Beef soup
Description
The recipe won't take much time. To make the flavor of the finished dish richer and more interesting, I add peas to it. I don't like very fatty dishes, so I don't make a roux, thus preserving the beautiful color of the beef broth. I always serve the soup hot, optionally with sour cream and croutons. Serve the soup hot.
Instructions
- 1
Step 1
1. I thoroughly wash the meat, then place it in a pot and pour cold water over it (4-5 liters). I put the pot on the heat, and after it comes to a boil, I reduce the heat to the minimum and cook for 2 hours.
- 2
Step 2
2. I prepare the peas while I cook the broth. First, I rinse them and transfer them to a plate, pour boiled water over them so that it covers them completely, and leave them for 1 hour.
- 3
Step 3
3. Peel the onion, rinse it in cold water, and cut it into medium-sized cubes.
- 4
Step 4
4. Peel and wash the carrots, then grate finely using a coarse grater.
- 5
Step 5
5. Peel all the potatoes, wash them, and cut into small pieces.
- 6
Step 6
6. Two hours after starting to cook, I remove the meat, take it off the bone, cut it into small pieces, and strain the broth. I return the broth to the heat, add peas and onion. After 20–30 minutes, I add carrots and potatoes, and cook until tender. Then I return the meat to the pot, add salt and spices to taste, finely chop dill and add it to the soup. I serve the hot soup with sour cream.