Recipe for potato soup with beef. Calorie, chemical composition and nutritional value.

Beef soup in other servings:

50

0.5

Beef kharcho soup

Ingredients for 8 servings:

• Beef brisket – 600 g
• Water - 2.5 l
• Rice - 0.5 cups
• Onions - two pcs.
• Vegetable oil - 4 tbsp. spoons
• Bay leaf – 2 pcs.
• Adjika – 2.5 – 3 tbsp. spoons
• Fresh herbs (parsley, cilantro) - a bunch
• Garlic – 3 cloves
• Salt - 1 tbsp. spoon
• Pepper - a pinch

Preparation:

1. Rinse the meat thoroughly, put it in a saucepan and add water. Let it cook for about 1.5 hours. During cooking, remove the foam periodically.
2. Wash the rice and add it to the pan when the meat is ready. Cook for about 20 minutes more.
3. Peel the garlic and rinse in water. Crush it or grind it.
4. Finely chop clean, damp greens with a knife.
5. Place diced onions in a frying pan with oil. Fry slightly over medium heat, about 3 - 4 minutes.
6. Place the fried onion, garlic, and bay leaf into a saucepan. Add salt and pepper to your taste.
7. Add homemade adjika. Bring the dish to a boil. Add greens to the mixture. Remove from heat and let steep for about 10 - 15 minutes.
8. Before serving, stir the kharcho and pour into plates. Serve with sour cream and fresh crusty bread.
9. Bon appetit!

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Today I will tell you how to cook light buckwheat soup with beef

We try to eat light foods and healthy products, and low-calorie buckwheat soup (from 36.8 kcal/100 grams!), with beef, is one of the excellent hearty and at the same time dietary dishes. This soup is prepared quickly and is very healthy thanks to buckwheat, which gives us energy and gives our body a feeling of fullness for a long time.

Ingredients for buckwheat soup with beef:

• Beef – 400 g
• Potatoes - 500 g
• Onions - 200 g
• Carrots – 150 g
• Buckwheat – 100 g
• Vegetable oil - 3 tbsp.
• Greens to taste
• Salt, pepper, spices to taste

Preparation. Option 1:

Place the beef in boiling water and cook until done. Remove from the pan for a while, cool and cut into portions.

Prepare the dressing for the soup. Fry onions and carrots in vegetable oil.

Place potatoes into boiling broth.

When the potatoes are half cooked, add buckwheat. About 10-15 minutes after the potatoes have boiled. Together with the buckwheat, put the vegetable dressing into the pan and cook the soup until the cereal is ready.

Chop the greens, add to the pan with the soup, cook for another 1-2 minutes and turn off. Don't forget to salt the soup.

Buckwheat soup with beef is ready!

The calorie content of our buckwheat soup per 100 g is 49.5 kcal

• Proteins - 2.9 g
• Fats - 1.9 g
• Carbohydrates - 4.8 g

Preparation. Option 2:

We don’t fry the vegetables, but put them in the pan along with the potatoes and don’t use oil.

In this case, the calorie content of buckwheat soup per 100 g = 36.8 kcal

• Proteins - 2.9 g
• Fats - 0.5 g
• Carbohydrates - 4.8 g

Cooking time: 30 minutes

Rating 5.0 4 reviews

Our buckwheat soup is ready. Its calorie content is so low that you can eat it several times a day and lose weight without any problems!

Buckwheat soup is easy to prepare in a slow cooker. You can use not only beef, but any meat you like or not use meat at all. Soup with buckwheat and chicken and lean buckwheat soup (without meat) are very tasty. But, in my opinion, it is optimal to prepare soup with buckwheat and beef.

Bon appetit to you and your family!

Best regards, Natalie

Composition of nutrients, BJU

Beef soup

Recipe for potato soup with beef. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "potato soup with beef."

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of potato soup with beef is 75.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Minced beef soup

Minced beef 500 g Green bell pepper 2 pcs. Onion 1 pc. Garlic 2 teeth. Brown rice 160 g Chicken broth 3.2 tbsp. Tomato paste 230 ml Canned tomatoes 410 g Hot red pepper flakes 1 chip. Salt to taste Ground black pepper to taste Parsley to taste Parmesan to taste

1. Brown ground beef in a large saucepan and drain off fat.
2. Add the chopped peppers and onions and sauté over medium heat until the onions become translucent.
3. Add chopped garlic and fry for another minute.
4. Add brown rice, broth, tomato sauce, chopped tomatoes, crushed red pepper flakes, salt and black pepper. Mix everything thoroughly and bring to a boil.
5. Reduce heat to low and simmer for at least 45 minutes until rice is cooked through.
6. Serve with fresh parsley or basil and grated cheese.

Beef goulash soup

Ingredients:

2 liters of meat broth, 500 g beef, 200 g potatoes, 2 onions, 300 g bell pepper, 200 g tomatoes, 3 tbsp. l. red sweet wigs, 2 tbsp. l. smoked paprika, 2-3 tbsp. l. tomato paste, 5 cloves of garlic, 2 bay leaves, 5 cm of parsley and celery root, herbs, salt, black pepper, chili pepper (optional), 1 tbsp. l. cumin, 1 tsp. ground coriander.

Preparation:

To begin, cook a broth from bones and beef trimmings with the addition of a couple of onions, cut into halves, 1 carrot, 2-3 pcs. green stalk celery, 2 bay leaves, allspice and salt.

Then in a cast iron lightly fry the beef fillet, cut into equal pieces, with onion and garlic. Pour in the prepared meat broth and simmer for 2-3 hours over low heat until completely soft.

At the same time, simmer the tomatoes with tomato paste in a deep frying pan. Then add bell pepper and all the spices.

Add the dressing to the cast iron pot, add the potatoes and cook the goulash soup over low heat for another half hour. We simmer, we don’t cook. Taste for salt, pepper and spices. Let the finished soup brew for some time. The most delicious Hungarian goulash soup will be the next day.

Beef and rice soup

Ingredients

1. – beef on the bone (680 g);
2. – citric acid (to taste);
3. – potato tubers (340 g);
4. – freshly ground black pepper (to taste);
5. – large salad onion (one piece);
6. – rock salt (to taste);
7. – large carrots (one piece);
8. – thick tomato paste (125 g);
9. – peeled large garlic cloves (six pieces);
10. – short grain rice (140 g);
11. – deodorized vegetable oil (54 ml).

Cooking process:

Pour drinking water into a large saucepan, then add washed beef, cut into large pieces, then peel the onion and cut it into halves. Over high heat, bring the water in the pan to a boil, then add one part of the onion, continue the cooking process for eight minutes. Next, finely chop the second part of the onion, then peel and chop the carrots very thinly, then place the chopped vegetables in a frying pan and fry them for several minutes, stirring occasionally.

Remove the meat from the pan, cut it into small portions, place in a frying pan and fry with vegetables for another six minutes. As for the broth, you need to strain it and pour it back into the pan, bring to a boil, then add the bay leaf.

Next, add the required amount of tomato paste to the ingredients in the frying pan, mix well, and continue the frying process for another ten minutes over low heat. At the same time, you need to peel and cut the potatoes into cubes, put them in a saucepan, add fried meat and vegetables, add washed rice and chopped garlic. Add citric acid to the pan, add salt and ground pepper to taste, mix well, cook the rice soup for another five minutes, then serve it with sour cream.

Beef shurpa soup

Ingredients

beef – 500 g potatoes – 5 pcs bell pepper – 1 pc onion – 2 pcs carrots – 1 pc garlic – 2 cloves ground black and red pepper – 1/3 tsp each tomato sauce – 1 tbsp bay leaf parsley salt

Cook the meat until fully cooked (about 1.5-2 hours), constantly skimming off the foam so that the broth is clear.

Now we take on the “side dish” in shurpa. Cut the bell pepper into 4 parts and then into strips. For brightness, you can take 2 small peppers, but of different colors (for example, yellow and red). We also cut the carrots into large pieces (as you like - into strips or squares). We usually chop the onion as for frying. Dip all vegetables into shurpa.

Cut the potatoes coarsely and add them to the broth after the vegetables. Neither rice nor pasta is placed in the shurpa. There are two ingredients at play here – meat and vegetables.

Then salt the shurpa, add ground peppers and cook until the potatoes are ready. 5 minutes before completion, add tomato sauce (regular ground tomatoes), bay leaf and crushed garlic. When adding spices, you need to take into account that this is a spicy soup.

Add greens to the plate. As greenery (to parsley), either cilantro or basil is usually always added. But for real lovers, these herbs are added at the very beginning of cooking in the form of several whole branches. Our shurpa is ready!