Beef soup with potatoes

The first dishes, as an integral part of the diet of any person, occupy a place of honor in all the culinary sections of thematic resources. Today we will offer varieties of beef soup with potatoes, which, of course, you will like.

How to cook beef soup with rice and potatoes?

Ingredients:

• beef - 450 g;
• rice - 65 g;
• potato tubers - 350 g;
• bulb of medium size;
• medium-sized carrots;
• filtered water - 2.6 liters;
• peas of black and sweet pepper - 5 pcs .;
• refined oil - 50 ml;
• two bay leaves;
• table salt and ground pepper;
• fresh chopped herbs .

Preparation

We start cooking soup with the fact that we set to cook beef. It must first be washed, cut into cubes, put in a saucepan, filled with cold water and placed on a fire. After boiling, we reduce fire, remove foam, add pepper peas and laurel leaves, cover the container with a lid and cook beef for about an hour and a half.

After the time has elapsed, we clean the potato tubers, cut them into small cubes and send them to the pan. After ten minutes, rinse the rice croup and put it in the broth to the meat and potatoes.

After this, we start to dress vegetables. We brush and shred the cubes with a bulb, and stick the carrots. We put vegetables in a heated frying pan with refined oil, fry them for five minutes. We put the ready vegetable soup in the soup, boil the dish until soft and ready all vegetables and rice grains, then throw the melenko freshly cut fresh herbs, salt and pepper and after a couple of minutes remove the container from the fire.

Beef soup with potatoes - recipe with noodles

Ingredients:

• beef - 450 g;
• noodles - 175 g;
• potato tubers - 450 g;
• bulb of medium size;
• medium-sized carrots;
• filtered water - 2.6 liters;
• peas of black and sweet pepper - 5 pcs .;
• refined oil - 50 ml;
• two bay leaves;
• three cloves of garlic;
• table salt and ground pepper;
• fresh chopped herbs.

Preparation

We begin the process of making soups traditionally with meat processing. My beef, cut into portions filled with water and set to cook on a quiet fire, not forgetting at first to remove the foam foam. Also prepare the vegetables. We clean and shred with cubes a bulb and straws carrot. We select half of the prepared vegetable mass and lay it to the meat. There we throw laurel leaves, peas of sweet and black pepper and podsalivaem broth to taste. We then cover the pan with a lid and cook the meat for one and a half or two hours, depending on the quality of the meat.

After that, we lay the peeled and chopped potato tubers, and after fifteen minutes the remaining carrots, onion and chopped garlic were rescued in refined oil. Let's boil for two minutes, throw the noodles and cook the soup to its softness. On readiness we season the dish with a thinly chopped herb and can be served to the table, spilling over the plates.