Beef stew soup with canned meat
Description
Hearty and aromatic soup. The soup becomes very filling and rich thanks to the canned meat. If the meat contains enough solidified fat, you can use it instead of vegetable oil for sautéing the vegetables. If you don't like tomatoes in soup, you can replace them with bell pepper or omit them altogether. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making beef stew soup. Wash the vegetables and peel them if necessary. Open the can of beef stew and remove it from the can.
- 2
Step 2
Pour water into a saucepan and bring to a boil over medium heat. Cut the peeled potatoes into thin strips and add them to the boiling water; season with salt. Cook for 15–20 minutes, skimming off the foam formed by the potatoes.
- 3
Step 3
While the potatoes are boiling, prepare the sauté. Finely chop the onion and place it in a frying pan with heated vegetable oil. Grate the carrot on a medium or coarse grater and add it to the onion. Fry everything over medium heat for 7 minutes, stirring occasionally.
- 4
Step 4
Cut the tomato into cubes and add to the pan with the sautéed vegetables. Mix everything and sauté for another 3-4 minutes.
- 5
Step 5
Break the canned meat into pieces and add it to the pot with the cooked potatoes. Mix and simmer for another 5–7 minutes.
- 6
Step 6
Add the sautéed mixture and bay leaf to the pot. Bring to a boil and cook for another 5-6 minutes.
- 7
Step 7
Remove the beef stew soup from the heat and let it stand for 15-20 minutes to infuse. Our soup is ready—serve it into bowls, sprinkle with fresh herbs, and enjoy.
- 8
Step 8
The soup is ready. Serve hot.