Stew soup: recipe and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Soup is a dish that we eat every day for satiety and he alth. The first courses are very different - on vegetable broth, meat or chicken, beef or cereal, traditional or puree. Today we offer you to try a different dish - stew soup. We will show you the recipe and tell you about all the stages of making a hearty soup.

The basis for cooking, or How to choose a stew

How to cook stew soup? Choose it right. When choosing a product on store shelves, try to examine it carefully:

• name should read "Braised Beef", "Braised Pork" or "Braised Lamb";
• glued label evenly and along the entire diameter of the can;
• indication of GOST standards - only such stew is made from natural meat, taking into account all the requirements of the state standard and under its control;
• the jar should not be deformed or with traces of rust - these signs indicate that there may be harmful or evenmicroorganisms hazardous to he alth.

Pea soup

Ingredients:

• beef stew - 1 can;
• onion - 1 pc.;
• carrot - 1 piece;
• sweet or hot pepper (to taste) - 1 pc.;
• tomato (pasta or homemade adjika) - 2 tbsp. l.;
• lean oil - 1 tbsp. l.;
• lavrushka - 1 piece;
• peas (dry chopped) - 1 tbsp.;
• ground pepper mix - 1-2 mill cycles;
• s alt to taste.

How to cook pea soup with stew:

1. Rinse split peas in cold water. You can take a whole one, but it will take much longer to soak. So, fill a glass of peas with water and leave for half an hour. Then rinse it again and put it in a soup pot. Bring to a boil quickly - simmer over low heat with the lid almost closed.
2. In the meantime, open a can of stew and take out the meat. If necessary, cut it smaller with a knife.
3. Peel and rinse all vegetables selected for the recipe. Then cut into strips or cubes. Put the sliced in the pan, pour in the oil and sauté for softness. Add tomato paste and stir. Remove from heat.
4. When the peas are almost ready, add the stew and sauté to the pan. Stir and add bay leaf. S alt and pepper - use a special store-bought spice grinder. Continue to simmer the soup over low heat until tender. When laying out the first course on plates, you can arrange it freshgreenery.

Note that pea soup with stew is prepared without potatoes. The fact is that peas and potatoes are starchy foods that are undesirable to combine in one dish. Thus, beef stew has become an excellent basis for a delicious pea soup.

Soup with potatoes

Ingredients:

• beef stew - 200 g;
• green onion feathers - small bunch;
• garlic - a couple of cloves;
• carrot - 1 piece;
• tomato - one medium;
• s alt - optional;
• potatoes - 3-4 tubers (not more than 400 g);
• fresh parsley or dill - a couple of sprigs.

How to cook soup with stew and potatoes:

1. Start by peeling and rinsing potatoes. Cut it into sticks or cubes and leave it in a container of cold water.
2. Open a can of stew, cut the meat into pieces.
3. Clean and wash vegetables - onion feathers, carrots and garlic, as well as a tomato. Chop it all up. Carrots on a grater, garlic in a press, a tomato with a knife, and finely chop the onion feathers. Leave the last ingredient for the end of cooking.
4. Pour 2.5 liters of boiled cold water into a saucepan. Add stew and bring to a boil. Remove foam and add vegetables. Then potatoes (no water from infusion). Stir the mass.
5. Simmer the soup with the lid half closed.
6. In a quarter of an hour, try it - the potatoes are ready, so the soup is ready. S alt and stir. If the liquids during the cooking processa lot has boiled away, add hot boiled water and wait for the soup to boil. Add green onions and stir.
7. Cover the lid and take the pot off the heat. Let it brew for a couple of minutes and pour the dish into portions.
8. Chop washed parsley and sprinkle over hot soup in a bowl.

If you wish, add your favorite spices or seasonings to the list of ingredients for soup with stew and potatoes - ground peppercorns or mustard, a mixture of dried herbs or sets of national spices (for example, utskho-suneli or hops-suneli).

Vermicelli soup

Ingredients:

• stew - 100 g;
• celery - 150g;
• carrot - 0.5 pieces;
• turnip onion - 0.5 pcs;
• vermicelli - one handful;
• s alt and spices - to taste and desire.

How to cook soup with stew and vermicelli:

1. First, prepare the vegetables. Rinse and rinse them. Cut into strips - so the dish with vermicelli will look more organic.
2. Put the stew in the pan and pour cold water - 2-2.5 liters. Bring to a boil over high heat. Then reduce it and put the vegetables in the pot.
3. Stir and cook almost until the vegetables are cooked - about a quarter of an hour.
4. Pour the vermicelli into the soup and cook further. It won't be long now as the small pasta gets soft quickly.
5. S alt the soup and add spices to taste. Be aware that the stew is a bit s alty.

It was vermicelli soup with stew. The recipe is for 4-5 servings. But such a first dish is not recommended to be cooked in large pots. This is because vermicelli, when stored for a long time in a hot, warm or even cold broth, boils soft and turns into a thick flour mass. For the same reason, vermicelli soups should not be overcooked.

Soup with beans and croutons

Ingredients:

• beans - a handful;
• stew - 200 g;
• carrot - 0.5 pieces;
• shallot - 1 pc.;
• tomato paste - 2-3 tsp;
• wheat bread - a couple of slices;
• lean oil - 1 tsp

How to cook bean stew soup:

1. Soak the beans for a few hours. Set to cook separately in a saucepan. It is better to use a pressure cooker - this way the cooking process will be faster.
2. In another saucepan, mix the stew and water (2.5 liters). Put on fire.
3. Clean and wash vegetables. Cut them up and add to the meat when the broth boils. Stir and cook the soup.
4. Sauté the tomato paste in a frying pan with a drop of oil and add to the soup after it boils.
5. Next, rinse the boiled soft beans or simply drain the decoction from it. It is cloudy and will not add good taste to the first course. Stir the mass and cook with the lid almost closed until tender.
6. Bread cut into cubes and sprinkle with vegetable oil. Bake the pieces in the oven or pan fry until golden brown.
7. Serve the boiled soup with croutons instead of regular bread.

Croutons can be made from any kind of bread and not only with butter, but also with spices, grate them with garlic, sprinkle with chopped hard cheese.

Soup of stew with cereals

Ingredients:

• stew - 1 can (tin);
• celery stalks - 1-2 pieces;
• sweet pepper - 100 g (can be pieces of pepper of different colors);
• carrot - 0.5 pieces;
• lean oil - 1 tbsp. l.;
• millet - handful;
• s alt - to taste;
• peas of allspice (or black) - 2 pcs.;
• lavrushka - 1-2 pieces

How to cook soup:

1. Prepare the vegetables for the recipe - peel and rinse celery, peppers and carrots under running water. You can also add onions here if you like. Cut the vegetables into small cubes or strips. Put them in a pan and sauté with vegetable oil. For a creamier soup, add a dollop of butter to the pan.
2. Separately heat the pieces of stew in a pan. They can be pre-chopped or left whole.
3. Put vegetables, stew in a saucepan and fill with hot boiled water. Put on fire and start cooking.
4. Add bay leaf and allspice peas to the soup - you can replace it with regular black. Or take other spices to taste.
5. Millet, if necessary, sort out and be sure to rinse in warm water - this removes excess impurities and starch. Transfer the cereal to the broth after it boils. Stir and cook further with the lid covered.
6. Check the soup periodically. When grains of cerealsboil well, and the vegetables become soft, add s alt to taste. Reheat for another minute and remove the soup from the heat. Let it brew for a couple of minutes under the lid and it's ready to eat.

To add vitamins to a dish, use young fresh herbs to serve. Finely chop parsley, cilantro, dill, or green onion leaves and add to soup when serving. Greens can also be put on a separate plate and put on the table - so each family member can season their soup.

If the stew is added to a cold broth, you can use it cold. But if you introduce it into an already almost cooked first course, be sure to heat the pieces of meat along with the fat in a pan or in a saucepan. This rule is very important. For example, if the soup already contains potatoes, and you throw cold stew to it, the pieces of the root vegetable will remain tough, no matter how long you cook them.

Pork soup

Pork stew soup turns out to be quite fatty and high-calorie. Therefore, it is not recommended to add additional fats during cooking. For example, do not sauté vegetables for dressing the first course, do not use a lot of starchy potatoes or legumes (in the case of pea or bean soup).

Calorie content can be reduced in another way - on cold stew you will see accumulations of white thick fat - remove it with a spoon and do not use when cooking soup.

Otherwise, the cooking process is no different from previous recipes.

To create a fuller tasteseason the finished soup with a spoonful of low-fat sour cream.

Cooking options

The most varied can be stew soup. The recipe is simple. But there are more cooking options:

• in the oven in a ceramic pot - the soup is thick;
• in a slow cooker - for those who have little time to cook, the machine will do almost everything for you.

How to store?

Store stew soup (recipe above) in the refrigerator in the bowl in which it was cooked. If you need to reheat a small portion, put a few ladles of the dish in another saucepan and reheat. So you will not boil the whole pot every time - the main soup will remain tasty and he althy.