Complete lunch Beef soup with Vegetables

17 minutes ago
3 min read

Complete lunch Beef soup with Vegetables

Soup is a dish that evokes memories of home, family, and warmth. Ingredients such as sprouts, carrots, and potatoes contribute freshness and a rich depth of flavor, while tender beef adds heartiness and nourishment. I included semolina dumplings in this soup; however, if semolina is unavailable, small pasta suitable for soups can be used as an alternative. This soup is exceptionally flavorful, offering a nutritious meal prepared with water and broth. This stew serves not only as a meal but also as a comforting embrace on a plate. Please follow the recipe.

Complete-lunch-Beef-soup-with-Vegetables — Complete lunch Beef soup with Vegetables

Ingredients: simple, total time: 2 h 15 min, 4-6 servings

500 g of beef/ diced on small cubes 2 cm + 1 kg whole piece of beef without bones cut into large pieces
300 g potatoes/ diced small cubes (+ 4 medium whole potatoes as you like)
200 g of whole Brussels sprouts
2 carrots/ cut into rings or diced small cubes
1/2 stalk celery/ finely chopped
1 head of onion/ finely chopped
2 cloves of garlic/ minced
2. 3 liters of water divided ( 1. 5 broth + about 800 ml water) + 2 cube for soup
1–2 sprigs of fresh thyme/ or 1 tsp dry thyme
1 small cup celery leaves/ chopped
2 Tbsp parsley leaves/ finely chopped
1 tsp salt
1 tsp black pepper/ or to taste
10 peppercorns/ optional
1 Tbsp Olive oil EVO
Parmesan grated for serving to taste - for sprinkle

For Dumplings:

2 eggs
1 tsp salt
2 tsp olive oil EVO
8–10 Tbsp semolina

Preparation:

Prepare all the ingredients according to description above.
Briefly sauté finely chopped onion about 5 minutes, until soften to low moderate heat.
Add diced meat and other part of meat cut in big pieces, let the meat stew for about 20–25 minutes, covered and stirring occasionally.
When the meat has released its liquid and changed its color, add the chopped carrots, celery, thyme, and peppercorns — cook another 10 minutes,
Now add the minced garlic, as soon as it starts to smell, pour the broth over it, add the chopped potatoes, pour water ass needed to cover all ingredients well — cook for about 70 minutes. During cooking, skim off the fat from the surface of the soup.
After the specified time, add salt, pepper, and Brussels sprouts — mix everything well. Cook for another 10–15 minutes.
Remove larger pieces of meat and sprouts and set aside. The meat must be tender.
If you want to make dumplings like me, mix eggs with salt and parsley. Add 8 flat spoon of semolina, mix again, now add 1 - 2 spoon semolina again, mix until uniform well. Let it sit 10 minutes.
With the help of two teaspoons, form dumplings and do not overfill so that they do not fall apart. Dip one teaspoon into the soup and scoop up the mixture with it, and with the other, create a dumpling and discard the excess. Drop into the soup and wait a few seconds for the dumpling to separate.
If you want, you can cook the 1 small cup (150 ml) of pasta for the soup separately in water, strain it well, then add it to the soup as needed. That way, the soup will last longer and the pasta won't be limp after each heating of the soup.
Add the dumplings 10 minutes before the end of cooking.
Sprinkle with chopped parsley celery leaves and turn off the heat.
The result is fragrant and nutritious broth with Brussels sprouts that warms the soul.
Serve soup and boiled meat with Brussels sprouts with a piece of fresh bread. With this cooked dish, you can serve horseradish or tomato sauce rinflaish, see the recipe here.
You've got a complete lunch, if you want you can sprinkle the soup with a little grated Parmesan cheese.