Beef and cheese soup
Description
A hearty first course. A great option for a family lunch or dinner—this dish will keep hunger at bay for a long time and perfectly diversify your menu. Cheesy soup is ideal for the cold season, as it is not only very tasty, but also quite nutritious and rich! The recipe is fairly simple, I highly recommend it.
Instructions
- 1
Step 1
Prepare all the ingredients. Rinse the beef beforehand and pat it dry. You can use fillet, but the broth will be richer if the meat has a bone.
- 2
Step 2
Transfer the meat to a pot, add water, one peeled carrot cut into pieces, peppercorns, bay leaf, and one onion that should be thoroughly washed, leaving 1-2 layers of the outer skin.
- 3
Step 3
Bring the broth to a boil, skim off the foam, and simmer over the lowest heat (with gentle boiling) for about 1–1.5 hours, or until the meat is cooked.
- 4
Step 4
Strain the ready broth, return it to the pot, and add diced potatoes. Place on the stove, bring to a boil, and cook for about 20 minutes.
- 5
Step 5
Meanwhile, heat a frying pan with oil. Add the remaining carrots, previously grated, and the second onion, cut into cubes. Sauté the vegetables until soft.
- 6
Step 6
Then add sliced bell pepper cut into thin strips and tomato wedges; you can remove the skin beforehand by pouring boiling water over the tomatoes.
- 7
Step 7
Cook the vegetables for about 3 minutes.
- 8
Step 8
Transfer the contents of the skillet to a pot.
- 9
Step 9
When the potatoes are ready, add the processed cheese and diced garlic. Season with salt, bring to a boil, then remove from heat. Let it steep, covered, for another 10 minutes.
- 10
Step 10
The beef and cheese soup is ready.