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Robber beef soup with vegetables and mushrooms

"Bandit" Beef Soup with Vegetables and Mushrooms

Thick, rich, and incredibly tasty! This hearty, slightly spicy "bandit" soup is a winter staple. It's built from all sorts of ingredients that together make a wonderful first course — and the method is just a matter of adding things in the right order.

Maria

Recipe author

Robber beef soup with vegetables and mushrooms

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Composition / ingredients

Servings:

Beef broth

Beef

600

Mushrooms (wild)

300

Smoked sausage (spicy)

100

Green peas (frozen)

100

Bell pepper (or 2 small red ones)

Onion

Carrot

Flour

Tomato paste

Paprika (1 tsp smoked; 1 tsp sweet)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 7 g

Fats 25 % 3 g

Carbohydrates 17 % 2 g

71 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make "bandit" beef soup with vegetables and mushrooms? Gather your ingredients. You can use any beef, but shank — bone-in or boneless — is best. You can use vegetable broth or plain water in place of the beef broth.
Step 2:

Cut the beef into large cubes. I kept the bone too — it adds extra richness to the soup.
Step 3:

If you're using frozen mushrooms, thaw them first and drain off the water. Use a mix of wild mushrooms (red-capped boletes, chanterelles, porcini, honey mushrooms) or a single kind — I used honey mushrooms.
Step 4:

Cut the sausage into small pieces. Mine are very thin. You can use other kinds, like chorizo — just keep in mind that they give the soup a light but noticeable heat. If you want it without any spiciness, use plain smoked sausage.
Step 5:

Peel and slice the carrot into rounds.
Step 6:

Seed and core the bell pepper and dice it. Instead of bell pepper, I used 2 small sweet Ramiro peppers cut into rounds.
Step 7:

Peel the onion. I usually add it whole and fish it out at the end. If you prefer, dice it small and sauté it with the meat and carrot (step 11).
Step 8:

Sprinkle the beef with the flour and a pinch of salt and toss well so every piece is coated.
Step 9:

I usually do this in a plastic bag.
Step 10:

Heat vegetable oil in a heavy-bottomed pot over high heat and brown the beef until golden.
Step 11:

Add the carrot and fry everything together over medium heat for 1 minute. You can add the chopped onion at this point too.
Step 12:

Add the tomato paste and the smoked and sweet paprika, stir, and fry another 1 minute.
Step 13:

Pour in the beef broth and add the whole onion. Bring to a boil and simmer over low heat for about 50 minutes.
Step 14:

About 30 minutes after it comes to a boil, add the wild mushrooms, bell pepper, and spicy sausage.
Step 15:

Five minutes before it's done, add the green peas. Salt to taste at the very end.
Step 16:

Let the soup rest, covered, for about 15 minutes, then ladle it into bowls. Enjoy!

You can use more or less water than the recipe calls for, depending on whether you want a thicker or brothier soup.
You can swap the beef for any other meat you prefer — just keep in mind it'll change the cooking time, taste, and calorie count. Pork and lamb are usually fattier than beef, while chicken or turkey is leaner. And cooking time depends not just on the type of meat, but on the cut and on how old the animal was.