Beef soup with potatoes and noodles - a simple homemade recipe
Beef soup with potatoes and noodles is hearty, aromatic and tasty. It can be safely included in the children's menu, because it turns out to be completely low-fat, but nutritious. You can add any vegetables and spices to the soup to make the dish appetizing at home. We invite you to familiarize yourself with the basic recipe for making beef and noodle soup.
Ingredients for a 3-liter saucepan:
How to cook beef soup with potatoes and vermicelli
Cook beef broth. To do this, wash and dry a piece of meat on the bone, remove all films and fatty deposits. Place the beef in the pan and add the bay leaf. Also, if desired, you can use allspice and black peppercorns, coarsely chopped celery roots, parsnips, parsley, etc. You don’t have to put vegetables in the broth, because. they will be used in frying.
Pour cold water into the pan and place on the stove, turning on the burner to medium power. After the liquid boils, reduce the heat. The broth should boil constantly, but very gently - then it will turn out transparent and rich. As grayish foam forms, it must be removed with a slotted spoon. Cook the broth for 2-2.5 hours depending on the quality of the beef. When the meat comes off the bone easily, the broth is ready.
Remove the meat from the pan, transfer it to a bowl and let it cool. Strain the broth through cheesecloth.
You can use the broth cooking time to your advantage by chopping and processing other components of the soup. Wash the potatoes, peel them, cut them into cubes or cubes.
Pour the potatoes into a saucepan and place on the stove. Cook over medium heat for 10-15 minutes after boiling, the potatoes should become soft, almost ready.
At the same time, chop or grate the peeled and washed carrots.
Finely chop the onion.
Fry the chopped vegetables in a small amount of heated vegetable oil until light golden brown.
Transfer the roast into the pan with the half-cooked potatoes. Cook the soup for another 15-20 minutes until the potato pieces are completely soft.
How to cook beef broth?
The basis of the beef noodles will be the broth. You need to cook the meat as a whole piece, lowering it into already boiling water. Do not add salt.
After the meat is cooked to medium readiness, strain the broth. Then bring it to a boil again (you can add a little salt). Then lower the meat, add spices and herbs and cook. You can check readiness with a toothpick - if it pierces the piece freely, without pressing, and clear juice comes out of the hole, then the meat is ready.
Dried herbs go very well with beef broth: basil, marjoram, rosemary, thyme, oregano, celery, coriander.
Beef soup with potatoes and noodles
For this soup we need a piece of beef, preferably on the bone. With a small streak of fat, for a rich broth. The older the beef, the redder the meat and the longer it will take to cook. Keep this in mind when preparing the broth.
So, let's prepare a delicious lunch: light and tasty beef soup.
Ingredients:
When the meat is ready, remove it from the pan.
Peel the potatoes and cut them into fairly large pieces. Throw them into the broth. While the potatoes are cooking, prepare the roast for the beef soup.
To fry, finely chop the onion and fry it until golden and transparent. Add peeled and chopped bell peppers and tomato paste or ketchup. Fry everything a little.
We throw any ready-made pasta into the soup; you can also make homemade noodles yourself. We used ready-made homemade noodles.
Throw a handful of noodles into the potato soup. Please note that the noodles increase in size when cooked, so do not add too much, otherwise you risk getting a very thick soup.
Cook the noodles for 5 minutes. Add the prepared roast to the soup, add salt, add spices (bay leaf and peppercorns, maybe a pinch of thyme) and leave to cook for another 2-3 minutes.
Meanwhile, cut the pre-boiled beef into small pieces and place on plates.
Pour the finished soup, you can sprinkle it with finely chopped herbs (dill, parsley).
That's all, beef soup with potatoes and noodles is ready! Delicious, light and aromatic. Your family and guests will be satisfied.
Source
Meat selection
Cooking time directly depends on the meat. Traditional Tatar noodles are made from beef or chicken.
There is no fundamental difference in cooking technology. Chicken meat cooks faster, cooking time will be reduced to 30 minutes (for beef - 50 minutes). However, this is a completely different taste.
Frankly, chicken is now quite common due to its cheapness and short cooking time. But this is also its downside: it’s already boring. My father-in-law, for example, can’t stand her at all; he ate too much on business trips.
Therefore, if we take poultry meat, then it is better to eat turkey, its taste is not so boring, and the meat is denser and less boiled. In this case, go for the breast, it doesn't have a lot of the teeth-crushing tendons that irritate turkey fans.
As for pork and lamb, it’s not for everyone! Let me just say that the pork broth is cloudy, and the lamb has a specific taste.
I didn’t cook with frog legs and pike heads. However, if you want, try it. As I already said, this does not affect the cooking technology
And now we will cook with beef!
