Beef cream soup

Jun 25
4 min read

Updated: Sep 26

##Deliciously Rich Beef Cream Soup Recipe

Beef cream soup

A wonderful and delicious soup made of beef and a lot of vegetables, one part of which is blended, and the rest is served as braised vegetables with braised meat. In this recipe, I combined beef and a few pieces of chicken meat, and you can add more if you have many members in the family. The soup is filtered and made in a set with a strainer and a deep pot, if you don't have such a set, you can strain the soup later. The meat is cooked separately from the vegetables, and the liquid in which the meat was cooked is strained. The soup is very tasty and creamy, and if you want, you can dilute it, as I did, in total I had about 4 liters of soup at the end.
You can prepare it in any season because all the vegetables are present! Follow recipe.

Ingredients: medium, total time: 3h 15 min., 4 serving

2 medium onions/ washed
9 medium carrots/ peeled 5 whole, 4 cuts on thin rings
2 celery stalks/ cut in half, then chopped
700 g/ meaty beef with bones for soup
3 pieces chicken thighs
1 medium celery root/ peeled and whole
7 small potatoes/ peeled and whole
2 beef cube for soup
2 Tbsp celery leaves/ finely chopped
1 tsp dry parsley/ finely chopped
salt and
1 /2 tsp black pepper to taste
about 4–5 liters of water

Preparation:

Beef Meat and chicken thighs:

The first thing you will do is wash all the meat under running water, take a medium saucepan, put all the meat and cover it with water so that it is 3 fingers higher than the level of the meat. Add 1 teaspoon of salt, and cook on moderate heat.
Remove the fat from the surface with the help of a spoon.
When it started to boil, reduce the heat and put one beef cube for the soup.
Remove the chicken pieces after 1 hour and cook the beef for about 2 hours and 30 min.
Add 200-300 ml of water during cooking as needed.
After the spinning time of 2 hours and 30 minutes, when the beef has softened, strain this liquid, put the meat aside and cover.
You will add this strained liquid to the soup in the further description of the recipe.

Vegetables:

While the meat is cooking, take all the vegetables and peel the potatoes, carrots and celery root, then wash them well.
In the case of onions, peel off the first layer and remove the stalks from the upper and lower sides and wash them under warm water.
Also wash and chop the celery leaf into small pieces and set aside.
Take a deep pot of 5–6 liters, complete with its deep strainer. (In case you don't have this strainer in the kit, feel free to pour all the vegetables into the pot, and you will strain later.)
Add to the deep pot 7 whole potatoes, 9 whole carrots, 2 halves of celery, a whole celery root and 2 whole onions, cover with water so that it is 3 fingers above the vegetables and cook on moderate heat and cover.
The soup must be cooked like the meat for 2 and a 30 minutes to 3 hours.
After cooking for 40 minutes, pull out all the potatoes, carrots and celery stalks, first check with a fork whether everything has softened and place in a bowl to cool.
Continue cooking celery root and onion for another 30–40 minutes.
Chop the celery and 4 carrots into small pieces or rings. Set aside.
When the celery root has softened, remove it together with the onion.
Discard the onion and cut the celery into thin slices and add to the bowl with the complete potatoes and carrots.
Strain the soup through a colander, then return it to the pot, add the strained liquid in which the meat was cooked, 1 beef cube for soup, and 1/2 teaspoon of black pepper.
Place the chopped 4 carrots and celery in a small bowl, add the liquid from the soup with a ladle and blend well into the cream.
Add the blended cream to the deep pot and stir.
In this case, I must have had about 4 liters.
Leave the soup to boil, and add water as needed, depending on the desired thickness. My broth is not too creamy, more liquid, just right.
Control the taste and add spices as needed.
When the soup starts to boil, reduce the heat, add chopped celery leaves and parsley, cook for another minute, then turn off the heat.
The soup can be served with sour cream or apple cider vinegar to taste, usually one spoon goes into the plate.
Serve the main dish of boiled vegetables on plates with beef or chicken meat, this side dish goes with delicious spinach and horseradish or tomato sauce that gives a fantastic taste, see the recipe here.
Enjoy the wonderful beef vegetable broth.

Buon apetito!

Do you want to try something a little different?

NOTE:

Keep the rest of the soup covered in the refrigerator for up to 3–4 days.
The rest of the vegetables and meat can be kept in the refrigerator for up to 2 days.