Beef soup: calories per 100 g, proteins, fats, carbohydrates

Ingredients Potato soup with beef broth

Broth brown	2000 g
Potato	500 g
Bulb onions	75 g
Dried carrots	30 g

Nutritional value and chemical composition of “Potato soup with beef broth.”

The energy value of potato soup with beef broth is 55.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Minced beef soup

Minced beef 500 g Green bell pepper 2 pcs. Onion 1 pc. Garlic 2 teeth. Brown rice 160 g Chicken broth 3.2 tbsp. Tomato paste 230 ml Canned tomatoes 410 g Hot red pepper flakes 1 chip. Salt to taste Ground black pepper to taste Parsley to taste Parmesan to taste

1. Brown ground beef in a large saucepan and drain off fat.
2. Add the chopped peppers and onions and sauté over medium heat until the onions become translucent.
3. Add chopped garlic and fry for another minute.
4. Add brown rice, broth, tomato sauce, chopped tomatoes, crushed red pepper flakes, salt and black pepper. Mix everything thoroughly and bring to a boil.
5. Reduce heat to low and simmer for at least 45 minutes until rice is cooked through.
6. Serve with fresh parsley or basil and grated cheese.

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin PP is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

You can see a complete guide to the healthiest foods in the “My Healthy Diet” app.

Enter the required amount of beef and potato soup into the calculator to find out the calories, protein, fat and carbohydrate content.

1 standard serving of food (plate) = 250 grams

Enter the required amount of beef and potato soup into the calculator to find out the calories, protein, fat and carbohydrate content.

1 standard serving of food (plate) = 250 grams

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Soup with beef, vermicelli and potatoes

How to prepare the dish “Soup with beef, vermicelli and potatoes”

1. Boil the beef in salted water until tender (about 1 hour).
2. Grate or finely chop 1 carrot, chop the onion and add to the boiling broth.
3. After the carrots become soft (after 20 minutes), add the diced potatoes, and after 5 minutes add the vermicelli.
4. Add bay leaf.
5. When the potatoes become soft you can turn them off.

• Beef - 250 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Vermicelli - 70 gr.
• Potatoes - 4 pcs.
• Bay leaf - 1 pc.
• Salt - 8 gr.
• Water - 2.5 l.

Nutritional value of the dish “Soup with beef, vermicelli and potatoes” (per 100 grams):

Source

Micro- and macroelements in beef soup

Beef soup contains the following elements: Mono- and disaccharides, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Tin, Zinc, Iron, Chlorine.

Micro and macro element	Meaning
Mono- and disaccharides, g.	0,8
Zola, Mr.	0,4
Starch, Mr.	1
Water, city	85,9
Organic acids, g.	57,5
Dietary fiber, g.	1,7
Unsaturated fatty acids, g	0,004
Sodium, mg	12
Potassium, mg	55,5
Phosphorus, mg	24,2
Magnesium, mg	5,4
Calcium, mg	14,3
Sulfur, mg	23,5
Copper, µg	24,1
Boron, µg	9,4
Silicon, mg	0,06
Aluminum, µg	31,6
Titanium, µg	0,2
Iodine, mcg	0,9
Manganese, mg	0,0245
Chromium, µg	0,8
Fluorine, mcg	7,6
Molybdenum, mcg	3,3
Vanadium, mcg	3,5
Cobalt, µg	1
Nickel, µg	0,9
Rubidium, mcg	10,8
Selenium, mcg	0,1
Lithium, mcg	0,1
Tin, µg	6,1
Zinc, mg	0,3098
Iron, mg	0,4
Chlorine, mg	894,2

Product calculator

Enter the amount of Beef Soup to calculate its nutritional value

Property	Meaning	% of normal
Calorie content, kcal	41,9	2.05	2.05%
Proteins, g	2,4	1.33	1.33%
Carbohydrates, g	2,6	0.8	0.8%
Fats, gr	2,5	4.55	4.55%

Vitamins in Beef Soup

Beef soup contains the following vitamins: Mono- and disaccharides, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Tin, Zinc, Iron, Chlorine.

Soup is considered a low-calorie dish, but adding cream, butter, cheese and other high-fat ingredients increases the calorie count. Borscht cooked in water contains less than 40 kcal/100 ml, while Ukrainian borscht with meat prepared according to the classic recipe contains more than 60 kcal/100 ml. Soups made from lentils, peas and beans cannot be called low-calorie, but they contain vegetable protein, which provides a person with a feeling of fullness for a long time.

WEIGHT LOSS STORIES OF STARS!

Irina Pegova shocked everyone with her weight loss recipe: “I lost 27 kg and continue to lose weight, I just brew it at night. » Read more >>

• 1. Table of calorie content of first courses and their nutritional value
• 2. How to reduce calories?

Diet soup or borscht is prepared with water, without adding butter, sour cream or meat. One plate of this dish contains a minimum amount of calories (about 100 kcal per serving).

A bowl of chicken soup with potatoes contains about 150 kcal, and rice soup cooked in meat broth with the addition of sour cream contains more than 200 kcal.

The calorie content of first courses and their nutritional value (BJU) are presented in the table.

Soup variety	BJU (content per 100 grams of product)	Number of calories (kcal) in 100 grams of soup (100 ml)	Calorie content per serving (300 grams)
Pea	3,6/0,9/11,15	68,5	205,5
Bean	3,95/1,95/10,15	65,5	196,5
Borscht cooked in chicken broth	4,55/1,6/4,4	48	144
Lenten borscht	0,7/2,4/2,15	37	111
Borscht cooked in meat broth with beef	4,15/1,8/2,2	59	177
Borscht with pork	2,1/2,4/6,5	70	210
Minestrone (vegetable soup)	1,5/1,7/6,1	39	117
Kharcho	3/4,55/5,9	67	201
Chicken meatball soup	4,4/3/2,7	45,5	136,5
Chicken with noodles	4,8/3,4/6,7	55	165
Oat	1,4/1,6/5,55	39,5	118,5
Potato with pasta	1,6/0,95/8,9	54	162
White cabbage soup	0,3/1,55/1,9	26	78
Mushroom with buckwheat	0,7/3,15/4,35	49,5	148,5

To reduce the energy value of the first dish, you need to adhere to the following rules:

1. 1. Do not fry vegetables. You should avoid frying or do it with a minimum amount of vegetable oil. Refined sunflower oil contains more than 900 kcal, and unrefined olive oil contains about 850 kcal. Amaranth contains about 700 kcal.
2. 2. Use meat without skin. It is necessary to remove it from poultry meat before cooking chicken or turkey broth, and clean pork and beef from films, veins and cut off fat.
3. 3. Avoid fatty sauces. High-calorie mayonnaise should be replaced with low-fat sour cream. When preparing cream soup, you should not use heavy homemade cream, but 10% pasteurized cream. Milk with minimal fat content should be added to milk soup.
4. 4. Drain the first broth. It is necessary to cook the soup not in the first, but in the second or third broth. To do this, after boiling, drain the water and get clean water, and when it boils, you can add cereals and vegetables.

If cheese is specified in the recipe for the first course, then low-fat varieties should be used. There is no need to add processed cheese (their calorie content is about 300 kcal/100 g).

Beef kharcho soup

Ingredients for 8 servings:

• Beef brisket – 600 g
• Water - 2.5 l
• Rice - 0.5 cups
• Onions - two pcs.
• Vegetable oil - 4 tbsp. spoons
• Bay leaf – 2 pcs.
• Adjika – 2.5 – 3 tbsp. spoons
• Fresh herbs (parsley, cilantro) - a bunch
• Garlic – 3 cloves
• Salt - 1 tbsp. spoon
• Pepper - a pinch

Preparation:

1. Rinse the meat thoroughly, put it in a saucepan and add water. Let it cook for about 1.5 hours. During cooking, remove the foam periodically.
2. Wash the rice and add it to the pan when the meat is ready. Cook for about 20 minutes more.
3. Peel the garlic and rinse in water. Crush it or grind it.
4. Finely chop clean, damp greens with a knife.
5. Place diced onions in a frying pan with oil. Fry slightly over medium heat, about 3 - 4 minutes.
6. Place the fried onion, garlic, and bay leaf into a saucepan. Add salt and pepper to your taste.
7. Add homemade adjika. Bring the dish to a boil. Add greens to the mixture. Remove from heat and let steep for about 10 - 15 minutes.
8. Before serving, stir the kharcho and pour into plates. Serve with sour cream and fresh crusty bread.
9. Bon appetit!

And a little about secrets.

The story of one of our readers, Inga Eremina:

I was especially depressed by my weight; at 41, I weighed as much as 3 sumo wrestlers combined, namely 92 kg. How to completely lose excess weight? How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure.

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. Therefore, I chose a different method for myself.

Beef noodle soup is prepared using beef broth. After cooking the broth itself, the meat is removed and added to the soup in portions, immediately before serving. Vermicelli is added to the broth last, because it boils quickly.

Beef soup is a heavy food and can take a long time to digest, causing discomfort. But if there are no restrictions on fatty foods, then beef soup is a good way to quickly fill up and restore strength.

It is better to choose fattier beef for soup, because the meat will give up most of the fat to the soup, and the broth will be rich and nutritious.

Stuffed eggs

A pleasant and delicate tasting snack.

Risotto “The Joy of First Meeting”

Let's bring it to the table! The taste is sweetish, richly creamy.

Date and corn salad

It turns out very tasty, healthy and colorful.

Fish (fish sticks) with corn sauce on a vegetable bed with polenta

We need fried mackerel fillets (cut the fillets into strips before frying), polenta and vegetables.

The variety of soup recipes is huge, and you can increase them indefinitely. Soups are a mixture of vegetables cooked in meat broth. They can be with the addition of pasta, porridge or rice. Soups, in addition to being delicious, are also low in calories. They nourish our body with a large amount of carbohydrates, ballast substances, potassium, iron, magnesium, B vitamins, vitamin E, and Beta-carotene.

Calorie table for soups

Product	Quantity	Energy value (kcal)	Proteins (g)	Fat (g)	Carbohydrates (g)
Summer borscht	100 ml	49	1,1	2,1	6,4
Siberian borscht	100 ml	48	1,9	1,5	6,8
Ukrainian borscht	100 ml	49	1,1	2,2	6,7
Beef broth	100 ml	4	0,6	0,2	0,0
Mushroom broth	100 ml	3	0,5	0,1	0,0
chicken broth	100 ml	1	0,1	0,0	0,0
Fish broth	100 ml	2	0,4	0,0	0,0
Zhur (sourdough soup)	100 ml	124	2,2	3,1	23,5
Meat okroshka (with kvass)	100 ml	52	2,1	1,7	6,3
Okroshka with kefir	100 ml	47	3,1	1,9	4,3
Rassolnik	100 ml	42	1,4	2,0	5,0
Scar	100 ml	84	16,0	2,2	0,0
Beetroot	100 ml	36	0,5	2,0	4,2
Vegetable-mushroom solyanka made from fresh cabbage	100 ml	106	3,6	7,0	7,1
Vegetable solyanka made from sauerkraut	100 ml	134	3,3	10,5	6,6
Fish solyanka	100 ml	25	2,4	1,2	1,2
Pea soup	100 ml	66	4,4	2,4	8,9
Mushroom soup	100 ml	26	1,3	1,8	1,3
Green pea soup	100 ml	56	3,2	1,2	11,2
Leek soup with pasta	100 ml	39	1,4	1,1	6,6
Tomato soup	100 ml	28	1,3	1,8	1,9
Tomato soup with pasta	100 ml	35	1,5	1,8	3,3
Tomato soup with rice	100 ml	37	1,5	1,8	3,9
Celery soup	100 ml	37	1,6	1,8	4,5
Green bean soup	100 ml	43	2,2	0,6	8,9
Cauliflower soup	100 ml	28	1,6	0,5	4,9
Spinach soup with potatoes	100 ml	40	2,2	0,9	6,6
Potato soup	100 ml	39	1,4	1,1	6,6
Potato soup with cereals	100 ml	54	1,3	1,2	9,5
Potato soup with pasta	100 ml	48	1,3	1,0	8,4
Lemon soup with rice	100 ml	58	1,4	2,2	8,7
Onion soup	100 ml	44	1,4	2,7	4,0
Vegetable soup	100 ml	43	1,7	1,8	6,2
Vegetable soup with beans	100 ml	46	1,6	2,1	5,2
Pearl barley soup with mushrooms	100 ml	43	1,6	1,2	6,4
Millet soup with meat	100 ml	57	2,9	2,2	6,4
Rice soup with meat	100 ml	34	0,7	1,1	5,2
Bean soup	100 ml	66	3,4	2,2	1,4
Bean soup	100 ml	62	4,0	1,8	10,0
Apple fruit soup	100 ml	42	0,1	0,1	11,8
Kharcho soup with meat	100 ml	75	3,1	4,5	5,5
Creamy rice soup	100 ml	48	1,4	1,3	7,7
Ear	100 ml	46	3,4	1,0	5,5
Sorrel soup	100 ml	40	1,6	2,5	2,9
Sauerkraut cabbage soup with potatoes	100 g	32	0,6	2,1	2,7
Fresh cabbage soup	100 g	31	0,9	2,1	3,1
Fresh cabbage soup with potatoes	100 g	38	1,0	3,8	2,1
Cabbage soup daily	100 g	34	0,6	2,8	1,5

Kharcho soup, calorie content per 100 grams

Diets are developed based on 100 grams of ready-made food. Calorie content is based on three indicators - how much fat, carbohydrates and protein the soup contains.

The pork soup recipe includes the following ingredients: meat, potatoes, rice, tomato paste (tomatoes), onions, carrots, herbs and spices.

They give (through a dash - percentage volume):

• Proteins 3.4 g. — 24%
• Fats 4.9 gr. — 33%
• Carbohydrates 6.3 g. — 43%

When replacing pork meat with beef, the ratio of the main elements changes:

• Proteins 3.85 g. — 23%
• Fats 4.6 gr. — 28%
• Carbohydrates 8.4 g. — 49%

Given these ratios, the dish can hardly be called balanced. According to nutritionists, the ideal is: proteins - 16%, fats - 17%, carbohydrates - 67%.

Nutritional composition of soups

They also contain water - a very important and irreplaceable element of the diet. They are easy to digest due to cooking, and this results in less irritating fiber. An additional benefit is that our body does not digest fiber, so it is an invaluable weapon in the fight against excess weight.

The most significant thing is that soups allow you to preserve all the numerous nutritional components contained in vegetables. In the case of soups, vitamins and mineral compounds are washed out into the broth, which we eat anyway. This, of course, does not prevent the loss of very sensitive vitamins, such as vitamin C, but in the case of vitamin C, raw vegetables and fruits remain the best source of its replenishment.

Nothing warms up our body as well as a delicious soup. To make it also nutritious, you should avoid soups seasoned with crushed crackers or flour, fried in oil (lard), or with a high content of sour cream. But it’s worth adding a warming seasoning to it, such as ginger, cardamom or nutmeg.

Recommended storage methods

The prepared soup should not be left at room temperature for more than 2 hours (1 hour if the weather is very hot). Then you need to put it in the refrigerator or freeze it. Otherwise, dangerous bacterial growth may occur. If you intend to freeze the soup, chill it all in the refrigerator first - this way you will retain maximum nutritional value. Place leftover food after eating into a new container. Do not store them in the pan where they were boiled.

Contacts

Representative office of Bonduelle Central Europe Co. Ukraine, 01135, Kyiv, st. Dmitrievskaya, 75, office 172

Hi all! I have a question. Today I cooked soup and was puzzled to calculate its calorie content. Is it possible to calculate the calorie content of meat or fish broth? If possible, please tell me how to do this.

If such information exists somewhere, rub my nose into it. I was looking, honestly. Just probably not very carefully. I will be very glad to receive any comments.

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How will it look like? Diets.ru → About the calorie content of the broth.

Hi all! I have a question. Today I cooked soup and was puzzled to calculate its calorie content. Is it possible to calculate the calorie content of meat or fish broth? If possible, please tell me how to do this. If such information exists somewhere, rub my nose in it. I was looking, honestly. Just probably not very carefully. I will be very glad to receive any comments. Read completely

Diary of the group “Diet based on calorie counting”:

Weigh clean boiled meat, let’s say it turns out to be 300 grams, “throw on” 100 grams and count according to the calorie content of raw meat.

How to count meat, fish, mushroom and vegetable broths: If the fat film is removed during the preparation of meat or fish broth, then any meat broth is 20 kcal per 100g, fish broth is 15 kcal per 100g. Mushroom or vegetable broth – 5 kcal per 100g. If the film is not removed during cooking, then 20% of the calorie content of meat, fish, mushrooms, and vegetables goes into the broth. To determine the calorie content, it is necessary to find out the weight of raw foods; the resulting weight determines the calorie content of the product. The resulting calorie content is multiplied by 0.2. Next, the weight of the finished broth is determined, and the resulting calorie content is distributed over the entire weight of the broth.

Dietary properties:

How many calories are in pho bo soup, what dietary properties it has, all this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

Pho bo is a classic Vietnamese dish. Pho is rice noodles drenched in a strong, hot broth, with pieces of meat, green onions and numerous aromatic additives. Depending on what kind of meat was used, the names of this most famous Vietnamese soup vary.

Pho bo is a beef soup. Vietnamese traditionally eat it for breakfast. This delicious soup not only satisfies hunger, but also saves you from a hangover.

Learn how to cook delicious beef broth

It is only at first glance that it seems that there is no simpler process than preparing broth. In fact, there are some subtleties here, and they must be taken into account. First of all, it is worth noting that beef broth in culinary circles is divided into 2 types:

• white;
• red.

The broth turns white if you cook it with the addition of vegetables. And it turns red when the beef is pre-fried a little. In addition, the dish takes on a red tint if you add purple onions or tomatoes during cooking.

On a note! Beef broth is an integral part of the diet of people who have undergone surgery. It is much healthier than pork, since beef has little fat, but a lot of protein.

There are three more simple secrets with which beef broth becomes a real culinary masterpiece:

• The onion added during the cooking process will help give the broth an appetizing color and alluring aroma.
• Dried vegetables and mushrooms, as well as basil, harmoniously complement the taste of the dish. And of course, don’t skimp on the greens.
• Broth made from beef pulp rather than bones will be healthier. This is due to the fact that heavy metal salts accumulate in the bones, and they are harmful to our body.

On a note! Beef broth can be classified as a dietary dish. Its calorie content varies from 4 to 60 Kcal depending on the ingredients added.

Beef soup with noodles and potatoes

How to prepare the dish “Beef soup with noodles and potatoes”

1. Cut the beef into pieces, put it in beef broth, and start boiling.
2. Fry 1 grated and 1 chopped carrot in vegetable oil for 10 minutes.
3. Add chopped onion, fry for another 5 minutes.
4. Add chopped champignons and stir.
5. Add tomato paste to the frying mixture and stir.
6. Place the roast into the boiling soup and stir.
7. Add salt and pepper to taste to the soup.
8. Add homemade noodles, cook for 3-5 minutes, no more.
9. At the end add chopped herbs and bay leaf.

• Boiled beef - 400 gr.
• Beef broth - 2.5 l.
• Homemade noodles - 150 gr.
• Tomato paste - 2 tbsp.
• Carrots - 2 pcs.
• Champignons - 100 gr.
• Onion - 1 pc.
• Black pepper (to taste) - 2 gr.
• Salt (to taste) - 2 gr.
• Vegetable oil - 2 tbsp.
• Greens (to taste) - 2 gr.
• Bay leaf - 1 pc.

Nutritional value of the dish “Beef soup with noodles and potatoes” (per 100 grams):

Source

Classic recipe

Let's start with the classic method of preparing beef broth. It can become the basis for delicious first courses. And if you want to improve your digestive process, then eat it as an independent dish.

Compound:

• 1 kg boneless beef shin;
• leek;
• onion;
• 1-2 laurel leaves;
• 3 clove inflorescences;
• 100 g carrots;
• salt;
• 4-5 peas of allspice.

Preparation:

1. Wash the beef pulp and place it in a deep saucepan.
2. Fill the meat with filtered water. It should cover the beef completely.

3. Place the pan with beef on the stove.
4. In the meantime, let's take care of the vegetables. Peel the carrot root, rinse it and cut it lengthwise into ladles.
5. We wash the leeks and clean the onions. Let's prepare the spices.

6. When the broth begins to boil, foam will form on the surface. We'll definitely take it off.
7. Let's reduce the burner level. We make sure that the broth does not boil, but, as they say, is on the verge of boiling.

8. Then put leeks and onions, carrots, bay leaves, cloves and peppercorns into the pan, and add salt.
9. Cook the broth on the lowest burner level for an hour.

• After an hour, remove the vegetables, as well as all the spices, and throw them away. They played their role.

• Cook the broth for another 35-40 minutes.
• Strain the finished broth using gauze and remove all excess fat. Ready! We serve it to the table with greens.

Just for weight loss

Supporters of the Atkinson diet will be satisfied with the kharcho. This diet relies on reduced consumption of carbohydrates - the main source of fat accumulation by the body.

Most other diets appeal to avoiding fatty foods. According to their authors, the amount of fat in daily consumption should not exceed 20-25% - parameters into which beef kharcho almost fits. And if you cook it from chicken, or even better, from breasts, then the soup falls into the category of dishes that are suitable for losing weight or maintaining it at the same level.

Aromatic rich broth

Consider a recipe for delicious and aromatic beef bone broth. The secret to its incredible taste is pre-roasting the vegetables. If you want to give the dish a rich color, add an unpeeled onion to it. Feel free to experiment with greens, for example, add a little dill or arugula to the broth.

Advice! Beef bone broth is an ideal base for aspic because it contains gelatin. Just keep in mind that this dish will look cloudy.

Compound:

beef shank – 0.6-0.7 kg;

onion;

carrot root vegetable;

3-4 cloves of garlic;

parsley;

basil;

4-5 peas of allspice;

salt.

Preparation:

1. Wash the shank and place it in a saucepan. Fill it with water and wait until it boils.
2. Then remove the meat and drain the water.
3. Fill the shank with clean water and bring to a boil under a closed lid.
4. Let's do the vegetables. Peel, rinse and dry the carrot roots.
5. Peel the garlic cloves. We do not peel the onion, cut it into halves.
6. Heat a dry frying pan and put carrots, garlic cloves and onions in their husks into it.
7. Brown the vegetables on one side, then turn them over to the other.
8. Lightly fry the vegetables and place on a plate.
9. As soon as the broth comes to a boil, reduce the burner level and skim off any foam that appears.
10. Cook the broth for half an hour with the lid closed.
11. Now put the vegetables in the pan, add the washed greens and peppercorns.
12. Salt the broth and simmer the beef until the flesh is easily separated from the bone.
13. Strain the finished broth and pour into plates. Let's decorate it with greenery. Ready!

Beef shurpa soup

Ingredients

beef – 500 g potatoes – 5 pcs bell pepper – 1 pc onion – 2 pcs carrots – 1 pc garlic – 2 cloves ground black and red pepper – 1/3 tsp each tomato sauce – 1 tbsp bay leaf parsley salt

Cook the meat until fully cooked (about 1.5-2 hours), constantly skimming off the foam so that the broth is clear.

Now we take on the “side dish” in shurpa. Cut the bell pepper into 4 parts and then into strips. For brightness, you can take 2 small peppers, but of different colors (for example, yellow and red). We also cut the carrots into large pieces (as you like - into strips or squares). We usually chop the onion as for frying. Dip all vegetables into shurpa.

Cut the potatoes coarsely and add them to the broth after the vegetables. Neither rice nor pasta is placed in the shurpa. There are two ingredients at play here – meat and vegetables.

Then salt the shurpa, add ground peppers and cook until the potatoes are ready. 5 minutes before completion, add tomato sauce (regular ground tomatoes), bay leaf and crushed garlic. When adding spices, you need to take into account that this is a spicy soup.

Add greens to the plate. As greenery (to parsley), either cilantro or basil is usually always added. But for real lovers, these herbs are added at the very beginning of cooking in the form of several whole branches. Our shurpa is ready!

Broth with mushroom notes

Try making beef broth with mushrooms. You can use any mushrooms you like.

Compound:

• 2 liters of mineral water;
• 500 g beef;
• 300 g mushrooms;
• onion;
• salt;
• 4-5 peas of allspice.

Preparation:

1. We wash the beef.
2. Fill it with water and bring to a boil, skim off the foam.
3. In the meantime, clean, rinse and coarsely chop the mushrooms.
4. Peel the onion.
5. Add mushrooms and onions to the boiling broth.
6. Salt and add peppercorns.
7. Cook the broth until the beef is cooked. It will take 1.5 – 2 hours.
8. Strain the finished broth and discard the onion.

Beef broth is both tasty and healthy. In addition, it is easily absorbed and digested by our stomach. We hope you enjoy our recipes. Cook with pleasure and bon appetit!

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Beef goulash soup

Ingredients:

2 liters of meat broth, 500 g beef, 200 g potatoes, 2 onions, 300 g bell pepper, 200 g tomatoes, 3 tbsp. l. red sweet wigs, 2 tbsp. l. smoked paprika, 2-3 tbsp. l. tomato paste, 5 cloves of garlic, 2 bay leaves, 5 cm of parsley and celery root, herbs, salt, black pepper, chili pepper (optional), 1 tbsp. l. cumin, 1 tsp. ground coriander.

Preparation:

To begin, cook a broth from bones and beef trimmings with the addition of a couple of onions, cut into halves, 1 carrot, 2-3 pcs. green stalk celery, 2 bay leaves, allspice and salt.

Then in a cast iron lightly fry the beef fillet, cut into equal pieces, with onion and garlic. Pour in the prepared meat broth and simmer for 2-3 hours over low heat until completely soft.

At the same time, simmer the tomatoes with tomato paste in a deep frying pan. Then add bell pepper and all the spices.

Add the dressing to the cast iron pot, add the potatoes and cook the goulash soup over low heat for another half hour. We simmer, we don’t cook. Taste for salt, pepper and spices. Let the finished soup brew for some time. The most delicious Hungarian goulash soup will be the next day.