Beef is one of the most traditional and popular in human nutrition types of meat, it has a pleasant taste, contains a lot of nutrients, namely, protein, vitamins and minerals.
You can cook beef meals, including, and cook soups.
Describe how to cook a delicious beef soup.
The General idea is this: first cook the meat, then add the broth and remaining ingredients govarival.
For soup you need a piece of flesh on the bone, or rather, cut drumsticks, of course, good to buy fresh meat from young animals (fat is white).
Delicious pea soup from beef on the bone – recipe
- meat on the bone – 600 g;
- chickpea – 1 Cup;
- onions – 1 PC.;
- spices for the broth;
- parsley root – 1 PC.;
- greens (parsley, cilantro, dill, onions);
- garlic – 2 cloves;
- cheese – 200 g;
- black pepper powder.
In advance for 3 hours (preferably in the morning from the evening) soak the chickpea, and when swell – wash with cold water and cook separately for 2 hours approximately. Readiness defined, tasting.
Thoroughly wash the meat (it is convenient to cut the piece into smaller pieces) and pour into the pan about 1.5-2 litres of water. Clean the parsley root, chop it into several large pieces and also put in the pot. Put the saucepan on the fire, after boiling, reduce it, don’t forget to remove the noise. Boil for beef at the very low boil until meat is tender and starts to separate slightly from the bone. In the last 20 minutes of cooking the broth add the onion and talc, crushed or powdered spices: Bay leaf, fragrant pepper, cloves, coriander, fennel, etc.
The broth should be transparent. Extracted from the pan the meat on the bones. Onion, root of parsley and a Bay leaf thrown. You can strain the broth into another clean saucepan.
Remove the meat with a knife from the bones and cut into small pieces. Finely chop the herbs and garlic.
Decompose in a La carte dishes a little meat and peas-chickpeas, sprinkle chopped herbs and grated cheese. On individual request it is possible to put on each serving with 1 teaspoon of tomato paste. Pour with hot broth and served to the table. Season with a little milled black pepper and chopped garlic. Instead of bread before pouring the broth can be laid in small plates homemade croutons.
To this unusual soup is well served a glass of Madeira, sherry or berry liqueur.