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Potato soup with meat

Potato Soup with Beef

Simple, appetizing, thick, and rich! This potato soup with meat comes together from the few everyday ingredients you'll find in any kitchen. The potatoes cook down until soft, giving the soup an almost puréed texture. A great dish for the cold season!

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Beef

700

Potatoes

300

Carrots

100

Onion

100

Water

Tomato paste

Sunflower oil

Bay leaf

Allspice

Salt

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

Cooking method

Step 1:

How do you make potato soup with beef? Gather the ingredients. Rinse the chilled beef and trim off any stringy white membrane — it makes the cooked meat tougher. Cut the beef into serving pieces. I made the soup with tenderloin, but bone-in meat works too.
Step 2:

Pour cold water into a pot and add the beef. Set it over medium heat and cook the meat for 30–40 minutes after it comes to a boil.
Step 3:

As the beef cooks, foam will rise in the pot. Skim it off so the broth stays clear.
Step 4:

Make the sautéed vegetables. Wash and peel the carrot. Cut it into medium cubes. Heat a skillet over high heat and sauté the carrot in vegetable oil until it starts to brown.
Step 5:

Peel the onion and cut it into medium cubes. Add it to the carrot. Sauté the vegetables together for 5 minutes.
Step 6:

Add the tomato paste, bay leaf, and two allspice berries to the skillet. Lower the heat and let the vegetables simmer for another 5 minutes. Now the sauté is ready.
Step 7:

Wash and peel the potatoes. Cut them into fairly large pieces. Add them to the pot with the meat.
Step 8:

Add the sautéed carrot and onion too. Cook the soup, covered, for another half hour, stirring now and then, until the potatoes are soft — they'll break apart easily when pressed with a spoon. The soup is ready. Serve it sprinkled with fresh herbs. Enjoy!

This kind of soup was new to me. I don't usually make hearty soups — I go for light vegetable ones that leave me hungry again within an hour or two. But this thick, rich soup keeps you full for ages. It's so easy to make that even a beginner can handle it, with very little hands-on time. And if you make it in a multicooker instead of a pot, you can cut your active time in the kitchen to about twenty minutes — the multicooker does the rest. The flavor is wonderful too: the bold taste of potato, tender beef, and a vivid sautéed base. My whole family loved it.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick soup or thin), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, that means if it's your first time, don't make a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small batch, you can dial in both the liquid and the ingredient proportions to your taste. After that, like most experienced cooks, you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.