Beef soup with vegetables
6 servings
40 minutes
Beef soup with vegetables is a hearty and aromatic dish of European cuisine that warms and satisfies. Its roots lie in the traditions of home cooking, where rich broths became the basis of nutrition. This soup combines the tenderness of beef with rich notes of vegetables, while the addition of orzo or rice gives it thickness and texture. Cabbage and tomatoes add freshness and a slight tanginess, balancing the flavor. Beans make the soup more nutritious, which is especially valuable for vegetarians. It can be served with rye bread and complemented with herbs and spices for a personal touch. This versatile dish is suitable for both everyday dinners and family gatherings.
1
Sauté 1 cup each of onion, celery, and leeks, diced, in butter in a large pot for 2 minutes.
- Onion: 1 piece
- Leek: 1 piece
- Celery: 1 piece
- Butter: 50 g
2
Pour in 2 liters of beef broth, homemade or canned. Add 0.5 cups of turnip cubes, 0.5 cups of orzo (small pasta the size of rice), quick-cooking rice, or sago, and if available, any piece of meat (beef shank or tail) used during cooking, chopped. Cook for 10 minutes.
- Beef stock: 2 l
- Turnip: 0.5 piece
- Orzo pasta: 0.5 glass
- Rice: 0.5 glass
- Meat: to taste
3
Meanwhile, blanch about 1.5 cups of chopped green cabbage leaves for 1 minute; drain the water, chop the leaves, and add them to the soup along with 0.75 cups of peeled and diced tomatoes.
- White cabbage: 375 g
- Tomatoes: 200 g
4
If you are going meatless, add 0.75 cup of cooked or canned red or white beans. Increase the heat and simmer for a few minutes. Add salt and spices to taste and serve.
- White beans: 200 g
- Salt: to taste
- Condiments and seasonings: to taste
