Mashed soup with beef and lentils

For a variety of first courses, this tender mashed soup is perfect. Borscht and solyanka confidently share the first place in the soups section in our family, well, and this lentil soup deserves the second.

Galina

Recipe author

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Composition / ingredients

Servings:

Beef (meat on a bone)

800

Lentils (yellow)

Potatoes

Onion

Carrots

Bell pepper

0.5

Garlic

Table salt

Pepper (mix)

to taste

Vegetable oil (for frying)

Coriander greens

to taste

Dill

to taste

Basil

to taste

Fat cream (optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 17 g

Fats 19 % 7 g

Carbohydrates 35 % 13 g

187 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Cook beef broth in advance, about 2.5-3 liters.Rinse the lentils, soak them in water.
Step 2:
Remove the meat from the broth, cut into cubes, set aside for now. Strain the broth, put it on fire.
Step 3:
Cook the lentils without salt in water until tender, about 40 minutes
Step 4:
Cut the potatoes arbitrarily, put them in the broth. Add salt.
Step 5:
Prepare the remaining vegetables, crush the garlic with a knife.
Step 6:
Fry onion and garlic in a frying pan in vegetable oil.
Step 7:
Add carrots, bay leaf, ground pepper, put out until the carrots are soft. Remove the garlic.
Step 8:
Add bell pepper, fry for a couple of minutes.
Step 9:
Send all this vegetable mass into a pot with potatoes, do not forget to remove the bay leaf.
Step 10:
Cook the greens.
Step 11:
Put the cooked lentils in a saucepan, add the greens.
Step 12:
Gently beat with an immersion blender until puree. You can add a little cream, if there is; they will give the soup a creamy taste. I had about half a glass. But if there is no cream, then it is good without them. Put the meat, bring the soup to a boil.