broth. The main component - potatoes - despite its seemingly ordinary and habitual nature, makes the soup not only satisfying, but also extremely healthy. After all, potato tubers contain vitamin C, E, D, PP, all vitamins of group B. Moreover, potatoes retain their beneficial properties even after cooking.

Potato soup with meat is very satisfying, this is a great recipe for weekday lunches. The potato and beef recipe is also great for baby food - because it uses minimal amount spices, and all products are very tasty and, importantly, healthy.

By the way, it is in simplicity that the secret of the wonderful taste of this dish. Do not overload it with spices and spices, many housewives do not even fry this recipe, laying raw carrots and onions. Most of all, the finished result depends on the quality of the beef. Also, unlike many other first courses, potato soup with meat does not require time to brew for fullness of taste, it tastes best fresh, freshly cooked.

Potato soup with meat goes well with fresh herbs, rye bread, perfectly complements any lunch, is easily digestible and pleases with its rich and at the same time light taste.

The recipe is prepared together with the broth for 1.5-2 hours, on the finished broth - no more than 40 minutes. For 4 servings we will need:

Cooking

Serve fresh and hot with black bread. Separately, you can season with sour cream, chopped garlic clove.

In potato soup with meat, the shoulder part of beef carcass, brisket is best suited. Meat and bone broth is especially rich and tasty; pieces from the pelvic part are ideal for it.
The stronger and richer the broth, the tastier the potato soup.
Try to choose a young product. In beef, it is easy to distinguish it: pieces of an old animal, as a rule, are dark red in color, young ones are lighter, more pink than red.
It is not necessary to fry beef potato soup, it will be no less tasty and even more useful if you introduce the components for frying raw. In this case, it is better to cut the carrots into semicircles. By the way, this way you reduce the calorie content of the dish.
To make the broth especially transparent, carefully remove the foam. You can also not cut the onion, but boil it whole, along with the meat, and then catch it. Meat cooked in the presence of onions and without salt will be especially juicy.
Potato soup with meat will be especially thick and satisfying if you add cereal to the recipe. Buckwheat and barley are exceptionally tasty in this dish, they are laid simultaneously with potatoes (barley even earlier - it is cooked for a long time).

Juicy pale pink veal is ideal for diet soups, especially popular in children's kitchen. It cooks quickly and is much softer when cooked. To get rich clear broth the meat is slowly brought to a boil and immediately divided into portions.

The onion with the husk added during the cooking process will give an appetizing smell and an amazing amber color. quality pasta in the form of funny figures will surely interest children.

The final culinary chord will be a handful of fresh chopped herbs added to a steaming fragrant soup.

Ingredients

300 g beef pulp
1-2 potatoes
1 carrot
1 bulb
35-50 g pasta
2-3 bay leaves
dried herbs to taste
salt and ground black pepper to taste

Cooking

1. We clean the beef pulp from films and veins, rinse in water. Cut into small plates or pieces and put in a prepared pan. Pour salt and black pepper to taste, add bay leaves and boiling water. Boil the beef for 1.5 hours until soft.

2. After the specified time, peel all root crops and rinse them in water. Cut into portioned cubes and pour into another container, such as a saucepan.

3. Cut the boiled beef into small cubes and add to the saucepan.

4. Strain the beef broth through a sieve also into a saucepan, pour in dried herbs and add boiling water, if necessary.

5. Add pasta. Let's taste the broth and, if it is not salty, then add a little salt. We put the stewpan on the fire and boil all its contents for about 15-20 minutes until the potato slices are soft and the pasta is ready.

Step by step cooking recipes meat soup with potatoes on the stove, in the oven or in a slow cooker

2018-07-02 Ekaterina Lyfar

Grade
prescription

4636

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

2 gr.

carbohydrates

4 gr.

44 kcal.

Option 1: Classic Meat Soup with Potatoes Recipe

One of the favorite dishes in every family is soup with meat and potatoes. It always turns out delicious, saturates for a long time. Classic recipe versatile, it can be supplemented with various vegetables, spices and herbs. Sometimes the soup is additionally beaten with a blender to a puree state, cream or sour cream is added.

Ingredients:

Beef - 400 g;
5 potatoes;
Oil for frying - 30 ml;
Onion - 200 g;
Carrots - 70 g;
Celery - 50 g;
Parsley - ½ bunch;
Dill - ½ bunch;
Water - 2 l;
Pepper, bay leaf.

Step by step recipe meat soup with potatoes

Fill a pot with water, boil. Put the washed meat in a bowl, add the bay leaf, pepper and celery. You can put a peeled onion in the broth.

The beef will cook for about 40 minutes. While she is languishing in a saucepan, peel and wash the vegetables with herbs.

Cut the onion and carrot into cubes. Saute vegetables for vegetable oil until they turn golden.

Cut potatoes into chunks. Finely chop greens.

Strain the broth. Shred the meat, return it to the pot. Add potatoes there, salt.

After a quarter of an hour, pour vegetable frying into a saucepan with soup. When the potatoes become soft, you can add greens to the bowl. Boil the soup for another 5 minutes, remove from heat and let it brew under the lid.

If desired, you can add vermicelli or cereals to the soup. Thanks to this, it will become thicker and more satisfying. This option is well suited for a hearty winter lunch, but in summer the dish may seem too heavy for the stomach.

Option 2: A quick recipe for meat soup with potatoes

There is one quick recipe thick meat soup. It adds a minimum amount of ingredients and spices. You can additionally put a frozen vegetable mixture in a saucepan. Then the dish will turn out even more tasty and healthy.

Ingredients:

Meat - 400 g;
large carrot;
2 onions;
Oil - 20 ml;
Tomato paste - 20 g;
Potato - 1 kg.

How to quickly cook meat soup with potatoes

Peel and wash all vegetables. The meat also needs to be rinsed, cut into portions.

Pour the oil into a cauldron or saucepan. While it is warming up, cut the onion and carrot into cubes. Potatoes also need to be chopped.

Fry the onion for a couple of minutes, then add the carrots to it. After 5 minutes, season the vegetable mixture with tomato paste. In summer, you can use fresh tomatoes, pre-chopped in mashed potatoes.

Cover the onions and carrots with water, leaving room in the saucepan for the rest of the ingredients. Add meat and potatoes to the bowl, make sure they are completely covered with liquid.

Salt the soup, add spices. Simmer it on low heat for another 40 minutes. During this time, the potatoes will be completely boiled, the dish will turn out thick and rich.

Don't forget the spices. They can improve the taste of even the most a simple dish. You can start with paprika, dried herbs and black pepper. Then add a little turmeric, coriander, cumin and other spices to the soup.

Option 3: Meat soup with potatoes in pots

Dishes in pots are very difficult to spoil. Even novice cooks will be able to put the ingredients in the right order, pour them with water or broth, then send them to the oven. This recipe is suitable not only for adults, but also for kids. Thanks to lean veal and the absence of oil, the soup is low in calories.

Ingredients:

Veal - 200 g;
Potato - 350 g;
Carrot;
Bulgarian pepper - 80 g;
2 tomatoes;
Bulb.

Step by step recipe

Rinse the veal well. Put a pot filled with water on the fire, wait for it to boil. Cut the meat into small pieces, send it to boiling water. Boil for half an hour over low heat.

Drain the broth, distribute the meat among the pots. Peel the onions and carrots, chop them and put them on top of the veal.

Peel the potatoes. Cut it into small cubes, sprinkle on pots.

Remove the stem from the pepper. Tomatoes can be peeled, but this is not necessary. Chop the vegetables, add them to the pots. Sprinkle the workpiece with salt.

Fill the contents of the pots with hot water. Cover each with foil or a lid.

Place bowls of soup in a cold oven. Pots should languish there for 40 minutes. The ideal temperature is 180°.

Before serving, the soup should be left warm for a while so that it brews. Put a little sour cream or adjika, chopped greens and half a boiled egg in each plate. Sometimes the finished dish is sprinkled with grated cheese.

Option 4: Meat soup in a slow cooker with potatoes

Not everyone likes to stand at the stove for a long time to cook a delicious rich soup. With the help of a multicooker, this process can be greatly simplified. You just have to put all the ingredients in the right order, set the timer and turn on the device.

Ingredients:

Pork - 450 g;
2 onions;
5 potato tubers;
2 carrots;
3 pickles;
Cabbage - 100 g;
Flour - 10 g;
Water - 1 l;
Oil - 10 ml;
Tomato paste - 10 g.

How to cook

Rinse all vegetables, peel them. Chop the cabbage, cut the cucumbers into strips.

Potatoes and onions need to be chopped into small cubes. Grate the carrot.

Wash the pork, separate from the bone. Cut it into large pieces, roll each of them in flour.

Pour the oil into the multicooker bowl. Turn on the "Frying" mode. Carefully place the pieces of meat in the hot oil, fry them until golden brown. Move the pork to a plate.

In the remaining fat and oil, put potatoes and onions with carrots. Fry them for 4-5 minutes, then put them in another bowl.

Fry the cucumbers and cabbage in the same way as the rest of the ingredients. Take them out of the bowl and put them in a bowl.

Heat clean water. Dilute in it tomato paste, add salt and spices.

Put the meat and all vegetables in the multicooker bowl. Fill them with tomato mixture. Turn on the "Soup" mode, set the timer for an hour.

Together with vegetables, you can fry bacon or brisket. cut into meat products thin slices, place in a bowl. Because of them, the calorie content of the dish will increase, but the taste will be simply delicious. Such vegetable soup with meat is very useful, it will leave a feeling of satiety for a long time.

The secret to a delicious soup lies in the rich broth. Beef broth turns out to be rich, transparent, but not as fatty as pork and even chicken broth, if cooked from factory broilers. Soup from beef broth suitable for diet food. And in combination with vegetables, cereals or pasta, it is a hearty, full-fledged 2 in 1 lunch. Because after a bowl of such soup, you don’t want any second one.

Before you cook the broth, you need to decide what is important for you - tasty meat or rich broth. It depends on how much to cook beef for soup and how to do it. In the first case, a piece of meat must be put in boiling water. At the same time, the protein folds and keeps all the most valuable inside the piece. The meat turns out juicy and tasty, and the broth is “empty”.

For the perfect broth, put the meat in cold water. In the process of gradual heating, the beef will give the maximum amount of nutrition and taste to the broth.

The time of cooking beef is determined by the age of the animal. The older the cow, the longer it will take to boil the meat. On average, it takes 1.5-2.5 hours.

Before you start cooking, watch this funny video.

Perhaps the most delicious soup from beef and rice is a Caucasian kharcho soup. Try to cook its simplified version, adapted to the list of ingredients that are in the arsenal of every average Russian housewife.

Ingredients for the recipe:

beef 500 g
rice 200 g.
onion 1 pc.
carrot 1 pc.
potatoes 3 pcs.
tomatoes 3 pcs.
vegetable oil 30 ml.
garlic 3 cloves
suneli hops 1 teaspoon
salt to taste
parsley (preferably cilantro) beam

Cooking method:

Wash the beef, cover with cold water and put on fire. When the water boils, remove the foam, reduce the heat (the broth should not boil). Boil for about an hour.
For a rich, fragrant broth, put a whole onion, parsley root, a piece of celery root and parsnip in a saucepan. Roots are not listed in the recipe because they are optional.
Rinse the rice to white sewage. Pour cold water over and set aside.
While the meat is cooking, it is necessary to peel and cut the carrots and onions into strips in half rings. Tomatoes are best scalded and peeled. Although you can just cut them into small arbitrary pieces. Peel potatoes and cut into cubes.
After an hour from the start of cooking, add strained rice and potatoes to the soup. Saute onion and carrot in vegetable oil until soft. Vegetables should not darken, turn brown. Enter tomatoes. Simmer covered for 10 minutes, stirring occasionally.
When the potatoes and rice are cooked, add the stir-fry. Salt the soup, season with suneli hops and garlic passed through a press. Simmer under the lid for 5-7 minutes and remove from the stove.
Add chopped greens to taste directly on the plate.
Advice: In winter, use tomato paste instead of tomatoes. For a 3 liter saucepan, 2 tablespoons of pasta is enough.
Suneli hops can be replaced with the usual bay leaf, black and allspice peas. However, this Caucasian seasoning gives ready meal special flavor.

Pea soup with beef has a nutritional value. Beef and peas are high in protein. At the same time, he is not fat at all. The calorie content of the soup does not exceed 180 kcal, the dish is suitable for children and diet food.

Ingredients for the recipe:

beef 300 g
peas 1 cup
onion 2 pcs.
carrots 2 pcs.
potatoes 4 pcs.
vegetable oil 2-3 tbsp. spoons
bay leaf 3 pcs.
black pepper and allspice (peas) taste
salt to taste
dill small bunch

Cooking method:

Sort the peas, remove damaged and black peas. Rinse in several waters. Fill with cold water and leave to swell for 2-3 hours.
Wash the meat, pour 3 liters of water, add a whole onion and carrots, cook until tender (about 1.5 hours). 15 minutes before the end of cooking, add salt, bay leaf and pepper. Remove the meat from the broth, cut into portioned cubes. Strain the broth, pour into a clean saucepan and put back on the fire.
Put strained peas into the broth. Boil 30 minutes. Add diced potatoes. Peel the remaining onion and carrot and chop finely. Saute vegetables in vegetable oil. Carrots fried in oil will give the soup a beautiful orange color, and the carotene contained in carrots will be better absorbed by the body.
When the potatoes are cooked, put the roast in the soup. Taste it. Salt if necessary. Season with pepper. Simmer for another 5 minutes, then remove from heat and let the soup brew.
Add dill directly to the plate.

No less useful bean soup with beef and vegetables. Beans are a source of vegetable protein and B vitamins. Vegetables are added according to the season and enrich the soup with vitamins and microelements. Soup is light, not greasy, it is suitable for a child and anyone who follows the principles of a healthy diet.

Ingredients for the recipe:

beef ribs 500 g.
beans 1 cup
potatoes 3 pcs.
carrots 2 pcs.
onion 2 pcs.
eggplant 1 pc.
eggs 2 pcs.
vegetable oil 2 tbsp. spoons
dried herbs, pepper and salt taste
parsley bunch

Cooking method:

Soak the beans overnight. Boil the broth from the beef ribs using the tips described earlier in this post. Remove meat and set aside. Put the beans in the broth (drain the water beforehand) and cook until soft. Make sure the beans don't overcook and turn into a puree. The taste of the soup will not deteriorate, but the appearance will not be the same.
30 minutes after laying the beans, add the diced potatoes. Continue cooking until potatoes are cooked.
Cut vegetables into small pieces: onions - into half rings, carrots - into cubes, eggplant - into small pieces. Saute onion and carrot in vegetable oil until soft. Add eggplant and simmer all together for another 5-7 minutes. Put the sautéed vegetables into the soup when the beans and potatoes are ready.
Separate the meat from the bone, cut into pieces. Add to soup. Season with dry herbs, salt and pepper to taste. Cook for 5 more minutes. Bean soup is ready.

Feed method: Boil hard-boiled eggs. Clean and chop them. Finely chop the parsley. Mix eggs with chopped herbs. Pour the soup into bowls. Add 1-2 tablespoons of the mixture to each bowl.

Beef lentil soup in a slow cooker will help out when after a hard day there is no strength left to cook dinner. The soup is prepared simply and quickly. You put in the bowl of the appliance necessary ingredients. The smart machine does the rest.

Lentils are rich in proteins and rare vitamins. For example, a serving of lentils contains 90% of the daily requirement of folic acid, so lentil soup is good for expectant mothers and not only.

Ingredients for the recipe:

beef 300 g
lentils 200 g
onion 1 pc.
carrot 1 pc.
butter 1 st. a spoon
Indian curry 1 teaspoon
salt 1 teaspoon

Cooking method:

To speed up the process of preparing soup in a slow cooker, use meat and broth cooked the day before.
Peel and finely chop the onion and carrot. Turn on the multicooker bowl in the "Frying" mode. Melt the butter. Fry onions and carrots until golden brown. Add washed lentils, meat, seasonings and salt. Pour the broth into the bowl. Set the mode "Soup" or "Stew" for 1 hour. After the end of the process, leave the soup in the heating mode for another 20 minutes.
Advice: The recipe for soup in a slow cooker is universal. Instead of lentils, you can use any available cereal - rice, buckwheat, barley.

Feed method: Serve with greens. You can add sour cream to taste, fatty processed cheese or heavy cream.