Of course, each of the seasons imposes its imprint on our diet. That is why it is commonly believed that rich soup and stew are ideal for the cold season menu. An example of one of the traditional soups for the winter period is a hearty soup of beef, which is convenient to do in a multivark. For a more oily variation of the dish, give preference to meat on the bone, for example, ribs, and for light soups, take pulp and tenderloin.
Pea soup with beef in the multivark
Ingredients:
- beef - 480 g;
- tomato puree - 205 g;
- water - 575 ml;
- Dried basil, oregano - 1 teaspoon each;
- the laurel leaf;
- garlic - 2 teeth;
- green peas - 225 g;
- potatoes - 320 g;
- carrots - 210 g.
Preparation
Dividing the beef into cubes, brown it on "Baking". Do not switch the mode, add crushed vegetables and herbs. When the carrot is soft, pour the peas and put a chopped garlic clove. Pour the tomato puree and add water. Then you can go in two ways: leave the old mode and put on the timer for 40 minutes or, if you have the time, switch to "Quenching" and leave the soup cook for two hours. In the latter case, potato soup with beef and peas in a multivariate will get more rich, and the meat will easily break up into fibers.
Bean soup with beef in multivark
Ingredients:
- beans - 155 g;
- Dried oregano, cumin - 2 tsp each;
- hot chilli - to taste;
- garlic - 4 teeth;
- beef broth - 740 ml;
- onion - 135 g;
- beef - 1,3 kg;
- light beer - 740 ml.
Preparation
A few hours before the preparation, soak the beans in cold water. Pound the garlic with oregano, cumin and chili into the pasta, adding a little broth, if necessary. In the bowl of the multivarque, put the cubed beef and leave it to brown. When the meat changes color, put a fragrant mixture based on garlic and add chopped onions. After another 5 minutes, pour the beans and fill with a mixture of broth and beer. Leave the soup to simmer for an hour and a half by selecting the "Quenching" option.
How to cook soup goulash from a beef in a multivark?
Ingredients:
- beef - 570 g;
- onion - 130 g;
- carrots - 145 g;
- sweet pepper - 380 g;
- garlic - 3 teeth;
- stalks of celery - 2 pcs .;
- beef broth - 680 ml.
Preparation
Fry the cubes until tender. Put vegetables in them and let the last ones reach half-preparedness, add the garlic choked and pour the dish with broth. Cook the soup on Baking for 40 minutes.