Potato soup with meat

Simple, appetizing, thick and rich! Potato soup with meat is prepared from the minimum set of available ingredients, which is available in any kitchen. Potatoes are well boiled, and the soup turns out to be mashed. A great dish for the cold season!

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Beef

700

Potatoes

300

Carrots

100

Onion

100

Water

Tomato paste

Sunflower oil

Bay leaf

Allspice

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 4 g

Fats 25 % 2 g

Carbohydrates 25 % 2 g

41 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to cook potato soup with meat? Prepare the products. Wash the chilled beef and free it from the stringy white films, if any. They give extra rigidity to the finished meat. Cut the beef into portions. I cooked the soup from the tenderloin, but the meat on the bone will do.
Step 2:
Pour cold water into a saucepan and put the beef. Put the pan on medium heat and cook the meat for 30-40 minutes after boiling.
Step 3:
During the cooking of beef, foam will form in the pan. It needs to be removed and removed so that the broth is transparent.
Step 4:
Prepare a vegetable roast. Wash and peel the carrots. Cut the vegetable into medium cubes. Heat the frying pan over high heat and fry the carrots until browned in vegetable oil.
Step 5:
Peel the onion and cut into medium cubes. Add the onion to the carrot. Fry the vegetables together for 5 minutes.
Step 6:
Add tomato paste, bay leaf and two peas of allspice to the pan. Turn down the heat and put out the vegetables for another 5 minutes. After this time, the roast is ready.
Step 7:
Wash and peel the potatoes. Cut it into rather large pieces. Add the potatoes to the pan with the meat.
Step 8:
Also add the roast carrots and onions. Cook the soup under a closed lid for another half hour, stirring occasionally, until the potatoes become soft — when pressed with a spoon, they will easily break. The soup is ready. Serve it to the table, sprinkled with herbs. Enjoy your meal!

This soup was new to me. I don't usually cook hearty soups. Instead, I cook light vegetable soups, which make me hungry after an hour and a half. And this thick, rich soup can be eaten for a very long time.
It is so easy to prepare that even a novice hostess can cope with it. Active cooking time is spent at a minimum. And if you cook soup in a slow cooker instead of a saucepan, you can reduce the time of active presence in the kitchen to only twenty minutes. The multicooker will do the rest for you.
The taste of the soup is also wonderful. Active taste of potatoes, soft beef and bright taste of dressing. All my family really liked it.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.