Soup with mushrooms and meat
Description
The recipe won't take much time. The mushroom and meat soup recipe generally allows for either beef or pork. It also turns out delicious when prepared with chicken or turkey broth—perfect for those who enjoy hearty (or as some say, "rich") soups. You can thicken this soup with rice or vermicelli, but that would add a carbohydrate boost to the already protein-rich meal. So it's better to add more vegetables—this way the soup will be not only nutritious but also healthy. And, of course, don't forget the fresh herbs.
Instructions
- 1
Step 1
First, cut the meat into small pieces, about 1.5x1.5 centimeters in size.
- 2
Step 2
Peel and finely chop the onion.
- 3
Step 3
Do the same with the carrot.
- 4
Step 4
And celery—I slice it into rounds, but you can also cut it into cubes :)
- 5
Step 5
If the mushrooms are small, cut them into quarters. Larger ones are better sliced. By the way, you can use different kinds of mushrooms—from common store-bought button mushrooms to fragrant wild porcini and birch boletes.
- 6
Step 6
Heat the oil in a skillet and quickly sear the meat over high heat until golden brown. Don't forget to stir constantly to prevent burning!
- 7
Step 7
Place the meat in a pot, pour boiling water over it, add salt, bay leaf, and pepper. Simmer over low heat, covered. Meanwhile, sauté the mushrooms—just about 1 tablespoon of oil is enough for this.
- 8
Step 8
Add the mushrooms to the pot with the meat, and add a little oil to the skillet and sauté the vegetables.
- 9
Step 9
Add the vegetables to the soup and cook until the meat and mushrooms are fully done. Remove the bay leaf from the finished soup, season with minced garlic, pour into bowls, and sprinkle with finely chopped herbs. Serve only hot!