— Beef soup with potatoes and noodles. This soup is very easy to prepare and tastes simply great. In addition, it is very filling, which is important. To prepare you will need simple, inexpensive ingredients.

Beef soup with potatoes and noodles

For this soup we need a piece of beef, preferably on the bone. With a small streak of fat, for a rich broth. The older the beef, the redder the meat and the longer it will take to cook. Keep this in mind when preparing the broth.

So, let's prepare a delicious lunch: light and tasty beef soup.

Ingredients:

• Beef -400 gr
• Potatoes - 3-4 pieces
• Pasta -80 gr
• Onion -1 onion
• Tomato paste - 1 tbsp
• Bell pepper - 1 pepper
• Spices (bay leaf, peppercorns)

Place the beef in a saucepan and cook the broth for 1.5 -2 hours, depending on whether the beef is young or old.

When the meat is ready, remove it from the pan.

Peel the potatoes and cut them into fairly large pieces. Throw them into the broth. While the potatoes are cooking, prepare the roast for the beef soup.

To fry, finely chop the onion and fry it until golden and transparent. Add peeled and chopped bell peppers and tomato paste or ketchup. Fry everything a little.

We throw any ready-made pasta into the soup; you can also make homemade noodles yourself. We used ready-made homemade noodles.

Throw a handful of noodles into the potato soup. Please note that the noodles increase in size when cooked, so do not add too much, otherwise you risk getting a very thick soup.

Cook the noodles for 5 minutes. Add the prepared roast to the soup, add salt, add spices (bay leaf and peppercorns, maybe a pinch of thyme) and leave to cook for another 2-3 minutes.

Meanwhile, cut the pre-boiled beef into small pieces and place on plates.

Noodle soup in meat broth with beef and potatoes is an excellent first course for lunch.

Delicious, rich noodle soup is ideal for an everyday menu, and children will also love it. It is not recommended to add vegetables to children's vermicelli soup.

This soup is very easy to prepare; even a novice cook can prepare it without much effort.

Vermicelli soup recipe with beef

Ingredients:

• Beef 300-500 grams,
• Onion – 1 piece,
• Carrots – 1 piece,
• Potatoes – 3 pieces (large),
• Vermicelli - a couple of handfuls,
• Greens: parsley, dill, green onions,
• Salt,
• Pepper to taste
• Water 2 liters.

Cooking process:

Place the pan on the stove, pour in water, and bring to a boil. You can add meat on the bone to make the soup richer. Our recipe contains beef pulp, which we cut into pieces. This way it will cook faster; the meat does not need to be removed from the broth for portion cutting.

As soon as the beef boils, remove the scum and reduce the heat. cook until tender over medium heat. Then add salt.

While the meat is cooking, peel the onions, cut and sauté. Then grate the carrots and add them to the onion.

Peel the potatoes and cut them into cubes. When the beef is cooked, place the potatoes in the pan. Cook for another fifteen minutes. Or as long as it takes to cook your potatoes. Since potatoes come in different varieties, sometimes they boil quickly.

Five to seven minutes before the potatoes are ready, add onions and carrots to the soup. For children's vermicelli soup, add chopped raw vegetables without sauteing along with potatoes.

Add bay leaf, two small handfuls of vermicelli, and mix. Let the soup boil over high heat so that the vermicelli does not stick together.

Immediately reduce the heat to medium. A couple of minutes before readiness, add the greens and stir.

Vermicelli may vary in cooking time, so be sure to read the instructions on the package. Vermicelli “spider web” in the soup can only be brought to a boil and then let the soup brew.

For adults, you can optionally add ground black pepper and your favorite spices. Let it sit for five, ten minutes. We taste it, if it’s not enough salt, add more salt.

Pour the noodle soup into bowls

add fresh dill, parsley and green onions.

We thank Svetlana Kislovskaya for the recipe and step-by-step photos of preparing noodle soup.

Bon appetit to everyone from the Recipe Notebook site!

Tatars are experts in rich broths, and they are great masters in preparing noodles. Using the secrets of national cuisine, today we will cook with beef. The same can be cooked from lamb or homemade chicken. I even came across a recipe that used all three of these types of meat at the same time.

Preparation

Let's start preparing Tatar noodle soup and first of all we need to start with the broth. To do this, take a good piece with a bone, fill it with cold water and put it on the fire. When the broth boils, skim off the foam and add pre-peeled and washed carrots and onions into the broth. Add some salt to the broth and cook it over low heat for about two hours, until the meat is ready, remembering to skim off the foam periodically.

While the broth is cooking, prepare the noodles. for noodles, it is better to sift, beat one chicken egg into it, add water, salt and knead the dough thoroughly. The better we knead the dough, the tastier the noodles will be. The dough should be “steep”, homogeneous and elastic. Wrap the finished dough in cling film and leave to “rest” for 40 minutes.

After this, roll out the dough into a thin layer on a floured table and let it lightly air and dry for about 10 minutes. After that, cut into thin strips, let them dry some more, just spread them out so that they do not touch each other, otherwise they will stick together.

This can be done in two ways. We roll up a thin layer of rolled out text as if we want to make a . Then use a knife to simply cut into thin slices as you see in the picture. Then you just need to unwrap each slice and you will get good homemade noodles for soup.

And if you don’t have much dough, you can simply cut strips without bothering too much with various tricks. This method is also suitable if a short length is required. Both methods are good in their own way, so the choice is yours.

Take the meat from the finished broth, separate it from the bone and cut it into portions. Discard the boiled ones from the broth, strain the broth, return it to the pan and put it on the stove.

Peel, wash, carrots and onions, cut the onions into cubes and the carrots into strips, put the vegetables in the boiling broth and cook them for about 10 minutes. After this, add pieces of meat to the soup and add noodles. Stir the broth thoroughly so that the noodles do not stick together, after boiling the broth, wait until the noodles float to the surface, then check the broth for salt, add if necessary, also add a pinch and remove the pan from the heat.

Tatar noodle soup should steep for 20 minutes, then pour it into plates, sprinkle and serve. Bon appetit!

Ingredients

• Water – 2 liters;
• Beef on the bone – 800 grams;
• Onions – 2 pieces;
• Carrots – 2 pieces;
• Salt, allspice and herbs to taste.

For the noodles

• Flour – 200 grams;
• Egg – 1 piece;
• Water – 2 – 3 tablespoons;
• Salt – 1 pinch.

Let's prepare all the necessary ingredients for making beef soup.

Cut the film off the beef flesh, wash it and cut it into small portions.

Place the pieces of beef in a saucepan, fill with water and add the peeled onion and half a carrot. We put it on fire. After boiling, reduce the heat to a minimum and periodically remove the foam. Cook for approximately an hour.

While the meat broth is being prepared, let's prepare homemade noodles: pour the sifted flour into a heap on the table. Make a well in the center and add salt.

Beat an egg into the center and add 1 tablespoon of cold water.

And, adding flour from the edges to the center, knead the dough. The dough should be soft and not sticky to your hands. At the end of kneading, add one tablespoon of sunflower oil and knead the dough for at least 2 minutes. It will turn out elastic and flexible. And, after kneading with butter, you can not use flour, but roll out the dough directly on the work surface.

Roll out the dough on the table and adjust the thickness to your liking. If you want softer and more tender noodles, roll them out as thin as possible.

Roll the rolled out dough into a roll and cut.

We hang the resulting noodles to dry a little.

When the meat is cooked, remove the onions and carrots from the pan. We throw away the vegetables that we took out of the broth; they have already given up all their aromas. Place the potatoes in the pan and continue to cook the soup with beef until the potatoes are ready (about 10-15 minutes).

Cut the vegetables: pepper into strips, green onions - finely.

Chop the second onion and half a carrot and fry in sunflower oil, stirring, until the vegetables are soft.

When the potatoes are cooked, add fried vegetables, green onions and bell peppers to the beef broth.

And immediately add homemade noodles, salt and pepper, bring to a boil, reduce heat to low and continue cooking the soup for 3-4 minutes, then remove from heat.

We serve delicious homemade noodle soup with beef.

Bon appetit! Cook with love!

Step 1: prepare the meat.

Rinse the meat and, if necessary, cut into pieces of such a size that they easily fit into the pan. By the way, you will need a large saucepan.

Step 2: scald the meat.

Boil water in a saucepan and add beef meat and bones to the boiling water. Boil them there for 2-3 minutes. This is necessary so that the broth is cleaner and produces less foam.
Remove the beef from the pan and rinse thoroughly with cold water.
Drain the water in which the meat was cooked and rinse the pan.

Step 3: Cook beef broth.

Place the meat in a saucepan, cover with clean water, add about 1 tablespoon salt and put everything on fire.
As you cook, control the heat and remove foam from the surface when necessary.

Step 4: Prepare the vegetables.

While the meat is cooking, rinse and peel the necessary vegetables. Then cut them into large pieces.

Step 5: Add vegetables to soup.

When the meat is almost ready, add the vegetables to the pan and cook everything together until fully cooked.
And after everything is cooked, remove the meat and vegetables from the broth, and strain the liquid itself through cheesecloth.

Step 6: Prepare the noodles.

You can knead the noodle dough from two eggs and 200 grams of flour, but with one egg and two yolks it turns out yellower. Also add a little water during kneading to make the dough stiff but elastic.
The order is as follows: flour is mixed with salt, then eggs are gradually added and at the end, if necessary, a few tablespoons of water.
Leave the finished dough covered with film for 30 minutes.


Roll out the noodle dough quite thin and then roll it neatly into a log.


Then cut the roll into strips of the thickness you want. You can make either very thin noodles or quite thick ones.


Here the noodles are thicker also due to the rolling out of the dough, simply because I think it tastes better this way.
Leave the noodles to sit on 15 minutes so that it dries a little.

Step 7: Add noodles to soup.

Boil the broth and add your noodles to it. 2 minutes.


In between, cut the cooked meat and vegetables you want to keep in the soup into small cubes.


Add meat and vegetables to the noodle soup and serve hot, garnished with fresh parsley leaves.

Step 8: Serve beef soup with homemade noodles.

Beef soup with homemade noodles is simply delicious! I believe that every self-respecting housewife should be able to cook it. Of course, everyone should have their own secrets and techniques, but I hope this recipe will be useful to you.
Bon appetit!

If desired, add black pepper to the finished soup for flavor or hot pepper for a fiery taste.