Nutritionists managed to convince us that soup with meat broth is harmful to health. And yet, you must agree, a light vegetable soup made with young beef is delicious. Beef contains almost no carbohydrates and cholesterol, but is rich in animal proteins, amino acids, vitamins and iron. Vegetarians can proudly consume kilograms of plant foods, looking down on backward meat eaters, but we know for sure that beef broth contains useful substances that help overcome illness, weakness, anemia and even incipient depression.
How to choose good beef
Buying the right beef is not easy at all. We can give some useful recommendations:
1. Try to buy at the market
You cannot choose meat like you would a pack of cookies or a package of yogurt, but in the store we are offered to take packaged products. In addition, the quality of meat products in stores is questionable - in an effort to give stale meat a marketable appearance, sellers tint it and give it “injections of youth.”
2. Beef color
Good beef is rich red in color, and veal is dark pink. For the broth, buy young beef - the taste of the soup will be delicate and the meat will cook quickly.
3. Inspection and sniffing
A pale red or pink crust is acceptable on a piece of fresh beef, but not stains or mucus. Place your fingers on the piece of meat - they should remain dry. Beef fat should be white and crumbly. The meat should not emit any unpleasant odors.
4. Elasticity
Press the flesh with your finger - the dimple on a fresh piece of meat will smooth out in a few seconds.
5. Slow defrosting
If you bought frozen meat, do not rush to defrost it. It is best to move the piece of beef to a “warm” shelf in the refrigerator and allow it to defrost without forcing.
6. Correct cut
Study the structure of the cow carcass and buy the cut that suits your purpose. Kebabs, boiled pork and broth require different pieces.
Uzbek soup - beef shurpa on the bone
Tasty and rich shurpa is usually cooked over a fire and in large quantities. This hearty and light soup is served on both holiday and everyday tables.
Ingredients:
- Beef on the bone - 2 kg
- Potatoes - 1.5 kg
- Carrots – 1 kg
- Tomato – 500 g
- Bulgarian pepper - 1 kg
- Onion - 4 things
- Hot pepper - 3 pods
- White onion, lettuce - 4 pcs.
- Sunflower oil – 100 g
- Zira – 10 g
- Khmeli-suneli - 10 g
- Paprika – 10 g
- Garlic - 5 teeth.
- Water - 6 l
- Bay leaf - 3 pcs
- Salt
Preparation:
Carefully prepare all vegetables and chop coarsely.
Chop the meat into pieces, wash and fry in a cauldron in oil over high heat for 10 minutes.
Then add the onions and fry for another 10 minutes.
Add the carrots and after frying for ten minutes, fill everything with water.
After boiling, remove the foam, season with spices and cook for 20 minutes.
Add vegetables one by one with a five-minute break: hot peppers, potatoes, bell peppers, tomatoes. We cook for half an hour.
Add salad onions and chopped garlic, turn off after five minutes.
How to choose beef for broth
We will be making soup with beef broth, so let's first learn how to choose the right beef.
In the picture you see a cow divided into sections - this is how the carcass is cut up, and each type of meat has its own purpose. You should know, if not everything, then a lot about the meat product from which you prepare the dish.
- Tenderloin. Excellent but expensive meat. The tenderloin makes delicious kebabs and steaks. The broth can be made from something simpler.
- Shank, knuckle or bullock. Part of the leg for rich broth. Usually jellied meat is made from the shank.
- Brisket. The most successful option for making broth and soup, because this meat contains fat and bone. Brisket likes to be cooked, but does not tolerate roasting well.
- Cut. The meat next to the cow's neck is ideal for mince.
- Spatula. A spatula on a bone is suitable for broth. In general, this meat is suitable for soups, stir-fries and beef stroganoff, but the fat must be trimmed anyway.
- Rump. It's a shame to cook this meat - it makes wonderful chops and boiled pork.
- Shoulder. Beef broth from the shoulder has a lot of gelatin, but there is more meat than the shank. The dish turns out tasty and rich.
- Hip up. This beef meat has fat, so it is better to stuff it and bake it in the oven or make splints.
- Ribs. An excellent solution for soup with meat broth, which turns out aromatic, transparent and light.
- Ssec. Meat without bones and fat. This part of the carcass can easily be confused with tenderloin, but the cut is tough and makes stews and marinated dishes.
- Thick edge. There is always fat here, which makes the beef juicy when braising or roasting.
- Rump and thin edge. This meat is ideal for grilling and baking.
- Neck. Tough meat for minced meat.
- Dipstick This is one of the best parts for soft steaks and delicious barbecue. It’s simply a shame to cook such wealth.
So, we use shank, brisket, shoulder, shoulder or ribs. We advise you to choose ribs: firstly, they cannot be confused with another part of the carcass, and secondly, young ribs are devoid of fat, and the meat on them is always soft and dietary.
Beef khashlama on the bone
An incredibly tasty, thick soup with lots of meat, vegetables and rich bone broth. The cooking process itself is quite simple, just chop everything coarsely, lay it in layers and cook either over a fire or in the kitchen on gas.
Ingredients:
- Beef on the bone - 2 kg
- Onion - 2 pcs.
- Carrots – 1 kg
- Tomato – 2 kg
- Potatoes - 1 kg
- Bulgarian pepper — 0.5 kg
- Dill, cilantro, parsley - a bunch each
- Water - 0.5 l
- Spices
Preparation:
We light the fire and prepare the cauldron.
We carefully clean all the vegetables and cut them evenly into rings or half rings.
Chop the greens all together.
Chop the meat into pieces and wash.
Place everything in the cauldron in layers, alternating twice. First, half of all greens, tomatoes, peppers, carrots, onions, meat, potatoes. Salt and season everything. Re-layer the second half of the ingredients.
Fill with water, do not pour more than half a liter, a large amount of tomatoes will provide the soup with the necessary amount of juice.
Cook over a fire or in the kitchen on gas for 2 hours.
Step-by-step instructions: vegetable soup with beef broth
- Number of servings - 8.
- Cooking time: 30 minutes.
In the summer, cooking vegetable soup is easy and pleasant - you can combine any vegetables and feel free to experiment. We offer a recipe we have tested using the following products:
- young beef or veal – 1 kilogram;
- 4 medium sized potatoes;
- a tablespoon of butter;
- one small zucchini;
- a glass of green peas;
- two tomatoes;
- small head of cauliflower (250 g);
- two onions;
- two carrots;
- parsley, green onions, dill - a bunch;
- ground pepper, salt.
Let's start cooking
- We thoroughly wash the meat, fill it with cold water (3 l), cook, periodically removing the foam. Do not let the broth boil to prevent it from becoming cloudy. After about 30 minutes, add the peeled whole onion and carrots and add salt to the broth. The broth will be ready when the meat is cooked - in an hour or a little more. Remove the beef to cool; discard the cooked vegetables.
- While the broth is cooking, clean and wash the vegetables.
- Cut the onion into 6 parts and finely chop.
- Coarsely grate or finely chop the carrots.
- Cut the potatoes and zucchini into cubes of the same size.
- We separate the cabbage into inflorescences and finely chop the stem.
- Place the tomatoes in boiling water for 5 seconds and immediately transfer them to cold water. Remove the skin and chop.
- Heat the oil in a saucepan and sauté the onion until transparent, then the carrots.
- Place the tomatoes in a saucepan and simmer for 10 minutes with the lid on.
- Place the potatoes into the boiling broth.
- After 5 minutes of boiling - zucchini.
- After another 5 minutes - cauliflower and peas.
- When it boils, transfer the stewed vegetables from the saucepan.
- Return the beef, cut into small pieces, to the pan a few minutes before the end of cooking.
- Salt the soup, not forgetting that we have already added salt to the broth.
- Pour the soup into bowls, add black pepper and chopped herbs.
Be healthy and bon appetit!
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Classic beef soup on the bone
The original version in its original form. Just a rich broth made from meaty beef bone and a few vegetables. Let's cook!
Ingredients:
- Beef on the bone - 1 kg
- Onion - 3 pcs.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Water - 2 l
- Bay leaf - 4 pcs
- Pepper mixture - 0.5 tsp
- Salt
Preparation:
Place the chopped meat on the bone in a minimum 4-liter saucepan and fill it with cold water for an hour.
We rinse the meat again, chop the onion and set to cook in new water for 3 hours.
We prepare the vegetables, cut them in a convenient way, add them to the pan along with the seasonings and cook for another half hour.
Dietary beef soup on the bone
The diet can be very tasty with our version of aromatic soup. A rich and delicious broth can be prepared for every day.
Ingredients:
- Beef on the bone - 700 g
- Celery stalk - 5-6 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Various greens - 3 bunches
- Spices
Preparation:
In a five-liter saucepan, set the prepared and washed beef on the bone to cook for 2 hours. It is very tasty to use the shank, then it can not be separated from the meat and served whole.
Chop the onions and carrots randomly and add them to the broth with whole celery stalks.
Chop all the greens and add them when preparing the soup.
Beef shulum on the bone
An interesting rich soup that can be prepared either over a fire or at home on gas. To make shulyum “smoky” when preparing it at home, just add smoked meats to it.
Ingredients:
- Beef on the bone - 500 g
- Smoked meats - 100 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Bulgarian pepper - 1 PC
- Greens - a bunch
- Potatoes - 4 pcs.
- Water - 2 l
- Garlic - 3 teeth.
- Spices
Preparation:
Take a 5-liter saucepan, add the prepared meat and smoked meats, cook for 1.5 hours, skimming off the foam.
Chop the onion and add it to the broth. Prepare and individually chop the remaining vegetables.
First add the carrots, after five minutes add the potatoes and cook for another 15 minutes.
Last we add the bell pepper, chopped garlic and herbs, after five minutes everything is ready.
Korean beef soup with bone
Exotic recipe for soup from any beef on the bone. The result is a particularly aromatic and tender broth.
Ingredients:
- Beef on the bone - 500 g
- Daikon radish – 200 g
- Egg (yolk) - 2 pcs.
- Onion - 1 pc.
- Starchy noodles - 100 g
- Green onions - 3 pcs
- Soy sauce - 2 tsp
- Sesame oil - 1 tbsp. l
- Water - 1.5 l
- Spices
Preparation:
Koreans prefer to soak meat for 12 hours and not remove the foam afterwards, but we can cook meat in our usual way.
Fill the beef with water, add a whole onion and cover with water, cook for 2 hours, skimming off the foam.
We clean the radish and place it whole in the broth after the first hour of cooking.
Beat the yolks and fry in a frying pan, roll the resulting omelette into a tube and cut into thin strips.
Pour boiling water over the noodles for 15 minutes.
Chop green onions and garlic.
Remove the vegetables from the broth, discard the onion, and chop the radish. We clean the meat from the bone.
Place meat, broth with noodles, pieces of radish, herbs and omelette rings on a plate, season with soy sauce and sesame oil in portions.
