Soups

Bean Soup with Beef


Beef Soup Ingredients

  1. Beef pulp on bone 500-700 grams
  2. White dry beans 1/2 cup
  3. Dry colored beans 1/2 cup
  4. Medium size potato 4 pieces
  5. Large carrot 1 piece
  6. 1 medium onion
  7. Fresh medium-sized tomato 1-2 pieces
  8. Refined vegetable oil for frying
  9. Fresh dill to taste
  10. Fresh parsley to taste
  11. Bay leaf to taste
  12. Black peppercorns to taste
  13. Salt to taste
  14. Pure cold cold water 4 liters
  • Main Ingredients Beef, Beans
  • Serving 10 Servings

Inventory:

A large pan with a lid, a stove, a cutting board, a kitchen knife, a tablespoon, a frying pan, a wooden spatula, a scoop, deep serving plates, a medium bowl, a slotted spoon, a sieve, a small bowl - 2 pieces, a plate - 2 pieces, a fine grater, saucer, fork, vegetable cutter

Making bean soup with beef:

Step 1: prepare the beans.


We spread two types of beans in a medium bowl and completely fill with cold boiled water. Leave the components all night in order to make them softer (this will help speed up the process of making soup) and, most importantly, oligosaccharides - substances that cause gas formation in the intestine - have come out of beans.

Step 2: prepare the beef.


We thoroughly rinse the beef under running warm water to wash away any fragments of bones and other dirt. Then we put the meat on a cutting board and with the help of a knife we ​​clear of veins, films and excess fat. Move the prepared component into a large bowl and completely fill with clean cold water.

Step 3: prepare bean soup with beef - the first stage.


Until we cook the beef broth, we won’t succeed. Therefore, put the pot with meat and water on a large fire and wait for the liquid to boil. Attention: to speed up the process, cover the container with a lid. Closer to boiling, foam begins to appear on the surface of the water. Be sure to remove it with a slotted spoon and throw it into the sink. Immediately after that we fasten the burner and go to the beans.

The beans are transferred from a bowl to a sieve and washed thoroughly under running warm water at least two times (all substances that were released during the night should come out of them). Then gently add the beans to the boiling broth, cover the pan with a lid and cook everything over low heat for 1,5 hours. Meanwhile, we prepare the remaining ingredients.

Step 4: prepare the potatoes.


Using a vegetable cutter, peel the potatoes from the skins and then rinse thoroughly under running warm water. We spread the tubers on a cutting board and chop with a knife in small pieces. The crushed components are transferred to a small bowl and completely filled with ordinary cold water so that the potatoes do not interact with the air and begin to darken.

Step 5: prepare the carrots.


Using the same vegetable cutter, peel the carrots, and then we wash the component under running warm water. We spread the vegetable on a cutting board and use a knife to grind it into cubes, circles or a crescent. The shape of carrots will not affect the taste of the soup, so chop it as you like, and then pour it into a free plate.

Step 6: prepare the onions.


Using a knife, peel the onion from the husks and rinse under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate and proceed to the preparation of the greens.

Step 7: prepare the parsley with dill.


Wash the parsley with dill well under running water, shake off excess liquid and put it on a cutting board. Finely chop the greens with a knife and immediately pour it into a free saucer.

Step 8: prepare the tomatoes.


Wash the tomatoes well under running water and put them in a clean medium bowl. Pour vegetables with hot water and leave for 5-7 minutes aside. Let them blanch. After the allotted time, carefully drain the liquid, and transfer the components to a cutting board.

With a knife, peel the tomatoes from the peel and then, using a fine grater, rub directly over a clean bowl. We should get natural tomato puree.

Step 9: prepare bean soup with beef.


When the meat broth boils for 1.5 hours, check the beef with a fork. If the inventory easily enters the pulp, then the component is ready and can be taken out of the pan. When it cools slightly, use a knife to cut it into small pieces and return it to boiling liquid.
Here we put the cubes of potatoes and notice 10 minutes.

In parallel with this, pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, pour out chopped onions and carrots here. From time to time, stirring with a wooden spatula, fry the components until soft and transparent. Then pour the tomato paste into the pan and simmer the frying for a few more minutes. At the end, turn off the hotplate and return to our soup.

Put the frying in a pan and mix well with a tablespoon. As soon as the contents of the container re-boil, add finely chopped greens here, as well as black peppercorns to taste, bay leaf and salt. Across 2-3 minutes turn off the burner, but we are not in a hurry to pour the soup on plates, and let it brew for another half hour.

Step 10: serve bean soup with beef.


Pour the hot saturated soup with a scoop into deep plates and serve it with the pieces of bread to the dinner table. The dish turns out so delicious and satisfying that it impeccably warms you and your family on the cold days of winter or autumn. Help yourself!
Bon appetit to all!

Recipe Tips:

- if you cook soup in the summer, then be sure to hide the beans overnight in the refrigerator so that it does not turn sour;

- when there were no tomatoes at hand, do not worry, because they can be replaced with tomato paste, only preferably home-made;

- carrots can also be chopped on a coarse grater;

- To make the broth beautiful and rich, it is best to cook it from a whole piece of beef, and then grind it into pieces.