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Beef Soup with Potatoes and Vegetables
Instructions
Take fresh vegetables and peel them.
Cut the raw potatoes into cubes and rinse under running water.
The piece of beef needs to be thawed and cut into small sticks with a sharp knife.
Chop the carrot into small slices and place it in a separate container.
Finely chop the onion and add it to the other vegetables.
Once the potatoes have boiled slightly (7–8 minutes after adding them), add the chopped carrot and onion. The carrot gives the soup sweetness and a golden hue, the onion gives depth of flavour and aroma. Cook for another 15 minutes over medium heat so that the vegetables are fully cooked and the broth becomes rich and full. Skim off the foam from time to time if it appears.
Five minutes before the end of cooking, add salt to taste and the bay leaf. Add the prepared fresh greens – dill, parsley, and spring onion. You can add black peppercorns or ground pepper. Stir and cook for another 5 minutes so that the greens release their aroma but keep their bright colour.
Tips
- 1
For a clear broth, cover the meat with cold water, bring to the boil, drain it, and pour in fresh boiling water – this removes more of the foam.
- 2
Add celery root or parsley root to the broth – they give a deep aroma without a sharp taste.
- 3
For a more filling soup, add 100 g of fine vermicelli 5 minutes before the end of cooking.
FAQ
Why is the beef tough? +
The cooking time may be insufficient. Beef requires at least 40–50 minutes of cooking. If you use tender tenderloin, 25–30 minutes is enough, but brisket or shoulder take longer to cook.
Can it be made in a multicooker? +
Yes, use the “Soup” or “Stew” mode for 60 minutes. All the ingredients can be added at once – the multicooker will provide even simmering.
Which part of the beef is best to use? +
Shoulder, brisket, or neck give a rich broth. Tenderloin cooks faster, but the broth turns out less full-bodied.
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