Beef Soup

Undoubtedly one of the classics of Slovenian family Sunday lunches. It can be served with a wide variety of soup additions and accompaniments.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 190 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

  • 1 kg Meat, beef, dried beef

  • 3 pieces Carrot, fresh

  • 1 piece Parsley, fresh

  • 0.25 piece Green, raw

  • 0.5 piece Tomato, red

  • 1 piece Leek

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 pinch Salt, table

  • 6 grain Spices, pepper, black

  • 1 piece Spices, bay (leaves)

  • 1 piece Parsley, fresh

  • 1 twig Thyme, fresh

  • 1 twig Spices, mayonnaise, dried

  • 1 twig Green, raw

  • pieces Spices, green, seeds

Steps

  1. Wash and dry the beef and bones. Wash the leek. Peel the carrot and parsley root and cut them into quarters. Peel the celery and onion and cut them into larger pieces. Make a bouquet garni from a few sprigs of parsley, thyme, marjoram, and celery.

  2. Pour 2.5 liters of cold water into a large pot, add the meat, and bring to a boil as quickly as possible. Once the soup boils, reduce the heat so that the liquid barely simmers. Skim off the foam with a skimmer.

  3. When the foam stops forming on the surface, cover the pot (leaving a small gap) and simmer the soup on low heat for 90 minutes.

  4. Uncover the soup and add all the vegetables, pepper, bay leaf, unpeeled garlic cloves, lovage, and the bouquet garni. If a large amount of water has evaporated, add more (but it should be boiling!), then partially cover the pot and cook the soup for another hour. Salt the soup ten minutes before the end of cooking.

  5. Remove the soup from the heat and let it stand for 10 minutes to cool slightly and clarify. Then strain it through a fine-mesh sieve.

  6. Add the chosen accompaniment or soup addition to the strained soup as desired.

  7. Serve the soup in a bowl and sprinkle with chopped parsley or chives. It can also be served with sliced meat and vegetables that were cooked in the soup.

Nutrition Information (Per 100g)

  • Calories: 97.41 kcal
  • Fat: 2.27 g
    • Saturated Fat: 0.57 g
  • Carbohydrates: 5.23 g
    • Sugars: 1.25 g
  • Protein: 11.71 g
  • Fiber: 0.68 g

Advice

For cooking beef soup, the most suitable cuts are neck, brisket, tail, flank, breast, or ribs. The soup will be clearer if we cook a washed eggshell in it. To reduce the fat in the soup, there are several methods: – cool the soup and place it in the refrigerator so that the fat solidifies and can be skimmed off the surface, – skim the fat off the surface with a paper towel or napkin, – towards the end of cooking, pour in egg white, around which the fat will gather; then remove it all with a skimmer. Leftover strained soup can be frozen or used in the preparation of other dishes, sauces, etc.