Meat soup: cooking recipe with photo

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

Almost every cuisine of the peoples of the world has first courses in its arsenal. And meat soup is the hallmark of a culinary specialist: borscht or hodgepodge, shurpa or lagman. Main characteristic: the dish contains a lot of meat (chicken, beef, lamb, pork - to choose from). More refined delicacies include meat soup made from game, rabbit, offal.

Popular among the people first courses with meatballs, ready-made sausages, smoked meats. And there are a lot of recipes. In general, to be sure: in such a short article it is simply not possible to voice the whole variety of culinary dishes. Therefore, we will only talk about some of them.

Soup: meat hodgepodge

Let's try to cook it today! On culinary forums, there are simply legends about hodgepodge. Eaters ask for supplements: more, more - and half a pot is gone. That's the soup! So, let's take: 200 g of pork, the same number of brain bones, 100 g of sausages, 100 g of ham,1 st. spoon of tomato paste, 50 g butter, 1 onion, 2 pickled cucumbers, 100 g olives, bay leaf, pepper, herbs, s alt - to taste, half a lemon.

How to cook

1. Cook meat and bone broth. We take out the meat, and filter the broth through a sieve.
2. In a frying pan in butter, fry the onion until golden brown, cut into half rings. Add tomato paste and fry for another 5 minutes. Then add a small amount of broth and meat, cut into pieces.
3. Peel the pickled (barrel) cucumbers (if small and dense, then you can not peel) and cut into small cubes.
4. Add fried in a frying pan to a pot with strained broth and cook for 7-10 minutes. Then add black peppercorns, bay leaf, sliced ham, sausages, s alt to taste and cook for another 5-7 minutes.
5. When serving, put a few pitted olives, a spoonful of sour cream, a half ring of lemon with peel, finely chopped dill and parsley into each plate.

Carrots and potatoes

Soup recipe - meat hodgepodge - may include additional ingredients. For example, many housewives still cannot do without the introduction of such components as potatoes and carrots. Then in the recipe for meat soup - classic hodgepodge - add one large carrot and a few medium potatoes. Vegetables should be washed and peeled, and then cut into proportionate cubes. It is necessary to introduce them into the dish at the stagesemi-prepared (15 minutes). And then the combined meat soup will be even richer in taste and aroma. Try it!

Borscht

The Ukrainian (or Russian) meat soup recipe is probably known all over the world. Moreover, they prepare three main varieties of it: red, green spring and summer cold. You can order borscht in a chic restaurant and in a student canteen. This is not only everyday food, it is also served at the festive table.

A bit of history

According to science, there are even written monuments dating back to the 15th century, where the word "borscht" is mentioned. And linguists believe that the name of this national dish came from the name of the hogweed plant. Actually, this plant was added to borscht until cabbage was brought to the Slavs. An obligatory component of borscht is beetroot, which gives the dish a wonderful red color. She was highly valued in ancient Greece, even sacrificed to Apollo. And in Kievan Rus it was known in the tenth century. There are a huge number of recipes for preparing this dish. And in the eighteenth century, borscht was acidified with beet kvass. Actually, he was the basis of not only this dish, but others too. Today, tomatoes (tomato paste) and lemon give sourness.

Secrets of delicious meat soup

• In the south of Ukraine, red hot pepper was added to borscht, which gave it a fiery taste. In some areas, millet or buckwheat was used ascomponents. The recipe for borscht with dried fish is also interesting.
• In Podolia, Poltava and Transnistria, for example, beans were added to borscht and seasoned with "grout" - toasted flour, diluted with sour cream. And the Poltava region introduced its own peculiarity - dumplings.
• In Western Ukraine, in contrast to Eastern, Central and Southern, where thick rich borscht is prepared, preference is given to liquid, without potatoes and cabbage. And the root crops are served separately cooked. They add both onion frying and toasted flour grout, seasoning it with homemade sour cream. And sweet and sour taste of borscht is given by cherry juice or sour apple.

Be that as it may, there are traditional recipes for making this delicious meat soup, although in practice each housewife has her own personal recipe, which she inherited from her mother or grandmother.

Ingredients

You need to take: 800 g pork or beef on the bone (ribs), 3 liters of water, 3 medium-sized table beets. 2 carrots, 3 medium-sized potatoes, 1 parsley root, 2 small onions, celery root, half a head of cabbage, 2-3 fresh tomatoes or 100 g of thick tomato sauce, 1-2 bell peppers, half a glass of beet kvass, half a glass of sour cream. 1-2 tbsp. tablespoons of flour, 2 cloves of garlic, 2 teaspoons of sugar, several sprigs of parsley, dill, basil, several grains of black and allspice, bay leaf, Mediterranean herbs seasoning. And by the way, certain ingredients and their quantity can be changed according to your taste preferences. It all depends on what kind of borscht you like - thick orliquid, meat broth or lean.

Cooking easy

1. Put the washed meat with bones in cold water. Bring to a boil, reduce heat, remove foam, continue cooking over low heat. Add the grains of black and allspice, bay leaf to the broth.
2. While the broth is gurgling, prepare the vegetables. Cut the onion head in half, and the celery and parsley into strips. We spread them on a dry frying pan, fry them a little and transfer them to the broth. Thus, the fried vegetables will give the borscht a special taste.
3. Next, we are engaged in beets. We rub it on a grater or cut into strips. We do the same with carrots. Cut the onion and bell pepper into half rings. In winter, you can use frozen peppers. We shift the vegetables into a pan with heated fat (lard), add a few tablespoons of broth and simmer, covered with a lid. When the vegetables are ready, pour in the tomato sauce and sliced tomatoes.
4. To restore the color of the beet, which fades somewhat when stewing, sprinkle the vegetables with lemon juice or apple (grape) vinegar.
5. Cut the potatoes into arbitrary cubes, chop the cabbage into thin strips.
6. And when the meat is ready, take it out, separate it from the bones, cut into pieces and return it to the broth. We lay the potatoes, and after 10-15 minutes - the prepared cabbage.
7. As soon as the potatoes and cabbage are cooked, season the borscht with a spoonful of sour cream, adding a spoonful of flour fried until golden brown. So that the flour does not stray into lumps,add a teaspoon of s alt and mix well. Pour all this into our meat soup, stir and add the stewed vegetable mixture. Add s alt, pepper according to individual preferences.
8. And now comes the turn of beet kvass. The amount depends on your taste. Actually, it will give borscht a pleasant sourness and rich burgundy color.

Tips

• If beetroot kvass is not available, the soup on meat broth is acidified with lemon or cherry juice (you can use a piece of sour apple, for example, Semerenko variety). But we do not recommend adding vinegar in this regard, pouring it into borscht is nonsense.
• If the beets are not sweet enough, add some sugar to the borscht.
• We perform all procedures very quickly so that the borscht does not boil over. This will make it lose its taste. In the final (after turning off the fire) add 2 crushed cloves of garlic, chopped greens.
• If it happened that the borscht boiled a little, and its color became pale, it is enough to take raw beets, grate them and put them in borscht. The color of the food will be restored.
• It is very important to follow the correct sequence of laying vegetables in the dish. Borscht will become tasty when each component will sound. Add acidic ingredients when potatoes and cabbage are almost ready. Otherwise, they will simply die from acid. Bon appetit everyone!