The beef pulp consists of large fibers, which give this meat toughness and dryness. Therefore, its most popular use as food is rolled or chopped.
In this article we will share step-by-step recipes for beef with noodles and the secrets of preparing boiled meat, soft and juicy. We suggest making homemade beef soup. For this dish, homemade egg noodles are prepared. This is the main ingredient of the dish. And you will also like vegetable soup with beef and noodles. This dish can be prepared with both fresh and frozen vegetables. It’s especially nice to taste this soup in winter, so that its colors remind you of the vitamins, colors of summer and warm early autumn.
What kind of beef should I choose for the broth?
To prepare the soup, choose beef that is lean and lean. Entrecote or tenderloin will work very well.
Rinse the meat under running cold water and dry with a napkin. Grease the entire surface with a thick layer of table mustard, wrap in cling film and place on the refrigerator shelf for 1.5-2 hours. After the specified time, wash the meat to remove mustard. Now it is ready for cooking.
Carrot soup
Category: Broths and soups Hot soups Cream soup
Carrot puree soup with parsley and garlic dressing in olive oil. This, guys, is a recipe from a chef. I tried this for the first time in Munich back in 1989. Then, thanks to Gorbachev, the Iron Curtain finally rose and we could fly abroad. This was my first visit to the forbidden country. My husband and I flew to Munich for Oktoberfest. Probably since then I fell in love with beer. And so, when we were already flying away, at the Munich airport in a cafe, I ordered myself this soup. I was so captivated by the taste that I started asking the chef for the recipe :). My husband then said to me: “Are you crazy? What boss would tell you that?” And I’m 26 years old, I’m confident in my “unearthly beauty” (laughing, I can’t), well, guys, I was so young and terribly self-confident and I went for the recipe! I speak German (as well as French and Italian) quite smartly (after all, I’m a girl from a professor’s family and horribly trained in all sorts of sciences, I’m laughing again), I turned on all my charm, and not only did they give me a recipe, They also explained everything step by step. So, friends, if anyone is interested in the 1989 recipe from a German chef from Bavaria for carrot puree soup, then you are welcome to come and see it.
How to cook beef broth?
The basis of the beef noodles will be the broth. You need to cook the meat as a whole piece, lowering it into already boiling water. Do not add salt.
After the meat is cooked to medium readiness, strain the broth. Then bring it to a boil again (you can add a little salt). Then lower the meat, add spices and herbs and cook. You can check readiness with a toothpick - if it pierces the piece freely, without pressing, and clear juice comes out of the hole, then the meat is ready.
Dried herbs go very well with beef broth: basil, marjoram, rosemary, thyme, oregano, celery, coriander.
Recipe for “Rassolnik “Leningradsky””:
To prepare the broth, take bones or meat on the bone, put it in a saucepan, add leeks, turnips, onions, carrots, cover with water and bring to a boil. When it boils, skim off the foam. Reduce heat to low and cook for 1.5 hours at the lowest simmer. Strain the broth. If kidneys are placed in the pickle, then meat is usually not added. The meat can be used in other dishes
Soak beef kidneys in water for 2-3 hours, changing the water every hour. Then rinse, add fresh water and bring to a boil. When the water boils, drain it. Rinse the kidneys and pan under running water. Pour boiling water and cook for about 1 hour, adding a little salt.
The traditional ingredient for Leningradsky pickle is pearl barley. I chose TM “Mistral” pearl barley for the soup. Rinse the barley well. Then pour boiling water for half an hour, then place on a sieve. Sometimes it is pre-boiled until half cooked separately (so that the soup is more transparent)
Cut the onion, leek, carrot and parsley into strips
Cut pickled cucumbers into strips
Sauté vegetables in oil until light golden brown. Then add chopped cucumbers, pour in the brine and simmer a little more. Sometimes tomato paste is added to “Leningradsky” pickle. It's up to you. I don’t like tomato in pickle sauce and never put it in.
Add pearl barley to the strained broth and cook for 15 minutes
Since Leningradsky rassolnik was invented as a simple and satisfying soup, then of course it contains potatoes. Cut it into cubes and cook for another 5-7 minutes
Add the sautéed vegetables and bring the pickle to a boil. Add salt and bay leaf to taste and remove from heat.
Cut the finished kidneys into small slices
When serving, pour pickle sauce into a plate, add chopped kidneys and sour cream. Sprinkle with herbs.
Rassolnik “Leningradsky” appeared in Russia after the October Revolution. Its recipe was invented by the then famous culinary specialist Nikolai Aleksandrovich Kurbatov, who worked as a technologist in Narpit. Times were hard, and after the advent of Soviet power, different demands began to be made on traditional dishes. Sophistication and virtuosity are replaced by the relative cheapness of products and ease of preparation. That is why, in 1918-1919, Kurbatov and his colleagues began to come up with their own pickle recipe. The basis was taken for the “Moskovsky” pickle, a low-calorie restaurant dish consisting of a large number of white roots. Kurbatov replaced the white roots with potatoes and carrots and added pearl barley to the pickle, which made the soup quite satisfying. But the main basis - pickles and brine - remained unchanged.
Instead of lezon, sour cream was used for serving, and chicken giblets were replaced with cheap kidneys. And instead of chicken broth, they began to prepare pickle soup with bone broth. This is how, having undergone metamorphoses, the exquisite and light Moscow rassolnik with white roots turned into the Leningrad version, becoming a hearty soup due to barley and potatoes.
And here’s an amazing fact: conceived as a cheaper version of the Moscow rassolnik, the Leningrad rassolnik supplanted it and took a leading position, becoming an unshakable classic of Soviet, and now Russian national cuisine.
If you are interested in learning the recipe for “Moskovsky” rassolnik, then you can take a look at this recipe: “Moskovsky” rassolnik
How to make homemade noodles?
Homemade egg noodles work best for this recipe. To better retain its shape, the dough is kneaded using eggs alone, without water.
To do this, take:
- 4 cups wheat flour;
- 2-3 chicken eggs;
- salt.
- In a deep bowl, mash the eggs with salt.
- Add about two cups of flour and stir until smooth.
- Mix in the rest of the flour in small portions until the dough becomes tight and no longer sticks to your hands. To make it more elastic, wrap it in cling film and leave it to “rest” on the table for 20 minutes. During this time, the gluten will disperse well.
- Roll out a thin layer on a large space on the kitchen table. Sprinkle with flour and leave to dry.
- Bend the dried layer several times to a strip 4-5 centimeters wide and cut into noodles with a thin sharp knife.
- Using wide movements of the knife, loosen your product so that excess flour falls off, and lay it out to dry for 5-10 minutes.
- Homemade egg noodles for beef are ready.
The step-by-step procedure for preparing noodles is as follows:
Recipe for Greek Meatball Soup:
Combine minced meat, rice, finely chopped onion, one egg, salt, pepper, herbs and a few tablespoons of water in a convenient container.
Form small meatballs the size of a walnut.
Put finely chopped onion in the oil, fry it a little and add carrots.
After a while, add hot water.
Place the meatballs in a saucepan and leave on the heat for 30 minutes.
In the meantime, you can start preparing the lemon-egg mixture.
Beat egg whites and yolks separately. Add lemon juice to the yolks.
Combine the whites and yolks, carefully add flour. Stir the mixture so that there are no lumps
This is what the mixture looks like.
Now you need to add the mixture to the soup, but to do this you must first warm the egg mixture a little by adding a little liquid from the pan (this is done to prevent the eggs from curdling).
Add the prepared mixture to the soup.
Leave the soup over very low heat for two minutes, stir gently
Greek soup is ready!!! Bon appetit!
This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of preparation on the forum:
How to cut beef?
Before moving on to our recipes for making beef noodles, you should pay attention to the cutting of meat. Cool the boiled beef in the broth to room temperature. The following will look very nice in soup bowls:
If there are lovers of large pieces of meat at the table, then cut the ingredient into large slices.
To make the cuts more tender, pour melted butter over them and leave to soak.
Chinese beef noodle soup
Chinese cuisine has recently become popular among Slavic peoples. Despite the difference in cultures and traditional products, many were able to appreciate Chinese dishes. Beef broth soup with noodles will beautifully diversify your diet.
Ingredients:
- Chinese noodles – 250 g;
- beef broth – 1 l;
- beef – 300 g;
- mushrooms – 200 g;
- onion – 1 pc.;
- Chinese cabbage – 2 pcs.;
- shallots – 1 pc.;
- soy sauce – 50 g;
- ginger, salt, pepper, basil - to taste;
- vegetable oil;
Preparation:
Prepare beef broth. At the end of cooking, add grated ginger and soy sauce to the broth.
While the broth is preparing, cook the Chinese noodles.
Set the noodles aside and move on to processing the vegetables. We cut cabbage, onions and mushrooms. Fry the onions and mushrooms in a frying pan and add to the broth. Fry the Chinese cabbage separately. When the cabbage is fried, add it to the broth.
Now, cut the finished meat into thin slices and return it to the pan.
To serve, divide the boiled noodles into plates and pour broth over them. Add spices to taste, depending on preferences.
https://youtube.com/watch?v=8aLvhTb-yFo
Homemade beef noodles
Ingredients:
Step-by-step preparation:
Preparation
Let's start preparing Tatar noodle soup and first of all we need to start with the broth. To do this, take a good piece with a bone, fill it with cold water and put it on the fire. When the broth boils, skim off the foam and add pre-cleaned and washed carrots and onions into the broth. Add some salt to the broth and simmer it over low heat for about two hours, until the meat is ready, remembering to skim off the foam periodically.
While the broth is cooking, prepare the noodles. for noodles, it is better to sift, beat one chicken egg into it, add water, salt and knead the dough thoroughly. The better we knead the dough, the tastier the noodles will be. The dough should be “steep”, homogeneous and elastic. Wrap the finished dough in cling film and leave to “rest” for 40 minutes.
After this, roll out the dough into a thin layer on a floured table and let it lightly air and dry for about 10 minutes. After that, cut into thin strips, let them dry some more, just spread them out so that they do not touch each other, otherwise they will stick together.
This can be done in two ways. We roll up a thin layer of rolled out text as if we want to make a . Then use a knife to simply cut into thin slices as you see in the picture. Then you just need to unwrap each slice and you will get good homemade noodles for soup.
And if you don’t have much dough, you can simply cut strips without bothering too much with various tricks. This method is also suitable if a short length is required. Both methods are good in their own way, so the choice is yours.
Take the meat from the finished broth, separate it from the bone and cut it into portions. Discard the boiled ones from the broth, strain the broth, return it to the pan and put it on the stove.
Peel, wash, carrots and onions, cut the onions into cubes and the carrots into strips, put the vegetables in the boiling broth and cook them for about 10 minutes. After this, add pieces of meat to the soup and add noodles. Stir the broth thoroughly so that the noodles do not stick together, after boiling the broth, wait until the noodles float to the surface, then check the broth for salt, add if necessary, also add a pinch and remove the pan from the heat.
Tatar noodle soup should steep for 20 minutes, then pour it into plates, sprinkle and serve. Bon appetit!
Ingredients
- Water – 2 liters;
- Beef on the bone – 800 grams;
- Onions – 2 pieces;
- Carrots – 2 pieces;
- Salt, allspice and herbs to taste.
For the noodles
- Flour – 200 grams;
- Egg – 1 piece;
- Water – 2 – 3 tablespoons;
- Salt – 1 pinch.
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Kubete
Category: Baked goods Dough products Pies
When I ask a question at home about what to cook, I know the answer in advance. There is always one: kubete or otherwise - Tatar pie with meat and potatoes. To be honest, I hesitated for a long time whether to post this recipe. It seems that there are already a couple of similar ones, but, it seems, there is a different dough, other nuances and, in general, I have been making this pie for so many years that I simply “ate the dog” with the secrets. Actually, I want to share them and tell you everything in detail. Whether to cook according to my recipe or another, is up to your heart to tell you. One thing I can say: the result will not disappoint you. This is truly incredibly tasty!
