Meat soup - proven recipes. How to properly and cook meat soup.

Meat soup - proven recipes. How to properly and cook meat soup.

Meat soup - general principles of cooking

Currently, there are about two thousand different meat soups, and each national cuisine can boast of its culinary masterpieces. The main principle of cooking meat soup - of course, a large amount of meat included in the composition of the dish. It can be pork, beef, veal, offal, bacon, sausage, ham, lamb, etc. If you want to cook a delicious first course, you can get rabbit meat. Meat soups with meatballs - small balls of minced meat are very popular. As an additional ingredient, you can use noodles, rice, barley, buckwheat, beans, etc. In addition to the standard set of vegetables (potatoes, carrots, onions, tomatoes and peppers), zucchini, cauliflower and broccoli, spinach, celery, eggplants and other vegetables are used. Meat can be immediately cut into portions and put to boil or cook the meat with a whole piece, then remove it and cut into small pieces. Serve meat soups with sour cream, herbs, cheese, bread and chopped garlic. Meat soups should be served hot.

Meat soup - preparing food and dishes

First of all, it is necessary to process the meat: rinse, remove the streaks and film and cut (you can cook and a whole piece). Ready broth is usually filtered. Vegetables are washed, cleaned and cut into cubes, straws or small slices. Potatoes are not recommended to cut too large. Separately prepare carrot-onion roasting with the addition of additional ingredients (tomato paste, zucchini, spices, pepper, etc.). If the soup is served with a lot of greens or cheese, it is necessary to sort out the greens in advance, choose only good and unwary twigs and chop them finely. Cheese should be grated on a large or medium grater in a small bowl.

Cookware will require a saucepan, a frying pan, knives, a chopping board, a grater and other necessary cooking utensils. If the broth is required to filter, you need to prepare a clean ironed gauze. Serve meat soups in deep plates. Meat soup recipes:

Recipe 1: Meat Soup

The composition of this meat soup includes fresh cabbage, potatoes, tomatoes, carrots, onions and spinach. You can use any meat (pork, beef, veal, etc.). This meat soup is perfect for everyday meals, and if you cook a large pot at once, the soup will last for several days.

Ingredients Required:

  • A pound of meat, in this case, beef is used;
  • 400 g fresh cabbage;
  • 400 g potatoes;
  • 2 carrots;
  • 1 onion;
  • Parsley root;
  • 100 g of spinach;
  • 200 g tomatoes;
  • Salt, pepper;
  • Bay leaf;
  • 1 tablespoon of vegetable oil.

Preparation Method:

Wash the meat, cut into pieces, pour cold water and set to cook. After boiling, remove the foam and reduce the fire. Cook the meat until cooked. Grind root, carrot and onion, fry in vegetable oil until golden brown. With the cabbage remove the upper leaves, the rest is washed and cut into small squares. Put cabbage into boiling broth, after 10 minutes peeled and diced potatoes. After 15 minutes, lay out the roast and cook the soup until cooked cabbage and potatoes. Cut tomatoes into slices, wash spinach and tear with hands. Spread tomatoes with spinach and bay leaf for 5 minutes before the end of cooking. Add salt and pepper to taste, carefully stir the soup, turn off the heat and leave to infuse. Serve meat soup with sour cream and rye bread.

Recipe 2: Spanish Meat Soup

The composition of this magnificent first dish includes several meat products (bacon, bacon, sausage, chicken, pork leg), vegetables and spices. This meat soup will especially appeal to men who prefer hearty and nutritious dishes with an abundance of meat.

Ingredients Required:

  • 400 g brisket;
  • 240 g lamb shoulder;
  • A pound of ham;
  • 120 g of bacon;
  • 4 pig ears;
  • 1 pork leg;
  • 120 garlic sausages;
  • 240 g chicken;
  • Peas - 120 g;
  • 1 clove of garlic;
  • 100 g of potatoes, carrots and cabbage;
  • 80 g onions;
  • Salt;
  • Ground black pepper;
  • Greens.

Preparation Method:

Fill the peas with water and leave to soak for one day. We take all the meat (except chicken), put it in a saucepan and fill it with cold water. Bring the water to a boil and add the peas. Chop greens and garlic and add to the soup along with salt. Cook meat soup for about 2 hours on low heat. Then add the chicken and chopped garlic sausage and cook it all together for another half an hour. Then add chopped onions, grated carrots and shredded cabbage. Peel potatoes, cut and lay out after 20 minutes. Cook the soup until done. Then insist half an hour, take out all the meat and cut portions. We filter the broth itself. Put the meat and vegetables on a la carte plates and pour the broth.

Recipe 3: Swiss cheese meat soup

A small amount of ingredients in this dish does not mean that the soup will turn out to be unsaturated or not sufficiently nourishing. On the contrary, such a meat soup with several varieties of cheese is very refined, sophisticated and tasty.

Ingredients Required:

  • 600 g of meat (pork);
  • 700 g Swiss cheese;
  • 2 tablespoons of green grated cheese;
  • 4 chicken eggs;
  • 1 stale bread.

Preparation Method:

Meat washed, pour water and set to cook until tender. We filter the ready broth. Cut the crust off the bread, and rub the bread on a coarse grater. Cook eggs hard-boiled, separate the whites from the yolks, rub the yolks on the grater. Cheese rubbed on a coarse grater. All the ingredients are put in a bowl, pour a small amount of broth and mix thoroughly. Then gradually pour the mixture into the broth, stirring continuously. Cook soup for half an hour. Serving ready meal with pieces of boiled meat.

Recipe 4: Meat soup with bacon and zucchini

Delicious bacon meat soup. The dish can be served to the festive table and simply cooked to diversify the usual weekday menu. The soup contains vegetables, bacon, beans and rice.

Ingredients Required:

  • 60 g of uncooked bacon;
  • 1 onion;
  • 1 tbsp. l chopped parsley;
  • 2 sage leaves;
  • 4 small celery roots;
  • 1 small carrot;
  • 4-5 potatoes;
  • 1 small zucchini (about 120 g);
  • 250 g cabbage;
  • 2 tomatoes;
  • 1 tbsp. l butter;
  • Half a cup of dry beans;
  • One and a half glasses of beef broth;
  • Half a cup of rice;
  • Salt, black pepper powder - to taste;
  • 2-3 tablespoons of grated parmesan.

Preparation Method:

Carrots, potatoes, celery and zucchini clean and cut into thin strips. Parsley, sage leaves and bacon finely chopped. Thinly chop the cabbage, remove the skin from the tomatoes and cut the flesh into small cubes. Put a piece of butter in a large pot and spread onions, carrots, celery and bacon. Simmer all ingredients for about 10 minutes, stirring constantly. Then lay out the potatoes, zucchini and undercooked beans and pour all the meat broth. Cook the soup under the lid closed for half an hour. Then add tomatoes, cabbage and rice, salt and pepper the dish to taste, add sage and cook the soup for another 20 minutes. Serve the dish with chopped parsley and grated parmesan cheese.

Recipe 5: Meat soup with capers

This simple meat soup can be cooked at least every day. The dish is cooked on meat bones, onions and capers are also included.

Ingredients Required:

  • Meat on the bone - 600 g;
  • Capers - 300 g;
  • Onion - 2 pcs .;
  • Tomato puree - 80 g;
  • 1 tbsp. l fat;
  • 80 g sour cream;
  • Third of lemon;
  • Salt;
  • Green onions.

Preparation Method: Wash the meat, pour water and put the broth to boil. As soon as the broth is ready, take out the meat and set aside in a separate plate. Shred onion, fry and lay out in boiling broth, also add tomato puree. 10 minutes before the end of the preparation lay out the capers. Green onions cut into small rings. Separate the meat from the bone and cut it into small portions. Serve meat soup with a piece of meat, a slice of lemon, sour cream and green onions.

Meat soup - secrets and tips from the best chefs

- After boiling broth should be carefully removed foam skimmer, ready broth is recommended to be drained;

- When cooking broth, you can add a few parsley roots or celery, a whole peeled onion and carrot. From the finished broth roots and vegetables are removed;

- Salt and season the dish is recommended at the end of cooking, as the spices tend to lose flavor and saturation with long-term boiling;

- The most dietary meat soups come from rabbit, veal and giblets. One serving of lean meat soup contains only about 50 calories;

- To make the dish cleaner, more useful and low-calorie, after the first boil it is recommended to drain the water, pour the meat with clean water over the new one and re-cook the broth;

- On average, the meat is cooked for about 40 minutes - during this time you can prepare to cut the rest of the ingredients;

- Meat soups cooked in pots are obtained not only fragrant and rich, but also very elegant. This dish can be safely served to the festive table;

- To make the broth clear, clean and without unpleasant taste, you should not allow a strong boil. You also need to periodically remove excess fat.

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