Beef Stew Soup with Ground Meat
Description
The recipe won't take much time. Start the soup by browning the meat directly in the pot. Then add all the chopped ingredients one by one. Simmer the soup for about an hour. Good luck with cooking—serve hot.
Instructions
- 1
Step 1
It's best to start browning the ground meat in the pot in which you'll later cook the soup—such as a cauldron or a ceramic pot with a thick bottom. If you don't have such cookware, begin browning the meat and vegetables in a frying pan, then transfer them to a suitable pot. Place the ground meat onto a preheated skillet, break it apart to prevent large clumps from forming, and season with salt and pepper.
- 2
Step 2
Add the chopped onion to the minced meat and continue frying over medium heat.
- 3
Step 3
Peel and slice the carrots into rounds or half-rings, add to the pan with the minced meat and onions, and sauté for a few more minutes until the onions are cooked.
- 4
Step 4
Season the minced meat with paprika, nutmeg, oregano, and add bay leaf.
- 5
Step 5
Pour 0.5-0.7 liters of tomato juice or sauce into the pan, mix well, and simmer everything together for 5 minutes over low heat.
- 6
Step 6
Transfer the meat mixture with vegetables to a saucepan. Pour in hot water or broth. Bring to a boil.
- 7
Step 7
Peel the potatoes, cut them into small cubes, and add to the boiling soup. Add salt if necessary.
- 8
Step 8
Three to five minutes before the potatoes are done, add the pasta or noodles to the soup. They don't need to be cooked for long—try not to overcook the pasta, so it remains "al dente"—firm, but not hard.
- 9
Step 9
Turn off the stove, add chopped herbs to the soup, cover with a lid, and let it steep for 10 minutes.
- 10
Step 10
Meanwhile, prepare croutons or toast and serve them with the goulash soup.