Mushroom soup with beef
4 servings
80 minutes
Mushroom soup with beef is a harmony of flavors born from Russian culinary tradition. Beef broth enriches it with depth, while mushrooms add a light forest note, creating a cozy and warming dish. Potatoes provide tenderness, carrots add a hint of sweetness, and celery and parsley bring freshness and aroma. It is believed that such soups were cooked in ancient times when hunters prepared them over a fire using their catch and the gifts of the forest. Thick and nourishing, it is perfect for cold days, filling one with strength and warmth. It is served with bread or rye flatbread and sometimes garnished with sour cream. This is not just soup — it is part of the Russian soul that connects nature and family traditions.
1
We separate the bone from the meat, place it in cold water, and put it on the fire.
- Bone-in meat: 500 g
2
We cut the remaining meat into small pieces. We chop the potato, one onion, and carrot.
- Bone-in meat: 500 g
- Potato: 500 g
- Onion: 2 heads
- Carrot: 150 g
3
We put the potatoes in the pot, along with a stalk of celery and a whole onion.
- Potato: 500 g
- Celery: 1 stem
- Onion: 2 heads
4
Sliced meat is lightly fried in a pan, adding onion, carrot, and mushrooms.
- Bone-in meat: 500 g
- Onion: 2 heads
- Carrot: 150 g
- Mushrooms: 500 g
5
In about 5 minutes, we will transfer everything from the pan to the pot. We will boil for 20 minutes.
- Bone-in meat: 500 g
- Onion: 2 heads
- Carrot: 150 g
- Mushrooms: 500 g
6
We take out a whole onion, a stalk of celery, and add chopped parsley.
- Onion: 2 heads
- Celery: 1 stem
- Parsley: 30 g
