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Beef puree soup recipes. Beef puree meat soup

Step 1: boil the meat.

Pre-soak the meat in water, cut into small pieces. Place the saucepan on the stove with about two liters of water, bring to a boil and add the meat. Boil on low heat until half cooked for about twenty, thirty minutes (the time depends on the type of selected meat). After the meat is boiled, put it on a plate, and strain the broth.

Step 2: cook vegetables.


Rinse the vegetables thoroughly, peel and chop (how to cut, there is not much difference). Bring the broth to a boil and place the vegetables in it. It should cook for about ten minutes.

Step 3: mix in a blender.

Cut the meat into small pieces and add to the broth with vegetables. Bring to readiness and three minutes before completion add garlic and herbs, salt. Then, using a blender, grind, add cream, mix, and heat on the stove, not boiling.

Step 4: serve.

As we said earlier, any decent food is a feast for us and our stomach. And what a holiday without proper decoration. Before serving the dish to the table, you can pour it into bowls, decorate with herbs, cut lemon slices and then serve. You can serve pre-baked croutons to the soup, it will also be a good addition. Then you can serve it to the table. Bon Appetit!

In some cases, someone prefers not to mix meat with soup in a blender, but cut into pieces and add to plates.

Use fresh vegetables as they are superior in taste compared to frozen ones.

IN this recipe For the preparation of the mashed potatoes, you can use such types of meat as pork and beef.

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The puree soup is very delicate in consistency, making it ideal for children and the elderly. You can cook it from any vegetables, meat, fish, cereals, but one of the most useful is meat soup- mashed potatoes. Learn how to make meat puree soup!

You will need to take

  1. meat;
  2. water;
  3. bell pepper;
  4. potato;
  5. carrot;
  6. parsley root;
  7. butter;
  8. flour;
  9. cream;
  10. crackers;
  11. greens

Instructions

1. Choose only fresh meat, preferably chilled. If you are making a puree soup for a child, try to find veal, chicken or rabbit meat; for adults, any other types of meat are suitable: pork, chicken, beef, lamb.

2. Rinse the meat and cut into small pieces. The larger the piece, the longer it will take to cook, but its taste will be more intense. Put the meat in a saucepan, pour cold water and put on fire.

3. Wait until it boils and remove the rising foam with a slotted spoon. Season the broth with salt. Cut one onion in half, coarsely chop the carrots and parsley root - put the vegetables in the broth. You can use these vegetables later or remove them from the soup - in this case, they will only give it a flavor.

4. When the meat is tender, place it on a plate and strain the broth. Grind pieces of meat with a meat grinder or blender (if you are using an electric appliance, wait until the product cools down). For a nursing baby, mince the meat twice.

5. Depending on your preference, add vegetables to the broth, cook until tender, then also puree with a blender. Some vegetables can be left not chopped to decorate the dish.

6. In the puree of meat and vegetables, gradually pour in the broth, while continuing to beat. It is best to pour it in portions until the puree soup reaches the desired consistency.

7. Fry 1-2 tablespoons of flour with butter and add to the soup, pour a quarter cup into it heavy cream... Beat the mixture thoroughly. If you are making mashed meat soup for adults, add a variety of spices to it.

8. Serve the puree soup on the table, garnish it with fresh herbs. Small rye croutons, fried before golden brown, pour a few into the center of the plate. You can also add sour cream, beaten with an egg.

Bon Appetit!

The variety of potato dishes provides a great opportunity to improvise in the kitchen.

This root vegetable is one of the favorites in our country.

It is very affordable and easy to prepare.

You can cook from it not only simple dishes but also delights European dishes such as cream soups.

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Puree soups are a mixture boiled vegetables and meat, which are rubbed through a sieve.

Due to this consistency, they are easily digested and available to both children and people with gastrointestinal diseases.

People still argue about who was the inventor of the puree soup. Many are inclined to believe that it is France that is the mother of mashed dishes, so French chefs are great experimenters in the kitchen.

But scientists find in ancient sources of Eastern peoples references to food rubbed through a sieve, to which a liquid was added: broth, water or milk. Therefore, no definite answer was found.

One thing is certain: the name comes from the French dialect.

The benefits of potatoes

The root vegetable is useful for its composition. With different heat treatment, a different amount of nutrients... When cooking, there are more of them.

The composition of potatoes is rich in glucose, starch and carbohydrates, which are a source of vital energy.

Fiber improves metabolism and helps foods from this root vegetable to be absorbed more easily by the body, preventing excessive absorption of carbohydrates into the bloodstream.

The root vegetable is rich in protein and its amino acid composition is close to boiled eggs.

Important: The high calorie content of potatoes is a delusion. This vegetable is used in dietary nutrition... The main thing is to cook it correctly!

Advantages

Grated first courses have a number of advantages over their relatives - classic soups:

  1. easy and quick to prepare.
  2. Good digestibility.
  3. Better preservation of nutrients, since you do not need to digest and overcook the components for a long time.
  4. Potatoes are highly nutritious, rich in vitamins and minerals.
  5. You can buy ingredients for potato dishes at any store.
  6. Cooking products are relatively cheap.
  7. Can be used in dietetic food.

The principle of cooking all mashed soups is the same. But cooking potato dish differs in that:

  • the root vegetable must be cut into cubes before cooking. This is an optional condition, but with this cut it will cook faster and more evenly;
  • the minimum serving temperature is 25 degrees;
  • the supply temperature depends on the composition. Pureed soups with meat are served at a temperature of 45 degrees, and vegetable soups from 25 to 35 degrees;
  • the energy value of a particular recipe also depends on the composition;
  • dishes with meat products are prepared in the broth of the main product.

Recipes

Puréed potato soups are varied despite the fact that they share a common ingredient.

By adding a wide variety of ingredients, you can get a new interesting taste.

These soups can be used both for lunch and dinner. It is not at all necessary to serve a side dish with it and use it only as a first course.

The nutritional value of the product allows you to use it without an additional second.

If you are monitoring your weight and healthy food, take note of recipes for mashed potatoes from various vegetables: (,), or, from,.

Classic or simple

How to cook mashed potato soup according to a simple recipe is described in detail below.

The energy value:

  • calorie content - 15 kcal;
  • protein - 0.21;
  • fats - 1.01;
  • carbohydrates - 3.57.

Cooking time 30 minutes. It prepares quickly, the ingredients are readily available.

Ingredients

Basic:

  • root vegetable - 700 gr;
  • cooled boiling water - 850 ml;
  • onion - 1 large head.;
  • sunflower oil - 60 ml;
  • spices to taste.

Additional:

  • green onions - 3 arrows;
  • parsley - 3 branches.

Process


How to make mashed potato soup, watch the video:

The energy value:

  • calorie content - 20 kcal;
  • protein - 1.78;
  • fats - 3.97;
  • carbohydrates - 2.3.

Difficulty level- easy to prepare. The ingredients are readily available.

Cooking time- 40 minutes.

Compound

Basic:

  • potatoes - 900 gr;
  • vegetable oil- 65 ml;
  • cream - 300 ml;
  • onion - 2 cf. heads;
  • spices to taste.

Additional:

  • green onions - 4 arrows;
  • brown bread croutons - 16 pcs.

Routing


Special spicy taste Soups will add mashed potatoes.

Cooking potato soup with cream, see the video:

On grocery store shelves, you can find various soups-puree fast food. One of the manufacturers is Faberlik.

Energy value of the product per serving:

  • calorie content - 70 kcal;
  • proteins - 1.5 g;
  • fats - 0.5 g;
  • carbohydrates - 15 gr.

Ingredients

Compound:


Additional:

  • croutons - 4 pcs. per serving.

Cooking technology

Cooking process:

  1. Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, mix.
  2. After 15 minutes, stir again and garnish with croutons.

Energy value of mashed potato soup with the addition of beef meat:

  • calorie content - 42.7 kcal;
  • protein - 3.71;
  • fat - 2.09;
  • carbohydrates - 2.3.

Difficulty level- cook the broth for a long time, the ingredients are readily available.

Cooking time- 2.5 hours.

Compound

Main Ingredients:

  • beef on the bone - 1.4 kg with bone;
  • root vegetable - 6 pieces;
  • carrots - 1 root vegetable;
  • sunflower oil - 65 ml;
  • onion - 1 head;
  • cream - 215 ml;
  • spices to taste.

Additional:

  • parsley, basil - 3 sprigs each;
  • brown bread croutons - 75 gr.

Cooking instructions


Energy value of the dish:

  • calorie content - 119 kcal;
  • protein - 6.18;
  • fats - 4.89;
  • carbohydrates - 13.5.

Difficulty level

Cooking time- 45 minutes.

Compound

Basic:

  • root vegetable - 560 gr;
  • onion - 1 head;
  • garlic - 1 prong;
  • sunflower oil - 60 ml;
  • smoked meat broth - 1 l;
  • leeks - 1.5 stalks;
  • wild garlic - 1 bunch;
  • smoked bacon - 78 gr;
  • butter - 30 gr;
  • cream - 100 ml.

Additional:

  • bran bread croutons - 80 gr.

Technology system


The energy value:

  • calorie content - 35.8 kcal
  • protein - 1.24
  • fats - 1.08
  • carbohydrates - 5.15

Difficulty level- Medium due to the preparation of the dumplings, the ingredients are readily available.

Cooking time- 1 hour.

Compound

Basic:

  • chicken breast - 250 gr;
  • potatoes - 3 medium pieces;
  • carrots - 1 medium piece;
  • bow - 2 average heads;
  • spices to taste.

For dumplings:

  • flour - 270 gr;
  • butter - 45 gr;
  • egg - 2 pcs.;
  • milk - 230 ml;
  • salt - 1 pinch.

Additional:

  • green onions - 4 arrows;
  • parsley greens - 2 bunches.

Process


The energy value:

  • calorie content - 26.9
  • protein - 0.68
  • fats - 2.42
  • carbohydrates - 3.78

Difficulty level- Easy to prepare, components are readily available.

Cooking time- 40 minutes.

Compound

Basic:

  • root vegetable - 530 gr;
  • fillet chicken breast- 150 gr;
  • onions - 2 medium heads;
  • carrots - 1 medium piece;
  • sunflower oil - 53 ml;
  • spices to taste.

Additional:

  • croutons - 200 gr.;
  • hard cheese - 150 gr.

Process


Important: Croutons and croutons are added to each serving. They should not be added to the pot as they will get wet.

Cooking mashed potato soup with croutons, see the video:

Energy value of onion and potato dish:

  • calorie content - 20 kcal;
  • protein - 0.18;
  • fats - 0.81;
  • carbohydrates - 3.49.

Difficulty level- easy to prepare, the ingredients are readily available.

Cooking time- 40 minutes.

Ingredients

Basic:

  • potatoes - 825 gr;
  • chicken bouillon- 0.45 l;
  • leeks - 3 stalks;
  • butter - 40 gr;
  • cream - 260 ml.

Additional:

  • sour cream - 100 ml.

Process


Watch the video on how to make mashed potatoes with leeks and potatoes:

The energy value:

  • calorie content - 27.3;
  • protein - 1.39;
  • fats - 0.72;
  • carbohydrates - 3.93.

Difficulty level

Cooking time- 30 minutes.

Components

Basic:

  • potatoes - 520 gr;
  • onion - 2 heads;
  • carrots - 1 pc.;
  • processed cheese - 230 gr;
  • spices to taste.

Additional:

  • green onions - 2 arrows.

Process


How to make cream cheese soup with melted cheese, you will learn from the video:

The energy value:

  • calorie content - 17 kcal;
  • protein - 0.1;
  • fats - 0.79;
  • carbohydrates - 1.24.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 1 hour.

Components

Basic:


Additional:

  • green onions - 5 arrows;
  • parsley greens - 5 branches;
  • dill greens - 3 branches.

Process

  1. Chop the cabbage finely. Rinse, peel potatoes. Boil vegetables until tender.
  2. Rinse and peel the onions and carrots. Fry in oil. Then send it to the pot where vegetables are boiled.
  3. Add spices and grind everything until homogeneous mass.
  4. Return the puree back by adding cream. Boil for 6 minutes, stirring frequently.
  5. Pour into deep bowls, garnish with herbs.

Useful video for making white cabbage puree soup:

The energy value:

  • calorie content - 178 kcal;
  • protein - 1.2;
  • fats - 3.54;
  • carbohydrates - 11.

Difficulty level- easy to prepare. All components are readily available.

Cooking time- 40 minutes.

Compound

Basic:

  • root vegetable - 730 gr;
  • onion - 2 heads;
  • sunflower oil - 55 ml;
  • garlic - 1 large head;
  • butter - 16 g;
  • cream - 230 ml;
  • spices to taste.

Additional:

  • parsley - 4 branches.

Process


The energy value:

  • calorie content - 23;
  • protein - 1.29;
  • fats - 2.28;
  • carbohydrates - 4.66.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Components

Basic:

  • white bread - 7 medium slices;
  • root vegetable - 245 gr;
  • milk - 157 ml;
  • carrots - 1 pc.;
  • flour - 60 gr;
  • spices to taste.

Additional:

  • dill greens - 1 sprig.

Process


The energy value:

  • calorie content - 14;
  • protein - 0.43;
  • fats - 0.21;
  • carbohydrates - 2.73.

Difficulty level- easy to prepare, the ingredients are readily available.

Cooking time- 30 minutes.

Ingredients

Basic:

  • root vegetable - 0.9 kg;
  • carrots - 3 pcs.;
  • milk - 430 ml;
  • spices to taste.

Additional:

  • lean croutons - 16 pcs.

Process

  1. washed peeled root vegetable, crushed into cubes, boil.
  2. Rinse, peel, grate the carrots. Add to potatoes and cook until tender.
  3. Remove the contents from the pan, drain the broth, grind in a blender.
  4. Move the mixture back by adding milk.

    Boil. Beat the mixture in a blender.

  5. Pour into deep cups, garnish with croutons.

The energy value:

  • calorie content - 32;
  • protein - 1.27;
  • fats - 1.84;
  • carbohydrates - 3.57.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 45 minutes.

Compound

Basic:

  • potatoes - 230 gr;
  • onion - 1 head;
  • salted lard - 160 gr;
  • black bread - 230 gr;
  • sunflower oil - 73 ml;
  • water - 1.8 l;
  • dill greens - 3 branches;
  • spices to taste.

Additional:

  • parsley greens - 3 sprigs.

Process


The energy value:

  • calorie content - 43 kcal;
  • protein - 2.79;
  • fats - 2.72;
  • carbohydrates - 3.85.

Difficulty level- easy to prepare, the ingredients are readily available.

Cooking time- 1 hour.

Ingredients

Basic:


Additional:

  • small crackers - 95 gr;
  • parsley - 4 vet.

Process

  1. Boil the breast in salted water.
  2. Take out, cool, cut into small pieces.
  3. Chop the washed peeled potatoes into small cubes.
  4. Rinse potatoes, onions, carrots, peel, chop finely, add to the root vegetable. Cook all vegetables for 20 minutes.
  5. Grind vegetables and meat until smooth. Mix with broth.
  6. Pour into portions, garnish with croutons and parsley.

Very delicious soups mashed potatoes are obtained from and.
How to cook potato soup puree with chicken, learn from the video:

Puréed meals are served in soup bowls, broth bowls, plates or cups.

They are a good substitute for main courses.

According to the rules of etiquette, it is customary to put a pie, or dessert, plate next to the soup cup, on which they put a couple of slices of bread.

It is advisable to put a bowl of crackers on the common table for guests who need them.

Various foods can be used as decoration:

  • boiled egg, cut in half;
  • parsley, onion, dill, basil;
  • spices;
  • crackers from black or white bread... Can be combined;
  • grated hard cheese;
  • sour cream.

Mashed potato soups are very rich in vitamins and have a high energy value... In this regard, these dishes are very nutritious, useful for the body, due to the easy digestibility of all components.

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Despite the fact that such creamy dishes are prepared mainly for children or served in restaurants, they are quite popular and tasty. Pumpkin puree soup with chicken, prepared according to our step-by-step recipe with a photo, it has a delicate creamy consistency and a special taste. Once you cook this bright first course, it will forever remain on your list of favorite soups.

In this section you will find simple recipes cooking meat soups that will not only delight you with their taste, but will certainly satisfy the feeling of hunger. Soups on meat broth are famous for their satiety, they also perfectly warm the body, and soups with chicken broth have truly healing properties. It is difficult to imagine a full meal without a cup of delicious and rich meat soup. We will tell you how to cook meat soup deliciously and quickly and they will help us with this. detailed recipes cooking with a photo. Whichever broth soup you choose to prepare, be it beef, pork or poultry soup, rest assured that it will be a great addition to your diet.

Step-by-step recipes for making meat puree soup with different seasonal vegetables, fresh, fragrant herbs and spices

2017-11-26 Mila Kochetkova

Grade
recipe

4429

Time
(min)

Servings
(people)

In 100 grams of finished dish

8 gr.

7 gr.

Carbohydrates

10 gr.

135 kcal.

Option 1: Puree Meat Soup - The Classic Recipe

The classic meat puree soup is not so difficult to prepare, but here's one misfortune - it ends very quickly, due to the fact that the dish has a pleasant creamy consistency, and an extraordinary delicate taste... Well, when choosing products for cooking, you can easily focus on the seasonality and preferences of family members.

Ingredients:

  • Meat on the bone (beef) - 650 gr.;
  • Fresh potatoes - 4-6 pcs.;
  • Onions and carrots;
  • Celery stalk - 3 branches with leaves;
  • A bunch of fresh herbs - any, to taste;
  • A little vegetable oil;
  • Spices and herbs, fine table salt;
  • 4-6 slices of yesterday's bread;
  • A large pinch of sweet paprika;
  • A little dried garlic;
  • Homemade sour cream - for serving.

Step-by-step recipe for puree meat soup

Rinse the meat, it is advisable to use the brisket for cooking, in running water. Do not cut it, it is best to cook in one large piece until cooked, until the meat begins to fall off the bone. In the broth during cooking, after the foam has been removed and the heat has been reduced, you can add not only spices, but also a little root vegetables to enhance the taste.

Wash and clean fresh potatoes, cut it into large cubes, add water and leave to the side for a while. As for the onions and carrots, it is also tedious to rinse and peel them, but you can cut them together with celery stalks into any arbitrary pieces, because at the end we will grind the soup anyway.

Fry vegetables in vegetable oil until pleasant golden brown, so that each barrel of vegetables is browned.

As soon as the meat is completely cooked, transfer it to a plate to cool, and strain the broth into a clean saucepan. Add potatoes and fried vegetables and cook until tender over low heat. 5 minutes after the soup has boiled, add the meat disassembled into fibers and chopped fresh herbs into the broth.

Remove the finished soup from the stove, cool, and grind well in a blender bowl or use a submerged one, so that no lumps remain, and the soup is smooth. Pour it into a saucepan, and put the mashed meat soup back on the fire, warm up until it boils.

While the soup is heating, it is worth frying the croutons - for this, cut the bread, season it with dried garlic and sweet paprika and fry in vegetable oil.

Pour hot soup on plates, add cool sour cream, a little greens and crackers.

Option 2: A quick recipe for puree meat soup

Cooking puree meat soup with frozen vegetables will not take you much time, especially if used for cooking chicken fillet which is very quick to prepare.

Ingredients:

  • Chicken fillet - 3 pcs.;
  • Potatoes - optional;
  • A package of frozen vegetables (any) - 1 pc .;
  • A little greenery - at the discretion of the chef;
  • Vegetable oil for frying;
  • Salt, spices, condiments.

Cut the chicken fillet into thin strips in a saucepan (with a ceramic or non-stick coating) with a thick bottom, heat any vegetable oil. Lay out the chopped chicken and quickly fry it over high heat.

While the chicken is fried, you need to peel and cut the potatoes, transfer them to the meat and wait for the golden cakes on the surface of the pieces.

Pour frozen (you do not need to defrost) vegetables into a saucepan, wait for the vegetables to be saturated with oil and meat juices, and pour clean (hot) boiled water to the required volume.

Wait for the broth to boil, add spices and salt to taste, and cook the soup for at least 20 minutes. Add chopped herbs, cover and simmer the soup for 5-6 minutes over low heat.

Cool the soup, grind with an immersion blender and bring to a boil again. Pour into plates, decorate with any herbs to taste. And, of course, the serving of thick sour cream and fresh bread is welcomed with the dish.

Option 3: Meat puree soup with mushrooms

An interesting version of a simple and familiar meat soup with mushrooms, which will appeal even to those who do not particularly like forest gifts mother nature. Grinding the dish produces a delicate creamy consistency and an amazing summer aroma.

Ingredients:

  • A small piece of turkey fillet - 250 gr.;
  • Fresh potatoes - 400 gr .;
  • Mushrooms collected in the forest, for example, chanterelles - 300 gr.;
  • Onions - 2 pcs.;
  • A pinch of dry basil and oregano;
  • A slice of butter - 35 gr.

Step-by-step cooking recipe

Boil a light broth from the turkey fillet, remove from the broth and cool. During the cooking process, it is imperative to remove the foam on the surface, and add spices and seasonings to the broth itself so that it becomes fragrant.

Melt the butter in a clean saucepan and add the chopped half rings onion, fry until dark. Rinse Forest mushrooms... Squeeze them out of excess moisture and cut, add to the onion. While the mushrooms release liquid in the pan, it is worth seasoning them with salt and spices, then when the moisture evaporates, they are saturated with aromas and tastes.

Cut the peeled potatoes, add to the mushrooms and pour over the prepared turkey broth. Boil until vegetables are ready, add a little dry herbs, cool and chop.

The ready-made puree soup must be reheated on the stove, and you can start tasting the dish.

Serve it with herbs and thin slices of turkey fillets, or add the grained meat to the soup during the chopping process.

Option 4: Meat soup with cauliflower and spicy cheese

Cauliflower gives this mashed meat soup a special texture, and for a satiety, thick and rich chicken broth, cooked from the back, is used.

Ingredients:

  • Chicken back with wings - 1 pc.;
  • Packing of frozen cauliflower - 1 pc .;
  • 1/2 teaspoon Turmeric or Curry;
  • A teaspoon of dry parsley or Provencal herbs;
  • Salt and black pepper;
  • 125 ml. regular cream.

Step-by-step cooking recipe

Rinse the chicken carcass in running water and cook in a large saucepan. Wait at high heat until the broth boils, remove the foam and reduce the heat to the minimum level. The broth should barely gurgle, you can add dry spices and herbs, bay leaves, a couple of umbrellas, carnations, roots and fresh herbs to it.

After a couple of hours, remove the meat from the broth and cool, disassemble from the bones, return the chicken pieces back, and put them with them cauliflower... You can add a couple of small chopped potatoes to thicken and bulky the soup. Boil until tender.

About 5-6 minutes before the soup is ready, it is worth adding seasonings to it, for a ruddy and sunny color, and a little green for taste and aroma.

Cool the broth with meat and vegetables, chop, and return back to the pan. Add cream and bring to a boil.

Soup is eaten in deep special soup tureens (with handles) with toasted slices of yesterday's bread or baguette.

Option 5: Recipe for making meat puree soup with tender zucchini and minced meat

Very simple, easy-to-prepare, summer soup to feed the whole family quickly and easily delicious lunch... Meat puree soup with minced meat and zucchini will be a great addition interesting recipes in your piggy bank, especially for cooking in the country.

Ingredients:

  • Homemade minced meat from mixed meat - 250 gr.;
  • 2-3 small young zucchini;
  • 2 small carrots;
  • 1 sweet onion;
  • 200 gr. young potatoes;
  • 3 cloves of garlic;
  • A bunch of greens from the garden;
  • A little vegetable oil;
  • Rustic sour cream for serving.

Step-by-step cooking recipe

In a saucepan with a thick bottom, fry the chopped onion, add the minced meat and grated carrots. Fry until half cooked, add potatoes, chopped not very coarsely, large pieces fresh zucchini, and fill with clean water.

Pour spices and seasonings into the broth, add herbs and boil until the minced meat and vegetables are fully cooked. Cool slightly and grind directly in a saucepan with an immersion blender.

Serving mashed meat soup with minced meat should be supplemented with feathers of aromatic green onions, country sour cream and, of course, freshly baked bread.