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Beef and Vegetable Soup

Shake up your usual menu with a hearty soup made with corned beef. This beef and vegetable soup is filling, fragrant, delicious, and good for you. It's no secret that a good bowl of soup earns its place in a balanced diet. Vegetable soups lead the way — you can make them with broth or just water, and either way they're tasty and wholesome, though a meat broth makes the dish more satisfying. Cook just enough for the number of people at the table so you can eat it right away; it's at its best fresh. If you do have leftovers, store them in the refrigerator and reheat before serving.

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Beef soup with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 30 % 3 g
Carbohydrates 40 % 4 g
58 kcal
GI: 100 / 0 / 0
  • The great thing about corned beef is that it's good for far more than sandwiches. It works as an ingredient in salads, it can be served with a side dish, and it can go into hot soups and stews. In this recipe, corned beef is exactly what makes the soup so good — a plain vegetable soup just isn't as satisfying, but with salted beef it hits the spot! 1. Peel the onion and cut it into cubes. 2. Peel the carrots, rinse them under running water, and cut into cubes. 3. Peel the celery and cut it into large cubes. 4. Peel the potatoes, wash them well, and cut them into cubes as you usually would for soup. 5. Pull the outer leaves off the young cabbage, then cut up the amount you need. 6. Heat the olive oil and butter in the pot you'll use for the soup. 7. Add the onion and celery to the hot fat and cook until translucent, about 5–7 minutes. 8. Peel the garlic and press it in, adding it to the pot along with the cumin. Season with salt and pepper to taste. 9. Cook for about a minute, until fragrant, then pour in the broth and add the bay leaves. 10. Bring to a boil, then reduce the heat to low. Add the potatoes and carrots. Cut the corned beef into strips and add it to the soup along with the cabbage. 11. Cook the soup until everything is tender, about 40–50 minutes, then fish out the bay leaves — it's best not to leave them in the finished soup. 12. Rinse the dill and parsley, chop them with a knife, and stir them in. Ladle the soup into bowls and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Cumin - 333  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Broth - 15  kcal/100g
  • Corned beef - 251  kcal/100g
  • Celery stalk - 12  kcal/100g

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