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Simple meat soup recipe. Beef soup: delicious recipes

Meat soup will never be superfluous in the family dining table... You can make it simple classic recipe... Or you can add different ingredients to the dish and make it completely different from soup made from simple products that everyone is used to.

SIMPLE MEAT AND POTATO SOUP

INGREDIENTS:

  • beef - 475 gr.;
  • carrots - 350 gr.;
  • onion - 350 gr.;
  • potatoes - 470 gr.;
  • vegetable oil - 50 gr.;
  • allspice;
  • butter - 35 gr.;
  • garlic;
  • fresh greens.

COOKING:

  1. Cooking broth from beef meat... Depending on the variety, we cook it from 40 minutes to 1 hour. We wash the meat, cut it in portions, so that it cooks faster. After boiling, reduce the heat. Cook by adding salt water and adding a few peppercorns.
  2. When the meat is cooked, take it out of the pan and cut into small pieces. Strain the broth.
  3. Preparing the potatoes. Peel it and cut into strips. Put in a boiling broth and add a little fire.
  4. Peel and chop the onions and carrots. Cut the onion into half rings, the carrot into thin strips. We fry everything on butter 7 minutes, stirring constantly.
  5. At the end of cooking, add chopped garlic to the vegetables, one clove will be enough. We cook it with vegetables for 1 minute.
  6. Put the sautéed into the soup, add the sliced ​​meat and cook for a few more minutes. The potatoes should be soft.
  7. At the very end, add greens. When the gas is turned off, cover it for a few minutes and let the soup brew. Read on:

SOUP WITH CHICKEN MEAT, POTATO AND MUSHROOMS

INGREDIENTS:

  • chicken legs - 450 gr.;
  • potatoes - 450 gr.;
  • champignon mushrooms - 370 gr.;
  • carrots - 250 gr.;
  • onion - 350 gr.;
  • thin vermicelli - 100 gr.;
  • parsley;
  • ground black pepper;
  • butter - 35 gr.

COOKING:

  1. Boil the broth from chicken meat... Cook it for about 1 hour, until the meat is completely cooked. So that the broth is transparent - cook it over low heat, as the foam appears - remove it with a slotted spoon.
  2. When the meat is completely cooked, put it out of the soup, remove the skin and divide the pulp into fibers.
  3. Prepare the potatoes, cut them into small cubes. Put it in the soup.
  4. We put the pan on fire. Melt half the butter and lay out the finely chopped champignons. Fry them for 5 minutes. Put it in broth.
  5. The rest of the oil will be used to prepare the sautéing. To do this, clean and cut the carrots and onions into small cubes, fry until the vegetables turn golden.
  6. Put the meat in the soup.
  7. We put the sautéing in the broth and add the vermicelli. Mix everything well so that the pasta does not stick together. Cook the soup until the noodles are almost done. Add black pepper, chop the herbs and pour into a saucepan, cook for another minute.
  8. You can serve the soup with sour cream and herbs in a plate.

TIPS:

  • Soup is served as a first course. It can be cooked high-calorie or not, depending on the type of meat in it and the amount of oil in the sautéing.
  • In addition to sour cream and herbs, put half a boiled egg in a plate.
  • To prepare a recipe for more diet soup, we use chicken fillet, or - lean veal. Passing for soup can not be cooked, but used raw carrots and onions. Vegetables are either cut into small cubes or into larger pieces. In the case of finely chopped vegetables, we put them in the soup along with potatoes. If we take coarsely chopped onions and carrots, it will take at least half an hour to cook them in soup.
  • The recipe without sautéing can be prepared from frozen vegetables, they should be cooked for 15 minutes. The main thing is to pre-cook a rich, transparent broth.
  • Recipe potato soup with meat we also cook with tomato paste, which will need 30 gr. into a two-liter pot of soup. Put the pasta in a sauté and fry in a pan with vegetables. You can cook this soup with other vegetables, for example, parsley root, celery and leeks. We also add beans and mushrooms.
  • A universal recipe for meat soup with potatoes is prepared as a puree soup. To do this, we take out the meat from the broth. There should be one and a half times more vegetables than in the previous recipes. When they are ready, put the broth in another pan, grind the boiled vegetables with a blender and put them in the broth, add herbs and meat. You can add cream to such a soup, then it will have more delicate taste and a creamy consistency.
  • Cooking a classic recipe for meat soup with mushrooms. Pasta do not put in it. Instead, 500 gr. forest mushrooms, which we fry in butter and put in the soup. It is best to cook this soup in beef or pork broth. It is served with sour cream and fresh herbs. You can use dried mushrooms, then the soup will be even more flavorful.

Lovers of large quantities of vegetables in the soup can add to the pan asparagus beans, fresh tomatoes, green pea and canned corn... We also use bell pepper, broccoli, or cauliflower.

  • We are preparing a recipe for meat soup with potatoes and meatballs, to which you can also add various vegetables. Boil the broth on any meat, cook the meatballs from a mixture of pork and chicken meat. To make the soup more saturated and fatty - we take only minced pork.
  • In addition to vegetables, you can add seafood to a soup cooked in chicken broth. For example, shrimp. Such a soup, if desired, be prepared with the addition of cream or processed cheese... The base of this soup is transparent chicken bouillon, which is cooked for 1 hour on low heat.
  • The broth can be cooked simultaneously from several types of meat. For example - veal, pork and chicken. After cooking, cut all the meat into small pieces and put in a saucepan. It can also be duck and lamb. You can make a soup with quail broth with the addition of game.
  • If the soup is cooked on lamb alone, pre-fry the meat on vegetable oil... We take a large amount of potatoes, carrots and fry the eggplants with fresh tomatoes, which we put at the end of cooking.

Potato soup, recipe with meat

Potato soup with meat - very simple and tasty way feed the pets. The thick, rich potato soup looks great and is incredibly tasty. Pieces of meat that are fried before entering the soup are incredibly tender and literally crumble to pieces from just the touch of a spoon on them. This potato meat soup is sure to please you!

For home cooking, I try to choose simple and affordable ingredients. Potato soup with meat is no exception. It is prepared from more than available ingredients. I used only 200 g of pork in a 2 liter pot. Yes, yes, 200 g was more than enough to make such a rich, hearty potato soup. In addition to meat, the soup contains potatoes, carrots, onions and herbs, not counting bay leaves to enrich the aroma and salt and pepper. Neither cereal nor pasta is needed. Potato soup is absolutely balanced in terms of flavor and does not need any other vegetables or spices.

As for the cooking time of potato soup with meat, this recipe is not a quick one. In order for the meat to reach the desired condition and become super-soft, it must be cooked for a long time. And before that, also fry for a more appetizing color. And the potatoes will need at least 45 minutes to achieve a state of friability (and this is what it should be in this soup). I will talk about all this in detail below, in the process of making potato soup with meat.

Ingredients:

  • 200 g lean pork (pulp)
  • 1 onion
  • 1 large carrot
  • 7 medium potatoes
  • 2 l of water
  • Bay leaf
  • sunflower oil (4-5 tablespoons)
  • salt pepper
  • greens for soup

Potato soup recipe:

  1. The first step in making potato soup is to tackle the meat. I used pork. If the meat has been frozen, defrost it, wash it thoroughly and cut it into small cubes (about 3 cm each).
  2. Heat the pan well, add about 3 tablespoons to its surface sunflower oil and spread the meat. Fry it over medium heat, stirring often, about 3-5 minutes, until lightly browned.
  3. In parallel, we prepare the onion. We clean the onion and chop it finely and finely. Add to the meat when it has already become slightly ruddy. Fry the meat and onions for another 1-2 minutes, until the onion turns golden.
  4. Fill a saucepan with 2 liters of water and transfer the meat to this water (along with the rest of the sunflower oil). We also add bay leaves to the pot of water.
  5. We send the pan to the stove and cook the broth over low heat for 1 hour from the moment of boiling. At the same time, loosely cover the pan with a lid so that the broth does not evaporate.
  6. We have an hour to cook the broth. In the meantime, prepare the carrots for the meat and potato soup. For such soups, I prefer to cut the carrots into small cubes, you can also grate them on a coarse grater. Fry the carrots with the addition of a small amount of sunflower oil over medium heat until cooked (3-4 minutes), often stirring it with a spatula.
  7. The broth was cooked for 1 hour, after that we can add the rest of the ingredients. We send the fried carrots to the pot with broth and move on to the potatoes.
  8. Peel the potatoes, wash them and chop them coarsely. Add the potatoes to the soup and cook for another 45 minutes. Then salt and pepper to taste, season with fresh herbs.
  9. Potato soup with meat is ready. The potatoes in the soup are slightly boiled, this effect makes the soup look even more rich. The meat was cooked enough and became very tender. The soup was perfect.

Have fun making this potato meat soup! Bon Appetit and see you soon!

How to make pearl barley soup with meat

Today we will cook pearl barley soup with meat... It's pretty simple, useful and tasty soup Is a great choice for your menu.

Ingredients for pearl barley soup:

  • pearl barley - 1 glass
  • beef pulp - 200 gr
  • 4 potatoes
  • 1 medium carrot
  • 1 tablespoon salt
  • 1 teaspoon of Khmeli-suneli seasoning
  • 1 tablespoon tomato paste

Pearl barley soup recipe:

  1. Boil the meat until it is almost completely cooked. Then we take out a piece and cut it into small cubes, and filter the broth prepared at the same time. We bring the water in a saucepan with broth to about 3 liters, turn the meat in there and add the pearl barley. Salt and add tomato paste.
  2. We grate the carrots. Cut the potatoes into large pieces and also put them in a saucepan. And we continue cooking for another 25 minutes. Add Khmeli-suneli about 5 minutes before complete readiness.
  3. P.S. : For the preparation of barley soup with meat, it is advisable to use selected and well-processed barley. Rinse thoroughly before cooking. Then your broth will be transparent.

If you wish, you can add various spices, onions and various herbs to make your pearl barley soup even more delicious.

How to make rice soup with meat

Rice soup is not heavy on the stomach, and so that the broth does not change this quality, we will learn how to cook beef soup. Making such a soup is not difficult. So let's make this soup for lunch. And how to cook rice soup with meat, we will now tell you in detail!

For this we need:

  • 150 grams of rice;
  • 200 grams of beef meat;
  • 2 pieces of potatoes;
  • 2 pieces of onions;
  • 1 carrot;
  • 2 liters of water;
  • 1 tablespoon tomato or tomato (optional);
  • Pepper, garlic, salt to taste.

Preparation:

  1. Wash the meat and the regime in pieces, preferably small, put it in a saucepan and fill it with water. We put on medium heat, after salting the water.
  2. Put the thoroughly washed rice into a saucepan and cook with the meat.
  3. And to make such a soup lighter and more dietary, you can take chicken or turkey meat instead of beef. Especially tasty soup is obtained with turkey meat.
  4. We clean all vegetables: potatoes, onions, garlic, carrots. We poison the diced potatoes in a saucepan to boil with rice and meat.
  5. In the meantime, fry the onion and carrots cut into half rings, grated on a coarse grater, until golden brown and add to them pepper and garlic squeezed through a garlic dish (you can chop finely). Add tomato paste to this vegetable mass and simmer for 5 minutes.
  6. Add the contents of the pan to already boiled foods and cook the soup until the rice and meat are fully cooked. Read more:

It took a little over half an hour to fully cook, and in the end, the mouth-watering delicious rice soup is ready!

Rice soup with meatballs

Another simple recipe rice soup but with meatballs. For rice soup with meatballs, you need the following Ingredients:

  • 2 liters of broth;
  • 70 grams of rice;
  • 300 grams of minced pork;
  • 1 egg;
  • 3 pieces of potatoes;
  • 1 carrot;
  • Greens, salt, pepper to taste.

Preparation:

  1. Let's start with potatoes. We clean it and cut it into strips.
  2. Peeled onion mode in half rings and, together with potatoes, we send to the ready-made broth.
  3. We wash the rice with water and put it in a saucepan too. We are waiting for the moment of almost complete readiness of the potatoes and add the grated carrots to the soup, cook over medium heat.
  4. Now let's get down to the minced meat. Add salt, pepper, egg to it and mix thoroughly. Then we form small balls.
  5. We also send the meatballs to cook with the rest of the ingredients, you can add a little fire and cook for 7 minutes.
  6. Add greens to the finished soup and serve.

Bon Appetit!

Potato soup with meat is one of the most popular lunch dishes. It is not difficult to prepare, the ingredients are available. At the same time, the gustatory range of meat broth and the neutrality of the taste of potatoes give culinary specialists practically unlimited possibilities for the embodiment of new ideas. For example, soups with chicken and potatoes go well with seafood. You can also diversify the taste of such soups by adding grated hard and processed cheeses to the usual recipes.

Soups with meat and potatoes turn out to be especially tasty if you cook them not from one type of meat, but from several. An excellent combination of flavors is provided by veal, chicken and pork. Lamb goes well with duck meat. Broth is cooked from cold cuts, then the meat is removed, cooled, cut portioned pieces and returned to the soup.

Potato soups with meat have gained popularity not only because they are delicious. They are also nutritious. The basis of such soups - meat broths, potatoes and meat provides the body with such necessary building materials for cells as proteins, with a sufficiently low calorie content - only about 40 kcal per 100 grams of soup.

The advantages of potato soups with meat include the possibility of very fast food... The broth can be cooked in advance and stored with the prepared meat in the refrigerator. In this case, the preparation of a full-fledged soup will notice the time it takes for the potatoes to boil in the broth.

How to cook potato soup with meat - 15 varieties

This is one of the simplest recipes for such a dish. It fully reveals the taste of meat poultry soups with potatoes.

Ingredients:

  • Chicken fillet - 300 gr.
  • Potatoes - 3 pcs.
  • Carrots - 1 pc.
  • Bay leaf - 2 pcs.
  • Onions - 1 pc.
  • Water - 2 liters.

Preparation:

Cook the broth from the meat over low heat.

Cut the potatoes into cubes, finely chop the onions. Grate the carrots on a medium grater.

When the meat is ready, it is taken out of the broth, cooled and finely chopped.

Prepared vegetables are spread into the broth and brought to readiness over medium heat. A couple of minutes before readiness, the chopped meat is returned to the soup, salted to taste, spices are added.

When serving, sprinkle with chopped herbs, you can serve sour cream.

It is not difficult to prepare such a soup, but it turns out to be a tasty and satisfying dish.

Ingredients:

  • Fillet of beef - 300 gr.
  • Potatoes - 5 pcs.
  • Carrots - 1 pc.
  • Pepper, salt, spices - according to preference
  • Bay leaf - 2 pcs.
  • Onions - 2 pcs.
  • Water - 2 liters.

Preparation:

Cut potatoes into strips, onions - finely, carrots - in quarters of a mug. Prepared carrots and onions are sautéed.

When the meat in the broth is ready, put potatoes, sautéed vegetables in the soup and cook until the potatoes are cooked.

Before the end of cooking, add spices, add salt.

The soup is ready.

When serving, you can garnish with chopped herbs, season with low-fat cream.

This meat soup with potatoes and onions is prepared quickly and easily, and gets a very tasty lunch dish.

Ingredients:

  • Meat on the bone - 1 kg.
  • Potatoes - 0.5 kg.
  • Vegetable oil - 1 tablespoon
  • Hot seasoning - 1 tablespoon
  • Leeks - 150 gr.
  • Salt, pepper, favorite spices - by preference
  • Onions - 2 pcs.

Preparation:

Boil the broth from the meat.

Separate the prepared meat from the bones.

Thinly chop the onion, sauté in a saucepan until transparent, add hot seasoning, spices.

Add the chopped potatoes, pour over the broth and cook until the potatoes are tender.

At the end of cooking, add the chopped meat, cook for 5 minutes.

The soup is ready.

A quick dish with a distinct flavor of chicken soup.

Ingredients:

  • Chicken legs - 3 pcs.
  • Celery - 1 stalk
  • Broccoli - 200 gr.
  • Potatoes - 3 pcs.
  • Carrots - 1 pc.
  • Garlic - 1 clove
  • Pepper, salt, spices - according to preference
  • Bay leaf - 1 pc.
  • Vegetable oil - 1 tablespoon
  • Onions - 1 pc.
  • Black peppercorns - 3 pcs.
  • Water - 2 liters.

Preparation:

Broth is prepared from the legs, celery with the addition of peppercorns over medium heat.

Chop the carrots into thin strips, chop the garlic and onion.

Remove the legs from the finished broth, strain the broth.

In a saucepan, sauté onions, garlic, carrots, pour over the broth, add broccoli, spices, sliced ​​potatoes and cook until tender.

Put the chopped chicken legs into the soup, bring to a boil, remove from heat.

Let the soup steep for 10 minutes. and serve.

Ingredients:

  • Beef - 0.5 kg.
  • Potatoes - 0.75 kg.
  • Onions - 2 pcs.
  • Carrots - 2 pcs.
  • Vegetable oil - 2 tablespoons
  • Tomato puree - 2 tablespoons
  • Salt, spices - according to preference

Preparation:

Boil the beef broth. Cut the meat into pieces. Cut the carrots into cubes.

The onion cut into strips is sautéed, the meat is fried.

Combine onions and meat, add carrots, tomato puree, a pinch of sugar and fry for 10 minutes.

Prepared ingredients are spread in beef broth, brought to a boil and potatoes are added.

Cook until tender.

Salt a couple of minutes until tender.

Rich hearty soup with a characteristic sourness inherent in dishes with the addition of canned tomatoes.

Ingredients:

  • Beef pulp - 0.5 kg.
  • Potatoes - 6 pcs.
  • Carrots - 2 pcs.
  • Canned tomatoes - 200 gr.
  • Pepper, salt, spices - according to preference
  • Vegetable oil - 50 ml.
  • Onions - 1 pc.
  • Water - 2 liters.

Preparation:

Cut the meat into pieces, the onion into half rings. Grate the carrots on a medium grater.

Sprinkle the pieces of meat with oil.

In a saucepan with a thick bottom, heat the oil, fry the meat until golden crust with carrots and onions. Pour in water and cook for 20 minutes.

Then add mashed canned tomatoes, chopped potatoes according to preference and cook until the latter is ready.

The soup is ready.

This soup is interesting for its rich meaty taste; it turns out to be a very satisfying dish.

Ingredients:

  • Fillet of beef - 500 gr.
  • Pork fillet - 500 gr.
  • Potatoes - 0.5 kg.
  • Carrots - 0.5 kg.
  • Pepper, salt, spices - according to preference
  • Tomatoes - 1 pc.
  • Canned corn - 200 gr.
  • Green beans - 150 gr.
  • Bay leaf - 2 pcs.
  • Vegetable oil - 2 tablespoons
  • Onions - 2 pcs.
  • Water - 3 liters.

Preparation:

Cut potatoes into small cubes, carrots into circles, beans into pieces.

Cut the meat into cubes, the onion into half rings.

In a saucepan with a thick bottom, heat the oil and, together with the onions, fry the meat until golden brown, add water and cook for half an hour, adding the spices five minutes before the end.

Then add carrots and potatoes, corn and beans, cook until vegetables are ready.

This soup can be served with grated hard cheese that everyone will add to their plate to their liking.

This is a recipe for a real traditional Hungarian soup based on meat and potatoes.

Ingredients:

  • Beef - 600 gr.
  • Potatoes - 600 gr.
  • Onions - 200 gr.
  • Fresh tomatoes - 100 gr.
  • Sweet pepper -400 gr.
  • Dried hungarian paprika- 3 teaspoons
  • Salt to taste
  • Wheat flour - 200 gr.
  • 1/4 teaspoon salt
  • Egg - 1 pc.

Preparation:

Cut the meat into pieces.

Chop the onion. Fry until browned.

Add water and cook until the meat is tender.

Prepare a goulash paste using flour, eggs and water.

Cut the potatoes into cubes and place with the meat.

When the potatoes are cooked, grated tomatoes and peppers, cut into rings, are added.

Boil the pasta and add to the goulash.

You can serve.

Hearty soup based on potatoes and onions. It will appeal to those who love the piquancy of cilantro and its aroma.

Ingredients:

  • Fillet of beef - 700 gr.
  • Leeks - 500 gr.
  • Potatoes - 5 pcs.
  • Flour vermicelli hard varieties wheat - 100 gr.
  • Cilantro - ½ bunch
  • Pepper, salt, spices - according to preference
  • Water - 3 liters.

Preparation:

Broth is prepared from the meat, cut into pieces, over low heat.

In the finished broth, spread the leeks cut into thin rings, diced potatoes, boil for 10 minutes. Then add vermicelli and cook until tender.

When serving, sprinkle with finely chopped cilantro.

To make the soup with meat and potatoes tasty, it is better to cook the broth for it slowly, over low heat.

The soup is obtained with light sweetish notes typical of pork soups.

Ingredients:

  • Pork - 0.45 kg.
  • Potatoes - 0.5 kg.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Sweet pepper - 1 pc.
  • Salt, pepper - optional
  • Vegetable oil -2-3 tablespoons
  • Tomatoes - 2 pcs.

Preparation:

Cut the meat into cubes, fry over high heat until golden brown.

Saute the chopped onions and carrots, adding chopped tomatoes and peppers.

Bring the water to a boil, put the prepared meat and cook, removing the foam, until tender.

Add chopped potatoes, bring to a boil again and cook until tender.

Lay out the roast, boil and serve.

This is a very tasty and satisfying soup, thanks to the use of young nettle and sorrel leaves, it will serve as an excellent source of vitamins that the body needs after winter.

Ingredients:

  • Fillet of young beef - 1 kg.
  • Young nettle leaves - 250 gr.
  • Sorrel leaves - 200 gr.
  • Leeks - 150 gr.
  • Rice groats - 3 tablespoons
  • Carrots - 1 pc.
  • Parsley root - 1 pc.
  • Potatoes - 5 pcs.
  • Onions - 1 pc.
  • Pepper, salt, spices - according to preference
  • Sour cream - for dressing to taste
  • Water - 3 liters.

Preparation:

Broth is cooked from meat.

Onions and carrots are chopped.

Nettle leaves are poured over with boiling water.

The potatoes are cut into cubes.

Boiled meat is taken out of the broth, cut.

Put potatoes, chopped nettle and sorrel leaves, onions and carrots, washed in strained broth rice groats and cook until the potatoes are cooked, adding salt and spices at the end of cooking.

When serving, put chopped meat on a plate, pour over the soup, sprinkle with chopped herbs.

Sour cream soup is served by everyone to taste.

Spicy delicious soup m at the same time very satisfying.

Ingredients:

  • Chicken leg - 1 pc.
  • Champignon - 300 gr.
  • Potatoes - 3 pcs.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Butter - 50 gr.
  • Processed cheese - 2 pcs.

Cooking.

Broth is cooked from the ham. Then the ham is taken out.

Put the diced into the boiling broth.

Cut the mushrooms, fry for 5 minutes. Add butter, spread onions and carrots and continue to fry.

When the potatoes are cooked into the soup, spread the chopped chicken meat and fry, bring to a boil and add grated cheese.

The soup is left until the cheese is completely melted, milk is infused and served.

The soup turns out to be very aromatic, and the addition of beans to the recipe improves both taste and nutritional value.

Ingredients:

  • Veal on the bone - 600 gr.
  • Beans - 1 glass
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Potatoes - 3 pcs.
  • Turmeric - teaspoon
  • Dry basil - ½ teaspoon
  • Salt, pepper - optional
  • Paprika - ½ teaspoon
  • Vegetable oil - 50 ml.
  • Water - 2 liters.

Preparation:

The beans are pre-soaked overnight.

The broth is boiled from the meat, the meat is separated from the bone, cut, and the broth is filtered.

Cut the onion into thin half rings, grate the carrots on a coarse grater and sauté with the addition of turmeric.

The potatoes are cut into cubes.

The broth is put on fire, brought to a boil, vegetables and beans are laid out. Cook until beans are cooked.

The soup is allowed to brew for 10 minutes. and serve.

The soup will appeal to those who appreciate spicy original soups.

Ingredients:

  • Chicken legs - 2 pcs.
  • Red lentils - 4 tablespoons
  • Potatoes - 5 pcs.
  • Leeks - 1 pc.
  • Mint leaves - 2 tablespoons
  • Garlic - 2 cloves
  • Paprika - ½ teaspoon
  • Allspice
  • Olive oil - 1 tablespoon
  • Peppercorns
  • Tabasco sauce - 1 teaspoon
  • Salt, black pepper - optional
  • Water - 1 liter.

Preparation:

A broth is prepared from chicken with the addition of your favorite spices.

Cut the onion into thin rings, press the garlic through a press.

The potatoes are cut into cubes. The lentils are washed. Casting mint is finely chopped.

The onions and garlic are sautéed.

Spices and chicken legs are removed from the boiling broth. Put potatoes and lentils, sauteed vegetables, mint leaves, paprika and peppers, add Tobasco sauce.

Cook until cooked potatoes and lentils.

The finished soup is blended, poured into plates, adding chopped chicken.

Soup with meat and potatoes in a slow cooker

The soup is prepared with minimal expenditure of the hostess's time, and it turns out even tastier than cooked on the stove due to its specificity heat treatment products in the multicooker.

SOUP WITH MEAT AND POTATO

INGREDIENTS

  • beef (or any other meat) - 500 gr.;
  • carrots - 300 gr.;
  • onions - 300 gr.;
  • potatoes - 500 gr.;
  • vegetable oil - 50 gr.;
  • allspice;
  • butter - 30 gr.;
  • garlic;
  • fresh greens.

PREPARATION

  1. Cooking meat soup. Depending on the variety, we cook it from 40 minutes to 1 hour. We wash the meat, cut it in portions, so that it cooks faster. After boiling, reduce the heat. Cook by adding salt water and adding a few peppercorns.
  2. When the meat is cooked, take it out of the pan and cut into small pieces. Strain the broth.
  3. Preparing the potatoes. Peel it and cut into strips. Put in a boiling broth and add a little fire.
  4. Peel and chop the onions and carrots. Cut the onion into half rings, the carrot into thin strips. Fry everything in butter for 7 minutes, stirring constantly.
  5. At the end of cooking, add chopped garlic to the vegetables, one clove will be enough. We cook it with vegetables for 1 minute.
  6. Put the sautéed into the soup, add the sliced ​​meat and cook for a few more minutes. The potatoes should be soft.
  7. At the very end, add greens. When the gas is turned off, cover it for a few minutes and let the soup brew.

SOUP WITH CHICKEN MEAT, POTATO AND MUSHROOMS

INGREDIENTS

  • chicken legs - 450 gr.;
  • potatoes - 450 gr.;
  • champignon mushrooms - 370 gr.;
  • carrots - 250 gr.;
  • onion - 350 gr.;
  • thin vermicelli - 100 gr.;
  • parsley;
  • ground black pepper;
  • butter - 35 gr.

PREPARATION

  1. Boil chicken broth. Cook it for about 1 hour, until the meat is completely cooked. So that the broth is transparent - cook it over low heat, as the foam appears - remove it with a slotted spoon.
  2. When the meat is completely cooked, put it out of the soup, remove the skin and divide the pulp into fibers.
  3. Prepare the potatoes, cut them into small cubes. Put it in the soup.
  4. We put the pan on fire. Melt half the butter and lay out the finely chopped champignons. Fry them for 5 minutes. Put it in broth.
  5. The rest of the oil will be used to prepare the sautéing. To do this, clean and cut the carrots and onions into small cubes, fry until the vegetables turn golden.
  6. Put the meat in the soup.
  7. We put the sautéing in the broth and add the vermicelli. Mix everything well so that the pasta does not stick together. Cook the soup until the noodles are almost done. Add black pepper, chop the herbs and pour into a saucepan, cook for another minute.
  8. You can serve the soup with sour cream and herbs in a plate.
  • Soup is served as a first course. It can be cooked high-calorie or not, depending on the type of meat in it and the amount of oil in the sautéing.
  • In addition to sour cream and herbs, put half a boiled egg in a plate.
  • To prepare a recipe for a more dietary soup, use chicken fillet, or lean veal. You don't need to cook a sauce for the soup, but use raw carrots and onions. Vegetables are either cut into small cubes or into larger pieces. In the case of finely chopped vegetables, we put them in the soup along with potatoes. If we take coarsely chopped onions and carrots, it will take at least half an hour to cook them in soup.
  • The recipe without sautéing can be prepared from frozen vegetables, they should be cooked for 15 minutes. The main thing is to pre-cook a rich, transparent broth.
  • The recipe for potato soup with meat is also prepared with tomato paste, which will need 30 gr. into a two-liter pot of soup. Put the pasta in a sauté and fry in a pan with vegetables. You can cook this soup with other vegetables, for example, parsley root, celery and leeks. We also add beans and mushrooms.
  • A universal recipe for meat soup with potatoes is prepared as a puree soup. To do this, we take out the meat from the broth. There should be one and a half times more vegetables than in the previous recipes. When they are ready, put the broth in another pan, grind the boiled vegetables with a blender and put them in the broth, add herbs and meat. You can add cream to such a soup, then it will have a more delicate taste and creamy consistency.
  • Cooking a classic recipe for meat soup with mushrooms. We do not put pasta in it. Instead, 500 gr. forest mushrooms, which we fry in butter and put in soup. It is best to cook this soup in beef or pork broth. It is served with sour cream and fresh herbs. You can use dried mushrooms to make the soup even more flavorful.

Lovers of lots of vegetables in their soup can add asparagus beans, fresh tomatoes, green peas, and canned corn to the pot. We also use bell peppers, broccoli or cauliflower.

  • We are preparing a recipe for meat soup with potatoes and meatballs, to which you can also add various vegetables. Boil the broth on any meat, cook the meatballs from a mixture of pork and chicken meat. To make the soup more saturated and fatty - we take only minced pork.
  • In addition to vegetables, you can add seafood to a soup cooked in chicken broth. For example, shrimp. Such a soup, if desired, can be prepared with the addition of cream or processed cheese. The basis of such a soup is a transparent chicken broth, which is cooked for 1 hour over low heat.
  • The broth can be cooked simultaneously from several types of meat. For example - veal, pork and chicken. After cooking, cut all the meat into small pieces and put in a saucepan. It can also be duck and lamb. You can make a soup with quail broth with the addition of game.
  • If the soup is cooked on lamb alone, pre-fry the meat in vegetable oil. We take a large amount of potatoes, carrots and fry the eggplants with fresh tomatoes, which we put at the end of cooking.

How to cook soup? How to cook soup with potatoes and any meat.

Beef is a lean and nutritious food that makes beef soup one of the most balanced first courses around. The excellent taste of this type of meat, combined with various cereals, vegetables, allows you to experiment and bring new ideas to life, based on the preferences of the cook.

Fragrant, rich soup with spicy notes is a gem Georgian tradition... If you have a desire to learn more about Georgian culture, you should start with the kitchen.

Kharcho is a rich, spicy, hearty soup for the whole family.

To prepare a fragrant soup from a pound of meat product, you will need:

  • sweet and hot pepper - 1 pc.;
  • tomato - 1 pc.;
  • onion - 1 pc.;
  • sour plum - 3 pcs.;
  • tomato paste - 70 g;
  • rice groats - 100 g;
  • garlic - 1 pc.;
  • greens - 1 bunch;
  • salt, seasoning - optional.

The technology of creation consists in the following stages:

  1. Water in a volume of 5 liters is brought to a boil.
  2. A piece of meat is placed in the boiling liquid, during the cooking process of which the foam is periodically removed, and cooked until tender.
  3. A meat product is extracted from the broth and, after cooling, is divided into pieces, while the bone is removed.
  4. After returning the meat pieces, cut into strips of onion, chopped into cubes, are placed in a preheated pan Bell pepper, plum gruel and tomato paste.
  5. The contents of the pan are simmering for about ¼ hour.
  6. Washed rice and vegetable stew placed in broth, where they are boiled for no more than 15-17 minutes.
  7. Tomato, mashed garlic, minced hot pepper, spices and salt, a dressing is prepared, after which it is added to the rest of the components.
  8. The soup is boiled for about 7 minutes, salted and seasoned to taste.

Delicious first course with noodles

Soup with noodles and beef is perfect for a hearty lunch.

Preparing the first course is very simple if you have:

  • pulp - 200 g;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • noodles - 50 g;
  • greens - 1 bunch;

While creating:

  1. The meat fillet and the whole onion are boiled in a saucepan.
  2. An hour later, the broth is filtered, and the extracted beef is cut into small pieces.
  3. Carrot straws, chopped herbs and spices are added to the broth.
  4. After 5 minutes, noodles are added to the contents, after which the dish is cooked until tender.

Attention! If you resort to the option of preparing a broth on a meat bone, then the soup will be even more aromatic and the taste will be more intense.

In a multicooker

Beef soup in a slow cooker turns out to be no less appetizing than in a saucepan in the traditional way. And the addition of mushrooms to the food set will add a special aroma.


Beef soup is very nutritious, but not greasy.

To create you will need:

  • meat - 400 g;
  • mushrooms - 300 g;
  • potatoes - 400 g;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • tomato paste - 10 g;
  • greens - 1 bunch;
  • salt, bay leaf, black pepper - to taste.

For a culinary delight:

  1. The cut meat is laid out in a bowl along with a bay leaf, filled with water.
  2. The Soup program is set on the multicooker for 2 hours.
  3. After boiling, the foam is removed from the broth.
  4. Potatoes are cut into bars, mushrooms are cut into plates, onions and carrots are chopped.
  5. Potatoes and root vegetables are placed in the bowl after an hour.
  6. After another ¼ hour, mushrooms and onions are added.
  7. Tomato paste, chopped herbs, spices are introduced 12-15 minutes before the sound signal.

With lentils

A healthy soup, not only because of the beef broth, but also because of the lentils, which contain substances that prevent the development of cancerous tumors.

To fulfill the recipe, you need to buy:

  • meat - 700 g;
  • broth - 2 l;
  • carrots - 100 g;
  • onions - 900 g;
  • garlic - 6 cloves;
  • tomatoes (cons.) - 300 g;
  • lentils - 200 g;
  • oil (olive) - 40 ml;
  • salt, herbs, black pepper - to taste.

In process:

  1. The beef is boiled until half cooked to obtain a broth, after which it is removed, cut and laid out in a stewpan with heated oil, where it is fried for about 10 minutes.
  2. Fresh vegetables are chopped and fried in a pan.
  3. After 8 minutes, the vegetable mass, tomatoes and broth are added to the meat in a saucepan, where they are stewed for 1 hour.
  4. After the time has elapsed, lentils washed under running water are added to the saucepan.
  5. After 45 minutes, the dish can be tasted.

Pea soup with beef

A soup that is full and special taste inherent in this legume culture.


This first dish is loved not only by adults, but also by children.

To prepare, you must have on hand:

  • meat - 500 g;
  • potatoes - 250-300 g;
  • carrots - 100 g;
  • onions - 120 g;
  • peas - 250 g;
  • oil (drain) - 50 g;
  • salt, bay leaf - to taste.

For a hearty meal:

  1. Peas are poured with water and infused for 2 hours.
  2. Peas are added to the prepared beef broth and cooked until boiled.
  3. Onion slices and carrot shavings are sauteed.
  4. The potato strips are placed in the pot after the peas have boiled down.
  5. After the potatoes are ready, the vegetable mass is added, after which the soup is salted, seasoned and cooked for another 6 minutes.

With buckwheat

Buckwheat soup is another easy-to-use first course, the nutritional value and taste of which are not inferior to multicomponent culinary counterparts.

If there are 400 g of beef in the refrigerator, it is enough to prepare:

  • potatoes - 500 g;
  • carrots - 150 g;
  • onions - 200 g;
  • buckwheat groats - 100 g;
  • oil (lean) - 50 ml;
  • salt, spices - to taste.

While creating:

  1. Beef is extracted from the cooked broth and crushed.
  2. Dressing is prepared from chopped vegetables in a pan.
  3. Place potatoes in a pot of boiling liquid.
  4. After a quarter of an hour, cereals and dressing are introduced.
  5. The soup is salted, seasoned and cooked until cooked.

Unusual beef goulash soup

A fragrant soup with a thick consistency that will appeal to lovers meat dishes.


An excellent goulash soup that will delight everyone.

You should have at hand:

  • meat - ½ kg;
  • onion - 1 pc.;
  • potatoes - 4 pcs.;
  • bulgarian pepper - 2 pcs. different colors;
  • tomato paste - 60 ml;
  • oil (lean) - 50 ml;
  • salt, spices - to taste.

Preparation is carried out as follows:

  1. Chopped onions are sautéed in a saucepan with a thick bottom.
  2. After gaining transparency, pieces of meat are added to the onion and fried.
  3. After ¼ hour, the paste is placed in the pan, and after 12 minutes hot water is added.
  4. After boiling, potato cubes are added to the soup.
  5. A quarter of an hour before the end of cooking, strips of pepper, salt and spices are placed in the soup.

Traditional beef Shurpa

A thick soup from oriental cuisine, which can be created from the following ingredients:

  • meat - 300 g;
  • onions - 3 pcs.;
  • potatoes - 5 pcs.;
  • bulgarian pepper - 1 pc.;
  • tomatoes - 2 pcs.;
  • carrots - 2 pcs.;

To immerse yourself in the atmosphere of the East:

  1. The meat product and vegetables are cut into large pieces.
  2. A meat product is placed in boiling water, where it is cooked for about an hour, after which carrots, onions and some of the selected spices are added to the broth.
  3. After a third of an hour, the tomatoes are added, and after another quarter, the potatoes and the remaining seasoning are added.
  4. A quarter of an hour before the end of the cooking process, herbs, pepper, salt are laid out in the dish.

Beef borsch with beets and cabbage

A traditional dish of Ukrainian cuisine is excellent with beef broth made from 300 g of meat with bone.


The most beloved, hearty and healthy soup in most Russian families.

In addition to the meat product, you need:

  • onion - 1 pc.;
  • potatoes - 5 pcs.;
  • beets - 1 pc.;
  • cabbage (fresh) - 200 g;
  • carrots - 1 pc.;
  • garlic - 3 cloves;
  • flour - 10 g;
  • vinegar - 10 ml;
  • tomato paste - 50 ml;
  • salt, spices, bay leaf - to taste.

To bring the recipe to life:

  1. A broth is prepared in which potato cubes and shredded cabbage are placed.

    2. For cooking you will need:

  • pulp - 1.5 kg;
  • onions - 150 g;
  • bulgarian pepper - 350 g;
  • eggplant - 500 g;
  • tomatoes - 500 g;
  • beer - 200 ml;
  • salt, spices, herbs - to taste.

In process:

  1. Eggplants are cut into cubes, salted and left for ¼ hour.
  2. The onion, cut into half rings, is placed on the thick bottom of the pan.
  3. Pieces of beef are placed on top of the onion.
  4. After seasoning and salt, lightly squeezed eggplants are laid out in the next layer.
  5. Then strips of pepper are laid out, mixed with plates of tomatoes.
  6. The top layer is laid with potato slices, after which everything is salted and seasoned again.
  7. The contents are crushed with herbs and poured into a glass of beer.
  8. Khashlama is stewed for 150 minutes.

How much to cook beef for soup?

A delicious first course can be prepared in broth obtained from cooking, both pulp and bones. In the case of using pulp, simmering the main ingredient takes one to two hours.


Beef must be cooked over low heat, periodically skimming off the foam.

Duration is influenced by two main factors:

  • type of beef meat;
  • piece size.