Diet Beef and Pasta Soup

Instructions

1. Primary thermal processing. Rinse the bone with meat. Place it in a pot of water, turn the heat up to maximum. Bring to a boil, hold for 2 minutes. Drain into the sink, rinse the pot with meat from the scum.Tip: The first broth when boiling meat for the dietary soup should be drained.

   

2. Cooking the broth. Fill the pot with the bone with filtered water, add salt after boiling. Cook on low heat for 1.5-2 hours. Cooking time depends on the bulk of the bone and thickness of the meat. For meat, 40 minutes is enough. For a strong broth from the brain bone with tendons, 6 hours of thermal processing is required.Tip: for small children, the optimal amount of salt for 3 liters is 1 teaspoon.

   

3. Preparing the vegetables. Peel the vegetables. Cut the carrot and potato into small pieces. To remove excess starch, leave the chopped potato in cold water for 10 minutes, and rinse before cooking.Tip: do not add frying of onion and carrot to dietary dishes. To reduce calorie content, use fresh vegetables.

   

4. Strain the broth. After 2 hours, the broth is ready. Place the bone with meat on a plate, cool it down. To remove possible bone shards, strain the broth into another container, rinse the pot, pour back in.Tip: to completely remove fat, put the pot in the refrigerator overnight. All the fat will gather at the top in light yellow clouds. Remove it with a spoon.

   

5. Cooking the soup. Add the vegetables to the hot broth, skim off the foam that forms. Cook until done. Readiness can be easily checked with the potato — scoop a couple of pieces with a spoon and press them down with the blunt side of a knife. If it works, the vegetables are ready. Cooked onion will become transparent. It can be thrown away or blended and returned to the soup.Tip: children do not like pieces of onion in the bowl. During cooking, use a whole onion - it is easier to extract.

   

6. Add vermicelli and meat. Meanwhile, the meat has cooled. Remove from the bone, chop. Vermicelli cooks in about 3 minutes. You do not need to wait for it to be ready, add the vermicelli, meat, bring to a boil, turn off the heat. Now is the best time to taste the dish and add salt if desired. In the absence of vermicelli, it can be replaced with regular pasta. A delicious, hearty, and extraordinarily healthy dietary soup with beef and pasta is ready. Enjoy your meal!Tip: add garlic, spices, and herbs to the finished soup after turning off the heat. This will help preserve the color and give a maximum bright aroma.

   

Tips

• 1

  Drain first broth for proper finished low-fat dietary character. Skipping the first-broth drainage produces calorie-dense traditional broth; properly drained first broth produces the proper signature lean low-calorie character authentic to traditional Russian dietary soup preparations. The first-broth removal eliminates excess fat and impurities. The technique matters more than home cooks typically realize for finished soup quality and overall dietary success consistently across batches reliably across various Russian dietary cooking occasions throughout the year for proper traditional results.

• 2

  Use beef bone with meat for proper finished hearty broth character. Boneless cuts produce thin watery broth; properly meat-on-bone produces the proper signature rich gelatin-enriched character authentic to traditional Russian dietary soup preparations. The same bone-in principle elevates many soup preparations including beef soup with potatoes and vegetables and similar Russian beef-soup preparations across various traditional Slavic culinary occasions throughout the year reliably.

• 3

  Refrigerate broth overnight to remove all fat for finished proper dietary character. Surface-skimming alone removes only top fat; refrigerated overnight fat-removal produces the proper signature fully-defatted dietary character authentic to traditional Russian-Soviet dietary soup preparations. The patient overnight-defatting principle pays back significantly in finished dietary-quality consistently across batches and various Russian dietary preparations throughout the year for proper traditional results worth showcasing reliably across various Slavic family-meal occasions throughout the year for proper home-cooking results.

• 4

  Pair the finished dietary soup with traditional Russian accompaniments for proper presentation. Add fresh herbs after turning off heat to preserve color, alongside dollop of sour cream (for non-strict-diet), with rye bread, or as light first course for proper finished family-meal applications. Pair with crusty homemade bread for substantial dinner spreads, alongside fresh garden salad for traditional accompaniment, or with hot tea for elegant Russian-style family dinner presentations worth showcasing.

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