Home Meat soups
Beef rib soup is a rich first course that can hardly be called dietary. It has a delicate taste thanks to the addition of ribs. With the right cooking technology, you can get a clear broth with high taste.
The ribs cook quickly and go well with many ingredients. They can be the basis for tomato soup, first courses with cereals or noodles, vegetable soups and other options.
Although such a dish will be high in calories, beef is more often used in the preparation of dietary food. It is not as fatty as pork, so first courses with beef ribs can be eaten by people with gastrointestinal problems.
The cost of beef ribs is also not within the acceptable range, so this soup can be prepared for an everyday diet.
Some versions of the soup require pre-preparing the marinade for the ribs. But you should know that then the taste of the broth will change greatly.
How to make beef rib soup - 15 varieties
- Beef rib soup - quick recipe
- Soup with beef ribs and barley
- Beef ribs shurpa
- Buckwheat soup with beef ribs
- Soup with beef ribs in a slow cooker
- Piti with beef ribs
- Thick soup with beef ribs and beans
- Soup with beef ribs and minced meat
- Pea soup with beef ribs
- Beef rib kharcho soup
- Kalbi Tang - Korean beef rib soup
- Pho Bo soup with beef ribs
- Cabbage soup made from beef ribs and cabbage
- Mashkhurda - Uzbek beef rib soup
- Braised beef ribs, potatoes and green beans soup
Beef rib soup - quick recipe
This is one of the fastest and easiest recipes. Additionally, you can use beef or pork fillet.
Ingredients:
- Water - 2 l
- Pork or beef fillet - 100 g
- Beef ribs - 3-4 pcs.
- Onion - 1 -2 pcs.
- Carrots – 1 – 2 pcs.
- Potatoes - 500 g
- Vegetable oil - 3 tbsp
- Bay leaf - 2 - 3 pcs
- Salt, pepper to taste
Preparation:
Place the fillet and ribs in the water and put the pan on the fire. After the water boils, you need to reduce the heat and cook for about 40 minutes.
Meanwhile, fry the onions and carrots, previously finely chopped.
Cut the potatoes into squares and add them to the soup. Over time, you need to add roasting there.
A couple of minutes before the end of cooking, throw a bay leaf into the soup, add salt and pepper if desired.
Once the ribs are cooked, they can be fished out and separated from the bone. But not everyone likes it. Some people like the option with a bone.
How long to cook beef
Professional chefs and experienced housewives say that you need to cook beef for at least two hours to make it soft and tender. This time is also enough to kill parasites that can live in raw meat. There are also five factors that determine how long to cook beef. The time is counted after the water boils.
- Age of the animal. Old meat is tough and requires long cooking (at least three hours). A large piece of veal can be cooked in 40 minutes.
- Personal preferences. If you like to chew meat and feel its taste and texture, two hours of cooking will be enough. And if you want your food to melt in your mouth, you will have to spend more time cooking.
- Purpose. You need to cook the beef for the soup for at least an hour. During this time you will get a delicious aromatic broth. Cooking the piece of meat itself can be completed in a separate pan or in the same one. This will make the broth richer.
- Piece size. A large piece will cook for at least two hours. If you divide the meat into several smaller pieces or use entrecote, 40-60 minutes will be enough. It will take about an hour and a half to cook beef with a bone (for example, for soup).
- Fat content. “Marbled” beef with many layers of fat cooks almost twice as fast as regular meat with a dense fiber texture.
If the meat has been cooking for a long time, but you are not sure whether you can turn off the burner, check the readiness of the product experimentally. Pierce the beef with a fork or knife and lift it over the pan. If the product slides off the tip easily, it is ready. Otherwise, the meat will have to be cooked for some more time.
Soup with beef ribs and barley
A very simple recipe, but the soup turns out very nutritious.
Ingredients:
- Beef ribs – 5 – 6 pcs.
- Potatoes - 5 pcs.
- Pearl barley - 1/2 cup
- Onion - 1 pc.
- Carrots - 1 pc.
- Salt pepper
Preparation:
Cover the ribs with water and cook over low heat. Cook the barley in advance. Fry onions and carrots.
When the meat is almost ready, add potatoes to it, and then fry. At the end, add pearl barley and bring the soup to a boil. Be sure to add salt to taste.
How to cook broth correctly
It's no secret that properly prepared broth is the key to a delicious soup. In order for it to be good and transparent, as well as rich, the ribs must be placed in cold water.
Initially, the broth should be cooked over high heat, but as soon as the contents of the pan boil, the power should be immediately reduced and the process of cooking the soup should continue over low heat. The resulting foam must be removed well so that not even the smallest particles remain in the soup - this is the key to the transparency of the broth.
How long to cook beef ribs for soup? In order for the broth to be rich and the meat to be ready, you need to cook the broth for 2-2.5 hours - during this time the contents of the pan will become very tasty and rich.
Beef ribs shurpa
Shurpa comes from Uzbek cuisine and is a very rich soup. It has not only an appetizing appearance, but also a wonderful taste.
Ingredients:
- Beef ribs – 1 kg
- Onion - 3 pcs.
- Carrots - 2 pcs.
- Tomatoes - 2 pcs.
- Bell pepper - 3 -4 pcs.
- Garlic - 2 - 3 cloves
- Greens, seasonings to taste
Preparation:
All ingredients need to be chopped coarsely. Cut the meat into portions, add water and cook for 30 minutes.
Then add chopped potatoes to it.
Also chop the onions and carrots coarsely and throw them into the pan.
Chop the pepper and also add to the soup.
Grind the tomatoes in blenders until pureed. Squeeze the garlic into the mass and you can add tomato paste.
When the meat and potatoes are almost ready, you need to salt the dish and pour in the tomato dressing. You need to bring the soup to a boil, add spices and stir.
To make the broth transparent, you need to remove the foam from the surface of the water in a timely manner.
Meat
Most often we cook broths from beef or chicken. Veal, lamb, goose and so on are rare. So we're mostly talking about chicken and beef broths.
For beef broth, a shoulder blade with a bone works best. For chicken - whole chicken. (Eric Le Provos, chef and owner of Le Bistrot le Provos)
For meat broth, I recommend taking the back part along with the shank, it has the highest collagen content. (Maxim Volkov, chef of The Mad Cook restaurant)
If we cook broth for soup, then we need to consider what it will be like. For borscht, this is brisket on the bone or ribs. For noodles - a good chicken, better domestic racing (laying hens), at least one year old. For shurpa - lamb, ribs are best. (Dmitry Zotov, brand chef of Haggis Pub&Kitchen, Madame Wong, Pate&Co, Zotman Pizza Pie restaurants)
It’s good when the cut contains connective tissue: this means that it is rich in gelling substances that make the broth thicker, more aromatic and rich. And it’s best if the meat is fresh or chilled, not frozen. (Renzo de Sari, brand chef of the IL Patio restaurant chain).
Buckwheat soup with beef ribs
Another option for an easy to prepare soup.
Ingredients:
- Beef ribs – 500 g
- Potatoes – 4 – 5 pcs.
- Buckwheat - 1/2 cup
- Onion - 1 pc.
- Carrots - 1 pc.
- Seasonings
Preparation:
Boil the ribs. Add potatoes. When it is also almost ready, add buckwheat.
In the meantime, you need to chop the vegetables and fry them. Pour the roast into the soup and cook for another 10 minutes.
Soup with beef ribs in a slow cooker
You can prepare a delicious soup very quickly. This is an option when you need to quickly prepare lunch for the whole family.
Ingredients:
- Beef ribs – 500 g
- Potatoes - 5 pcs.
- Carrots – 1 – 2 pcs.
- Onion - 2 pcs.
- Salt, pepper, vegetable oil
Preparation:
Wash and cut the ribs. Chop the potatoes into medium cubes, carrots and onions are also chopped (except for one onion, which will fit entirely in the bowl).
Vegetable oil is poured into the bottom of the multicooker, meat, potatoes, vegetables and always one whole onion are laid out.
The ingredients are filled with water, spices are added and the “Stew” mode is set for 1 hour.
You can also use the “Soup” mode, which also needs to be set for 1 hour.
Piti with beef ribs
This is a recipe from Azerbaijani cuisine. Piti is a soup with a small amount of broth, very tasty and original.
Ingredients:
- Beef ribs – 600 g
- Beans - 200 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato – 2 pcs.
- Plum – 4 pcs.
- Garlic - 2 cloves
- Seasonings
Preparation:
1. Place ribs on the bottom of the cauldron.
2. Place potatoes and onions, cut into medium cubes, on top.
3. Then the whole beans and plums are placed.
4. Chop the tomato, onion and carrot and pour into a container.
5. Pour in a small amount of water or broth and add garlic.
6. Simmer over low heat for about 1 hour.
How long to cook beef on the bone and without the bone
If we cook beef on the bone, the broth turns out tasty, rich, and then it can be used to prepare the first course. Cooking beef on the bone is enough for 1.5 - 2 hours, based on the size of the piece, check the readiness of the dish with a fork or knife. Cooking time for boneless beef is from 2 to 3 hours, if it is a smaller piece or several small pieces, then 30-40 minutes is enough.
Thick soup with beef ribs and beans
In this recipe, it is preferable to use veal ribs. This will make the soup much more tender. Beans and spices add special taste and color to the dish.
Ingredients:
- Ribs - 2 pcs
- Beef – 150 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Bell pepper - 1 piece
- Potatoes - 4 pcs.
- Canned beans - 100 g
- Tomato paste - 1 tbsp. l
- Water – 600 ml
- Paprika, ground red pepper, salt
- Bay leaf - 2 pcs
- Garlic - 4 cloves
- Greenery
Preparation:
Cut vegetables and meat into large pieces. Fry the ribs and beef. Add onion in half rings, carrots in slices and potatoes in large halves.
Add spices and bell pepper.
Transfer the mixture to a saucepan, add water, add tomato paste and garlic, and boil.
When the potatoes are ready, add the beans and cook until tender.
Description of preparation:
recipe I hope you like it.
Purpose:
For lunch
Main ingredient:
Meat / Beef
Dish:
Soups
Ingredients:
- Onion – 1 piece
- Carrots – 1 piece
- Potatoes - 4-5 pieces
- Bell pepper – 1 piece
- Bay leaf – 2 pieces
- Salt - To taste
- Fresh herbs - To taste
Number of servings: 5-6
Similar recipes: Beef broth soup Lamb ribs soup Pork ribs soup Ground beef soup
Beef soup
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Cooking time: 3 hours 0 minutes Beef ribs are ideal for stewing and preparing first courses based on a rich, aromatic broth, so the recipe for beef rib soup is one of my favorites.
Soup with beef ribs and minced meat
The recipe came from Uzbekistan. The combination of ribs and minced meat makes the soup very satisfying. This is not an option for those who are on a diet or who refuse fatty foods for health reasons.
Ingredients:
- Minced beef – 150 g
- Beef ribs – 3 – 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Ground paprika - 1 tsp.
- Tomato paste - 2 tbsp
- Salt, pepper, cilantro
Preparation:
Overcook the minced meat, onions and carrots. Then you need to add paprika and tomato paste and mix.
The ribs are placed in a pan and boiled. When they are ready, the minced meat with vegetables and tomato paste is sent into the container. Garlic and cilantro are added.
Pea soup with beef ribs
This is a classic take on rib soup. It is in this recipe that you can experiment and pre-marinate the ribs.
Ingredients:
- Beef ribs – 300 g
- Peas - 1/2 cup
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 5 pcs.
- Salt pepper
Preparation:
Pre-cook the peas in a separate container.
Cover the ribs with water and cook until done. Add potatoes and fried onions and carrots to them.
Pour pea puree into the soup, add salt and bring to a boil.
You can also add some raw smoked sausage to the soup.
Beef rib kharcho soup
A popular version of soup with ribs. It can be made more spicy. But if there are children in the house, then it is better to choose a less spicy option.
Ingredients:
- Ribs - 500 g
- Rice - 100 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Garlic - 3 cloves
- Tomato paste - 3 tbsp. l
- Bay leaf - 2 pcs
- Salt pepper
Preparation:
Making the soup is simple:
1. Boil the ribs.
2. Add potatoes to the pan, after 15 minutes rice.
3. Fry vegetables with tomato paste and garlic, pour into a container.
4. Season to taste.
Kalbi Tang - Korean beef rib soup
An original dish that comes from Korean cuisine. It is very popular in Korea and can be in a spicy variation or in a form more friendly to Europeans.
Ingredients:
- Beef ribs – 500 g
- Daikon radish – 200 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Green onions
- Water - 1.5
- Noodles – 150 g
- Yolks for decoration (you don’t have to) - 2 pcs.
Preparation:
Throw ribs into boiling water. Blanch for 10 minutes and remove the meat. Then add water again and cook the soup.
Add the whole radish and onion to the ribs and cook until tender.
To decorate, beat the yolks, pour them into a frying pan and fry. Roll up this pancake and cut into strips.
Chop green onions and garlic. Boil the noodles.
When the meat is cooked, the radishes, ribs and onions are removed. The broth is filtered.
Daikon is cut into pieces. Then the broth is put back on the stove, boiled, and garlic and noodles are added.
Place ribs, daikon, noodles on a plate and fill with broth. Sprinkle green onions on top and arrange egg pancake decoration.
To get a spicy variation of this soup, you can add soy sauce and hot spices in the desired quantity.
Step by step
- Wash the ribs, separate them from each other with a sharp knife, add water and place over medium heat. As soon as it boils, reduce the heat. Remove foam. Add bay leaf and whole peeled onion. Add salt. Cook covered until the meat is done.
- Peel the carrots and cut into slices.
- Potatoes - cubes.
- Remove the stem from the pepper and remove the seeds. Cut into strips or squares.
- Wash the greens, dry and chop.
- Remove the ribs from the broth. Onion and bay leaf too. Place potatoes and carrots in a saucepan. Cook for 10 minutes.
- Add broccoli and pepper. Cook for another 2-3 minutes, then add pepper, return the meat removed from the bones to the soup, turn off the heat and let the soup rest under the lid for 10-15 minutes. Serve hot, sprinkled with herbs. Bon appetit!
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Cooking time: 3 hours 0 minutes recipe
Pho Bo soup with beef ribs
This is a Vietnamese soup recipe. A special highlight will be the addition of spices.
Ingredients:
- Beef ribs – 300 g
- Water - 2 l
- Onion - 1 pc.
- Ginger - 2 cm
- Anise - 1 piece
- Cloves - 1 pc.
- Cinnamon – 1 piece
- Rice noodles – 200 g
- Salt
Preparation:
The ribs need to be boiled. Add onion, ginger, anise and salt to the broth. Rice noodles should be boiled separately.
The soup is served in portions: you need to pour noodles into a plate, top it with meat and ginger, and then everything is poured with a spicy broth.
Secrets of taste
In order for the type of soup in question to turn out very tasty and rich, its main meat ingredient must be properly prepared. Before you fill the ribs with water, you need to remove the film from them.
For cooking, it is best to use meat that is not cold and especially not frozen. Before cooking, it is best to keep the ribs at room temperature for some time so that the meat and bones can better impart their flavor.
Some very experienced housewives advise frying the ribs in a frying pan before cooking the broth with them - this way the soup turns out to be very rich and has a special taste.
Cabbage soup made from beef ribs and cabbage
This is a traditional Russian dish, very filling and nutritious. It is prepared very quickly and simply.
Ingredients:
- Ribs – 3 – 4 pcs.
- Potatoes - 5 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Cabbage - 1/2 head
- Salt pepper
Preparation:
The ribs are filled with water and placed on the tile. Chop the potatoes and eventually place them in the pan with the meat.
Shred the cabbage. Finely chop the onion and carrots and fry.
When the meat and potatoes are cooked, add cabbage to the container and fry.
Salt, add pepper and bay leaf.
You can add tomato if desired.
Description of preparation:
Beef has been my favorite type of meat since childhood. I still remember my mother’s borscht with strong, rich beef broth. In each plate - a huge “portioned” piece of beef weighing 200 grams, no less! She chewed it for a long, long time, squinting with pleasure... Apparently, the body required proteins. Today I eat meat much less often than when I was a child—I prefer fish. If I buy meat and cook for myself, and not for guests, then I choose beef to cook some thick vegetable soup. Tenderloin is pricey, and the broth is best made from meat on the bone, so I most often take brisket or ribs. This beef rib soup recipe is one of the easiest in my arsenal. Light and satisfying at the same time - what more could you ask for? I hope you like it.
Purpose:
For lunch
Main ingredient:
Meat / Beef
Dish:
Soups
Ingredients:
- Beef ribs – 1 kilogram
- Onion – 1 piece
- Carrots – 1 piece
- Potatoes - 4-5 pieces
- Bell pepper – 1 piece
- Broccoli - 300 grams (can be replaced with cauliflower or Brussels sprouts)
- Bay leaf – 2 pieces
- Salt - To taste
- Ground black pepper - To taste
- Fresh herbs - To taste
Number of servings: 5-6
Mashkhurda - Uzbek beef rib soup
Authentic Uzbek soup made from ribs and lamb. The very rich taste and aroma will forever remain in the gourmet’s memory.
Ingredients:
- Ribs - 350 g
- Lamb – 300 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Sweet pepper - 1/2 pcs
- Tomato paste - 1 tbsp
- Vegetable oil - 2 tbsp
- Garlic - 2 cloves
- Water - 2 l
- Potatoes - 2 pcs.
- Mash – 100 g
- Rice - 1 tbsp
- Coriander, salt, paprika, herbs
Preparation:
Salt the meat and fry. Add onions and carrots, previously chopped. Then chop the pepper and place it for frying. Season the mixture, add garlic and tomato paste.
Place the mixture in a saucepan, add liquid and cook for 20 minutes. Then add the potatoes.
Pour water over the mung bean in advance for 15 minutes, drain the water and pour the mixture into the soup.
When the grains begin to burst, add rice. Cook until done.
