Beef cream soup

Beef cream soup

Deliciously Rich Beef Cream Soup Recipe

• This delightful and flavorful soup is crafted from beef and an abundance of vegetables, with a portion blended and the remainder served as braised vegetables alongside braised meat. In this recipe, I have combined beef with a few pieces of chicken, and you can add more to accommodate a larger family.

• The soup is prepared using a strainer and a deep pot; however, if these are unavailable, you can strain the soup afterward. The meat is cooked separately from the vegetables, and the broth from the meat is strained. The resulting soup is both tasty and creamy, and if desired, it can be diluted. I ended up with approximately 4 liters of soup.

• This dish can be prepared in any season, as all the vegetables are readily available. Please follow the recipe.

Beef cream soup

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

• 2 medium onions/ washed

• 9 medium carrots/ peeled; 5 whole, 4 cut into 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 cubes 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

Beef cream soup

Preparation:

Beef, meat, and chicken thighs:

1. The first thing you will do is wash all the meat under running water, take a medium saucepan, put all the meat in it, 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.

2. Remove the fat from the surface with the help of a spoon.

3. When it starts to boil, reduce the heat and add one beef cube to the soup.

4. Remove the chicken pieces after 1 hour and cook the beef for about 2 hours and 30 min.

5. Add 200-300 ml of water during cooking as needed.

6. After the spinning time of 2 hours and 30 minutes, when the beef has softened, strain this liquid, put the meat aside and cover.

7. You will add this strained liquid to the soup in the further description of the recipe.

Vegetables:

1. While the meat is cooking, take all the vegetables and peel the potatoes, carrots, and celery root, then wash them well.

2. In the case of onions, peel off the outer layer and remove the stalks from the upper and lower sides, and wash them under warm water.

3. Also wash and chop the celery leaves into small pieces and set aside.

Preparation for cooking:

1. 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.)

2. 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, covered.

3. The soup must be cooked like the meat for 2 and a 30 minutes to 3 hours.

4. 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.

5. Continue cooking celery root and onion for another 30–40 minutes.

6. Chop the celery and 4 carrots into small pieces or rings. Set aside.

7. When the celery root has softened, remove it together with the onion.

8. Discard the onion and cut the celery into thin slices and add to the bowl with the cooked potatoes and carrots.

9. 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.

10. 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.

11. Add the blended cream to the deep pot and stir.

12. In this case, I must have had about 4 liters.

13. 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.

14. Control the taste and add spices as needed.

15. When the soup starts to boil, reduce the heat, add chopped celery leaves and parsley, cook for another minute, then turn off the heat.

16. The soup can be served with sour cream or apple cider vinegar to taste; usually, one spoon goes into the plate.

17. 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.

18. Enjoy the wonderful beef vegetable broth.

    
    

    Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

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Beef cream soup

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.

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Beef cream soup

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