Stewed soup - step-by-step recipes for cooking with vermicelli, rice or beans

How to make stew soup

In stores you can choose semi-finished products for every taste - pork, beef, turkey, chicken. The advantages of these products are that they are prepared in advance, can be stored for a long time, and have convenient packaging that does not require storage in the refrigerator. Cooking this dish from a photo or video will not cause any difficulties even for a cook with basic culinary skills, if you follow the instructions.

The first course, prepared from canned meat, has long ceased to be associated with camping or student life. It is prepared with pleasure by people who do not have the opportunity to devote a lot of time to cooking. To make the soup tasty, you need to follow these recommendations:

1. Use high-quality semi-finished products manufactured in accordance with GOST.
2. First, cook foods that take longer to cook - potatoes, beans, peas, rice.
3. Follow the cooking steps in the photo.
4. Make onion and carrot frying in butter or sunflower oil instead of olive oil.
5. Add salt to the dish at the end, because the stew contains a lot of salt.
6. When adding cereal, strictly follow the recipe so that the soup does not turn out too thick.
7. Avoid frying vegetables if you want a diet soup.
8. Add the stew 6-8 minutes before the end of cooking.

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Potato

• Time: 20-26 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 85 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The simplest version of the first course is soup with stewed meat and potatoes. It does not require cereal, but you can add more vegetables. If you pour less water into the pan, you will get delicious stewed potatoes with meat. To cook soup with stewed meat even faster, you can use a slow cooker, but if you don’t have one, then an ordinary saucepan with a tight lid will do.

Ingredients:

• chicken stew - 1 can;
• carrots – 2 pcs.;
• vegetable oil – 200 g;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• green onions, parsley - 1 bunch;
• salt – 3 g.

Cooking method:

1. Peel the potatoes and chop into small cubes.
2. Place in a saucepan, add 2.5 liters of water, place on the stove.
3. While the potatoes are cooking, peel the onions and carrots. Cut into rings, fry in oil for about 5-7 minutes until golden brown.
4. Add to the pot with the potatoes.
5. Add the stew and simmer for another 10 minutes.
6. Add pepper and salt.
7. 3 minutes before serving, sprinkle with finely chopped parsley and onion.

Mushroom

• Time: 25-30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 85 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

If you want to cook an unusual dish, then stewed beef soup with fresh or frozen mushrooms is perfect. You can take porcini mushrooms, champignons, oyster mushrooms, boil them in advance and fry them together with vegetables in butter. The soup is prepared one day ahead because mushrooms contain substances that become harmful when reheated.

Ingredients:

• beef stew - 1 can;
• tomatoes – 2 pcs.;
• butter – 50 g;
• hot pepper – 2 g;
• potatoes – 4 pcs;
• frozen honey mushrooms – 350 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• dill, basil – 1 bunch;
• bay leaf – 1 pc.;
• salt – 2 g.

Cooking method:

1. Thaw the mushrooms, cut into pieces, fry in oil along with onions and carrots.
2. Pour 2 liters of water into a saucepan, add finely chopped potatoes, and bring to a boil.
3. Add fried mushrooms and bay leaf with pepper.
4. Cook on medium for about 15 minutes.
5. Add fresh herbs, stewed meat and salt.

Kharcho na dacha soup with rice

Traditional kharcho soup is cooked with beef and rice. A mandatory element is sour plum seasoning, as well as special seasonings. However, there is not always time to cook this delicious soup according to all the rules. In this case, you can prepare a simplified version of beef stew.

• 60 gr. long grain rice;
• 1 can (250 gr.) beef stew;
• 1 onion;
• 1 carrot;
• 1 large tomato;
• 3 cloves of garlic;
• 1 teaspoon “khmeli-suneli”;
• 1 tablespoon tkemali sauce;
• dill, parsley to taste;
• salt to taste.

It is convenient to cook in a thick-walled pan. We put the dishes on the fire, put fat from a can of stew into it (or pour in vegetable oil if the stew is lean). Place thinly sliced ​​onion in hot fat and fry. When the onion pieces become translucent, add the grated carrots and fry for another five minutes.

Place the washed rice in the cauldron. Stir and pour boiling water (2-2.5 liters) into the cauldron. Bring to a boil, add a little salt and cook at low boil until the cereal is ready.

Advice! If desired, you can add diced potatoes along with the rice.

Wash the tomato, scald with boiling water and remove the skin. Cut into small cubes. When the rice is ready, add the prepared tomato and tkemali sauce to the pan. We spread the stew. Stir and add spices to taste.

Cook for another 10 minutes at a very low boil. Finely chop the herbs and chop the garlic. Add garlic and herbs to the soup, stir, bring to a boil and immediately turn off. Let it brew under the lid for 15 minutes.

Pea

• Time: 25-32 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before you prepare soup with stewed meat and peas, you need to prepare the ingredients. It is recommended to soak the peas in warm water in the evening, then the cooking time will be reduced to 25 minutes. For a rich creamy soup, it is advisable to take pressed peas that have been processed in advance. The dish made from pork is especially tasty.

Ingredients:

• pork stew - one can;
• onions – 2 pieces;
• carrots – 1 pc.;
• garlic – 1 clove;
• dill, basil - 1 bunch each;
• hops-suneli – 5 g;
• salt – 3 g.

Cooking method:

1. Place the peas in a two-liter saucepan, add 2-2.5 liters of water.
2. Turn the stove on to medium and place the whole peeled potatoes in the pan.
3. Cook onions and carrots in oil.
4. Take out the finished potatoes, mash them with a fork, and put them back.
5. Mix ingredients, add stew.
6. Garnish with herbs, add salt and pepper.

Beef stew in a slow cooker

A recipe for soup with stew in a slow cooker is an ideal option when you need to quickly get a tasty and satisfying dish.

Required Products:

• onion, carrot;
• three potatoes;
• can of stew;
• spices to your taste;
• 2.5 liters of water.

Preparation:

1. Chop the onion into cubes, grind the carrots, put the vegetables in the multicooker bowl and fry in the “Baking” mode for seven minutes.
2. After this time, we send there chopped potatoes and slightly mashed stew without fat.
3. Season the dish with the selected spices and herbs and fill with water.
4. Turn on the “Frying” mode, bring to a boil, switch to the “Soup” program and cook for another 20 minutes.

With potatoes and vermicelli

• Time: 35 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 87 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Soup with stewed meat and noodles is a dish suitable for baby food. However, you should take homemade stew, the quality of which the housewife is confident in. The fastest and easiest recipe is to use spider webs for soup, because the pasta will cook longer . It cooks in a few minutes, so the component is added last.

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Ingredients:

• potatoes – 300 g;
• sweet pepper – 2 pcs.;
• homemade stew – 500 ml;
• sunflower oil – 100 g;
• carrots – 1 pc.;
• vermicelli – 200 g;
• onion – 1 pc.;
• green onions – 1 bunch;
• spice mixture – 5 g;
• salt – 1 tsp.

Cooking method:

1. Grate the carrots, cut the onion into half rings, and cut the potatoes into cubes.
2. Place the vegetables in a saucepan and pour in 2 liters of filtered water.
3. Place on the stove for 15 minutes.
4. Add stew, spices, chopped herbs, bring to a boil.
5. Add vermicelli and turn off the stove.

Soup with stewed noodles and potatoes

Making soup is very simple, the main thing is to select high-quality ingredients and follow step-by-step technology and not change the steps.

Ingredients:

• Stew – 200 gr.;
• Vermicelli – 3 tbsp. l.;
• Carrots – 1 pc.;
• Onions – 1 pc.;
• Potatoes – 4 pcs.;
• Water – 2 l.;
• Oil for frying – 3 tbsp. l.;
• Salt, to taste;
• Fresh herbs to taste;
• Garlic – 1 clove.

a simple recipe for making soup with stewed meat and potatoes at home

General information:

• Cooking time: 35 minutes;
• Number of servings 4.

Cooking method:

1. You need to remove the stew from the refrigerator, and also prepare the vegetables: peel the onions, potatoes and carrots. Additionally, you can diversify the set of spices, take peppercorns and bay leaves to enhance the aroma of the meat.
2. Potatoes are cut into small cubes so that they cook faster. Pour 2 liters of water into the pan.
3. Place the chopped potatoes in the pan, immediately place on the stove and turn on medium heat. When the water boils, continue cooking over low heat until done; add salt to the potatoes at the end.
4. While the potatoes are boiling, cut the carrots into small cubes or grate them. Chop the onion into small pieces so that after frying it is not too noticeable in the soup.
5. Heat a small amount of oil in a frying pan and add the onion. After the onion turns golden, add carrots to it and fry everything until the vegetables are soft. You can add pieces of stew to the vegetables by first removing it from the jar and cutting it into small slices.
6. As soon as the potatoes are ready, add fried vegetables to them. After the water boils again, add pieces of stew, if you have not previously added it to the vegetables.
7. After 5–6 minutes, add vermicelli. The soup needs to be stirred every minute to prevent the vermicelli from forming a lump. Add bay leaf.
8. When the water boils, turn off the heat and let the dish brew. The vermicelli does not need to be cooked for a long time - it will reach its proper condition in the prepared broth.
9. Chop green onion, dill or parsley to garnish the dish before serving. Bon appetit!

With rice

• Time: 30-35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 90 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for stewed soup with rice has many variations. Experienced housewives prepare delicious kharcho soup using the simplest ingredients - rice, stewed meat and potatoes. You can also add millet, buckwheat, barley or pearl barley to the first dish instead of rice cereal. The round-grain variety of rice cooks much faster, so it is added at the same time as the potatoes.

Ingredients:

• stewed pork - 1 can;
• tomatoes – 4 pcs.;
• bell pepper – 1 pc.;
• Short grain rice – 150 g;
• vegetable oil – 100 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• garlic – 1 clove;
• seasoning for kharcho – 10 g;
• dill, parsley – 100 g;
• potatoes – 4 pcs.;
• salt – 3 g.

Cooking method:

1. Rinse the rice cereal and add water.
2. Place on the stove.
3. Cut the potatoes into small slices, add to the pan, turn on medium mode, cook the ingredients for 10 minutes.
4. Cut the carrots and onions into strips and fry in vegetable oil.
5. Place the roast in the pan.
6. Add stew.
7. Cook everything together for 15-17 minutes, sprinkle with parsley and dill before serving.

Quick soup with stew

This soup is quick to make, delicious, filling and doesn't require many ingredients. Ideal for quickly satisfying hunger – especially when paired with garlic croutons!

Ingredients:

• Stew - 1 can;
• Potatoes – 1 kg;
• Dill or parsley – 1 bunch;
• Small carrots – 1 pc.;
• Small onion – 1 pc.;
• Salt – 1 tbsp;
• Water – 5 l.

General information:

• Cooking time: 30 minutes;
• Number of servings 4.

Cooking method:

1. Cut the potatoes into small slices, add them to a saucepan, add water, and cook over medium heat until tender.
2. At this time, chop the onion and carrots, mix them and fry in a frying pan until golden brown.
3. Add pre-prepared stew to the boiled potatoes, add fried onions and carrots and finely chopped herbs.
4. Salt all this and boil for 5 minutes. The stew soup is ready, bon appetit!

With beans

• Time: 25 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 95 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Stewed beef soup with beans or lentils is easy to prepare, but keep in mind that beans take longer to cook than potatoes. Therefore, it is recommended to boil the beans in advance. If you take a red variety, the dish will be more satisfying. Green or white beans contain fewer calories, so soup with these products is suitable for dietary nutrition.

Ingredients:

• pickled tomatoes – 300 g;
• sunflower oil – 100 g;
• carrots – 2 pcs.;
• chicken stew – 1 can;
• potatoes – 300 g;
• onion – 1 pc.;
• dried parsley and dill – 5 g;
• salt – 2 g.

Cooking method:

1. Pour hot water over the pre-boiled beans and cook for 10 minutes along with the potatoes.
2. At this time, fry onions and carrots in a frying pan.
3. Remove the skins from the pickled tomatoes and chop.
4. Add tomatoes to the frying pan.
5. Add 100 ml of water and reduce by half.
6. Place the resulting sauce along with the stew into a pan with beans and potatoes.
7. Add salt and dried spices.
8. Boil together for 10 minutes.

Cabbage soup

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 85 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Cabbage soup made from sauerkraut or fresh cabbage will be as rich as those made with meat broth. The soup can be prepared for 2 days at once. On the second day, the cabbage soup will infuse and become even tastier. Borscht is prepared in the same way, only you need to add beets and tomato paste to the frying. Before preparing cabbage soup, all vegetables are finely chopped or grated.

Ingredients:

• onions – 2 pcs.;
• green onions, parsley, dill – 200 g;
• beef stew - 1 can;
• sauerkraut – 400 g;
• vegetable oil – 200 g;
• carrots – 2 pcs.;
• garlic – 1 clove;
• hot pepper – 1 piece;
• potatoes – 4 pcs.;
• salt – 3 g.

Cooking method:

1. Rinse the cabbage from brine.
2. Place the diced potatoes to cook for 15 minutes.
3. Cut the carrots and onions crosswise into rings and fry until golden brown.
4. Add cabbage to the finished frying and fry the vegetables for 5 minutes.
5. Add the stew, bay leaf and vegetables, and bring to a boil.
6. Finely chop the greens and pour into the cabbage soup.

Soup with beans, cauliflower and honey mushrooms

Stewed soup cooked with cauliflower, beans and honey mushrooms is very tasty. Regular bean soup takes a long time to cook, since dry beans take 1.5-2 hours to cook.

If you need to cook a dish quickly, it is better to use canned beans.

• 1 can of beans canned in their own juice (400 g);
• 250 gr. frozen honey mushrooms;
• 500 gr. cauliflower, disassembled into inflorescences (fresh or frozen);
• 1 onion;
• 1 carrot;
• 1 small bell pepper;
• 1 can of stew (250 gr.);
• 2 bay leaves;
• 5 peas of allspice;
• 2 potatoes;
• salt, pepper to taste.

We prepare all products. Peel the vegetables, finely chop the onion, grate the carrots on a fine grater, cut the bell pepper into thin strips.