Not a single full meal is complete without a first course.
A regular soup with meat and potatoes can be varied with the help of additional ingredients and various cooking methods. Let's talk about recipes for the first course in meat broth.
Soup with meat and potatoes: the basic principles of preparation
The main ingredients are meat and potatoes. The broth can be cooked both on poultry meat and on pork or beef, depending on your preferences and desires.
The meat can be cooked in a whole piece, then removed from the broth and cut into pieces. It is allowed to cut into portions of raw meat and cook it in the broth in pieces.
The first fifteen minutes of cooking the broth is important to remove the foam. Then the broth will turn out transparent and clean. If nevertheless you missed the moment of boiling, do not bother to strain the broth after the meat is completely cooked.
While the broth is being cooked, prepare the rest of the ingredients. First of all - potatoes. It is cleaned and cut into slices, slices or strips.
Passion onions with carrots in vegetable oil. Various cereals are added to soups - rice, lentils, peas, as well as pasta - vermicelli.
Croup should be washed well and left in the water for a while.
Vegetables and cereals are added to the broth after cooking the meat.
At the end of cooking, the soup requires spices, seasonings, dry herbs and salt.
The first dish is served with herbs, sour cream, mayonnaise, cream.
Small crackers, with garlic, are great as a complementary ingredient.
Potato Soup with Meat
Ingredients:
• Three hundred grams of chicken meat;
• Three potatoes;
• One carrot;
• One onion;
• Two bay leaves;
• salt;
• pepper;
• Greenery.
Cooking method:
The chicken meat is washed under running water, dried and cut into medium sized pieces.
Water is poured into a volumetric pan and meat is put into it. Put on a slow fire. When boiling with a slotted spoon, remove the foam.
While the broth is being cooked, vegetables are prepared. Peel onions, carrots and potatoes. Carrots are crushed on a grater, potatoes are cut into cubes or slices, finely chopped onions.
When the broth is cooked, meat is taken from it and cut into smaller pieces. Vegetables are added to the broth. After boiling, salt, seasonings and spices are added.
Sliced meat is put in a pan a few minutes before cooked, allowed to boil. Before serving, soup with meat and potatoes sprinkled with fresh herbs. You can season with sour cream.
Soup with meat, potatoes and lentils
Ingredients:
• Three hundred grams of veal meat on the bone;
• Two liters of broth;
• One glass of red lentils;
• One onion;
• One carrot;
• Three potatoes;
• One tea. a spoon of turmeric;
• Half tea. spoons of dry basil;
• Half tea. spoons of paprika;
• salt;
• pepper;
• Lavrushka.
Cooking method:
The broth is cooked from the meat on the bones, then it is filtered. The meat is separated from the bone and cut.
Onions are peeled and cut, carrots are crushed on a grater. Vegetables passer in a pan with hot oil.
Lentils are thoroughly washed in a sieve.
Prepared ingredients are added to the broth. They let it boil and put the diced potatoes. After boiling add spices.
Ready soup is allowed to infuse. Served with fresh herbs. Can be seasoned with cream.
Cream soup with meat, potatoes and mint
Ingredients:
• Chicken leg;
• Four tables. tablespoons of red lentils;
• Five potatoes;
• Leek ;
• Two feathers of garlic;
• Mint leaves;
• Red Tabasco;
• Half tea. spoons of paprika;
• Allspice and peas;
• Lavrushka;
• One liter of water;
• salt;
• Olive oil.
Cooking method:
Chicken legs are washed under running water, put in a pot of water and boiled for about twenty minutes. I add pepper and bay leaf to the broth.
Leek is cut into thin rings. Garlic is peeled and passed through a press.
Peel the potatoes, cut into small cubes.
Lentils are washed and left in water.
Finely chopped mint leaves, leaving a few for decoration.
Meat and spices are removed from the boiling broth. Cut the pulp from the bone and put it into the broth. Add potatoes and cereals.
Passion onion mixed with garlic in olive oil. The fry is added to the boiling broth. Salt, put paprika, mint leaves and red tabasco.
When all the ingredients boil and simmer, the soup is mashed with a blender or mixer. The cooled ones are poured on portioned plates and decorated with fresh mint.
Beef broth soup with meat and potatoes
Ingredients:
• Half a kilogram of beef pulp;
• Two liters of water;
• Six to seven potatoes;
• Two onions;
• Carrot;
• Two tables. tablespoons of vegetable oil;
• Parsley;
• Ground pepper, salt.
Cooking method:
The meat is cut into medium sized pieces and dipped in a large pot of water. After boiling, remove the foam with a slotted spoon, reduce the gas and add meat.
The potatoes are peeled and cut into strips.
Onions and carrots are crushed and fried until half cooked in oil. Prepared foods are put in a broth for meat. Cook the soup until cooked. At the end, add spices and chopped herbs. You can season with low-fat cream.
Soup with meat, potatoes and celery
Ingredients:
• Three chicken legs;
• celery stalk;
• Onion;
• Lavrushka;
• Pepper peas;
• Two small carrots;
• Three feathers of garlic;
• Three potatoes;
• Dry herbs;
• Two hundred grams of fresh green peas;
• Salt, spices.
Cooking method:
The meat is placed in a pan with cold water. Add a halved celery stalk, a whole peeled onion, peas of pepper, bay leaves. On strong gas, bring to a boil, remove the foam and leave over low heat.
While the broth is cooked, peeled and finely chopped carrots, finely chop the onion and garlic. The potatoes are peeled and cut into slices.
When the broth is cooked, meat is taken out of it, the broth is filtered through a sieve or gauze and the pan is washed.
Then the sunflower oil is poured into the pan and put it on the gas. Spread chopped carrots and onions in it, fry for several minutes. At the end, lay the dried herbs.
After that, the filtered broth is poured into the pan, they are thrown potatoes, and salt. Bring to a boil and cook until potatoes are cooked. Meanwhile, meat is removed from the bones and cut into slices. It is added at the end of cooking the soup and once again brought to a boil. The soup is allowed to stand and poured on plates. Sprinkle with chopped herbs, season with sour cream.
Soup with meat and potato "Tomato"
Ingredients:
• Half a kilogram of beef pulp;
• Canned Tomatoes;
• Six potatoes;
• Two onions;
• Water;
• Cilantro fresh;
• Sunflower oil.
Cooking method:
The meat is cut into pieces, sprinkled with vegetable oil, mixed. In a large, preferably cast-iron pan, heat the oil. They spread the meat there, fry, stirring occasionally. Add shredded onions, sauté until golden.
Then everything is poured with water, softened in tomatoes are added. Cook the soup on slow gas for about twenty minutes. Then chopped potatoes are added, covered and boiled until the potatoes are ready. At the end of cooking, put cilantro.
Soup with meat and potatoes "After the ball"
Ingredients:
• Assorted meat (beef, pork);
• Half a kilogram of boiled carrots;
• Half a kilogram of boiled potatoes;
• Two onions;
• Four eggs;
• 7-8 slices of stale white bread;
• One tomato;
• Two tables. tablespoons of oil;
• Five table. tablespoons of grated cheese;
• Greens parsley, dill;
• Salt, sour cream.
Cooking method:
The meat is cut into pieces, fried in a saucepan with melted butter, finely chopped onions are added, poured with boiling water and boiled for ten to fifteen minutes. Then diced vegetables are dipped into the soup, salted and brought to a boil. Remove from heat, add finely chopped eggs, previously hard-boiled.
Fried bread cubes are put in the soup on the plates, sprinkled with grated cheese and herbs. Dressed with sour cream. In each plate, you can put a circle of tomato.
Beef and Potato Soup
Ingredients:
• Eight hundred grams of beef pulp;
• One kilogram of potatoes;
• Two fresh carrots;
• One onion;
• Two feathers of garlic;
• Three tables. tablespoons of vegetable oil;
• Dill, dried or fresh;
• Lavrushka;
• Salt, pepper, spices.
Cooking method:
The meat is cut into medium sized pieces and dipped in a pot of boiling water. Immediately throw bay leaf and spices.
While the broth is cooked, the potatoes are peeled and cut into large pieces.
Carrots are crushed on a track or cut into strips. Sauté with onion and garlic. Add vegetables to the soup and cook another twenty minutes, salt. At the end of cooking sprinkle with herbs. For dressing in portioned plates, mayonnaise and cream are suitable.
Soup with meat and potatoes "Onion Mountain"
Ingredients:
• ¾ kilogram of beef;
• Three liters of water;
• ½ kilogram leek;
• One hundred grams of vermicelli;
• Five to six potatoes;
• Three to four chicken eggs;
• Parsley, salt.
Cooking method:
The meat is cut into slices, poured with cold water, brought to a boil. If necessary, remove the foam, salt and continue to cook until tender. Then add chopped potatoes, and after about fifteen minutes - chopped leek and vermicelli. Cook over low heat until tender.
When serving, sprinkle soup with chopped eggs and finely chopped greens.
Soup with meat and potatoes "Grass at home"
Ingredients:
• 2.5-3 liters of meat broth;
• Two hundred and fifty grams of nettle;
• Two hundred and fifty grams of sorrel;
• One hundred and fifty grams of leeks;
• Four tables. tablespoons of rice cereal;
• One carrot;
• Five potatoes;
• One parsley root;
• Two small onions;
• Four tables. tablespoons of fat;
• Four to six eggs;
• Greens parsley and dill;
• Lavrushka;
• salt;
• Sour cream for dressing.
Cooking method:
Cook the meat broth. Meanwhile, the cereal is washed well and left in the water. Carrots finely chopped, chopped parsley and onions. Put in the broth. Nettle scalded with boiling water, washed with sorrel leaves and chop leeks. Also added to the soup. Put the diced potatoes. Salt and boil for a while. Add lavrushka and after five minutes remove from heat.
Before serving, season with sour cream, sprinkle with finely chopped greens and eggs.
Soup with meat and potatoes: tricks and tips
• Poultry broth is cooked faster than pork or beef.
• Before boiling the meat in water, drain the “first” broth and pour clean water into the pan. So you get rid of harmful substances and dirt in the meat.
• To make the broth light and transparent, strain it through a sieve or gauze folded in half.
• Salting the soup, and adding spices is recommended at the end of cooking.
